Festive Recipes for Your Cinco de Mayo Celebration

[elleng]

Tacos, Mexican corn, Margarita, Aztec Hot Chocolate Pudding, etc.

https://cooking.nytimes.com/68861692/996633-festive-recipes-for-your-cinco-de-mayo-celebration?

[democrank]

1. I'm not signed up to get those recipes, but

when it comes to off-the-cob corn, I recently learned something new. If I'm preparing a plain old side of corn, I sauté it in a small amount of olive oil, add salt, pepper, paprika and thyme. It smells almost like popcorn when it's cooking, and is so delicious. Sometimes I add roasted peppers.

[elleng]

2. Sounds good.

I'm waiting for local corn, which I can/did eat straight off the farm, raw. Was great! (3 years ago.)

[Warpy]

3. Be another week or two here

until corn from Mexico starts to get good. Right now, the ears are undeveloped 1/4 of the way down, picked too soon.

I can hardly wait, the fresh stuff from Mexico is amazingly good, better than we ever saw in New England.

[elleng]

4. Be a couple of months here, I think!

Strawberries first, 1+ month.

[dem in texas]

5. Sauted corn and red bell pepper

I first made this dish when grandson was wearing braces and I had to cut the corn off the cob for him. I threw in a chopped red bell pepper and had a great side. when you sauté your corn in the oil, if it as a little old and tough, add a cup or so of water and let the water cook away, the corn will then be tender.

[dem in texas]

6. Traditional Cinco de Mayo dish

A favorite stew from Puebla - Tinga. It is made of stewed pork which is then cooked with sauteed chrizo, stock from the stewed pork and chipotle peppers. You let it cook down until it is almost dry. Serve on tostados topped with avocado slices and crema. I like to serve this with bottles of Jarritos, the colorful fruit soft drinks that are still made in glass bottles. Pineapple Jarritos is my favorite.