Cinco de Mayo Goes Beyond Guac
Posted April 17, 2017
Cinco de Mayo — traditionally a small celebration commemorating the Mexican Army’s victory over the French in the Battle of Puebla — has evolved into quite the celebration of Mexican-American culture and heritage as well as a particular busy night for many restaurants here in the U.S.
According to a survey conducted in 2016, 38 percent of those celebrating Cinco de Mayo said they planned on eating out. And, not surprisingly, one of the main staples of Cinco de Mayo fare is guacamole. This means two things: bet on your restaurant being filled to the brim with patrons anxious to get their Mexican celebration on and stock up with plenty of Avocados From Mexico.
However, you also need to make sure you’ve constructed a diverse menu that goes beyond the traditional guacamole. The avocado is a diverse fruit whose creamy texture and refreshing flavor can be a great addition to many Cinco de Mayo-inspired dishes. Here some ideas as you look for inspiration while preparing your May 5 menu.
This spicy twist on traditional guac gets even better when you add a bit of blue cheese on top.
- 4 Avocados From Mexico
- Juice of 1 lime
- 1 garlic clove (minced)
- 1 tablespoon crumbled blue cheese
- Buffalo sauce
- In a large bowl, mash avocados until smooth (or as chunky as desired).
- Stir in lime juice, garlic and salt to flavor.
- Drizzle buffalo sauce as desired.
- Top with blue cheese crumbles.
Avocado Bloody Mary Salsa
Ditch the glass and celery stalk for a bowl and tortilla chips with this twist on a classic beverage.
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon juice
- 1/2 teaspoon lime juice
- 1/2 teaspoon Worcestershire sauce
- 2 to 3 drops hot pepper sauce
- 2 medium tomatoes (seeded, chopped)
- 1 Avocado From Mexico (pitted, chopped)
- 9 green onions (chopped)
- 1/4 teaspoon salt
- In a small bowl, combine horseradish, lemon juice, lime juice, Worcestershire sauce, and hot pepper sauce.
- Stir in tomatoes, onions, and salt.
- Refrigerate until serving.
- Serve with tortilla chips.
Charred Corn and Avocado Relish
This relish makes a great complimentary addition to any Mexican dish.
- 3 Avocados From Mexico (peeled, pitted, chopped)
- 1/4 cup lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 2 ears of corn (grilled)
- 1 red bell pepper (diced)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- In a large bowl, mix lime juice, red wine vinegar, olive oil, salt, pepper, cumin, and cayenne.
- Remove husks and silk from ears of corn and cut kernels off cobs until you have about 2 cups.
- Add corn, red bell pepper, red onion, and cilantro to bowl and stir.
- Add avocado to bowl and mix gently to keep from smashing avocado too much.