Plan a Cinco de Mayo Fiesta!

Celebrate the Mexican Army’s unlikely victory over the French Empire in 1862 at the Battle of Puebla with these fun and festive Cinco de Mayo food and drink recipes from local restaurants and chefs.

Holy Tequila: Kiwi Berry ‘Rita

1 1/2 ounces Reposado Tequila (we recommend Espolon because of the fruity aromas and the citrusy spice associated with that tequila) 1/2 ounce of Cointreau
1/2 ounce house-made simple syrup
1 1/2 ounces freshly squeezed lime juice
4 muddled strawberries
5 soft kiwi berries (cut up into small pieces)

Shake and strain over fresh ice.
Result: Sweet and tart all at the same time!

Haig Point: Pan-Seared Antelope Tenderloin with Roasted Root Vegetable Medley

Ingredients (Pan-Seared Antelope Tenderloin)
1 to 2 antelope tenderloins
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons butter
3 to 4 fresh sage leaves, chopped
1 clove garlic, thinly sliced

Season antelope tenderloins on all sides with kosher salt and pepper. Let tenderloins rest for 10 minutes before cooking. Heat a 10- or 12-inch, well-seasoned cast-iron skillet over medium heat. Once hot, add butter, sage, slivered garlic and tenderloins. Sear antelope meat for about 3 to 4 minutes per side, or until a caramelized dark crust forms. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonally against the grain into small medallions. Serve with roasted root vegetable medley.

INGREDIENTS (Roasted Root Vegetable Medley)
2 tablespoons butter
1 clove garlic, chopped
1 cup cubed red, white and purple potatoes
1 small yellow onion, chopped
1 cup Brussels sprouts
2 sweet potatoes, cubed
1 teaspoon chopped fresh sage
Salt, to taste
Pepper, to taste
Grated Parmesan cheese, to garnish

Heat a large skillet over medium heat. Add butter, garlic, potatoes, onion and Brussels sprouts. Saute until potatoes soften and onions become translucent. Add sweet potatoes and sage. Reduce heat to low. Cook for about 10 minutes. Season with salt and pepper. Finish with grated Parmesan cheese.

Fish Casual Coastal Seafood: Coconut Ginger Beer Shrimp

Ingredients (Serves six)
2 pounds fresh shrimp, large (21-25 pound count) peeled and deveined
1 12-ounce ginger beer
1/4 cup grape seed oil
1/2 cup yellow onion, thin sliced
2 tablespoons garlic, chopped
1 tablespoon rice wine vinegar
2 tablespoons Cholula hot sauce
1 tablespoon jalapeño, deseeded
1/4 cup coconut milk
1 teaspoon raw sugar
1 tablespoon lemon juice
1 tablespoon lime juice
Salt and pepper to taste

Over high heat, in a saucepan, heat grape seed oil until warmed, then add onions, cooking until onions are translucent. Reduce heat to medium and add shrimp and garlic, cooking until shrimp are light pink, 2-3 minutes then deglaze pan with vinegar. Next add ginger beer, jalapeño, fruit juices and garlic, cooking for 2-3 minutes, stirring throughout, then add coconut milk and sugar and reduce liquid by half. Once liquid is reduced, remove shrimp from heat and ladle shrimp over fresh bread or rice then finish with pan sauce.

LOCAL Life Test Kitchen: Traditional Mexican Guacamole

2 avocados, peeled and pitted
1 cup tomatoes, chopped
1/4 cup onion, chopped
1/4 cup cilantro, chopped
2 tablespoons lemon juice
1 jalapeño pepper, seeded and minced
Salt and ground black pepper, to taste

Mash avocados in a bowl until creamy. Mix tomatoes, onion, cilantro, lemon juice and jalapeño pepper into mashed avocado until well combined; season with salt and black pepper.

LOCAL Life Test Kitchen: Salsa Cruda

1 1/2 pounds cherry or grape tomatoes, diced
1/2 cup finely diced onion
1 jalapeño pepper, seeded and minced
1 serrano pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
1/4 teaspoon dried oregano
1 pinch cayenne pepper
1 teaspoon salt
1 pinch white sugar
2 tablespoons mint leaves, minced
1/2 bunch cilantro, chopped

Combine tomatoes, onion, jalapeño pepper, serrano pepper and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint and cilantro. Refrigerate for 1 hour. Season with salt to taste.

LOCAL Life Test Kitchen: Beer Margaritas

1 12-ounce can frozen limeade concentrate
12 ounces of tequila
12 ounces of water
1 good Mexican beer (Bohemia or Negra Modelo)
1 lime, cut into wedges

Pour limeade, tequila, water and beer into a large pitcher. Stir until well-blended and limeade has melted. Add plenty of ice. Garnish with lime wedges.

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