Happy Cinco de Mayo! Cinco de Mayo celebrates the Mexican army's victory over the French in the Battle of Puebla on May 5, 1862. It's celebrated mostly in the United States and, other than Puebla, is pretty much ignored in Mexico (or so I've been told). To commemorate the day, I whipped up my oft-requested guacamole and my favorite Mexican beverage, the Michelada, a cerveza preparada with beer, lime juice, and chile paste. ¡A comer!
Guacamole and Micheladas
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 2
1 plum tomato, peeled, cored, seeded, and diced
0.5 small onion, diced
0.25 c cilantro, chopped
0.5 jalapeño, diced (see notes)
2 tsp salt, plus extra the rim of the glass
2 bottles Tecate
1 tsp chile paste
(1) Prep tomato, onion, cilantro, and jalapeño before slicing the avocados
(2) Mash 2 avocados with the tomato, onion, cilantro, jalapeño, 2 tsp salt, and juice of 1 lime
(3) Cube the other 2 avocados and fold into the above mixture
(4) Serve with tortilla chips
(5) Rub the rim of two highball glasses with lime
(6) Coat the rims with salt
(7) Fill the glasses with ice
(8) Add juice of 1 lime to each glass
(9) Add 0.5 tsp chile paste to each glass
(10) Pour a bottle of Tecate over the ice
(11) Stir and enjoy!
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What was cooking this time last year?
Notes: Use the jalapeño to adjust the spiciness of the guac - add more stems and seeds for spicier guac and remove all stems and seeds for mild guac. I've always had micheladas with Tecate, but feel free to try it with different beers to change the flavor profile (Negra Modelo, Corona, Bohemia, Modelo Especial, etc.).