Cinco De Mayo Fiesta
Jen's Personal Chef Service - Creating dining experiences exclusively for you!
RSS Become a Fan

Delivered by FeedBurner

Recent Posts

Rainy Day Baking: Cinnamon Raisin Buttermilk Bran Muffins
Quick and Easy Entertaining: Stroganoff Meatballs and Teriyaki Chicken Drummettes
Wildtree Buffalo Ranch Dip
Wildtree 5 Minute Blender Salsa
Wildtree Buffalo Chicken Hand Pies

Most Popular Posts

St. Kitts: Discovering Conch
Easter Leftovers Magic: Ham and Barley Soup with Potato Puree
Bahama Adventures: Compass Cay Lobster Bisque Pasta
Why Wildtree??
Osso Buco Cruiser's Style


Galley Gourmet
Ideal for Entertaining
In Season
Kitchen Confidence
Leftover Magic
Travel Journal
What's for Dinner Tonight?
Wildtree Recipes
powered by

From My Kitchen to Yours

Cinco De Mayo Fiesta

Cinco de Mayo, the Mexican holiday commemorating their army's victory over France in 1862 is tomorrow.   In the US, we join in celebrating the culture and heritage of our neighbors to the south on May 5. In some areas of the country, this is a major event with parades and street festivals.  For others, it is a reason to have a party to enjoy some our favorite cuisines that have their roots in Mexico.  

This menu is inspired by some of my favorite Mexican cuisine.  It is a great make ahead party plan works for Cinco de Mayo party or your next Mexican fiesta!

- Simple Margaritas (see below)
- Queso Fundito con Chorizo Fondue with Tortilla Chips (see below)
- Salsa and Guacamole
- Ice Cream with Crunchy Mexican Topping (see below)

Simple Margaritas

In a large pitcher combine the following: 

  • 12 ounces of limeade frozen concentrate
  • 1/2 cup triple sec
  • 1 can of Sprite
  • 1 1/2 cup silver tequila or 1 cup gold tequila

Add tequila last, adding 1/2 cup at a time, stirring after each addition.  Taste. 

Serve over ice in margarita glasses rimmed with salt.

 Queso Fundito con Chorizo Fondue with Tortilla Chips 

Queso Fundito con Chorizo Fondue
  • 1 package chorizo sausage
  • 1-2 cloves of garlic, minced
  • 2 Corona beers, at room temperature
  • 5 tablespoons salsa seasoning blend, Wildtree preferred, divided
  • 8-10 ounces fontina cheese, shredded
  • 8-10 ounces of swiss cheese, shredded
  • 10-12 ounces of mozzarella cheese, shredded
  • 3-5 tablespoons of cornstarch
  • 2 tablespoons minced fresh cilantro
  • hot sauce
  • tortilla chips for dipping

Add chorizo to a skillet and stir in minced garlic.  Saute over medium to medium high heat chorizo until it has release most of its fat into the skillet.  Drain chorizo and return to skillet.  Add 2 tablespoons of salsa seaoning blend, stir to combine.  Saute for another 2 minutes.  Remove from heat.  This step can be done ahead of time, even the day before.

Add shredded cheese in a large bowl and add 3 tablespoons cornstarch. Toss to combine.  

In an electric fondue pot, add beer and remaining 3 tablespoons of salsa seasoning blend. Bring to a boil over medium heat.  Turn the heat down slightly and add cheese one cup at a time. Reserving the last cup until the end. Stir until melted. Whisk as necessary.

Add chorizo and stir to combine.

Note, because block cheese comes in a variety of weights, you may need to adjust the amount of cornstarch to achieve the desired consistency.  Reserve the last cup of cheese to do this.  If you need to thicken the fondue, add 1-2  additional tablespoon of cornstarch and toss with the final cup of cheese.  Add to fondue.

Stir in 1 tablespoon of cilantro. Add a few drops of hot sauce and using a toothpick, swirl it into the top of the cheese.  Sprinkle with remaining cilantro.

I do not recommend using pre-shredded cheese in fondue recipes.  Freshly shredded cheese is quite to do in a food processor and it results in a smooth and creamy fondue.

Ice Cream with Crunchy Mexican Cookie Sprinkles and Caramel

  • 5 cups frosted corn flakes cereal, crushed
  • 1/2 cup salted butter
  • 2 teaspoons ground cinnamon
  • 1 cup shredded sweetened coconut (optional)
  • 1 quart of vanilla bean ice cream
  • caramel ice cream topping

Melt butter is a large non-stick skillet over medium to medium high heat.  Add cornflakes and cinnamon and stir to combine.  Saute, stirring constantly, until the cornflakes are toasted and have turned golden brown and crispy.  Pour into a large mixing bowl and allow to cool.  Once cool, stir in coconut and toss to combine. 

To serve, scoop ice cream into individual bowls, sprinkle with topping and drizzle with caramel ice cream topping.

1 Comment to Cinco De Mayo Fiesta:

Comments RSS
ray ban eyeglasses on Monday, January 19, 2015 11:52 AM
I simply needed to thank you so much all over again. I do not know what I would've gone through without these tips and hints contributed by you about such question. It had been an absolute alarming setting in my position, nevertheless finding out your skilled form you resolved that took me to cry for happiness. I will be thankful for this support and in addition trust you find out what an amazing job you happen to be doing instructing men and women through the use of your web page. I am sure you've never met any of us.
Reply to comment

Add a Comment

Your Name:
Email Address: (Required)
Make your text bigger, bold, italic and more with HTML tags. We'll show you how.
Post Comment
Website Builder provided by  Vistaprint