Don't forget, May 5th is Cinco de Mayo and if you are planning on celebrating let Loredo's help you set the table. The following recipes are complements of owners Felix and Rita Loredo who can help you celebrate with Mexican fare for a fun 5th. It will be muy bueno, we promise!


Pico de Gallo

1 C. each:
onion, diced fine
tomatoes, chopped fine
canned jalapeno peppers, (diced using rubber gloves)
1/4 C. cider vinegar
2 T. juice from the jalapenos
salt to taste
parsley flakes
diced cilantro (about two T.)

Combine in glass bowl and allow to marinate in refrigerator overnight.


Cheese & Pico Quesadillas
(appetizer)

2-8" tortillas (get creative)
2 C. shredded Monterrey jack cheese
3 T. diced onion
3 T. diced tomato
1-3 T. diced jalapeno peppers (canned)
1 tsp. cider vinegar, or juice from the jalapeno
butter flavored oil or cooking spray
salt to taste

Combine diced onion, tomato, peppers, and vinegar or jalapeno juice. Add salt if desired. Allow to marinate at room temperature for half an hour. Heat large skillet or griddle to sizzling. Put one tortilla flat in skillet. Sprinkle with half the cheese over the entire tortilla. Using fingers, sprinkle diced mixture over the cheese. Cook until tortilla just begins to brown and toast. Fold in half, slide onto serving plate and cut with pizza cutter into desired number of pieces.

Tomatilla Sauce

1 small can tomatillas, crushed by hand (drained)
1 small can of V-8
1/2 C. diced onion
1/2 C. diced green pepper
1/4 C. diced celery
1 small can whole peeled tomatoes in juice, crushed by hand (with juice)
paprika
seasoning salt
1 T. tomato puree
cayenne (optional)
pinch of Mexican whole leaf oregano, rubbed.

Saute onions, peppers, and celery until see through. Add crushed tomatoes, puree, all seasonings to taste, and crushed tomatillas. Allow to simmer for 15 minutes. Adjust seasonings. Simmer 15 more minutes, using the V-8 to thin sauce as needed. Sauce should not be runny, but not thick like gravy either.


Pescado vera cruz
Main Course

2 to 4 large boneless fish filets (we prefer rockfish)
small amount of cooking oil
pinch of paprika
pinch of salt
pinch of white pepper
tomatilla sauce
1/2 C. shredded Monterrey jack cheese
Pico de gallo
cooked rice

Prepare pico de gallo. Prepare tomatilla sauce. Wash filets, removing any bones. Sprinkle with paprika, salt, and pepper. Broil fish at least halfway, then smother with sauce and cheese. Continue broiling until fish is done but not dry. Serve immediately over cooked rice.

Strawberry Margarita Pie
Dessert

Keebler shortbread crust
14 oz. can Borden sweetened condensed milk (fat free works too)
1 C. frozen sliced sweetened strawberries, thawed
1/4 C. "real lime" lime juice
1/4 C. gold tequila
2 T. strawberry liquor
1 drop red food color is needed
2 C. Cool Whip

In mixer bowl on low speed, blend condensed milk, strawberries, lime juice, tequila, strawberry liquor and food color until well mixed. Gently fold in whipped topping. Pour into pie crust. Freeze at least four hours before serving. Dip frozen pie plate in hot water to the edge to loosen before cutting the pie. You will taste the tequila.