by Natalie Mitts
This year, celebrate Cinco de Mayo with friends or a Family
Home Evening group (it's on a Monday). Make festive invitations and
encourage everyone to dress Mexican-style (sombreros permitted).
Make some easy guacamole: combine 1 can of salsa (12 ounces),
4-5 medium avocados (mashed), 1 tablespoon lemon juice and a pinch of
For queso, heat 1 block (16 ounces) pasteurized cheese and 1
can (10 ounces) diced tomatoes and chiles over low-medium heat. This can
be heated in a microwave, slow cooker or on the stove. Stir frequently
to prevent the cheese from sticking to the bottom. Add 1 pound ground
beef (cooked) if desired.
Try out Chef John's Chiles Rellenos with Grilled Chicken and
Cheese, found under Recipe of the Month on the contents page. Other menu
ideas include chicken with mole sauce, enchiladas, nachos, quesadillas,
rice, tacos, tamales or tostadas. Drink some horchata and finish off
with a piece of Tres Leche Cake.
As for decorations, any kind of bright colors will work. To
play up the Mexican theme, buy miniature Mexican flags at the BYU
bookstore for $1.95 each. Use the flag colors of red, white and green
throughout the room with crepe paper, cups, plates or even the food.
Mexican music is a must. Buy a Mexican CD, check out a local
Spanish-speaking radio station or even go all out with a live mariachi
band. Impress friends by watching instructional dancing videos
beforehand and having fun imitating the Mexican dancing style.
End the night with a piñata. Find one at a grocery store or
Mexican food store and fill with candy. Each person takes a swing at the
piñata and all get to bring home candy.
Warning: Making a piñata bearing the face of a fellow student
may necessitate a visit to the principal's office, as Pedro learned in