I’m still in a bit of denial that May is really here already, so wrapping my head around what to pull together to acknowledge Cinco de Mayo has been daunting. This year, I’ll actually be in Washington, DC at Eat, Write, Retreat with several dozen other food bloggers and writers. With the day itself falling on a Saturday, this is a perfect opportunity to gather your friends around to eat and drink and to celebrate being together. Maybe a few of these American-Mexican hybrid dishes could be on the menu to get things rolling.
This Tomatillo Salsa is a good base for any one of a number of dishes, the Chilaquiles, enchiladas, nachos. My favorite way to eat it is just drizzled over eggs folded over gooey melted cheddar cheese. It really perks up the morning, and gets the day started on just the right note.
My sister-in-law will groan at seeing this dish, but it’s not a bad option for a Weeknight Dinner for the gang. I’m speaking from first-hand experience on this one, as growing up we had Fork Tacos at least a few times a month, and I was the person who was usually tasked with putting it together.
Or maybe you’d like to start with the leftovers first? When I originally posted this recipe for 7-Layer Dip, I was using up those Fork Taco dinner extras. You could even start off by making this dish instead of the tacos. I might even add a layer of the Tomatillo Salsa to the beans, making it an 8-Layer Dip.
I wish I had a better photo from this post for Family-flexible Fajitas, but the truth is that my siblings and their kids and spouses descended upon all the dishes before I even had a chance to make my first fajita. That’s the reality of living in a large family. Seriously, they were all eating the Guacamole as fast as I could mash up the avocados, even using the little ones to sneak chips in underneath my arms to grab a bite. That should be recommendation enough that this dish is a real crowd-pleaser and would be a great way to entertain your friends for Cinco de Mayo.