Cinco de Mayo came on a Sunday this year but I know that folks were celebrating it on May 4th or … May the 4th be with you. We have not celebrated Cinco de Mayo in the past but this year I was inspired to do a little something.
Adam and I were married in Puerto Vallarta, Mexico. It is a beautiful city with INCREDIBLE food! We had some tequila (Mama Lucia, Puerto Vallarta) and beautiful margarita glasses from our last trip there so I HAD to use them and Cinco de Mayo was very fitting. I also made some fresh Guacamole and Paella (not Mexican but it was part seafood so it went well with my menu).
- 1 ripe avocado
- ¼ white onion finely chopped
- Juice of ½ lime (or if you are like me and love limes the juice of 1 lime)
- 1 tsp - 1.5tsp fresh chopped cilantro (I say 1-1.5tsp depending on how much you love it)
- Salt to taste
- Your favorite corn chips for scooping
- Halve the avocado and toss the pit. Scoop the avocado into a bowl and add the onions and cilantro. With a fork gently chop the avocado in the bowl and mix the ingredients (you want the avocado to still be chunky but do not leave large chunks). Squeeze the lime and add salt to taste. Keep mixing until all ingredients are evenly combined. Serve right away because the avocado will eventually turn brown.
All Mixed Up Margaritas (Cooking with all Things Trader Joe’s P. 215)
I coated the rim of the glasses with brown sugar.
Paella (Cooking with all Things Trader Joe’s P. 91)
I used 3 sausages instead of 2 and the Trader Joe’s Frozen Seafood blend instead of the frozen scallops (because I couldn’t find them). I also added 3/4 cups white wine instead of 1/2 cup 😉