Cinco De Mayo is Here...Let's Drink!

 

And what kind of drink are we having? Well, you could have a classic Margueritta! That's generally thought of as a sweet libation, but it doesn't have to be. Diva Name, who owns La Mexicana Taco Bar in

Fort Lauderdale came by Tonia's Kitchen to say spicy Margueritta's are in! And specifically, one that's very popular at her restaurant is the Jalapeno Margueritta. She says use blanco tequila and fresh lime juice, along with agave and jalapeno juice shaken all together. Diva says it's got a real kick!

Feliz Cinco de Mayo!

  

The big day is finally upon us, let's celebrate. And what better way to party on this most festive day, then with classic guacamole. And nobody does better guacamole Diva Name, who knows a little something about Mexican food. She owns noted eatery La Mexicana Taco Bar in Fort Lauderdale, Florida. She stopped by Tonia's Kitchen to discuss how you make a great guac. Diva told Tonia you have to start with fresh avocados and fresh lime juice. That's base she uses, and then Diva says let your imagination run wild. At her restaurant, they have a quasi-guac bar where you can add different toppings to your guacamole and make it as spicy or mild as you like. The most important is that guacamole is a fun food, so have fun with it!

Happy Cinco de Mayo from all of us at Tonia's Kitchen!

Tacos For Cinco De Mayo

 

Cinco de Mayo (May the 5th) is right around the coroner, and as always, it's a time for great celebration! Many choose to mark the day with a classic taco, but how to make it right? Let's go to the source...Diva Name is owner of the noted eatery La Mexicana Taco Bar in Fort Lauderdale, Florida. She stopped by Tonia's Kitchen with some ideas on how you can go above and beyond than standard taco and really make those south of the border treats shine! Diva told Tonia about the Birria Taco, which contains several meats including brisket and oxtail. It's essentially a stew taco and it's served with the broth the meats are marinated in. Almost like an au jus taco! Diva promises it's like no other taco you've ever had and adds it will melt in your mouth!

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Terrific Taco Tuesday!

Cinco de Mayo (May the 5th) is right around the coroner, and as always, it's a time for great celebration! Many choose to mark the day with a classic taco, but how to make it right? Let's go to the source...Diva Name is owner of the noted eatery La Mexicana Taco Bar in Fort Lauderdale, Florida. She stopped by Tonia's Kitchen with some ideas on how you can go above and beyond than standard taco and really make those south of the border treats shine! Diva told Tonia about the Birria Taco, which contains several meats including brisket and oxtail. It's essentially a stew taco and it's served with the broth the meats are marinated in. Almost like an au jus taco! Diva promises it's like no other taco you've ever had and adds it will melt in your mouth!

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For This Cinco de Mayo, Eat Healthy!

 

It is Cinco de Mayo time, and just in time for this South of the Border Holiday... Sara Haas, who wrote the cookbook (appropriately) Taco Taco Taco stopped by Tonia's Kitchen with a delicious recipe for Barbecue Skirt Steak Tacos. Sara told Tonia the skirt steak helps make the taco healthy since it's a leaner cut of meat. The ingredients are simple and making this couldn't be easier.  The slaw she uses is made of Greek Yogurt and plenty of vegetables. Most importantly, it's a fun dish!

You’ll need:

• 8 flour tortillas, warmed

Rub

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 tablespoon packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Hungarian paprika
• 1/4 teaspoon ground cloves
• 1 pound skirt steak, trimmed

Slaw

• 2 tablespoons plain Greek yogurt
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh orange juice
• 2 medium carrots, shredded
• 2 cups shredded green cabbage
• 2 green onions, thinly sliced
• 1/8 teaspoon kosher salt

Here’s how to make them:

1. In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika and cloves for the rub. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge.
2. Combine the yogurt, apple cider vinegar and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve.
3. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, add the steak and cook the steak for 4-5 minutes on each side, or until desired degree of doneness. 
4. Let steak rest 10 minutes. Slice against the grain and serve in warmed tortillas topped with slaw. Serve 4.