This is my maiden Cinco de Mayo here in the DC area. Living in Texas gave me an amazing appreciation for such a day of celebration. The margaritas were flowing, the tortillas soft and warm, and the guacamole good and fresh. Now that I am significantly “North” of the Border, I have planned a menu for this night with a twist.
Mango Key Lime Margaritas*
This tropical margarita is much fruitier and easier to drink than a genuine Mexican margarita…not that anyone has any problems drinking Jose in the hot summer nights…
1 shot (1 ounce) tequila
1 shot (1 ounce) Cointreau
1⁄4 fresh mango, peeled and chopped
1⁄2 cup fresh orange juice
juice of 1⁄2 Mexican or Key lime
1 cup crushed ice
2 Mexican or Key lime slices, for garnish
Combine the tequila, Cointreau, mango, orange juice, lime juice, and ice in a blender and blend until slushy. Serve in large cocktail glasses. Makes 2 margaritas.
For your starter course- why not try take some of the tequila left over from the rita’s and toss in some shrimp:
Tequila Shrimp Cocktail
2 lbs. fully ripened fresh Florida tomatoes (about 4 large)
1 jalapeño pepper, seeded, finely chopped (about 1 T)
1 T grated lime zest
3/4 tsp. salt
1/2 tsp. ground black pepper
2 T tequila
2 T lime juice
1 T orange-flavored liqueur (optional)
1-1/2 lbs cooked large or jumbo shrimp, cleaned
Remove stem ends from tomatoes and finely chop. In a small bowl, combine tomatoes, jalapeño, lime zest, salt, pepper, tequila, limejuice and liqueur (if using) until blended. Chill. Spoon an equal amount of the tomato salsa into 6 margarita or wine glasses. Surround with chilled shrimp, dividing evenly.
Moving into the main course- at this point its time to crank up mariachi music and make the following:
Seafood Pozole
1 sm Onion
1 cn Yellow hominy (15 oz.)
3/4 lb Rockfish fillet
2 ts Olive oil OR salad oil
1 Lime
3 c Low-salt chicken broth
1 can Diced tomatoes and juice (14-1/2 oz.)
1 can Chopped green chilies (4 -oz.)
2 ts Ground cumin
Salsa or hot pepper sauce
Preparation:
Thinly slice onion. Rinse and drain Hominy. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges.
Cooking:

1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.

2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
   
3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings.

This post thanks to Guest Blogger Kate over at http://notquitemartha.typepad.com. Thanks Kate!