Recipes for Cinco de Mayo

Some of your favorite recipes from around town

Cinco de Mayo – May 5 – is the day we celebrate Mexico's independence. Stateside, that usually means lots of margaritas, chips, salsa, and tacos. If you're throwing your own fiesta, check out a few recipes we snagged from  Paco's Tacos and Bakersfield:

Bakersfield's Black Beans: What's a better south-of-the-border side than black beans? Bakersfield's are more than meets the eye.

• Two 15oz cans of black beans with juice
• 3/4 cup white onions, finely chopped
• 2 teaspoons kosher salt (more or less depending on taste preference)
• 3/4 teaspoon black pepper
• 1 tablespoon minced garlic (more or less depending on taste preference)
• 2 tablespoons minced fresh jalapenos (keep seeds for more heat!)
• 1 bay leaf
• 1 teaspoon cumin
• * Water as needed

Place all ingredients EXCEPT beans in a stockpot and sauté over medium heat until onions are tender and translucent. Add beans to pot.  Water may be added if necessary.  Simmer 15-20 minutes or until beans are tender and easily smash (but don't smash them!) 

Paco's Taco's Guacamole: Paco's Tacos creates their Unholy Guacamole table side, and you can do the same for your Cinco de Mayo fiesta.

• 2 shelled avocados
• 4 oz fresh pico de gallo (store bought or prepare your own with diced fresh tomatoes, red onions, cilantro, garlic, lime juice, and salt)
• 1 oz fresh lime juice
• 1 teaspoon kosher salt

Mash all of the ingredients together in a bowl. Grab some tortilla chips and serve!