I rolled from one thing into another this weekend, too, and ended up with a full plate of comida auténtica for Cinco De Mayo. It's funny, because except in Puebla, this "holiday" is really celebrated way more in the U.S. than it is in Mexico. At any rate, it is a great reason to try out some new platos mexicanos.
Here are some pictures of what I made. I had only intended to make up a big pot of heirloom beans but like I said, one thing rolled into another and all (except breakfast!) were quite good with that mint julep!
Huevos Revueltos...Mexican Scrambled Eggs
Chopped prickly pear cactus paddle that turned into
Ensalada de Nopalitos...Prickly Pear Cactus Salad...so much fun to make and eat!
Tacos de Verduras (veggie tacos) flipping over in the pan to join
Dinner complete with Queso Fresco and both Mole Verde and red Salsa Fresca
It was lots of fun cooking and watching these dishes evolve! And, oh my...wait until you see dessert! I will show you that Friday. Don't miss it!
Tomatoes are not very flavorful yet and so I am going to share another salsa recipe, also from Saveur. This picture is theirs as well, although we do have the same dishes!
Spicy Pineapple Salsa
1 cup finely chopped fresh pineapple
1/4 cup finely chopped cilantro
3 tablespoon fresh lime juice
2 tablespoon fresh orange juice
1 1/2 teaspoon sugar
1 teaspoon kosher salt
2 jalapeños, stemmed and minced
1/2 small red onion, minced
In a large bowl, mix together all ingredients; serve at room temperature. Makes about 1 1/3 cups.