My husband grew up in Denver, where there is a large Hispanic population, and I went to college there, so to say we like Mexican food is an understatement. Our favorite place in Denver (no, it’s not Casa Bonita, surprisingly), used to be Chavez over on Sheridan and 38th (maybe…can’t remember for sure). It was family run, and all the Chavez brothers served as the waitstaff. They were charmers and incredible flirts. Now that I think about it, I believe this was where my friends and I went for Mexican, not my then-boyfriend, now-husband.
When my friends told the Chavez boys I was moving to Seattle, they insisted I visit their uncle’s restaurant in Spokane on the way. The name of it? Joaquin’s Doughnut Hole. Really. I didn’t make it there, on any of the half dozen times we’ve moved to or from Washington State.
But I digress. Here’s what we’ll be having for Cinco de Mayo…it all totally rocks! I am using a couple photos from other sources, since I haven’t made this menu yet but wanted to post before the 5th of May. I mean, I’ve made all these recipes many times, I’m not making you be my guinea pigs. I just didn’t take photos of all of them!
Krista’s Beer-itas on the Rocks12 oz. can frozen limeade concentrate
12 oz. tequila (use the limeade can to measure it)
12 oz. Mexican beer
12 oz. ginger ale, Sprite, or 7-Up (I prefer ginger ale)
Fill a large pitcher halfway with ice, add all ingredients, and stir it up. Rim your glasses with sale and enjoy with some chips and a mix of half guacamole, half salsa. If you’re not going to serve it all immediately (or very soon), leave the ice out and just put ice in each glass after you rim it.