There’s so many things to be happy about today.. It’s finally May, its Cocktail Friday, AND it’s almost Cinco de Mayo! For those of you throwing a “Dos de Mayo” party this weekend, I wanted to give you a little fiesta inspiration. I had so much fun with the cocktail this week (as you can probably tell). I am absolutely in love with these “Hola” & “Fiesta” stir sticks, too! The Roc Shop has amazing cocktail/party ware, so head over to her site for some colorful happy hour accessories. I can’t WAIT for her new summer collection to come out… I already know it will be inspiring some summer cocktail posts!
As for this week’s cocktail, this Jalapeño + Strawberry Margarita is so much fun. It has a little sweet and spicy going on, which is perfect to pair with some yummy Mexican food. Speaking of food, in case you need some Cinco menu help, I figured I would share some of my go-to recipes. I make these all the time, but they are extra special on the holiday!
Ina Garten’s Guacamole Salad is one of my all time favorite dishes. It’s basically deconstructed guacamole, so it’s healthy and delicious. I am also a huge fan of salsa, so what better day than Cinco de Mayo to whip up some fresh Pico de Gallo?! I love making my own because I can customize it a little bit, and then keep it in the fridge to use whenever I want! Finally, the day wouldn’t be complete without Chicken Enchiladas. The recipe I use comes from the Trader Joe’s cookbook, but I change it up a bit by cooking my own chicken and using authentic enchilada sauce. If you don’t have the cookbook, you can find the recipe posted here.
So grab yourself a margarita (and maybe a mini piñata) and have yourself a little fiesta this weekend!
Jalapeño Strawberry Margaritas (serves 2)
10-12 strawberries (I used slightly defrosted frozen ones to make it colder)
2 Lime wedges
2 Slices of Jalapeño
1.5 oz. Agave nectar or simple syrup
2 oz. Triple Sec
4 oz. Tequilla
Muddle the strawberries, juice of 2 limes, lime wedges, agave, and jalapeño slices (deseed if you want less spice). Add triple sec and tequilla. Strain into two glasses filled with ice.