French fry fans will appreciate this Mexican take on a favorite. Crisp potatoes are tossed with salsa macha, a blend of three types of chiles, peanuts, sesame seeds, oregano and plenty of garlic —and topped with silky lime crema.
Photo courtesy of The Perfect Puree of Napa Valley
El Rio Picante
Margaritas may be the iconic Cinco de Mayo cocktail, but mixologist Maggie Mae Dale detours from the traditional with a spicy rum drink. A house-made habanero chile tincture pumps up the heat.
Chef Margolis gives lasagna a Mexican twist by layering the pasta with a green chile Alfredo sauce. Five different cheeses further enrich the dish, including Hispanic cotija and queso fresco.
A citrusy mojo infused with garlic, cumin, chipotle powder and cilantro adds fresh, bold flavor notes to these tacos. Ground lamb stands in for the usual ground beef.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.