Across the United States Cinco de Mayo is a celebration of Mexican heritage and pride. I’m originally from California and for most Californians early May is not about spring but more about good quality margaritas (on the rocks please), Mexican food and thoughts about our Southern neighbors.
I love Mexican food. Salsa and tortillas are regular parts of our everyday meals. I’m always on the lookout for tasty but simple Mexican meals. A couple weeks ago I was thrilled when I ran across this hilarious but valid recipe for butt tacos. What intrigued me was the anchiote sauce. I didn’t have the blend the recipe called for so I invented one up on the spot for my fish tacos. It took 5 minutes and made the fish tacos sing.
Since then I’ve used the same heady concoction for:
- Chicken (as a basting sauce and grilled on the BBQ).
- Fish (slathered catfish with the sauce, wrapped it up in a loose foil envelope and popped it in the oven for 15 minutes. Served on warm tortillas for fish tacos).
- Vegetable medley (tossed with onions, mushrooms, peppers, zucchini and sweet potato. Wrap it up in a foil envelope and slapped it on the BBQ for about 30 min.).
Whatever your dinner plans are for Cinco de Mayo, the day after, next week or next month try this sauce for some instant Spanish flair. Add a Pacifico with lime or a margarita on the rocks for a little fiesta spirit. Muy sabrosa!
5 Minute Spanish Everything Sauce
1 tsp garlic salt; 1.5 tsp ancho chili powder (or similar); 1/4 tsp cayenne pepper (optional); 1 tsp. fresh ground cumin or coriander; 3/4 tsp. dried oregano; 1 tsp. vinegar (or a good splash); 1 tbsp. lime juice; 1-1.5 tbsp. olive oil; pinch of sea salt to taste.
Blend all the ingredients and either toss or brush onto your meat or vegetables.
You can adjust the ingredients to your liking adding more chili powder and less cumin. Spices are all about personalizing your food so take advantage of using them for your everyday meals. Nothing fancy, just authentic and delicious. (I served the chicken with my black beans, corn bread and fresh cilantro.)
May 3, 2010 at 10:55 pm
omg butt tacos as your inspriration..what an honor..on fish I can only imagine..how tasty..veggies wow great idea..on the rocks also for me. what great rice, I love all the flavors.. great post..I’m happy to be part of it.
May 4, 2010 at 8:26 am
Butt tacos rule!
May 6, 2010 at 7:58 am
Hey Karen – Hilarious name for a sauce LOL but I’m sure it tastes fantastic! I love Bonnie’s butt tacos too 😉
And DAMN! If I don’t have all the ingredient for it!
Btw – I have a fistful of (not dollars sorry) awards for you – don’t fret, it’s nothing you need to pass along and such, just accept. I hope you’ll stop by my blog to take a look 🙂
Felize Cinco de Mayo !
May 6, 2010 at 10:25 am
Thanks Denise! There aren’t any spices in it but my husband has perfected the margarita to levels I didn’t know were possible. Feliz Cinco de Mayo indeed! I have a post-in-progress for Mexican Chocolate ice-cream that is the perfect dessert to any meal made with this sauce.
June 1, 2011 at 9:27 am
That is one fantastic title! I adore Mexican food but haven’t had it in so long. Your post is so inspiring! Merci.
Maybe not fancy for you, but would be for us since it’s a real spicy and refreshing change 😉