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.
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. She combines a chipotle sour blend with rum instead of tequila and mixes it up with a house-made habanero chile tincture. Dale originated El Rio Picante while working at Forge & Foundry in Stillwater, Minn.Get the recipe.
Grilled street corn, also known as elote, is usually served as a walk-around snack in Mexico. At Bodega Taco Bar in Connecticut, it works as a side or starter. The grilled corn is topped with lime aioli, crumbled cotija cheese and chili powder.Get the recipe.
This chicken taco filling is quick to make with pantry staples including cans of pears, chipotles, beans and tomatoes; just add fresh chicken breast. The combo is mellow enough to be kid-friendly but flavorful enough to please grownup palates. Get the recipe.
This vegan-friendly recipe starts with a ground plant-based meat blend spiced with taco seasoning. To keep it plant-based, use vegan cheese, sour cream and mayo instead of the dairy versions. Chef Mason Hereford creates two dips to spread on top of the tostada shell. Shredded lettuce, shredded cheese, black olives and scallions complete the build.Get the recipe.
The base of this DIY dessert is a combo of chocolate- and caramel-filled warm churros coated in cinnamon sugar. Brown sugar cinnamon ice cream and an assortment of toppings, including cookie crumbles, crushed candies and chocolate and raspberry sauces are served on the side. Guests then build their own sundaes from the assorted ingredients.Get the recipe.
Also in this week’s legislative update: Oklahoma says okay to electronic school meal applications and New Hampshire lawmakers rework a bill that would make a handful of changes to school nutrition programs.