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Cinco De Mayo Recipes: Guacamole, Tacos, Ceviche And Margaritas To Celebrate

Feliz Cinco de Mayo!

On the fifth of May every year, Mexican communities across North America, come together with family and friends to indulge and celebrate in their shared heritage and culture — and yes, including much the amazing food it has to offer.

Originally a holiday to honour the independence of Mexico from France, it has now evolved into a day where Mexico's accomplishments and achievements are given centre stage, particularly across Mexico and the United States.

While Canada has a smaller Mexican population, that hasn't kept us from keeping Mexican food at the top of our lists food for the past few years. Mexico City-born chef Arturo Anhalt of Toronto's Milagro Cantinas has put together four essential Cinco de Mayo recipes for us, and we can't wait to buy up all the avocados our grocery store has in stock to try them out.

Check out these recipes for guacamole, tacos, margaritas and ceviche, and let us know — how are you celebrating Cinco de Mayo?

Guacamole Tradicional Recipe

Serves 3 - 4

Totopos Ingredients

8 corn tortillas

2 cups of vegetable oil

Sea salt

Guacamole Ingredients

3 large ripe avocados, chilled

1/3 cup fresh cilantro, chopped

1 cup plum tomatoes, diced

½ cup white onion, chopped

1 tablespoon of Serrano chiles, minced

2 limes, halved

Sea salt

Steps for Totopos

1. Stack tortillas and slice into 8 triangles using a large kitchen knife.

2. Heat oil over medium heat in a medium-sized pan.

3. Once oil is hot, fry tortilla slices in small batches until golden and crispy on both sides.

4. Remove the totopos from the pan and place on paper towel.

5. Sprinkle generously with salt.

Steps for Guacamole

1. Slice avocados in half lengthwise. Remove pits. Scoop out pulp and place in medium-sized bowl.

2. Mash avocados using a fork or masher.

3. Add the rest of the ingredients and squeeze the juice of the limes into the guacamole. Mix well and season with salt to taste.

4. Serve the guacamole in a chilled bowl immediately with the totopos.

Classic Fresh Lime Margarita - Pitcher Recipe

Serves 8

Ingredients

360 ml good quality 100% Agave Tequila Reposado

240 ml orange liqueur, such as Contreau or Grand Marnier

120 ml light agave syrup

240 ml fresh lime juice

Ice (to fill pitcher)

5 tablespoons sea salt

1 lime, cut into wheels

Steps

1. Place the salt on a small plate.

2. Using a small lime wedge, wet the rim of four 8-10oz glasses (whatever style you like). Dip glass rim in salt. Decorate with lime wheel.

3. Fill a glass pitcher with ice and set aside.

4. Pour the tequila, orange liqueur, agave syrup and lime juice into the pitcher and stir using a long spoon.

5. Place the pitcher and the salt-rimmed glasses in a tray. Pour margarita and ice into each glass. Enjoy.

Ceviche de Pescado Clásico Recipe

Serves 3 - 4

Marinated Fish Ingredients

400 grams (14 ounces) fresh red snapper, sea bass or sea bream filets (deboned)

150 ml fresh lime juice (about 4 limes)

30 ml fresh orange juice

¼ teaspoon ground white pepper

1 teaspoon sea salt

Ceviche Ingredients

½ cup extra virgin olive oil

½ cup fresh lime juice (about 3 limes)

2 ½ cups plum tomatoes (cubed)

¼ cup fresh cilantro (chopped)

½ cup red onion (thinly sliced)

1 cup mango (cubed small)*

3 tablespoons chile Serrano (finely chopped)

1 ripe avocado (in slices)

Sea salt

Steps

1. Dice fish filets into small cubes and place in a small stainless steel or glass bowl.

2. Add lime and orange juice, the salt and pepper. Mix all ingredients well.

3. Let fish marinate in refrigerator for 1.5 hours, tossing fish every half hour.

4. Once fully marinated, fish will take on a milky white appearance. Do not over-marinate fish as it will get rubbery. Remove fish from marinade and set aside. Discard marinade.

5. In a medium bowl, combine all ingredients including marinated fish. Toss until well mixed. Taste test and add more salt and pepper if desired.

6. Serve immediately into chilled ceramic or glass bowls, ensuring to pour in all the ceviche juices overtop. Top each ceviche with two or three avocado slices. Serve alongside a Mexican bottled hot sauce (Valentina, Búfalo or Cholula), lime wedges and fresh tortilla “totopos” or salted tortilla chips.

*Tip: For a twist, add a cup of cubed fresh cucumber or pineapple (or both) to your ceviche.

Tacos de Rib-eye a la Parrilla Recipe

Serves 3 - 4

Marinade Ingredients

1 ounce dark lager

½ cup sliced Spanish onions

2 garlic cloves, roughly chopped

2 tablespoons fresh cilantro, chopped

1 Serrano chile, thinly sliced

4 tablespoons extra virgin olive oil

½ teaspoon sea sat

¼ teaspoon cracked black pepper

¼ teaspoon fresh marjoram, chopped

¼ teaspoon fresh thyme, chopped

3 6-oz rib-eye steaks

12 Spanish scallions

1 lime, halved

8 corn tortillas

½ cup chopped cilantro

½ chopped onion

Steps

1. In a small bowl whisk together all marinade ingredients excluding 2 tablespoons olive oil, the scallions and the lime.

2. Pierce steaks several times with fork. Sprinkle salt and pepper on both sides of steaks. Place steaks in shallow dish and pour the marinade on top. Allow steaks to marinate in refrigerator for 1.5 hours.

3. In a separate bowl, toss the scallions with the remaining 2 tablespoons of olive oil and season with salt and pepper.

4. Using high flame, heat a cast grilled cast iron pan and brush surface with olive oil. Place the scallions on the pan and cook until they are 50% charred. Remove and set aside.

5. Warm tortillas in same cast iron pan on each side for 10-15 seconds. Keep the tortillas warm in tortilla warmer (or place them into a folded kitchen cloth or towel). Set aside.

6. Remove the steaks from the marinade and grill each steak for 3 minutes per side in in the same cast iron pan. Squeeze lime and add salt and pepper to each of the steaks as they cook.

7. Let steaks rest on cutting for 2 minutes board before slicing as thinly as possible with a very sharp knife.

8. Assemble tacos with steak and top with chopped cilantro and onion. Serve alongside Mexican salsa, guacamole, extra chopped cilantro, fresh lime halves, and cold Mexican beer on the side.

Marinade Ingredients

1 ounce dark lager

½ cup diced Spanish onions

2 garlic cloves, roughly chopped

2 tablespoons fresh cilantro, chopped

1 serrano chile, thinly sliced

2 tbsp extra virgin olive oil

½ tsp sea sat

¼ tsp cracked black pepper

¼ tsp fresh marjoram, chopped

¼ tsp fresh thyme, chopped

12 Spanish scallions

1 lime, halved

Taco Ingredients

3 6-oz rib-eye steaks

8 corn tortillas

4 tablespoons extra virgin olive oil

Steps

1. In a small bowl whisk together all marinade ingredients excluding olive oil, scallions, and lime.

2. Pearce steaks several times with fork. Sprinkle salt and pepper on both sides of steaks. Place steaks in shallow dish and pour the marinade on top. Allow steaks to marinate in refrigerator for 1.5 hours.

3. In a separate bowl, mix scallions and olive oil, and season with salt and pepper.

4. Heat cast iron pan and generously coat surface with olive oil. Char scallion mixture. Remove and set aside.

5. Warm tortillas in same cast iron pan on each side for 10-15 seconds. Keep warm in oven (at 200F) until ready to plate dish.

6. Grill steaks for 3 minutes on each side in same cast iron pan. Squeeze lime and add a pinch of salt and pepper over steaks before removing from grill.

7. Let steaks rest on cutting board before slicing as thinly as possible with a very sharp knife.

8. Assemble tacos with steak, and serve alongside Mexican salsa, extra chopped cilantro, guacamole, fresh lime halves, and a Tecate on the side!

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