It’s not Cinco de Mayo, but September 16 that marks an extremely important day in Mexican history. It was the day in which the war that led to the country’s independence began. It all started when Miguel Hidalgo y Costilla, a priest, uttered what is called the “Grito de Dolores” or “Cry of Dolores,” from the small town of Dolores near Guanajuato. Although there is no scholarly consensus as to what Hidalgo said exactly, the essence of the message was to encourage Mexicans to free themselves, recover the stolen lands by the Spaniards and defend their rights.
Chow’s Micheladas: There are numerous variations of this beer tail, and the easiest is really just salt on the rim, lots of lime juice and a beer, but this is a more elaborate version which involves lots of sauces and spices. This is sometimes called ‘chelada’ or ‘michelada cubana.’ Bottoms up! Click here for more cocktail recipes.
Serious Eats ‘Potato-Chorizo Sopes With Avocado Crema’: Sopes are the ultimate finger food, but like many other Mexican dishes, they can become main dishes if you increase their size. This variation will be just perfect to pass around at your party. Recipe here.
Chipotle’s Guacamole Recipe: Yes, we know guac is extra at Chipotle, but it’s worth every penny! The famous food chain makes a mean guacamole with very few ingredients. They even skip the tomatoes. Amazing!
How Sweet It Is’ ‘Grilled Corn with Bacon Butter and Cotija Cheese’: There are so many ways to prepare grilled sweet (or white) corn and very few ways to go wrong, but this is an amazingly flavorful idea. Don’t skimp on the cotija and get the recipe here.
Foodie Crush’s ‘Cheesey Chorizo Caramelized Onion Dip Recipe’: This recipe doesn’t only sound delicious but it is perfect for a party (or game-watching reunion) appetizer. There’s no doubt cheese and chorizo are a couple made in heaven and you can spread this on toast or tortilla chips for more authenticity. Check it out!
‘Pati’s Mexican Table’ Corn Guacamole: What could be a better addition than corn to your guacamole? Add another layer of texture with some corn kernels to wow your guests! Try it here.
Food Network's Chiles en Nogada: This traditional dish only comes around once a year, when walnuts are picked fresh and blended into a creamy sauce to go over chiles rellenos with shredded pork stuffing. If this wasn't enough, the dish is presented in the most beautiful way with the colors of the Mexican flag. Try the recipe here.
Pati’s Mexican Table ‘Chicken Flautas’: These are not only crispy on the outside and delicious on the inside; they can become the perfect finger food or remain as a delicious main dish. Check them out!
Mexico In My Table’s ‘Tacos de Bistek’: Few things are better than a real Mexican taco. Soft corn tortilla, meat of choice, veggies and fresh salsa. These are the perfect idea for a small gathering where you can present the ingredients separately and everyone can build their own. Check them out!
Chef Rick Bayless’ ‘Queso Fundido Al Tequila’: Two of our favorite products in one; tequila and queso! Mexican-food passionate, Bayless mixes cheese with cilantro, tomato, jalapeño, onion and tequila to make an exquisite dip to enjoy with a little more tequila on the side (optional). Try it out!
Sassy Radish’s ‘Cheese Quesadillas with Guacamole’: The simpler this recipe is made, the more homemade it tastes. It’s great because it requires very few ingredients and packs a lot of delicious flavors. Whip these up in 10 minutes!
Chef Rick Bayless’s Sweet Corn Tamales: These are a great addition to the feast and they are easier to make, simply because you don’t need to cook a filling for them as the sweet corn, poblanos and cheese are incorporated in the dough. Try them out!
Last but not least, Holiday Churros! For that you'll need: 1 cup water, 1/2 cup (1 stick) butter, 1/4 tsp. salt, 1 cup flour, 1 cup Honey Bunches of Oats Cereal, finely ground, 1/4 cup pecan pieces, finely ground, 3 eggs, 2 cups oil, 1/3 cup cinnamon sugar. Bring water, butter and salt to boil in medium saucepan on medium-high heat. Stir in flour. Reduce heat to low; cook 1 minute or until mixture forms a ball, stirring constantly with wooden spoon. Remove from heat; stir in cereal and pecans until well blended. Place in medium bowl. Add eggs, one at a time, beating with electric mixer on medium speed after each addition until well blended. Heat oil in medium skillet to 350ºF. Spoon cereal mixture into heavy-weight pastry bag fitted with large star tip. Or spoon into a cake decorator's tube fitted with star tip. Carefully squeeze three or four 3-inch-long strips of dough into hot oil. Cook 2 to 3 minutes or until golden brown on both sides, turning after 1 minute. Drain on paper towels. Repeat with remaining dough. Roll in cinnamon sugar while still hot, (mix 1/3 cup granulated sugar and 3/4 tsp. ground cinnamon). Serve warm.
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