Tex-Mex Snacks

My friend June and her sweet babbly baby Devin came over for “brunch” this week. I say “brunch” because there was nothing brunch-y about the meal, but it occurred before noon. I made an easy black bean salad, guacamole and kick-your-ass margaritas. Although wholly inappropriate for 11am, this little menu is perfect for happy hour or pre-dinner snacking.

Margaritas – Barefoot Contessa’s recipe is my favorite (no surprise there). They are not too sweet, frosty cold, and very refreshing. Combine three cups of ice (about one tray’s worth) with 1/2 cup of fresh lime juice, 2 tablespoons of lemon juice, and 1 cup of triple sec in a blender and blend until smooth. Add 1 cup of white tequila and blend for another few seconds. Serve over ice and enjoy. Don’t go crazy with a super expensive tequila but don’t totally cheap out. I use Jose Cuervo Silver for these.

Black Bean Salad – I found this recipe doing a quick search on Food Network’s site. Heads up: contrary to what the website says, it takes longer than 10 minutes to prep. It’s probably closer to 30 minutes to do all the chopping.  Because I wasn’t in the mood for a ton of spice, I used a half of one jalapeno without the ribs and seeds. I used champagne vinegar instead of sherry vinegar, and I also omitted the pinch of cumin because I wasn’t feeling taco-ish.

Guacamole – If you’ve ever eaten at Besito, you’ve probably had their tableside guacamole. Besito generously shared the recipe on its Facebook page a while back and it’s very easy to make. I don’t have a molecajete so I use the back of a wooden spoon to grind the ingredients together. If you’re making this for more than one or two people, you’ll want to double (triple?) this recipe.

Enough about food, here are the kiddies.

They’re on the move! And yeah, I know my kid is dressed like an old man. We didn’t leave the house that day.

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