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Celebrate Cinco de Mayo With These Tasty Recipes

By Jason Alexander
Updated May 9, 2020

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On the 5th of May, customarily known as “Cinco de Mayo,” the country of Mexico celebrates the Battle of Puebla, which was a very important military victory against French forces.  “Our traditions in Mexico include festive dress, parades and food,” said Mary of Vida Mexicana in South Hingham.  “It is however much bigger in the U.S. as it became more popular here – lots of Mexican food (lots of tacos and lots of margaritas).”

On their menu, Vida Mexicana offers a wide variety of margaritas.  For those interested in making the perfect spicy margarita at home, Mary recommends using fresh sliced jalapeños and jalapeño infused tequila.  Vida Mexicana is also known for their tableside guacamole, a dish that is prepared right in front of the diners who ordered it.  “Our avocados are the best quality,” said Mary.  “They have to be the right size and level of ripeness for that mouthwatering taste.”

Those interested in dining on authentic Mexican food on Tuesday are encouraged to order directly from Vida Mexicana.  They are currently offering curbside, pickup and DoorDash for deliveries.  “Our customers have been wonderful in trying to keep us afloat, said Mary.  “Unfortunately we will come out of this with lots of debt, but at least I have hope that we will survive and keep in business when this is over.”

Here are some of our favorite Cinco de Mayo recipes:


1 ripe avocado
1 T. tomato, finely-diced
1 T. cilantro, finely-chopped
2 t. shallot, minced (can substitute red or white onion)
1 t. jalapeño, finely-diced
pinch of salt

Mash avocado with a fork, and mix in remaining ingredients.

Spicy Refried Beans

1/4 c. bacon fat or vegetable oil

1/2 Vidalia onion, roughly chopped

2 cloves garlic, roughly chopped
1 jalapeño, sliced (keep pith and seeds for extra heat)

28-oz. can pinto beans, drained and rinsed

2 c. chicken stock

2 t. oregano

1 t. chili powder

1 t. Adobo seasoning

1/2 t. cumin

1/4 t. cayenne

1/2 t. salt

1/2 t. pepper

sprig of cilantro

Saute onion, garlic and jalapeno in oil with salt and pepper until softened, around 8 minutes.  Add remaining ingredients and simmer, uncovered, for an hour stirring occasionally.  When it has cooled slightly, puree with an immersion blender.

Cilantro Cream Sauce

1 bunch cilantro, brown ends trimmed and roughly chopped
1 jalapeño, cut into chunks (keep pith and seeds for more heat)
5 large garlic cloves, roughly chopped
juice of one lime
1/2 t. salt
1/4 t. pepper
1/2 c. plain Greek yogurt (use best quality)
6 T. extra virgin olive oil

Puree first 4 ingredients in a food processor until well blended.  Add yogurt and olive oil, and puree until smooth.

Kristen can be reached at kristen@hinghamcurrent.com.




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