Behind the Scenes

Too Many Cooks: Going South of the Border

By • May 3, 2013 • 2 Comments

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

Today: We're heading south for Cinco de Mayo -- towards all things avocado.

Rick

So many holidays, so little time. After donning our hats and drinking our Juleps for Derby Day this Saturday, we'll be switching gears into Cinco de Mayo mode. Our team never turns down an excuse to take down some chips, guacamole, and margaritas, so naturally this week we had to ask:

How will you be celebrating Cinco de Mayo?

Will you be making DIY tortillas? Serving up rounds of margaritas? Hiding under the covers to avoid drunken strangers on the street? Tell us in the comments!

Merrill: I'll be making a super-simple guac courtesy of a good friend, who is from Mexico and an excellent cook -- avocado, onion, jalapeño, cilantro, lime juice, salt. Done.

KristenMicheladas! Which is also how I like to celebrate Saturdays, Sundays, a day at the beach, summertime, taco night, and so forth. 

Amanda: +1 on the Michelada!

Marian: I like avocados.

Maddy: On the Michelada train! 

Lauren: Avocados. 

Beatrice: My favorite fish tacos by Rick Bayless with some fiery salsa and an icy cold Corona!

Stephanie: I'm going to make the Alex Stupak guacamole with pistachios. It's delicious! Plus I'm a sucker for anything with pistachios.

Bryce: Making pitchers of beer-margaritas. They're delicious and refreshing. 

LindsayMargaritas -- and I'll be joining my fish taco eating friends with king oyster tacos.

How will you be celebrating? Tell us in the comments!

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Tags: Too Many Cooks, Cinco de Mayo

Comments (2)

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4 months ago Judy Trost Rhoades

Salsa & chips, Steak fajitas, creamy chicken enchiladas, mexican sandwich,refried beans,spanish rice, all of it from scratch,except the tortillas.

Gator_cake

about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Drinking Horchata Borracha! The version from Mi Mero Mole in Portland combines tequila, Kahlua, and horchata.