When it comes to micheledas, everyone you ask is likely to have their own take on this traditional Mexican beer drink, or cerveza preparada. Recipes vary depending on region, as well of course on personal preference. All versions call for a Mexican lager of choice, lime juice and salt. After that, it can get a bit controversial. On one end of the scale you have the minimalists: beer, salt and lime. While on the other end, ingredients often consist of tomato juice, hot sauce, orange juice, fresh peppers, worcestershire and even clamado. Myself? I like to keep it simple, turning up the heat with just a bit of ground chile de árbol. What’s your favorite michelada recipe? Is it a family recipe, specific to a certain region, or simply from a favorite restaurant or bar? I would love for you to share!
1 bottle of Mexican beer
1 oz lime juice
1/4 teaspoon chile de árbol powder
coarse salt, chile de árbol powder, and lime wedge for garnish
I love piñatas. There’s something really satisfying about smashing a colorful sculpture to pieces as heaps of candy scatter everywhere. It’s been years since I’ve been to a party where a piñata was the highlight so this year, I’m determined to incorporate it into my Cinco de Mayo festivities. Although a piñata is not the easiest thing to make from scratch, I will say that the process was so much fun – I can’t wait to make more!
One of my favorite things to make for a party are tacos. All you need to do is prep the meat (which can be done ahead of time) lay out tortillas and condiments, and your guests do the rest! I love, love, love carnitas, but few people know why carnitas are so damn good. The pork is actually made by slowly cooking them in a vat of oil or lard, which gives the pork that rich, moist texture and crispy exterior. Knowing this, I never attempted making them because nothing would make me hate cooking more than braising meat in a large vat of oil for hours. So after a little internet sleuthing, I found several comparable methods that braise the meat in an oven at a low temperature in a shallow layer of oil. The crispy exterior is achieved by then broiling the pork. This was my first time testing this method and the pork was incredibly moist. I loved keeping the carnitas in large hunks and placing them on mini tortillas, topping them with avocado and cilantro, and adding condiments of lime wedges, cotija cheese, pickled radishes and carrots, and hot sauce. Add some cold beer or classic margaritas and these tacos will not last long at your fiesta!
3 pounds of boneless pork butt, trimmed of excess fat and cut into 2 inch cubes
When Patrón Tequila asked us to transform their iconic bottle into something special, I was absolutely up for the challenge. I’ve always wanted to use their adorably mini tequila bottles as elegant place card holders at a dinner party – and in this particular case, a gold themed celebration! Also, who wouldn’t love a personalized dose of Patrón at the end of a meal? If you have any ideas of your own, be sure to sign up at The Art of Patrón and submit your Patrón bottle DIY for a chance to win $10,000. Honestly. Let us know what you made, we’d love to see your artistic vision!
I love anything pickled. So when I saw this recipe floating around on Pinterest, I knew I had to make it. I’m no stranger to pickling vegetables – one of my favorite condiments is do chua, Vietnamese pickled daikon and carrots, so I just love this Mexican version with spicy serranos and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I finished the entire thing in a week. They’re also the perfect accompaniment for carnitas tacos, which will be featured later this week!
2 bundles of radishes, thinly sliced
3 carrots, thinly sliced
3 serrano chiles, thinly sliced (you can substitute with jalapenos too)
Whether it’s at happy hour, an evening out, or just a beautiful sunny day in the backyard, the margarita is my go-to drink for just about any occasion. It doesn’t have to be Cinco de Mayo for this classic cocktail to fit the bill. I thought I’d share the recipe I use for my perfect margarita. There’s rarely a time I don’t readily have all the ingredients on hand. From the looks of things, I think it might be time for me to restock. What’s your go-to cocktail for any occasion?