Tag Archives: guacamole

Amp Up Your Cinco de Mayo Celebration!!

A bit of history . . . .Cinco de Mayo-or the fifth of May – commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
Whether this is your first or your annual Cinco de Mayo party-Your Resident Gourmet Newsletter has you covered! Enjoy these authentic Mexican recipes during this year’s Cino de Mayo celebration!

Happy Cinco de Mayo! 

Chef Jennifer  





Cino De Mayo!

Build a Mexican feast with these authentic recipes and wash it all down with the best Strawberry Margaritas on the planet!


Homemade Tortillas  


This simple recipe for tortillas that have an authentic Mexican taste!

Yields 4 servings

9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup lard, in 4 to 5 chunks
1/2 cup cool water

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.

Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs.

While the processor is still running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface.

Remove the dough from the bowl of the processor and knead until well incorporated and less sticky.

Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.

Evenly divide the dough into 8 pieces and form them into round balls.

Keep all of the dough balls covered with a tea towel until ready to use.

Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface or use a floured tortilla press.

Heat a cast iron skillet until very hot.
Place the tortillas, 2 to 3 at a time, into the skillet and cook until light golden, about 4 minutes per side. Repeat with the remaining tortillas. Cover with a damp towel until ready to serve.



Cilantro and jalapeno pepper give this guacamole a fresh and spicy kick!

Recipe by Chef Jennifer Hill Booker

Yields 4 servings


3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon Sea salt

1/2 cup diced red onion

3 tablespoons chopped fresh cilantro

2 Roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 jalapeno pepper, minced (seeds and membrane removed)


In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlic.

Stir in jalapeno pepper.

Cover with plastic wrap, pressing firmly on top of Guacamole.

Refrigerate 1 hour for best flavor, or serve immediately.


Strawberry Margarita



The perfect margarita to celebrate Cinco de Mayo!

Recipe by Chef Jennifer Hill Booker

Yields 4 servings


6 fluid ounces of your favorite tequila

2 fluid ounces triple sec

2 cups fresh strawberries, stems removed

4 fluid ounces frozen limeade concentrate

2 cups ice


½ cup powdered sugar

4 lime slices

4 strawberries, sliced half way through berry


Fill a blender with ice and crush.

Pour in the tequila and triple sec.

Add the strawberries and limeade.

Blend for 30 seconds or until smooth.

Serve in margarita glasses with the rims dipped in powdered sugar and garnished with lime slice and strawberry.


photo by ablogablelife.com




This fruit has plenty of healthy fats.

Avocados have monounsaturated fats, polyunsaturated fats, vitamin E, fiber and folic acid, and avocados contribute nearly 20 vitamins, minerals and nutrients to the diet.

Although they have ‘good fat’, avocados are high in calories, so keep an eye on your portion size.


YRG Guacamole Dip

yields  2-4 servings


  • 3 ripe avocados
  • 1/2 red onion, minced
  • 3 garlic cloves, minced
  • 1-2 jalapeno or Serrano chili,  minced
  • 1/4 cilantro leaves, finely chopped
  • 2 tablespoons of fresh lime juice
  • 1firm- ripe tomato, diced
  • Sea salt and fresh ground black pepper to taste
  • A dash of freshly grated black pepper


1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, garlic, cilantro, lime, salt and pepper and mash some more. Chili peppers vary in their hotness. Start with a half of the chili peppers and gradually add more to your desired degree of hotness. .

3 Add the diced tomatoes. Serve immediately with tortilla or pita chips

Cover with plastic wrap directly on the surface of the guacamole to slow down oxidation and discoloration of the YRG Guacamole Dip.

photo: puregoodness.com