Cinco de Mayo...with a twist

Cinco de Mayo may be traditionally celebrated (in the US) with margaritas and Corona, but this year my friends and I have decided to try something a little different: Sangria.

Cinco de Mayo is a Mexican holiday commemorating the Mexican army’s victory against French forces at Puebla on 5 May 1862. It is not, despite common misconceptions, Mexican Independence Day (which is actually celebrated on 16 September). Many estadounidenses (literally translated as United Stateseans) think of Cinco de Mayo as a day to celebrate Americans with Mexican heritage, much along the lines of St. Patrick’s Day or the Chinese New Year.

Though Spain and Portugal are the two countries most commonly associated with sangria, this wine-based punch is also served in many South American countries (as well as Mexican restaurants in the States).

To celebrate the end of our final spring semester (which happens to coincide nicely with Cinco de Mayo) my roommates and I are resurrecting the Taco Thursdays that went by the wayside rather quickly as our schedules got busier and busier back in September.  

Taco Thursdays entail:

**Taco Filling:

1-2 red onions, diced

6-12 peppers, sliced  (depending on the number of RSVPs)

Other vegetables (squash, eggplant, etc) as desired

1-2 cans Chickpeas, boiled

Taco Seasoning (pick your favorite kind…mine is the Simply Organic Fajita Seasoning...and follow the directions on the packet)

(Sautéed ground beef or boiled, shredded chicken can also be added)

Sautee onion in a little olive oil until lightly browned, then add peppers and other vegetables. Add taco seasoning, water, and chickpeas (drained). Simmer until thick.

**Spanish Rice (I’ll admit, I use a packet)

**Refried Beans (microwave with salsa and cheese)

**Sour Cream

**Salsa

**Cheese

**Guacamole:

4-6 ripe avocados (slightly soft, but not squishy), mashed

Fresh tomato, diced

1 red onion, diced

Cilantro, garlic, salt, pepper, and lime juice to taste

**LOTS of friends, food, wine and conversation (hopefully enough to spill onto the balcony!)

To this particular Taco Thursday, we are adding Basignani Sangria.

Traditionally, sangria is a young red wine blended with triple sec or brandy, orange juice, and fresh fruit (oranges, apples, lemons, pears, berries etc.). At Basignani Lynne makes two sangrias, a white and a red, with the Elena (a Seyval blend) and the Marisa (a blend of Foch, Chambourcin and Chancellor). I will be making both on Thursday to appease taste buds of the red and white wine drinkers. I can’t wait to find out which one tastes better with our tacos!

**Red Sangria

1 bottle Marisa

1 c. O.J.

1 c. Club Sprite

1/2 c. Sugar

1/4 c. Triple Sec and/or Brandy

Assorted sliced fruit (1 lemon, 1 lime, 1 orange)

Mix together and serve over ice.

**White Sangria

1 bottle Elena

1 c. White Grape Juice

1 c. Club Soda

1/2 c. Sugar

1/4 c. Triple Sec and/or Brandy

Assorted sliced fruit (1 lemon, 1 lime, 1 pear, 1 peach, strawberries)

Mix together and serve over ice.