What do you think of our cool, blue margaritas? Amazing color, eh? (recipe follows)

My new blogging friend Paula, from Vintage Kitchen, has it right. Cinco de Mayo is about the party!  (check out her grapefruit-ginger-tequila cocktail!) Margaritas, zesty food, good friends. What more is there?

Cinco de Mayo is big here in Tucson, and our neighborhood had its annual party last weekend to celebrate. It was held poolside – a potluck that included chile relleno casserole, enchiladas, barbecued chicken, gazpacho, guacamole, bean dips, fresh fruit, salads, margaritas and plentiful desserts including tres leches cake, a local favorite.

Master Brazilian guitarists Eduardo and Gabriel played for us (check out Edu’s Web site: Guitar Impact) and Gabriel’s wife, Valquiria, joined them on vocals for two Brazilian favorites.

All in all it was a lovely evening, as the full moon (a “super moon”) rose over the saguaro cacti and palm trees… it was like a scene from a movie.

The potlucks in our neighborhood are not completely luck-based. We assign courses to people by the first initial of their last name. Those who are in A through E bring salads, F through K bring main courses, etc… This ensures that we don’t end up with 50 desserts, … although how bad would that be?? This year I fell into the salad category.

One of my favorite salads based on Mexican flavors is a sweet potato salad with a cilantro-lime-chile dressing. Very tasty and simple to put together. For those who don’t like cilantro mint or basil are good substitutions.

What I like most is that the dressing for this salad is its sweetness. The original recipe (maybe Bon Appétit?) used honey but, living here where agaves are native, I realize that agave syrup is much the better choice as it is quite a bit more subtle and very local.

The agave syrup combined with the lime, cilantro and spices is one of those perfect combinations that works just as well on a green salad, or as a marinade for chicken or fish.

Overall, it is also another great recipe for improvisation. When the season is right, I add freshly grilled corn kernels. When not needed for vegetarian palates, I have added sautéed pancetta or bacon. What would you add?

Don’t wait till next May to make this for a Cinco de Mayo celebration! It is a great addition to any meal at any time of the year!

¡Buen provecho! 

~ David 

South-of-the-Border Sweet Potato Salad

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup extra-virgin olive oil
finely grated zest of 1 lime
3 tablespoons fresh lime juice
1 tablespoon agave nectar, or light honey
1 teaspoon New Mexico chile powder
1 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium-size red bell pepper, seeded and cut into 1/4-inch dice

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don’t overcook or your salad will be mushy and fall apart.) Drain and transfer to a large bowl.

While the potatoes are cooking, make the dressing.Whisk together the olive oil, lime zest, lime juice, honey, chile powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

Serves 6. 

Blue Margaritas

1 part fresh-squeezed lime juice
1 part blue curaçao
1 1/2 parts silver tequila

Add ingredients to cocktail shaker with ice cubes and shake. Pour into a glass rimmed – or not – with salt.

Makes 1 drink.