Category: Cinco de Mayo-Dia De Los Muertos

TIP OF THE DAY: Homemade Salsa For National Salsa Month

Posted on by thenibble

Salsa fresca, made with raw ingredients. Other salsas are cooked. Photo courtesy Melissa’s.   Salsa, which has been America’s favorite condiment since 2000 (when it supplanted ketchup),actually has been a favorite condiment for thousands of years. The chile was domesticated around 5200 B.C.E., and tomatoes by 3000 B.C.E. both in Central America. The Aztecs combined…
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RECIPE: Mexican Parfait With Tortilla Chips

Posted on by thenibble

[1] A savory Mexican (or Tex-Mex) parfait (photo and recipe © Food Should Taste Good). [2] Start with a can of diced, fire-roasted tomatoes (photo © Muir Glen). [3] Tricolor tortilla chips add an extra layer of fun (photo © Abuelita Mexican Foods).   This Southwestern Tomato and Yogurt Parfait is made in trendy glass…
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RECIPE: Lobster Guacamole With Tortilla Chips

Posted on by thenibble

In the chips? Add lobster to your guacamole! While lobster salad is also popular in an avocado half (i.e., stuffed avocado), you can add a twist using it atop guacamole. For special occasions, of course. This recipe is adapted from one sent to us by Dos Caminos restaurant in New York City.     RECIPE:…
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TIP OF THE DAY: Mexican Cheese Course

Posted on by thenibble

We’ve been asked how to put together a cheese plate for Cinco de Mayo. Truth to tell, Mexico’s signature cheeses, from fresh to aged, are white cheeses made for cooking. They’re not intended to be nibbled during cocktail hour or as a cheese course. To learn about Mexican cheeses for cooking, read our article, Cooking…
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FOOD FUN & RECIPE: Ice Cream Tacos

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[1] Ice cream tacos: olé! (photo © Taste Of Home). [2] Chocolate shavings for “taco’ garnish (photo © Hebert Candies).   How about ice cream tacos for Cinco de Mayo? You can make them the easy way, with frozen round toaster waffles, or make crunchy pizzelles and fold them into taco-like shells. But we adapted…
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