Saturday, May 5, 2012

Feliz Cinco de Mayo!

Happy Cinco de Mayo y'all! (I know that sounds just so lovely with a southern accent.) We celebrated Cinco de Mayo with Sangria, chicken enchiladas, and corn and black bean salsa. What a wonderful way to celebrate Mexico's eradication of the French (NOT the Mexican Independence Day, common misconception - that is actually September 16th... more sangria then too!) And it was so nice to have guests to share our celebratory meal with!

Look how festive our apartment looks!


Getting up close and personal con mi comida!

Our festive bar, patiently awaiting our guests!

Spicy chicken and salsa filling - I had to keep myself from eating  all the filling before rolling it up in tortillas.

Chicken and spinach roasted red enchiladas

And what would a holiday celebration be without some festive libation? Cranberry and frozen grape sangria, ole!

Cranberry and Frozen Grape Sangria

1 bottle white wine (we used Pinot Grigio)
1/2 bottle of 100% cranberry juice
1 cup simple syrup (equal parts water and sugar, simmered until the sugar is dissolved)
juice of two limes
Grapes and granny smith apples, frozen

Mix the liquid ingredients in a large pitcher. Refrigerate until chilled. To serve, add some fruit to the bottom of each white wine glass, then pour your perfect sangria over your frozen fruit.

** The frozen fruit will act as ice cubes to keep your drink cold without watering it down like ice cubes will. Fun tip of the day!**

2 comments:

  1. Looks as if you had a fun (and appetizing) Cinco De Mayo!

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  2. Oh, most fun and certainly appetizing!

    ReplyDelete