Cinco de Mayo BBQ

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”β€”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.


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