Celebrate Cinco de Mayo With Margaritas and More
Well Plated's Erin Clarke shares her recipes for skinny margaritas and Mexican corn dip
Cinco de Mayo falls on a Monday this year, meaning that we can fill up the entire weekend with margaritas. Before we get into recipes for you to get your fiesta on, let’s just go over what Cinco de Mayo is…and isn’t.
First and foremost, Cinco de Mayo is not Mexican Independence Day, which is September 16. It is is the anniversary of the Battle of Puebla, which took place on 5 May 1862, near Puebla de los Ángeles. On that day, a group of Mexican farmers and soldiers fought against the French army. Of course, the French were eventually defeated, and Cinco de Mayo has been celebrated as far back as before the turn of the 20th century. Today, Americans have adopted this holiday, turning it into a festive time to eat, drink, and celebrate Mexican culture.
If you want to throw a Cinco de Mayo party, you’re going to need some margaritas — but hands off the store-bought margarita mix, filled with artificial flavors and corn syrup. Instead, make them from scratch. There’s nothing easier —or more delicious — than a freshly made margarita.
Erin Clarke, cookbook author and creator behind Well Plated, shares her recipe for a skinny margarita, along with a Mexican corn dip. The duo pair perfectly together for a perfect pregame situation before you hit the cantina on Cinco de Mayo.
Save the recipes, because they’re also perfect for movie night, game night, or parties.
Skinny Margarita
Ingredients
For One Skinny Margarita
Kosher salt & lime wedge, to rim the glass
1 ½ ounces silver tequila
3 tablespoons freshly squeezed lime juice, about 1 large or 1 1/2 small limes
1 ½ tablespoons freshly squeezed orange juice, about 1/2 medium orange
1 teaspoon light agave nectar, or add 2 if you prefer a sweeter margarita
Ice
For a Pitcher of Skinny Margaritas (5 Drinks)
8 ounces silver tequila (1 cup)
8 ounces freshly squeezed lime juice (1 cup, from about 5 medium/large limes)
4 ounces freshly squeezed orange juice (1/2 cup, from about 4 medium oranges)
2 tablespoons light agave nectar or simple syrup, more if you prefer a sweeter margarita
Instructions
Rim the glass: Pour a thin layer of salt onto a small plate. Rub a lime wedge around the top edge of your glass to moisten it, then dip the glass into the salt so that it sticks, tapping all the way around. Fill the glass with ice and set aside.
For one (or two) drinks: Fill a small cocktail shaker with additional ice. Add the tequila, lime juice, orange juice, and agave. Tightly close and shake vigorously for at least 30 seconds (it's longer than you think).
Strain into the rimmed glass over the ice. Enjoy immediately.
For a pitcher: At the bottom of the pitcher, stir together the tequila, lime juice, orange juice, and agave (do not add ice to the pitcher). Serve immediately (prepare the glasses as in Step 1) or place a sheet of plastic wrap over the top of the pitcher and refrigerate for up to 4 hours.
Mexican Corn Dip
Ingredients
1 cup 2% plain Greek yogurt (do not use non-fat)
¾ cup olive oil mayonnaise
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 cans Mexican-style corn (11-ounce cans), sometimes called fiesta corn, drained
16 ounces shredded reduced-fat cheddar cheese
4 large green onions (or 6 small) sliced (white and green parts)
1 jalapeño seeded and chopped
Tabasco, Cholula, or similar hot sauce, optional for serving
Fritos Scoops or tortilla chips for serving
Instructions
In a large bowl, stir together the yogurt, mayo, chili powder, garlic powder, and cumin.
Stir in the corn, cheese, green onions, and jalapeno.
Refrigerate for 2 hours or overnight.
Sprinkle with hot sauce and serve.
Check out more recipes at Well Plated.