Ok, Ok … so Cinco de Mayo isn’t actually celebrated in Mexico. So it was a rather non-earth shattering battle between the Mexican and French armies of which the current relevance is really no more than a history lesson taught for one day in schools. So some Americanized versions of the holiday might be verging on cultural appropriation. But at least it’s celebrating a culture other than our own, one that has rich indigenous, musical and culinary traditions. Cuz, I mean … the food. It’s really all about the food.
To celebrate a little Cinco on a Monday night I recommend mixing up homemade margaritas and this simple salsa fresca served in an avocado.
NO-FAIL CLASSIC MARGARITA
WHAT YOU’LL NEED (makes 2)
4 oz. pure agave tequila
2 oz. fresh lime juice
2 oz. Cointreau or other orange liquor
1 squirt of agave syrup
fresh lime for garnish
HOW TO MAKE IT:
Combine the liquid and shake with ice to chill and dilute. (A Mason jar works wonders in place of a cocktail shaker.)
Using a wedge of lime, wet half of the rim of two glasses. Press the rim lightly to a plate of salt. Pour the margarita mix into the glasses and serve straight up with a slice of lime as garnish.
AVOCADO CUP WITH MANGO SALSA FRESCA
WHAT YOU’LL NEED: (serves 2)
1 cup cherry tomatoes
1/2 small red onion
2 Tablespoons chopped fresh cilantro
1/2 a fresh lime
HOW TO MAKE IT:
Dice the mango into cubes and quarter the tomatoes. Mince the onion, jalepeño and cilantro and toss everything together with lime juice and a dash salt and pepper to taste.
Halve the avocado, remove the pit and then slice it each half lengthwise and then crosswise, without piercing the skin. Slide a tablespoon as close to the peel as you can to free the flesh from its rind without removing it. Pile the salsa on top of the avocado, and enjoy with tortilla chips or a spoon.