Cinco de Mayo Taco Tuesday

Cinco de Mayo falls on Taco Tuesday this year and we’re all quarantined in our homes…there’s something very sad about that statement. We’re supposed to be out celebrating…hitting all the taco stands and Mexican restaurants in our neighborhoods, watching all the cars go by with Mexican flags draped over their hoods. Instead we’re ordering Door Dash and watching all our face-mask-clad neighbors walk their dogs for the millionth time today.

To be completely honest, I have no idea what we’re celebrating. I thought Mexican Independence Day was in September. So, when Liev asked me what the holiday was for, I had him ask Adrian…you know, our resident historian and 50% Mexican parent. He answered, “It’s an American holiday to celebrate Mexican BBQ!” Thanks honey, that’s very helpful!

Well, regardless of why we celebrate, I’m more than happy to do so!

Celebrating in Northern Virginia this year looks a LOT different than what I’m used to…and I’m not talking about COVID-19. Growing up in East San Jose, Cinco de Mayo festivities started the week leading up to the 5th. Lowriders were pulled out of garages and waxed within an inch of their lives. Mexican flags were ceremoniously draped over hoods or attached with poles to the back, so they could fly freely while driving down White Road. Grills were dusted off and meats marinated in preparation for the biggest BBQ day of the year. We’d hit a few BBQs each year, but always ended up at the Martinez’. I have vivid memories of sitting around eating tacos while everyone argued over who’s marinade reigned supreme—Ernie’s, Rudi’s, or Uncle Bobby’s? It didn’t even matter; it was all amazing.

This year we may not be hanging out at the Martinez’ or cruising down Santa Clara Street, but we can still make memories with the boys and enjoy a fantastic BBQ taco feast. I pulled out Silas’ Taco TWOsday decorations and we’re gonna party…East-San-Jose style. *cue the Mariachi music*

If you need a little Cinco de Mayo inspiration, I’ve written out a few of my favorite taco recipes.

I hope everyone has a wonderful and safe Cinco de Mayo!

MARINADES

Chicken:

· 4 Tbsp orange juice

· 2 Tbsp apple cider vinegar

· Juice and zest of 1 lime

· 3 garlic cloves, minced

· 2 tsp dried oregano

· 2 tsp paprika

· 2 tsp chili powder

· ½ tsp ground cinnamon

· salt and pepper

How to:

Mix all ingredients and marinate your chicken overnight or at least 4 hours.

Beef:

2 lb flank steak
1 can pickled jalapeño peppers, including the onions and carrots if you can find it.

How to:

Place steak in a rimmed baking dish and pour contents of pickled peppers on top. Let marinate for 2-hours. At the end of 2 hours, brush the pickled contents off of your meat and season with salt and pepper.

SIDES

Guacamole:

· 3 avocados, diced and removed from peel

· ½ onion, diced

· ¼ cup cilantro, diced

· Juice of ½ lime

· salt, to taste

How to:

Combine all ingredients in a bowl and mix thoroughly, smashing the avocado as you mix.

Note: Once finished, place a few avocado pits to the bowl to keep the mixture from browning.

Pico de Gallo:

· 2 cups diced tomatoes; I like Compari tomatoes

· ½ onion, diced

· ¼ cup cilantro, diced

· Juice of ½ lime

· Salt, to taste

How to:

Combine all ingredients in a bowl.

Roasted Tomato Salsa:

· 3 large or 8 small tomatoes; I like Campari tomatoes

· ½ onion

· Jalapeno, I only use 1 because of the boys, but you can adjust to your taste

· ½ – 1 cup cilantro

· Splash of oil

· Salt

How to:

In a dry pan, over medium-high heat, roast your tomato, onion, and jalapeno until blackened. Slice the jalapeno and remove the seeds. Place your blackened veggies and remaining ingredients in blender and blend until smooth. Taste and adjust salt as needed.

Additional Sides:

· Sliced lime wedges

· Diced onion and cilantro mixture

· Sour cream

· Lettuce

· Shredded cheese

HORCHATA

· 1 ½ cups rice

· 1 can (14 oz.) sweetened condensed milk

· 1 cup whole milk

· 2 cinnamon sticks

· 5 cups hot water

· 1 tsp ground cinnamon

In a large mixing bowl, combine the rice, condensed milk, whole milk, and cinnamon sticks. Pour the hot water over mixture and stir until condensed milk has completely dissolved. Once room temperature, cover the bowl with plastic wrap and place in the refrigerator overnight or at least 2 hours.

Remove the cinnamon sticks, strain mixture reserving both rice and liquid. Add the rice and 1 ½ cups liquid mixture to blender and blend until rice is completely blended, about 3 minutes. Strain the rice mixture into the remaining liquid. You’re trying to make sure you don’t have any rice bits in the finished product.

Serve over ice with a dash of ground cinnamon.

Cinco de Mayo Taco Tuesday