Recipes to Spice Up Your Cinco de Mayo Party

What's cookin' in your house this May 5th?

You don't need to have any Mexican ancestry to enjoy Cinco de Mayo, a celebration of Mexican culture and heritage, observed in parts of Mexico and the United States. Whether you're going out or staying in, it doesn't hurt to have a few good recipes handy to help celebrate the day.

Westfield's  shared some ideas for quick and tasty dips. The spices are available at the East Broad Street spice haven.

Nacho Cheese Dip: (Using Nacho Cheese Dip Blend available at Savory Spice Shop)

We combine the flavors of cheddar and parmesan cheese (or cheese alternative if Vegan), mild chili powder, onion, minced green onion, mild green chile powder, tomato powder and garlic to bring you true Mexican flavor.

Try this blend in a hot or cold preparation. For hot, add 2 tbsp. to a cup of melted cheddar cheese. For a cold dip, substitute sour cream. This blend can be used as a sprinkle; try on salad, popcorn or warm bread.

Erin’s Quick & Easy Guacamolé:

2 large ripe avocados removed from skin
2 tsp. Mt. Elbert All-Purpose Seasoning
1 tbsp. lime juice
1/4 cup diced tomato
1 tbsp. diced red onion


Mash avocados to desired consistency. For a chunkier version, use a potato masher. For a smoother version, use a food processor. Add Mt. Elbert All-Purpose Seasoning and lime juice and stir. Finally, lightly fold in the tomatoes and onion.

Serving Suggestions:
With chips, as a side for Mexican dishes or on taco salad.

Yields: 1 1/2 cups

Thanks to: Erin Teuber, former Savory Spice Shop Manager

If you're looking for something to accompany your dips, treat this Sangria recipe. It might not be authentic but it is refreshing and delicious. 

Sparkling Sangria 

1 750-ml bottle of white wine such as Sauvignon Blanc 

1 cup pomegranate juice

1 cup red wine

1/2 cup peach schnapps (or apricot brandy)

1 Granny Smith apple, cored and diced

1 regular or white peach, pitted and diced

1 can diet lemon-lime soda (such as 7UP or Fresca)

1 can club soda 

Combine white wine, pomegranate juice, red wine, schnapps, apple pieces and peach pieces in a large pitcher.

Stir well to blend flavors. Refrigerate for at least 2 hours or overnight. Before serving, add diet soda and club soda. Serve over ice. Enjoy!

Click here to check out a video of Springfield's Deputy Mayor Jerry Fernandez who took to Youtube to share his preferred method of making Sangria. As the owner of Harrison restaurant the , the first Spanish-style restaurant to open in the Newark Ironbound area, Fernandez can reasonably claim to be an expert in mixing the Iberian wine punch. 

If you don't feel like staying in, bars and restaurants. 


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