...we're bringing back one of my favorite blogs posted earlier this year: Take a lover who looks at you like maybe you're a taco,
with a few modifications.
But before we do, did you know that Cinco de Mayo isn't the anniversary of Mexico's independence day as is widely thought? It's actually the day Mexico experienced a [very] short-lived victory over the French in 1862. In the 1960s, Cinco de Mayo began being celebrated by Mexican-American activists north of the border who saw it as a day in which to express their pride in the midst of America's civil rights movement. As the annual party continues several decades later, it now includes many more guests! (Check out the NY Times for more history.)
The above quote can be seen on a wall at Frida's Mexican Restaurant in Limerick, PA. It makes me smile every time I read it, cuz I usually imagine what it would be like to have a lover who looks at me like maybe I'm a taco. LOL!
I L-O-V-E TACOS!!! Who doesn't?! Beef, chicken, fish, black bean...a taco is a taco, right? (Yep, if it’s seasoned with all those delectable Mexican spices that make a taco a taco!) And in honor of Cinco de Mayo what better way to celebrate than with ANOTHER TACO NIGHT!
Because I’m cray about Mexican food and not cray about having a lot of the additives found in pre-packaged foods, I began making my own taco seasoning a few years ago. I was surprised at how easy it was!
Homemade taco seasoning*
(Accompaniments: shredded lettuce, diced tomatoes shredded sharp cheddar cheese, salsa, sour cream, lime wedges, thinly sliced scallions, chopped cilantro, pinto and/or black beans, sliced jalapenos)
To build the tacos, spoon 2 to 3 tablespoons of meat into each shell and top with the desired accompaniments. (Alternative: Spread tortilla chips on a plate; spoon desired amount of ground beef/turkey then add toppings.) I usually stick with the basics, but for those of you feeling a little more adventurous, check out fantabulosity.com for an awesome list of additional taco toppings. (BTW, leftover meat filling freezes really well for another night of tacos or added to chili.)
I almost always serve additional chips and salsa (homemade when tomatoes are in season), guacamole and black or pinto beans for our taco nights as well as a few sliced jalapeños for my hubby.
For an added bonus, I’d like to close with a few newly-discovered quips of taco talk:
TACO CAT spelled backward is TACO CAT.
Thank you...hard taco shells...for surviving the long journey from factory, to supermarket, to my plate and then breaking the moment I put something inside you. Thank you. (Jimmy Fallon)
And my fave:
If you had to choose between eating tacos every day or being skinny for the rest of your life, would you choose hard or soft tacos?
¡Viva los tacos!