Happy (belated) Cinco de Mayo!

In (belated) honor of Cinco de Mayo, I wanted to post some favorite Mexican recipes we frequently enjoy in our family.  Most have been generously passed along by family and friends, and some are healthier than others, but all are tried and true.  Since we have moved to Cleveland, (particularly after living in the south, where good Mexican restaurants are everywhere) we have yet to find a favorite (neighborhood) spot.  Momochos in Ohio City (Cleveland) is currently my go-to spot for "Mod Mex", but it is usually reserved for date nights. I love their innovative menu and diverse margarita and guacamole selections.

While living in Chicago, we used to love Uncle Julio's, Blue Agave, and Frontera Grill....Similarly, we discovered the quaint and cozy Agave, while living in Newburyport, MA, with yummy Mexican dishes to keep us warm during the formidable winter months.  We still miss the delicious (slightly upscale/gourmet) Cantina in Charlotte, NC, which my husband swears serves the best chimichangas.  Equally, we miss La Fonda in Atlanta, GA, which we frequented every Friday with our little ones for their zesty and fresh fish tacos. Zocalo on The Plaza in Kansas City had in my opinion, the best beef tacos and a great selection of tequilas.  And whenever I am in St. Louis (my hometown), I love the neighborhood Canyon Cafe, despite its perhaps 'trendy/chain Mexican' status (just love those sweet and salty tortilla chips!)

Agave, Newburyport, MA

La Fonda in Atlanta, GA

Momocho in Ohio City 

Momocho in Ohio City

Of course, in every city, I am sure there are even better, more authentic, Mexican 'dives' the locals swear by. Yet, once we discover a place we love, we tend to remain loyal enthusiasts. Lastly, I am not sure if this would qualify as 'Mexican' but Chipotle is my favorite fast-food choice by a mile. With fresh, flavorful, and (relatively) locally sourced ingredients, how could you go wrong!?  I only wish I had invested in their stock after first trying it in Chicago in the early '00's!

For vacation spots, while visiting my sister's family in Hilton Head Island, SC, we had the best fish tacos at The Dunes House (Palmetto Dunes Resort). And whenever we visit Captiva Island, FL, we enjoy Cantina Captiva for their delicious fish tacos and margaritas.

The Dunes House in Hilton Head

The Dunes House in Hilton Head

Cantina Captiva

Cantina Captiva

Cantina Captiva - I've always wanted to meet Bob ; )

Cantina Captiva - had to take this pic in honor of my friend Allison (West) Pacifico

Laura Goldberg's "Margaritas for a Crowd".  I have made this recipe a few times for gatherings and it always seems to be a hit. This can be doubled to fit a large pitcher.

• 1 can limeade (get in advance since grocery stores often sell out during holiday weekends)
• 1/3 can triple sec
• 1 can tequila
• 1 can lime lacroix 
• 1 Corona
• 1 lime (cut for garnish)

Combine all above ingredients with ice, mix, and serve.

Found this cute illustration...but recipe I use is slightly different (see above)

Lindsay Reau's "Taco in the Round".  This is a great appetizer for a crowd since it is pretty hearty and can be (mostly) prepared in advance.

• 1 lb ground beef (cooked and cooled)
• 1 8 oz medium taco sauce or powder taco seasoning packet
• 1 8 oz cream cheese
• 1 8 oz cottage cheese
• 1 cup shredded cheese
• shredded lettuce and chopped tomatoes
• ** optional: drained/rinsed can of black beans - add to beef
• ** optional: 1/2 cup tomatillo salsa - add to beef
• ** optional: chopped green chiles or green onions - garnish

Brown and drain beef and add half of the taco sauce/packet, simmer for a few minutes. Optionally, add black beans and tomatillo salsa.  Set aside in fridge to cool.  Mix cream cheese, cottage cheese, and taco sauce/packet. On a 12 inch platter layer the beef mixture, cream cheese mixture, shredded cheese, lettuce, tomato, and green chiles/onions on top.

Shortcut Black Bean Salsa

Start with Garden Fresh Gourmet artichoke and garlic salsa, add corn, black beans, and cilantro. Serve with blue tortilla chips.

Southern Living Chicken Enchiladas

A friend from Atlanta shared this recipe with me. This is one of my all-time favorites.  We have this on a regular basis in our house.  Love, love, love!!

• 3 cups chopped cooked chicken (if in a hurry, you can simply cut up a rotisserie chicken, will yield enough)
• 2 cups shredded cheese
• 1/2 to 1 cup sour cream
• 1 4.5 oz can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 1 can drained and rinsed black beans
• 8 8-inch flour tortillas
• veg cooking spray
• 1 8 oz sour cream
• 1 8 oz jar tomatillo salsa
• Optional Toppings: diced tomatoes, chopped avocado, chopped green onions

Stir together first 6 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up.  Arrange seam side down in a lightly greased 9x13 inch baking dish. Coat tortillas with cooking spray.  Bake at 350 degrees for 30 min or until golden brown.  Stir together 8 oz container of sour cream and salsa.  Spoon over hot enchiladas, Sprinkle with desired toppings.

Jeff Schwaneke Beef Enchilada Casserole (a.k.a. Mexican Lasagna)

This guilty-pleasure dish is my husband's favorite.  Jeff Schwaneke and my husband, Bob, used to work together in Kansas City.  We invited Jeff for a double (blind) date to a Royals baseball game in KC as my childhood friend from St. Louis, Katie Reinlein, was also visiting us for the weekend.  Serendipitously, they hit it off, got married and now have three beautiful children!  Luckily, we lived in the same cities while Bob and Jeff worked together in Kansas City, Boston, Charlotte, and Atlanta. As evidenced in the above photo, we have shared many evenings of Mexican food with them (at a Mexican-fiesta they hosted in their home in Charlotte)...they are very near and dear to us to this day! This dish is very yummy, but feel free to tweak as needed to make it a little healthier!

• Browned ground beef
• Taco seasoning
• 1 can enchilada sauce (red)
• 1 can cream of celery soup
• 1 can drained/rinsed black beans
• Shredded cheese
• 8 inch flour tortillas

Brown and drain ground beef, add next 4 ingredients and simmer.  Single layer tortillas (cut as needed) in a baking 9x13 dish sprayed with cooking spray. Spread 1/3 beef mixture over tortillas, then sprinkle shredded cheese on top. Repeat tortilla, beef mixture, cheese (3 layers). Bake 350 degrees for 25 minutes. Serve as is, or with tortilla chips.

Fish Tacos

• 1 lb skinless tilapia (or other light fish) 
• 2 T melted butter
• 1/2 t garlic salt
• 1/2 cup mayo (light)
• 1/2 cup sour cream
• 2 t lemon juice (or lime)
• 1 jalapeno pepper minced
• 1 t minced capers
• 1/2 t dried oregano
• 1/2 t cumin
• 1/2 t dill
• 1 1/2 cup coleslaw

• flour tortillas
• Side dish: black beans and rice

Optional:

cilantro garnish

In bowl, combine mayo, sour cream, lemon juice, jalapeno pepper, capers, oregano, cumin and dill, and set aside. In separate bowl, mix melted butter.  Cook fish in pan over med/low heat in little olive oil. Pour butter mixture over fish as it cooks with a little garlic salt. 3-4 min each side.  Remove fish from pan and cut into larger pieces. Combine fish with mayo mixture, reserving some to combine with coleslaw. Serve with warmed tortillas and coleslaw with black beans and rice side dish.  Optionally garnish with chopped cilantro.

Wikipedia's definition is as follows:

"Not to be confused with Mexican Independence Day, which occurs on September 16.

Cinco de Mayo
Battle of Puebla
Observed by	US Americans, mixed nationality; citizens of Puebla, Puebla
Type	Multinational
Date	May 5, 1862
Observances	Celebration in the United States of Mexican-American culture and experiences. Only somewhat celebrated in Mexico. Food, music, folkloric dancing

Cinco de Mayo (Spanish for "fifth of May") is a celebration held on May 5. It is celebrated in U.S. cities with a significant Mexican population and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).  The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate theMexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16."