¡Feliz Cinco de Mayo! Today, along with many others in the world, acknowledge this day of celebrating Mexican heritage.
I had an opportunity to attend a dinner hosted by the Mexican Avocado Association and Chef Roberto Santibañez to prep for today. My trusted foodie Yvo of FiestyFoodie.com extended the invite and I was quite happy she did. Avocado Cinco was a great dinner to expose and educate everyone in attendance about the delicious possibilities of hass avocados (which is already my favorite avocado and food).
Here is an avocado leaf that Chef used in preparing of his delicious black beans.
I was grateful to have an enchilada with spinach and mushrooms, with black beans as a side (had to have them remove the cheese…no bueno for me).
Hibiscus frozen margarita.
by Chef Roberto Santibañez
This is a recipe from Chef’s book, Truly Mexican; A full color, hardcover comprehensive guide to preparing authentic Mexican food.
ingredients:
1 (10- to 12-ounce) cucumber, peeled, seeded and diced (½inch)
¼ cup finely diced red in onion
2 fresh Serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
¾ teaspoon fine salt, or 1½ teaspoons coarse salt
2 large or 3 small ripe Mexican Hass avocados, halved and pitted
¼ pineapple, peeled, cored, and diced (¼inch)
¼ cup chopped cilantro
directions
STIR together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash). Stir in the pineapple last so the fresh acidity is a distinct counterpart to the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the cilantro on top.
Because of the acid in the pineapple, this salsa will not discolor as quickly as the other guacamoles. Store it in the refrigerator for up to 2 hours with a piece of plastic pressed against the surface. Let it come to room temperature before you serve it.
