Monday, May 2, 2011

Atlanta Dining Event: Cinco de Mayo

Happy Cinco de Mayo Everyone

Cinco de Mayo always sneaks up on me. Maybe it's because it coincides with the anniversary of my bat mitzvah - May 4 at the Embassy Suites, tropical theme, natch. Or maybe it's just that my tequila guzzling days are long enough ago that it's not always on my radar. But this year, color me excited. I'll be at Black Tie BBQ's secret Cinco de Mayo supper. No idea about the deets, but I love a good secret!

Not on that list? Here are some other options to get your fiesta on...

Teela Taqueria
Sandy Springs block party with live music and giveaways, and food and drink specials

Celebrate the Mexican holiday with spicy starters, festive entrees, and of course, the signature margaritas. Taqueria del Sol will be open from 11:00 a.m. to 2:00 p.m. and from 5:30 p.m. to 9:00 p.m.

Tin Lizzy's (Midtown or Buckhead) 
From 11:30 a.m. - 2 a.m., Tin Lizzy's is hosting their first ever Cinco bash. Both locations are taking advantage of the surrounding side streets, parking lots and will be roping them off to make more room for partiers! That day, Tin Lizzys will offer multiple bars, food stations, plenty of music and of course all of the chips, salsa, guac and queso that you can devour.

Want to celebrate at home?

My favorite pantry staple is canned tomatoes, especially Muir Glen brand. They can be used to make so many of my favorite dishes in no time flat, including chili to sausage and cannelini beans (Mr. AT's fave). This May 5, try a few Mexican dishes such as Shrimp Biscuit Tostadas, Chicken Quesadillas or Fiery Fruit Salsa, the recipes offer a fresh, spicy way to usher in spring.

Fiery Fruit Salsa
6 servings (1/3 cup each)

Photo credit: Muir Glen

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
1/2 ripe medium mango, peeled, diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse (kosher or sea) salt

1. In food processor, place drained tomatoes. Cover; process until coarsely chopped. Place in medium bowl.
2. Stir in remaining ingredients.
3. Serve with meat or fish, or with tortilla chips as desired.

Shrimp Biscuit Tostadas
2 servings

Photo Credit: Muir Glen
2 Pillsbury® Butter Tastin’® frozen biscuits (from 25-oz bag)
2 teaspoons cornmeal
2 tablespoons Muir Glen® organic medium chipotle salsa (from 16-oz jar)
3/4 cup frozen cooked small shrimp (60 to 80 per lb), thawed, well drained
1/4 cup shredded taco-flavored Cheddar cheese (1 oz)
1 cup shredded lettuce
2 tablespoons sour cream
1/2 small avocado, pitted, peeled and sliced

1. Heat oven to 400°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 10 sec; turn over and microwave 10 sec longer or until biscuits are softened.
2. Sprinkle ungreased cookie sheet with cornmeal. Place each biscuit on cookie sheet. Press into 5-inch round. Using fork, prick entire surface of each. Bake 8-10 min or until golden brown.
3. In small microwavable bowl, microwave salsa uncovered on High 15-30 sec or until hot. Stir in shrimp and cheese.
4. Place biscuit rounds on individual serving plates. Top each with half of lettuce, shrimp mixture and sour cream. Top with avocado slices. Serve immediately.



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