Cinco de Mayo Celebration

Every year we look forward to Cinco De Mayo. The holiday commemorates the Mexican army's 1862 victory over France during the Franco-Mexican War. The kids have the day off from school but it is a low-key holiday in Mexico. While the holiday has become quite commercialized in the U.S., it is a great day to celebrate Mexican food, culture, and traditions.

We plan to celebrate with Rick Bayless’ Carne Asada Brava, Guacamole with Blue Chips and an Orange & Red Onion Salad along with homemade Margherita's for the adults and spritzers for the kids.

Guacomole*

3 Ripe Avocados**

1 T Onion or Red Onion, Minced

1 Garlic Clove, Minced

1 Jalapeno or ½ Serrano, Seeded & Minced

1/3 c. Cilantro, Chopped

Pinch Salt

½ t Cumin

2 T Lime Juice

*Can be made ahead. To prevent browning, place the avocado pits in the bowl and seal with plastic wrap by placing wrap directly to the surface of the mixture to seal out air.

**Cut avocado in half, remove the pit, and then cut lines vertically & horizontally across ¼ inch apart, remove with a large spoon.

Orange & Red Onion Salad

Cut the orange in to circle slices

Thinly slice red onion

Drizzle with balsamic vinegar and olive oil

Elena’s Serenade will end the night. A delightful book about a Mexican girl whose dad tells her that a girl cannot be a glassblower. She proves him wrong and charms the glass with her pipe blowing music into beautiful creations. A strong message of possibility wrapped around the creative spirit of one little girl.

Check back on May 5, for photos of our celebration!

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