Here in the midwest the weather is finally starting to get warm. I love the spring and that vibrant green that comes when everything starts to grow. It reminds me of a great margarita! The beginning of May brings Cinco de Mayo and with that, we set about putting together some of our favorite Mexican dishes for a feast.
Steve and I love Mexican food. When we travel, especially to the West Coast, we’re always trying to hunt down amazing tacos, and some of the best come out of a truck! There is a place not too far from us that will satisfy the craving when we need it and don’t want to do the dishes, but mostly we cook what we can at home.
This Week’s Menu
For Cinco de Mayo we posted our Classic Lime Margarita, a Smokey Instant Pot Black Bean Soup, homemade Tortillas and Carne Asada. The Carne Asada makes a great taco on our homemade tortillas. For that classic taco truck taste all you need is some diced onion and cilantro. I made a quick lime crema to drizzle over, but mostly because it looked pretty!
For this Cinco de Mayo feast we use some of my favorite kitchen tools this week too. Our sous-vide is an almost permanent fixture on the counter and the Instant Pot is never far. Both appliances have required some trial and error, so don’t be intimidated. There are lots of great YouTube videos that help walk you through the basics on both.
If you like Mexican or Southwest food, check back often, we have a lot more up our sleeves. Steve makes a killer enchilada, you can ask any of my friends! We like it spicy, but hope to provide tips on how to level that out so it’s family (or spice adverse) friendly.
Whatever you do to celebrate Cinco de Mayo, we hope you stay safe and healthy!
Cheers!
Natalie & Steve
Maple Bacon Something
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