Who is ready for a fiesta?! Cinco de Mayo is less than one week away and that means one thing…well two things actually; my birthday (!!!) and Mexican food!! I usually prepare a huge back yard feast complete with pollo asada tacos, grilled street corn and all the chips and guac you could imagne and invite our nearest and dearest to come get down in some Mexican food and margaritas. While things will be a little different this year I still plan on throwing together a little something this weekend in celebration. There most definitely will be plenty of grilled street corn topped with cashew creama, fish tacos and pitches full of this delicious Cucumber Kiwi Agua Fresca. I’m telling you, there is nothing more refreshing on a hot day than this little concoction. The fresh kiwi and crisp cucumber combo is delightful and when blended together and served with a sprig of mint it’s like a little fiesta in a glass. Also- it pairs real nice with chips and guac!
Looking for a few new recipes to take your fiesta to the next level? Look no further…
Watermelon Gazpacho – light and refreshing; perfect for a warm afternoon and makes a wonderful appetizer
Grilled Watermelon and Peach Salad– grilling fruit caramelizes the sugars and gives the fruit an amazingly sweet and smoky flavor!
Grilled Chicken Tacos – take them to the next level by making your own tortillas!
Chicken Burrito Bowl Salad– a healthier alternative to the classic chicken burrito which just means you have more room for chips and guac!
Portabello Tacos with Chimichurri
Mexican Mule – think Moscow mule sans vodka with a splash of tequila
Spicy St. Germain Margarita– slightly sweeter than a classic margarita with an added dose of spice
Sparkling Rosemary Paloma – my personal favorite, this combo is out of this world good!
Cucumber Kiwi Agua Fresca:
– 6 kiwis, peeled
– 1 english cucumber, peeled
– 1/3 cup sugar or honey
– 4 cups water
– Mint for garnish
– Place all ingredients except for the mint into a high powered blender. Blend until combined. Strain through a sieve until all pulp is removed. Chill and serve over ice. Garnish with a slice of cucumber and mint. I think that the mint gives it another layer of flavor and finishes off the drink.