Cinco De Mayo: All-Star Edition

​Cinco de Mayo is almost here and we’re going to show you how to have a fun celebration right at home! We’ve got you covered with a full course meal which includes a side, meat and meatless entree, and a dessert. Can’t forget about the MUCH-needed cocktail either! Whether you celebrate Cinco de Mayo or not, below are some delicious must-try recipes from our alum chefs. 

Yucatan Guacamole – Chef Stephanie Izard

​Ingredients:

• 3 ripe avocados 
• Juice 1 lime
• 2 tbsp This Little Goat Went to Yucatan
• ½ yellow onion, finely diced
• 1 roma tomato, finely diced
• ½ jalapeno, seeded and minced
• 2 tbsp chopped cilantro

 
Directions:

1. Have the avocados and remove the pits.
2. Scoop the flesh into a large bowl.
3. Add the lime juice, Yucatan sauce and ½ tsp kosher salt.
4. Using a large fork or potato masher, mash the avocados until dip reaches desired consistency.
5. Fold in the onion, tomato, jalapeno, and cilantro until well combined.
6. Let sit for at least 20 minutes, allowing the flavors to meld.
7. Season to taste with salt and pepper.
8. Add more sauce if desired.
9. Serve chilled or at room temperature.

 
See the recipe on This Little Goat. 

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Carne Asada Tacos – Chef Ray Garcia

Ingredients:

• 1/2 cup (4 fl. oz./125 ml) beer, preferably a white ale
• 2 Tbs. piloncillo
• 1 Tbs. dry mustard
• 3/4 cup (6 fl. oz./180 ml) orange juice
• 5 Tbs. (3 fl. oz./80 ml) tamari
• 1 tsp. liquid smoke
• 1 lb. (500 g) skirt or flank steak
• 1 yellow onion, thinly sliced
• 2 serrano chiles, sliced into rings
• 1 orange, cut into 1/2-inch (12-mm) slices
• 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
• Kosher salt

 
For the salsa:

• 3 plum tomatoes
• 1 red onion, peeled and halved
• 10 garlic cloves
• 12 árbol chiles
• 1/2 cup (1 oz./30 g) chopped fresh cilantro
• 1/4 cup (2 fl. oz./60 ml) water
• 2 Tbs. fresh lime juice
• Kosher salt

 
For the pico de gallo:

• 2 cups (12 oz./375 g) cherry tomatoes, quartered
  
• 1/4 cup (1 1/2 oz./45 g) finely diced yellow onion
  
• 1/4 cup (1/2 oz./15 g) chopped fresh cilantro
  
• 2 serrano chiles, thinly sliced into rings
  
• 3 Tbs. fresh lime juice
  
• Kosher salt

8 handmade or purchased corn tortillas
 
See Directions on Williams Sonoma.

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Zucchini Pizza Tacos – Chef Tim Love

​Ingredients:
Pizza Shells:

• 2 ⅔ cups warm water (105°F)
• 2 tablespoons granulated sugar
• 4 ½ teaspoons active dry yeast
• 7 ½ cups all-purpose flour
• 1 tablespoon kosher salt
• 6 tablespoons extra-virgin olive oil
• Salt and pepper

 
Mini Pizza "Tacos":

• 1 15 ounce carton whole-milk ricotta cheese
• 3 pounds zucchini
• Ranchero Sauce (see recipe)
• 1 pound fresh mozzarella cheese, sliced
• 1 cup shaved red onion
• 30 squash blossoms (optional)
• 1 bunch fresh chives, cut in 2-inch lengths
• Crushed red pepper

 
See directions on Better Homes & Gardens.
Chef Tim Love’s signature Cucumber Margarita can be found on the Food website. 

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Polvorones – Chef Duff Goldman

​Ingredients:

• 20 ounces All Purpose Flour
• 7.5 ounces Powdered Sugar, plus more for tossing
• 10 ounces Toasted Pecans, chopped
• 1 tablespoon + 2 teaspoons Vanilla Extract
• 5 sticks Unsalted Butter, softened
• 1/4 tsp. Kosher Salt

 
Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a stand mixer with the paddle attachment, cream the butter, sugar, salt, and vanilla extract.
3. Add the flour in a few additions until completely combined.
4. Add the pecans until combined.
5. Using a small ice cream scoop, scoop rounds onto a sheet tray lined with parchment paper, 2 inches apart.
6. Bake for 14-18 minutes.
7. Let cookies cool for exactly 4 minutes then toss in powdered sugar.

 
See the recipe on Chef Duff’s website. 

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Kumquat Paloma – Chef Seamus Mullen

​Ingredients:

• 2 oz tequila
• 2 Oz fresh squeezed grapefruit juice
• 4 kumquats, muddled with 1 drop of stevia
• 4 mandarin slices
• Sea salt and Chile rim
• Soda floater

 
See the recipe on Chef Seamus’ Instagram.

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​Now, who’s ready to dip into that guac!? Yum!