Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.
Cinco de Mayo: What to Drink After Dinner
Contrary to popular belief, Mexican hooch isn’t all about fruity beer, worms, and margaritas. Not that there’d be anything wrong if it were. I’ve spent whole weekends living off of nothing but those three things, and aside from a recurring facial tic and a few flashbacks, I’m fine.
Deano’s Jalapeños Cinco de Muncho Special
Because we loves us some Deano’s Jalapeño Chips, we’re helping them spread the word about this special Cinco de Mayo offer: a blended mix of jalapeño and habanero cheddar chips, which will be available for a limited time only.
Unique Liqueur Recipes for Cinco de Mayo Sipping
Contrary to popular belief, Mexican hooch isn’t all about fruity beer, worms, and margaritas. Not that there’d be anything wrong if it were. I’ve spent whole weekends living off of nothing but those three things, and aside from a recurring facial tic and a few flashbacks, I’m fine. Do a little digging and you’ll come across some great distilled treasure. …
Just in Time for Cinco de Mayo: Red Chile Enchiladas
We’re cooking up this classic enchilada dish in honor of Cinco de Mayo. This dish features stacked, not rolled, enchiladas covered in ground beef and pork and smothered in red chile sauce.It was originally served at the early 1960s Albuquerque restaurant, Videz. The restaurant was torn down to make way for Interstate 40, but the recipe lives on in the …
Tequila on Cinco de Mayo? Naturally!
It’s nearly May 5, which is an important day of celebration in the Southwest and anywhere you find folks of Mexican heritage. If you want to class it up this Cinco de Mayo, leave the salted rims behind and try these elegant recipes made with Riazul Premium Tequila, created by Cervantes Ramirez, Master Mixologist and General Manager of New York’s …
Now Available: The New Issue of Burn!
Hey all you lovers of peppers, smoke, and sauce, the new issue of Burn! Magazine is on the virtual newsstand and ready for reading. I hope you’ll enjoy the newest issue. It’s chock full of great information like a how-to for making your own pastrami, an article all about salsa, recipes for Cinco de Mayo, a recap of the 2011 …
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