Things I Tell My Friends by Cheryl S. Grant

I love Mexican food and Cinco de Mayo is upon us and a good time to try to mix things up. The cuisine has recipes that are flavorful and have a nice spicy kick. Unfortunately, when dining out for Mexican cuisine, you can encounter items like chimichangas, which pack a high calorie, fatty punch. While you may consider this your cheat meal for the week, do you really want to go all-in? After consuming it you will probably be filled with regret and quite frankly feel bloated.

A typical chimichanga can be around 810 calories and contain 43 grams of fat. A safer option is always the fajitas and the tacos. But that may all be moot this year as many of us are still under stay-at-home orders due to COVID-19. Though you may not be able to get out and have a margarita, you can still celebrate at home. Here are a few of my favorite Mexican recipes, cocktails included.

Grilled Chicken Tacos

Serves 4

1 pound skinless, boneless organic chicken breasts or thighs

1 medium red onion, sliced

3 garlic cloves, finely chopped

2 teaspoons cumin powder

1 teaspoon crushed chipotle peppers (optional)

1 teaspoon sea salt or kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

8 corn tortillas, warmed (for serving)

1/2 medium white cabbage, sliced (for serving)

Toss chicken, onion, garlic, cumin, chipotle peppers, salt, pepper, and oil in a medium bowl. Cover and refrigerate for 4-6 hours. Prepare grill for medium-high heat. Place chicken and onion on grill and cook through and lightly charred, about 4-7 minutes per side. Check with a thermometer. Chicken should be 165° Fahrenheit (75° Celsius).

Let chicken rest five minutes before slicing. Serve with tortillas, and top with cabbage and pico de gallo.

Pro Tips: You can substitute snapper, cod or halibut instead of chicken. You can also use chick peas or black beans instead of poultry.

Pico de Gallo

2 large tomato heirloom tomatoes, diced

1/4 white onion, diced

1 jalapeño pepper, minced

1 garlic cloves, finely grated

2 tablespoon cilantro leaves, minced

1/2 lime, juiced

Kosher salt

Freshly ground black pepper

In a medium bowl, combine the tomatoes, onion, jalapeño, garlic and cilantro. Gently mix well to incorporate the ingredients evenly. Add the lime juice and season, to taste, with salt and pepper. Let the mixture sit for about 30 minutes before serving.

Pro tip: You can also use beefsteak or plum tomatoes as well.

Margarita

Ice

1.5 ounces PATRÓN Silver

1 ounce freshly squeezed lime juice

1 ounce Grand Marnier

Kosher salt (optional) 

1 slice lime

Fill a cocktail shaker with ice. Add in the tequila, lime juice and orange-flavored liqueur and shake vigorously. Strain and pour over ice in a margarita glass. Optionally, salt half the rim of the glass with kosher salt. Garnish with the lime slice.

Pro Tip: Grand Marnier offers depth of flavor but other orange flavored liqueurs like Triple Sec also work well.

Margarita Mocktail

1/2 cup fresh lime juice

1/2 cup fresh orange juice

1/2 grapefruit juice

6 ounces honey or agave

2 cups club soda or sparkling water

Combine fruit juices with honey and mix well until sweetened. Add in club soda and gently stir. Pour over ice. Serve with orange and lime slices.

Pro tip: When buying club soda try to skip plastic bottles and choose glass bottles instead.