Break out the mariachi band, call the neighbors, and let's get in the mood for a little Tex-Mex fare to celebrate Cinco de Mayo! It will be most likely the only time in your lifetime that you write "05-05-05" on your checks and that even gives you all the more reason to celebrate.

Approximately 13 per cent of the Hopkins County population can trace their roots to an authentic Hispanic descent and the rest of us crave spicy Tex-Mex foods, loaded with peppers, chili powder, and a wide-variety of influences from our neighbors south of the border.

The 5th of May is not Mexican Independence Day, as many believe, but it should be! The May 5th celebration marks the important battle at Puebla, Mexico (located 100 miles east of Mexico City), on May 5, 1862, when 4,000 Mexican soldiers defeated a traitorous army of Frenchman, who were intent upon conquering Mexico as a means of gaining access to the United States. Ol' Napoleon III was an arch enemy of the U.S. and would have liked nothing better than to catch our country in the midst of the Civil War and overtake much of the Northern Hemisphere, by allying with the Confederate Forces. Simply by defeating Napolean's army, the Mexicans may have saved the U.S. From a hostile French invasion, at a time that the U.S. was embroiled in civil conflict. All the more reason that Americans have reason to celebrate May 5th!

Imagine a rag-tag Mexican cavalry, wily and crafty, sneaking through the cactus infested terrain, and leading the brightly dressed French cavalry into destruction. The expert Mexican horsemen were led by Colonel Diaz, and said to be the best riders in the world, and they proceded to slaughter their French rivals. While back on the original battlefield, Texas born, General Zaragosa defeated the French army from strategic and isolated fortitudes in the countryside.

It is a party that celebrates freedom and liberty!

Let's bring out the Tex-Mex favorites and start making the party food.

Spicy Green Guacamole

2 tablespoons freshly squeezed lime juice
3 green onions, chopped
1 peeled and diced ripe tomato
2 Green tomatilloes, diced
2 tablespoon Tabasco Green Pepper Sauce
2 medium sized, ripe avocadoes, peeled & seeded
½ teaspoon coarse ground salt
ground black pepper to taste

Combine onions, lime juice, Tabasco sauce, tomatilloes, and
tomatoes and gently mix and mash to release flavors. Then,
in a separate bowl mash the avocadoes until smooth. Combine both
mixtures and add salt and pepper. Cover and refrigerate for at least
two hours to allow all flavors to blend. Serve with tortilla chips.

Hint: to preserve the color of the guacamole, put the avocado pit in
the bowl with the mixture, and remove just before serving.


Flavorful Chicken-Jalapeno Spread

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 (8 oz) packages of cream cheese
½ cup mayonnaise
½ cup milk
¼ cup minced red bell pepper
¼ cup minced green or yellow bell pepper
3 medium jalapeno peppers seeded and minced
2 tablespoons lime juice
1 tablespoon Tabasco Sauce
coarse ground salt to taste

Cut the chicken breasts into small pieces and cook in the olive oil
until tender and golden on all sides, stirring frequently, over medium
heat. Drain on paper towels to remove excess oil. Meanwhile, combine other
ingredients and gently blend with chicken.

Pre-heat oven to 375 degrees and spoon mixture into a small
casserole dish. Bake for 20 minutes or until bubbly.

Serve with crackers or roll into hot flour tortillas.


Mexican Pinto Beans

1 cup finely chopped white onions
2 cups coarsely chopper tomatoes
¼ cup pork lard
1 tablespoon chili powder
2 cloves garlic, peeled and crushed
6 cups water
1 pound pinto beans
1 piece of salt pork
5 whole jalapeno peppers

In a large pot add the water and beans and allow to soak. Meanwhile,
in a cast iron skillet, heat the hog lard until it is "smoking" and then
back-off. Let the lard sit for a while, allowing it to cool down. Add the peppers, onions,
chili powder, tomatoes, and garlic to the hot grease and simmer on very low heat for
5 to 10 minutes. Add to the beans and water.
Bring the mixture to a boil and reduce heat to cook gently for
three hours or until beans are tender.
(you may need to add extra water to keep beans from becoming too dry)
If you like extra-spicy beans, crush one or more jalapeno peppers to
flavor with the desired "heat!"


Fried Mexican Hominy

4 slices of bacon
3 tablespoons of real butter
2 cans of yellow hominy, drained
chili powder
coarse salt and fresh ground pepper to taste
2 tablespoons of Parmesan cheese
finely chopped green onions, tops and all
sliced jalapeno peppers

Fry the bacon until crisp, drain, and crumble in small pieces.
Reserve three tablespoons of the bacon drippings, add butter to
the skillet, and then add hominy, cooking over low heat for
4 to 5 minutes (hominy should be golden brown).
Remove from heat and blend-in the cheese and crumbled bacon, just before
serving. Garnish the top of the dish with the green onions and
the slice jalapeno peppers.


Peppered Pecans

These are great served with drinks, as an appetizer, or just
to eat by themselves. Pecans, the state symbol of Texas
combined with the traditional Mexican spices.

3 tablespoons of butter
3 cloves of garlic, peeled and minced
2 teaspoons of Tabasco Pepper Sauce
½ teaspoon coarse salt
½ teaspoon cayene pepper
3 cups pecan halves

Preheat oven to 250 degrees.
In a small skillet melt butter. Add garlic, Tabasco, and cayene pepper,
cook for one minute. Toss the pecans in the mixture coating evenly.
Spread on a baking sheet and bake one hour in the oven, stirring occasionally.


What says Tex-Mex better than Texas' Favorite Drink.....a salty, tart, and sweet Margarita, or perhaps your taste buds crave Sangria. Regardless, use alcohol sparingly and responsibly. Don't drink and drive!

Lorenzo's Margarita

One favorite tale of origin, traces the original Margarita to 1942, when a
bartender in Juarez, Mexico, by the name of Lorenzo Hernandez, mixed a
premium concoction together and began the traditional drink, that has
become a Texas favorite.

Juice of 4 Mexican Limes
¼ cup Kosher Salt
2 oz. Silver Premium Tequila
2 oz. Cointreau
Ice
Lime wedges for garnish

Take the juice of one lime and moisten the rims of two chilled margarita glasses.
Dip in the salt that is spread in a saucer. Return glasses to refrigerator.
In a shaker, mix tequila, cointreau, remainder of lime juice, and ice. Shake
vigorously, and strain into the chilled, salt rimmed glasses. Garnish with
lime wedges.
Viva!


On The Rocks Margaritas

1 quart freshly squeezed orange juice
6 shots premium Tequila
juice of one fresh lime
3 shots Grand Mariner

Mix the Tequila, lime juice, orange juice, and Grand Mariner in a
large pitcher with ice.
Rim your glasses with fresh lime juice, and a mixture of
Kosher salt and a dash of cayene pepper.
Oh, so spicy!

Dos Fruito Sangria

What better way to celebrate the fresh fruits of the
season than with a fruity mixture of your favorite
fruits. Substitutes with your own favorites are
recommended.

2 bottles of your favorite Texas white wine
2 ripe peaches, peeled, pitted, and sliced
2 limes sliced
2 lemons sliced
2 oranges sliced
2 small bunches of white grapes
2 apples cored and sliced
1 bottle of your favorite champagne

This recipe is best begun the day before serving to allow the flavors to blend.
Take a large glass jar and fill with the apples, peaches, and half the grapes,
lemons, limes, and orange slices. Pour the white wine over the fruit and seal
the jar with a lid. Chill in the refrigerator for at least 12 hours for maximum
flavor blending.
An hour before serving, strain the liquid and add the bottle of champagne. Chill for an
hour and pour into moderately filled glasses of ice. Garnish with the reserved
citrus slices and white grapes.

Hint: If you prefer red wine, you can substitute red wine for the white
and add red grapes.