Your Cinco de Mayo may look different this year, but with some creativity, connectivity and some delicious union-made recipes, it can become a fun, socially-distant, fiesta!
Did you know that many of your favorite Cinco de Mayo dishes can be made with ingredients picked, produced or packaged by your fellow union members?
We've gathered some great recipes to kick off the fiesta fun. Whip up these Cinco de Mayo favorites, gather your friends and family *virtually* (we've got tips just in case you're not a digital expert!) and enjoy your socially-distant fiesta. Next year....we'll do this in person!!!
First Up: Margaritas!
Every Cinco de Mayo needs a margarita..and there are plenty of delicious, union-made tequilas to choose from. They’re easy to make at home…and with only a few ingredients, you’ll be saying "Salud" before you know it!
"Wear Your Mask" Margarita
This classic margarita recipe from Michael Messina at Labor 411, pairs perfectly with the Fiesta 7 Layer Dip or the Classic Salsa recipe. You can't go wrong with just four ingredients!
- 1 1/2 oz. tequila (check out our article for union-made tequila brands)
- 1 1/2 oz. Montezuma Triple Sec
- 1 to 1 1/4 oz. of lime juice
- Salt for the rim of the glass (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. Garnish with lime wedge.
Get the full list of union-made tequilas and even learn some new tequila cocktail recipes to try at home.
Make your own Guacamole and Dig into this 7 Layer Dip!
"Give me six feet" Guacamole
Try Alton Brown's homemade guac recipe! It's so easy to make and best when made with quality, union picked, packaged or produced ingredients!
- 3 medium ripe Hass avocados
- 1 tablespoons lime juice from 1 medium lime
- 1/2 teaspoon kosher salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
- 1/2 teaspoon ground cumin (Watkins)
- 1/4 teaspoon ground cayenne pepper (Watkins)
- 1/2 cup onion
- 2 small Roma tomatoes (Sunripe)
- 1 large clove garlic
- 1 tablespoon fresh cilantro (Muranaka Farms)
- 1/2 jalapeno
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture.
Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
"Stay at Home" 7 Layer Dip
This Fiesta 7 Layer Dip recipe from Food Network is made with delicious layers of refried beans, sour cream, and cheese. You won't be able to get enough of this beautiful dish.
- 10 oz can of diced tomatoes and green chilies, drained, liquid reserved (Del Monte)
- 16 oz each refried beans
- 12 oz refrigerated guacamole
- 16 oz sour cream (Breakstone, Country Fresh, Deans, Prairie Farms )
- 1.25 oz taco seasoning mix
- 1 cup shredded Cheddar and Monterey Jack cheese blend (Hiland Dairy)
- 2.25 oz sliced ripe olives, drained
- 1/4 cup sliced green onions
Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving.
It’s not a Party Until you Break Out the Chips and Salsa
If you want to make your own salsa, we’ve found an excellent (and easy) recipe that includes lots of union-picked and packaged produce!
|Mission chips, salsas, and dips||Tostitos chips, salsas, and dips|
|Old El Paso chips, dips and salsas||Pace Salsa|
|Frito-Lay Chips||Chi-Chi's Salsa|
"Social Distancing" Salsa
Try Ree Drummond's salsa recipe — it's made with classic ingredients and tastes like it came right out of a restaurant. To turn up the volume, try roasting the jalapeños.
- Two 10 oz cans diced tomatoes and green chiles (Del Monte)
- One 28 oz can whole tomatoes with juice (Del Monte)
- 1/2 cup fresh cilantro leaves (Muranaka Farms)
- 1/4 cup chopped onion
- 1 clove minced garlic
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin (Watkins)
- 1/4 teaspoon salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
- 1/4 teaspoon sugar (Domino's, Imperial, Nutrataste, Sweet & Low)
- 1/2 whole lime, juiced
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like — about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
Have a great Cinco de Mayo!
The union-made products information in this list comes from the IBEW, Local One, and Directory for Union-Made Goods and Services.