HOWDY FRIENDS….from Mexican Food & Gifts To Go
www.texmextogo.com 
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It is nearly May and also time to get the planting done and yes, I am reminding you again this year to plant peppers and fresh herbs!! To our friends up north, you’re still battling snow and cold temps and in the south, we’ve been blasted with terrific storms, but our time is just around the corner for fresh peppers, tomatoes, herbs and spices. Even if you only have a balcony, this is the year to begin laboring over your pots and enjoy the fruits of this labor all summer long! For that Tex-Mex added flavor....and the spices!
Visit our Mexican food recipes pages for fresh new dishes all summer long!
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New Tex-Mex products in our online store:
Southern Boys Sweet Heat Hot Dipping Sauce
If you’re a hot wings lover or give me the TV, the game and the dip…..well here’s your dip sauce, Tex-Mex style!
Made with four types of peppers and honey! All natural.
Take a look: http://www.texmextogo.com/store/PPF/parameters/170_3/more_info.asp
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Chili pepper wreaths – we just can't get enough of these! They are the hot item now and we keep finding new ones all the time that we can’t resist!
Take a look: http://www.texmextogo.com/store/PPF/parameters/127_0/more_info.asp 
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Chili pepper garland - we found a new chili pepper garland that you’ll have to touch to realize it is artificial! Nearly 60 inches long – hang it anywhere!
Take a look: http://www.texmextogo.com/store/PPF/parameters/96_0/more_info.asp 
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Margaritas For Two Gift – If they can graduate from college, they deserve this gift! We’ve added a gourmet jam to this gift box called “Margarita Surprise” made with tequila - go figure!
Take a look: http://www.texmextogo.com/store/PPF/parameters/20_4/more_info.asp 

Mother’s Day is just around the corner! You’ll find great gift ideas here:
Take a look: http://www.texmextogo.com/store/PPF/Category_ID/4/products.asp 
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DID YOU KNOW….
Cinco de Mayo, Spanish for the 5th of May, marks the victory in 1862 of the Mexican Army, under the command of General Ignacio Zaragoza, over the French troops at the battle of Puebla. It is celebrated in the US among the Mexican-American population mainly in California, Arizona, New Mexico and Texas. The biggest misconception about Cinco de Mayo is that it commemorates Mexico’s Independence Day. In fact, that holiday is celebrated on September 16th when Mexico achieved its independence from Spanish rule in 1821. It is the third largest holiday in Mexico, the largest among Mexican-Americans in the United States. Mexican fiesta celebrations include parades, dancing, food, and music.

Cinco De Mayo Decorating Ideas and Recipes
A patio or backyard provides a great setting for a Cinco de Mayo Mexican fiesta celebration. Stringing chili pepper lights above or around your location or even on a rooftop or a fence adds a playful touch. Cover tabletops with brightly colored serapes, Mexican blankets which are 100% acrylic and fully washable. Authentic looking (but without the weight) molcajetes (salsa bowls) in various sizes and cactus napkin holders for tableware and hand blown Mexican glass

Now, get the children to make bouquets of colorful crêpe paper flowers and set around the tables and ground area in clay pots. The boys can get the boom box rigged up for some great Latino and salsa music.

Related Products:
Chili pepper lights:
Chili pepper ristra: 
Mexican serapes:
Salsa bowls/molcajetes:
Cactus napkin holder:

And now it is time for recipes!
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Mexican Food Recipes – The Spirits

Tequila Slammer - also referred to as a tequila shooter, is currently very fashionable. The idea is that you pour the different ingredients directly into the glass (no stirring). Cover the top of the glass with one hand to prevent spillage, then slam the glass down to mix, then drink the cocktail down in one swallow.

1 measure white tequila
1 measure lemon juice
Chilled sparkling wine to top up.

Put the tequila and lemon juice into a chilled glass and stir to mix. Top with sparkling wine. Cover the glass with your hand and slam.
For authentic Mexican hand blown tequila glasses.
Take a look: http://www.texmextogo.com/store/PPF/parameters/126_2/more_info.asp 
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Lip Smacker – a non alcoholic cocktail with all the kick of an alcoholic cocktail!

4-6 crushed ice cubes
1 small tomato, peeled, deseeded & chopped
1 measure orange juice
2 tsp lime juice.
1 spring onion, chopped
1 small fresh red chili deseeded & chopped.
Pinch of caster sugar (a very fine sugar in the UK, use superfine sugar in the USA).
Pinch of salt
Dash Tabasco sauce - that's the Tex-Mex kick!

Place the crushed ice, tomato, orange and lime juice, spring onion and chili pepper in the blender and process until smooth. Pour into a chilled glass, stir in sugar, salt, Tabasco. Serve with a lime slice perched on the edge of the glass. Who needs alcohol! Excellent heat and flavor!

Mexican Food Recipes – The Food

Homemade Corn Tortilla Strips
Corn tortillas, several days old
Oil for frying

Directions:
Cut the tortillas in long strips. Pour oil into a frying pan to a depth of ½ inch. Heat the oil until it is very hot. Fry the tortilla strips in batches for a minute or two until they are crisp and golden, turning occasionally, then drain on paper towels.

Tip: when cooking corn tortilla strips, it is important that the oil is the correct temperature. To test if the oil is ready to use, carefully add a strip of tortilla. If the strip floats and the oil immediately bubbles around the edges, the oil is ready.

Tip: when fried, flour tortillas do not crisp up as well as corn tortillas however, they do make a delicious sweet treat when sprinkled with ground cinnamon and sugar. Serve them hot with cream.
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True Texas Dip
3 packages Philly cheese
3- 2oz jars red pimento, drained & chopped
1- 10oz can diced tomatoes & green chiles, drained
1- 8oz jar Tejano salsa, drained slightly (Click here for product)
1 or 2 Tbsp hot sauce
3 cloves garlic, minced
Salt & ground pepper to taste

Directions:
Combine all ingredients and blend thoroughly.

Tip: use only 1 Tbsp hot sauce at first, taste & adjust. Serve with tortilla chips, toast points.
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Beef Empanadas
Dough
1 2/3 cup all-purpose flour
1/8 tsp salt
4 oz. stick butter or margarine
1/3 cup milk
empanada press (click here for product)

Filling
1 pound ground beef
2 Tbsp vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno peppers, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 to 12 green olives, finely chopped
2 Tbsp raisins
1 Tbsp ground mild paprika
1 Tbsp chopped fresh parsley or substitute dried
Salt and freshly ground black pepper to taste

Glaze:
1 egg, beaten
1 Tbsp milk

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Sauté the beef in a skillet until well done while stirring frequently with a fork to keep the meat broken-up. In a separate skillet, sauté the onion, bell pepper, and jalapenos until the onions are a golden brown. Combine all the remaining ingredients for the filling and mix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on a baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

Tip: these little pastries can be partially made ahead of time. Make the dough, cover and chill. Make the beef filling, cover and chill. Assemble and bake just before mealtime.
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May is the official salsa month! Have yourself a Mexican fiesta! Since your gardens won’t be producing yet, visit our Tejano salsa page – we still make our salsa without using preservatives, sugar or vinegar – eat it hot or cold, it really tastes like homemade! If you have friends or family you think might enjoy our newsletter, well by all means, pass it on!
For more gift ideas, recipes or information on Mexican food and Tex-Mex food, come on over and visit a while at  www.texmextogo.com

We’re always glad to hear from y’all…we’ll be back…

Chef Annie
chef@texmextogo.com