Category: Cinco de Mayo-Dia De Los Muertos

TIP OF THE DAY: Michelada For Cinco de Mayo Or Anytime You Want A Beer Cocktail

Posted on by thenibble

[1] A tall, cold michelada is begging for your attention on Cinco de Mayo (photo courtesy Bohemia Beer). [2] A chelada cup (photo courtesy Clamato).   July 12th is National Michelada Day. If you like beer and tabasco, it’s a drink you should try. A michelada (mee-cha-LAH-da) is a traditional Mexican beer cocktail (“cerveza preparada,”…
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TIP OF THE DAY: Spicy Lemonade

Posted on by thenibble

Someone gave us a box of Crystal Light On The Go Natural Flavor Lemonade, in individual-portion packets. They let you mix up a refreshing lemonade wherever you find a glass or bottle of cold water. We’ve become hooked—a surprise to us, as we haven’t liked other mixes we’ve tried—and this one has just five calories…
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TIP OF THE DAY: How Make Tacos At Home (It’s Easy)

Posted on by thenibble

  Many people enjoy tacos at restaurants, but far fewer make them at home. It’s really easy. You don’t need a holiday to make this family and party favorite. But if you haven’t made tacos before, use the upcoming Cinco de Mayo as the occasion. Tacos require a relatively long list of ingredients, but they’re…
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TIP OF THE DAY: Beer & Salsa Party Bar With Mexican Beer For Cinco De Mayo

Posted on by thenibble

One of our favorite ways to celebrate Cinco de Mayo is with a Mexican beer and salsa bar: a tasting of different beers from Mexico, different salsas, and our favorite corn chips from Food Should Taste Good. Bohemia* is one of our favorite Mexican beers. It was named after a region in the former republic…
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RECIPE: Chili Cornbread Salad, A Mexican Layered Salad

Posted on by thenibble

Here’s a variation of the popular Mexican layered salad that’s begging to be served for Cinco de Mayo. The difference: crumbled cornbread baked with chiles, mascarpone, and ranch dressing instead of sour cream, and no guacamole. Thus: a chili cornbread salad. This Chili Corn Bread Salad recipe was adapted from another recipe by Emily Carncross…
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