As I’ve stated before, I’m not the type of gal who needs excuses to throw a party including copious amounts of salsa, homemade tortillas, hopefully an oversized piñata shaped like a strange animal and Tijuana Brass blasting on the record player.

Somehow it’s embedded in my midwestern-born blood. Makes sense, obviously.

I’ve also got…whoa, whoa, whoa!! Wait uno momento amigos…we absolutely cannot continue with a Cinco De Mayo post without this very sweet sweet music I am speaking of. ¡Vamanos!

{PS: No really, you might want to turn on your speakers and hit that PLAY button about now to experience this ear fiesta of wonderment}  

[haiku url="" title="Herb Alpert & The Tijuana Brass - Cinco De Mayo"]

That's more like it.

As I was saying... I cinco de groove on the daily, but when May rolls through it's time to pay extra attention. I should declare that extra attention does not mean extra time. It's all about celebrating some bright, flavorful meals with friends. On this eve-de-felicidades I give you two Cinco De Mayo worthy bites that are quick, simple and grub worthy of any and all excitement this weekend brings you. Let's do it!

Grilled Chipotle Shrimp Mini Tostadas w/

Spicy Bean Spread & Tomitillo Salsa

Chipotle Shrimp:

  • 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
  • 6 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Brush Shrimp with sauce and grill a few minutes a side

Bean Spread:

  • One 15-ounce can black beans
  • Juice of 2 limes
  • 1/4 teaspoon ground cumin
  • 2 tsp adobe sauce
  • combine all into sauce pan, heat and puree into paste

Tomatillo Salsa Verde:

  • 1 large pasilla pepper
  • 1 serrano chili
  • 1/2 white onion cut in half
  • 4 whole cloves of garlic
  • 10 medium sized tomatillos
  • Juice of 1 lime
  • 2 tsp ground cumin
  • 1/2 c of cilantro
  • Preheat Oven to 350 and in a roasting dish add the first 5 ingredients
  • Drizzle with olive oil and light dusting of salt and pepper.
  • Toss and place in the oven for 20 minutes.
  • Turn ingredients and place back into oven for another 20-25 minutes until soft.
  • Remove and let cool for 10-15 minutes
  • Remove stems from peppers
  • In a food possessor all roasted ingredients, juices and the last 3 ingredients
  • Pulse until smooth; add additional salt and pepper to taste.


  • Using a small circular cookie cutter or a glass rim with knife, create small tortilla cut outs
  • Toast tortillas in the oven for a few minutes until crisp
  • Spread with spicy bean spread
  • Add chopped lettuce, cilantro, shrimp and salsa


Roasted Pasilla Peppers Stuffed w/ Goat Cheese

  • Remove stem cap with knife and clean inside of chili, place cap to the side
  • Stuff Chili with mixture of goat cheese, coarsely chopped garlic
  • Place stem cap back onto chili, coat in olive oil
  • Roast in over at 350 until outside blisters (approx 30-40 minutes)

See!?! Two easy to achieve bites. Get that party started and wow those last minute guests! Get 'em!

Get 'em and take full credit ...then make them a stiff margarita. Play the MP3 above (or buy a full album) and enjoy your independence from the kitchen...because that was it...Easy!

You're done! It's all on Chabóns. Break out that Dora The Explorer Piñata and get yourself those candy rewards you deserve.

Oh?!! You have a extra time and a hankering for tacos? Okay peep this one!

Extra Credit: Here's an old video in the name of fish tacos.

Reading Club Moment: You absolutely must get your book on with Gustavo Arellano's latest release Taco USA. It is an entertaining recount on how Mexican food has taken over American culture...the good, the bad, the unmentionable (yeah, that taco with a bell makes some appearances) - but Gustavo says it's all okay for the greater good. Upon introduction you will be saddened by the existence of spaghetti tacos and wowed by space burritos...Yup, we're talking a roller coster ride of  Mexican cuisine and awesome.

Tip: Keep your laptop nearby to fully explore all the curiosities he has to unveil for you...there are plenty.