Homey Cinco de Mayo
Last night Tristan and I celebrated Cinco de Mayo in style! Well… if not in style, (I was in my comfy pants, after all) in deliciousness at least.
I made tacos on corn tortillas, with local pastured ground chicken, and my homemade ‘taco seasoning’. I topped mine with sharp white cheddar, local romaine, chopped tomatoes, local spring onions, diced avocado and a few dollops of Greek yogurt. I think these were hands down the BEST tacos I have ever made. And I’ve made a lot. The ground chicken was unexpectedly moist and tender, I really enjoyed it. Thanks, Baucom’s Best!
And of course, my personal Cinco de Mayo celebrations would not be complete without a margarita. (Full disclosure – I actually had one and a half margaritas. I had planned to have two, but I belatedly discovered that I was perilously low on Patron. Hmm… it’s in a clear bottle, I clearly should have paid more attention!). Good thing Tristan doesn’t drink margaritas. It was all for me!
I don’t do the sickly sweet neon green margarita mix anymore… making your own margarita is so simple and beats that processed glow-in-the-dark junk…
Angie’s Favorite Margarita:
1 oz Patron (or tequila of choice)
1/2 oz Triple Sec
2 oz lime juice (I squeezed fresh last night, but you can also use the “Real Lime” juice in a bottle. It’s fine, I swear).
1-2 tsp finely ground cane sugar (or none at all if you want it sour)
Pour all ingredients above into a cocktail shaker filled with ice, and shake for a minute. This helps to disolve the sugar, and makes it a little bit frothy (which I love).
Pour over (new) ice into your glass of choice, rimmed with salt if that’s your thing (it’s mine!).
Top off with a splash of plain seltzer (I never measure this, but it’s not much). Swirl, and serve with a wedge of lime on the rim!