Celebrate Cinco De’ Mayo


Compliments of Chris Cockren


1/2 medium sized red onion, finely minced

2 small to medium cloves garlic, finely minced (or 1 large clove)

1 jalapeno, seeded and deveined, finely minced

1/4 – 1/2 teaspoon cumin

3 ripe Haas avocados*

1 to 2 limes

1 medium tomato, diced

1/2 cup frozen corn, thawed (optional)

1/8 to 1/4 c. cilantro, finely chopped

Kosher salt

Freshly ground pepper

Recipe note: Many places sell avocados that are still rock hard. Hard, unripe avocados will need a couple days at room temperature to ripen. If the avocado yields to slight pressure, it is ripe. Normally these ripe avocados will have brownish skin. If it feels too squishy, it is overripe, with spoiled darkened flesh.


  • Add red onion, garlic, jalapeno, and cumin into a small mixing bowl.
  • Halve the avocados and remove the pit by either scooping it out with a spoon or giving it a careful, firm whack and twist with a chef’s knife. Be careful when removing the pit from your knife that you don’t cut yourself! Use a dish towel or keep your hand on the non-sharpened side of the knife and push the pit off the knife with your fingers.
  • While still in its skin, cut the avocado into small cubes. This will make the mashing of the avocado in the next step a little easier. Using a spoon, scoop avocado out of skin and into the bowl.
  • Using medium pressure, roll 1 lime back and forth under the heel of your hand on the countertop, which will help release its juices. Cut the lime in half and squeeze the juice into the bowl.
  • Using a fork, mash the avocado mixture to desired consistency. I like to leave the avocado just a little chunky in the guacamole.
  • Fold in the tomato, cilantro, and corn if you are using. Corn adds a some great sweetness that I personally love. Season guacamole with Kosher salt and freshly ground pepper, to taste.
  • Let guacamole rest for at least 30 minutes before serving so the flavors can meld. Feel free to make several hours ahead of time. To avoid avocados turning brown, place plastic wrap directly onto the guacamole, sealing off all outside air. Store in refrigerator until ready to serve.
  • When you are ready to serve, taste the guacamole and if needed, add more salt and the juice from the other lime.



Blueberry Margaritas

Makes 1 pitcher


1 1/2 cups water

1/2 cup sugar

2 cups blueberries, divided

12 mint leaves

1 1/2 cups silver tequila

1/2 cup fresh lime juice

1 tablespoon kosher salt

1 lime, cut into 8 wedges


  • Combine 1 1/2 cups water and sugar in a container with a tight-fitting lid; seal. Shake 2 minutes or until sugar dissolves.
  • Thread 1/2 cup blueberries evenly onto 8 (4-inch) wooden skewers; reserve skewers for garnish.
  • Muddle remaining 1 1/2 cups blueberries and mint leaves in the bottom of a pitcher. Add sugar mixture, tequila, and lime juice; stir.
  • Moisten half the rim of 8 margarita glasses; dip in salt. Discard remaining salt. Serve margaritas over ice; garnish with a lime wedge and blueberry “stirrer.”


Mango Margarita

Passion Fruit Margarita

Compliments of Wolfgang Puck

Makes 1 pitcher


1 cup tequila

1 cup passion fruit nectar

1/4 cup orange-flavored liqueur

2 teaspoons superfine sugar

1 tablespoon kosher salt

Crushed ice


  • Combine 1 cup tequila, 1 cup passion fruit nectar, 1/4 cup orange-flavored liqueur, 2 teaspoons superfine sugar and a pinch of salt in a cocktail shaker.
  • Shake well, then pour into 4 short glasses filled with crushed ice.
  • Rub the rims with lime wedges, then add to the drink.



Cilantro Jalapeno Margaritas

Compliments of Bella Limento

Serves 1



1/4 teaspoon chili powder

1/2 ounce simple syrup

1 ounce Cointreau

2 ounces tequila

1 lime – juiced

1 jalapeno – halved, seeded

A handful fresh cilantro

1 lime – quartered


  • Place sugar and chili powder into a small shallow dish. Dip glass into simple syrup and then into sugar to create rim. Set aside.
  • Fill margarita glass with ice.
  • Into a shaker add simple syrup, Cointreau, tequila and lime juice. Shake to combine. Strain into glass.
  • Add jalapeno, cilantro and lime wedges.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s