On The Table {Cinco De Mayo}

Agave Margaritas and Industry Standard NY Summer MixBecause of our love of Mexican food and margaritas, on Saturday we celebrated Cinco de Mayo with some delicious tacos, fresh salads, corn on the cob, and a couple of pitchers of freshly made margaritas. Guacomale and chips, too. Obvi. We finished off the night with a fire in our backyard, some trampoline fun, sparklers and roasted marshmallows. This happens to be my favorite time of year when we can actually eat outdoors to enjoy this beautiful weather. The kiddos also loved hosting a few of their friends.

Happy Cinco de Mayo!On the tableCarne Asada {the pre-marinated pack from Trader Joe's}Tortillas {the homemade ones Trader Joe's are my favorite}Salsa FrescaGuacamole & Chips, recipe followsRoasted Corn Salad, recipe followsCorn on the CobAgave Margaritas, recipe followsGuacamole {adapted from Alton Brown}3 medium ripe Hass avocados, halved and pitted (peel removed)1 medium lime1/2 teaspoon kosher salt1/2 teaspoon ground cumin1/4 teaspoon ground cayenne pepper1/2 medium onion, diced2 small Roma tomatoes, seeded and diced1 large clove garlic, minced1 tablespoon fresh cilantro, chopped1 tablespoon jalapeno, minceda pinch of ground coriander, optionalPlace the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.Roasted Corn Salad {adapted from Ina Garten}Kosher Salt4 ears of corn, shucked4 ripe Hass avocados*, seeded, peeled, and 1/2-inch dicedJuice of 1 lemon2 pints grape tomatoes, sliced in half lengthwise2 red bell peppers, seeded and 1/2-inch diced1 cup chopped red onion¼ cup seeded and minced jalapeno peppers1 lime, zested1/2 cup freshly squeezed lime juice1/4 cup good olive oil1 teaspoon freshly ground black pepper1 teaspoon minced garlic1/2 teaspoon ground cayenne pepperIn a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.*Because I made guacamole, I omitted the avocados in the corn salad.Agave Margaritas {adapted from Camille Styles}1 lime wedgeKosher saltIce2 ounces silver tequila1 ounce fresh lime juice1 ounce light agave nectar1/2 ounce of Grand Marnier, optionalMoisten half of the outer rim of a glass with the lime wedge (that way, you get salty on one side, but it doesn’t overpower the drink!) and twist the edge into a saucer full of kosher salt . Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar. Shake well and strain into the glass. Bottoms up!