Cinco de Mayo with Cantina

Cinco de Mayo with Cantina

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Celebrate Cinco de Mayo at Cantina Restaurant in Buckhead or do-it-yourself at home.

Here are a couple of recipes -- provided free of charge from Cantina -- to make your Cinco de Mayo taste like you're partying with the masses.

Carne Asada

A classic Mexican filling for tacos and burritos, carne asada uses marinated, grilled beef – usually skirt steak – as its hardy center.

Yield: One taco

  • 5 ounces marinated skirt steak (see below)
  • Garnish:
  • Corn tortilla
  • Shredded white cabbage
  • Sliced red radishes
  • Fresh cilantro, chopped
  • Fresh Lime, quartered
  • Salsa verde (see below)

Marinate the sliced beef overnight in the marinade, then grill to medium rare. Serve over a corn tortilla with garnishes and salsa verde fresca.

For the marinade:

  • ½ cup canola oil
  • ½ cup soy sauce
  • ¼ cup ketchup
  • 2 chipotle peppers, seeded, ribbed and chopped
  • For the salsa verde fresca:
  • 6 fresh tomatillos
  • Juice of two limes
  • 2 jalapenos, seeded, ribbed and chopped
  • Salt to taste
  • Pepper to taste
  • 1/3 cup cilantro, chopped


Shrimp Ceviche

This refreshing ceviche, popular in the coastal regions of Mexico, is perfect for a light alternative to chips! To ensure the perfect texture, take care to not overcook the shrimp.

Yield: 6 servings

  • 1 pound medium shrimp
  • 2 tablespoons kosher salt

In a large pot, bring to a boil 4 quarts of water, salted with 2 tablespoons salt. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Once the shrimp is cool, toss in the marinade, below, and leave for ½ hour.

Marinade for shrimp:

  • 1 11/2 cups Cholula hot sauce
  • 1 ½ cups fresh lime juice
  • ¼ cup ketchup
  • 1/3 cup cilantro

Garnish:

  • I cup red onions, finely chopped
  • Sliced avocado
  • Red radish, sliced
  • Cilantro, chopped


Tamarind Margarita

This delicious margarita is a Here To Serve signature, inspired by the tamarind drinks found on the streets of Mexico.

Yield: One margarita

  • Tajin Classic Seasoning
  • Kosher salt
  • 2 ounces Herradura Double Barrel Reposado
  • ½ ounce tamarind concentrate (available at Latin grocery stores)
  • ½ ounce blue agave nectar
  • Fresh lime juice
  • Ice
  • Tajin Classic Seasoning
  • Kosher salt

Dip the rip of a margarita glass in the Tajin and salt. Set aside. Place the tequila, tamarind, blue agave nectar and fresh lime juice over the ice in a cocktail shaker. Shake for 30 seconds. Pour over fresh ice into the prepared glass.

Shake over ice. Pour into small rocks glass.

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