Happy Cinco de Mayo! This is almost like Christmas in our house. My kids love all things Mexico, especially the food, so I always try and make sure that we have something fun for dinner and this year will be no different!
While I have a couple of great recipes for making tacos at home (click here and here), tonight we’re going to splurge a little and do takeout! And if you’re trying to support local restaurants during the quarantine, tonight is the night to do it as a number of them are having amazing specials, including Sandy’s, Authentico, and Market House on the Square (yes, they’re back and I couldn’t be happier!).
My family loves tacos al pastor, traditional pork tacos with onion, cilantro, and pineapples. And after lots and lots of research, our favorites are from Tacos Nano in Northfield. What sets theirs apart is they put deep-fried jalapeno slices in each taco that are just so darn good.
I’ll then be serving Cilantro Lime rice on the side and a green vegetable (probably sauteed green beans).
For dessert, I have a super easy recipe for Tres Leche cake (a cake with three milks) that you can whip up at the last minute.
What You Need
- 1 box of yellow cake
- 1/2 cup milk (whole, 2%, skim…whatever you have on hand)
- 1 small can evaporated milk
- 1 small can sweetened condensed milk
- 3 tablespoons of rum or rum extract
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon of vanilla extract
- Freshly cut strawberries for topping
What to Do
- Bake cake according to instructions on the box and let cool.
- Poke holes in cake and carefully pour each of the three milks on top of the cake. Let them soak in and refrigerate for 2-3 hours.
- Make whip cream by beating cream and powder sugar with an electric mixer to frost the top of cake.
- Refrigerate until ready to serve. Cut into squares and top with strawberries. This cake will be a little “wet” when you serve it, but that just makes it taste even better.