Monday, May 4, 2015

Cinco de Mayo Party

It's hard to believe that it's already May, and tomorrow is Cinco de Mayo. Even though the holiday falls mid-week, it calls for margaritas and some delicious eats. Here's what's on the menu at our house:

Donkey Chips (my favorite) with fresh homemade salsa
Ensalada de Jicama con Melon
Mexican Vanilla ice cream from Amy's (mine will be topped with hot fudge and pecan praline sauce!)

The recipe for the Ensalada de Jicama con Melon comes from Fonda San Miguel, one of Austin's oldest restaurants and sill a favorite spot for food from the interior of Mexico. I love the mix of fresh flavors- it's a great way to start off a meal, but it also makes a cool and refreshing snack on a hot day. 

What You'll Need:
1 large jicama, peeled and cut into 1/4 inch wide strips
3 navel oranges, peeled and sectioned
1 large melon, peeled, seeded, and cut into bite sized chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 springs cilantro, chopped
1 tsp sea salt
1/2 tsp chile powder (or more to taste)

  1. Combine the jicama and fruit in a large bowl, then toss it with the lime juice, cilantro, and salt. 
  2. Refrigerate the salad for about 1 hour to allow the flavors to meld. Then, pull it out, toss with chile powder, and serve. 

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