We celebrated Cinco de Mayo early with a “Tres de Mayo” BBQ on Sunday. On the grill, we had a whole chicken and rib eye steak for tacos (with all the fixins), and we also had a taco salad (pictured) with greens, spicy ground beef, black beans, corn, tomatoes, avocado, sour cream, crushed tortilla chips, and a tangy lime vinaigrette. To start: chips, guacamole and salsa verde, plus hibiscus iced tea and hibiscus margaritas served in mod vintage green and gold glasses I picked up at a yard sale. To end: Mexican brownies using my lovely and amazing friend Tina’s brownie recipe (from “The Ski House Cookbook”—get it if you know what’s good for you!). Cinnamon and cayenne pepper added to the recipe give the brownies a little extra flavor and heat. Only crumbs were left when I remembered to take a photo.