Cinco de Mayo recipes from Chicago chefs

| May 2, 2010

Across the US, many people might equate Mexican food with fast food, but here in Chicago, we know better.  Thanks to talented Mexican cuisine masters like Rick Bayless (Frontera), Freddy Sanchez (Adobo Grill), and Priscilla Satkoff (¡Salpicon!), Chicagoans are just as likely to choose a Mexican restaurant as they are a steak house for a nice night out on the town.

This Cinco de Mayo, let’s take inspiration from these south-of-the-border culinary ambassadors and go beyond the usual margarita n’ chips offering.  Here are seven recipes to get you started:

DRINK
(Ok, I’ll admit my first suggestion is far from fine dining – it’s more like fun dining – but this item is so popular in the city that I couldn’t omit it. Unfortunately, there’s no exact recipe available. You’ll have to wing it)
Uncle Julio’s Swirlz.  Half frozen margarita, half frozen sangria
Champagne Margarita by Rick Bayless.

STARTER
Guacamole en Molcajete by Freddy Sanchez
Chilled Avocado and Crab Soup by Priscilla Satkoff

MAIN
Grilled Ahi Tuna, Roasted Butternut Squash, and Hass Avocado by Freddy Sanchez
Portabello Enchipotlado by Priscilla Satkoff

DESSERT
Mexican Chocolate Chile Ice Cream by Rick Bayless

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Category: Eats & Sips, Featured

About the Author ()

Jennifer Dunham Luby is a Chicago area native and hostess extraordinaire. When she's not out exploring the social scene, Jen and her husband love to entertain in their Wicker Park home. She writes SecondCitySoiree.com, a blog featuring advice, ideas, and inspiration for home entertaining. Follow her on Twitter @SecndCitySoiree

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