Feliz Cinco de Mayo! I got my love for celebrating holidays from my mom, Dorothy. She had decorations for every holiday you can imagine. But, even better, she had a special recipe for every holiday. Spaghetti on Valentine’s Day was a big hit, while green scrambled eggs on St. Patrick’s Day didn’t go over so well (but it’s sure been a long-standing joke between us!). Celebrating on holidays makes an ordinary week seem a little bit special. Thanks, Mom!
My favorite Cinco de Mayo story is from about (yikes!) 15 years ago. We were in Los Angeles for a customer conference. I had never been to LA, but Marvin had grown up there. He was my boss, and the BEST tour guide EVER! We did Rodeo Drive, Hollywood, Mulholland Drive, and, because it was the fifth of May – Olvera Street. There were mariachis, folklorico dancers, pinatas, and tons of people. We made our way through the crowds to one of the oldest and most traditional Mexican restaurants in the square. There were just the two of us, but the wait was going to be hours long (what were we thinking?!). After about two minutes, I heard the hostess call, “Luna – party of two!”. After about a five second pause, Marvin grabbed my hand and said, “follow me!”. The hostess called out, again, “Luna – party of…”. Before she could finish, Marvin said, “We’re the Luna party” and we were immediately escorted to our table. Dos margaritas muy grande, por favor! Gracias to mi amigo, Marvin, for a great memory!
Start your holiday off right with a delicioso Breakfast Taco. The satisfying combination of creamy eggs, spicy pico de gallo, crispy bacon, cool avocado and fresh cilantro will put you in the mood to celebrate all day long. And when you feel it’s time, try the most perfect margarita recipe I’ve ever made. Salud! EnJOY!
- 4 eggs
- 2 Tbsp. half and half
- salt and pepper to taste
- 1 Tbsp. butter
- ¼ cup Mexican Cheese Blend, grated (cheddar and pepper jack)
- 2 tortillas
- 2 slices of bacon, cooked
- pico de gallo, or salsa
- ½ avocado, sliced
- Whisk the eggs, half and half, salt and pepper in a medium bowl until well blended (about 80 whisks). Melt butter in a non-stick skillet over medium-low heat.
- Place the tortillas, one at a time, in a dry skillet over medium-high heat to gently toast the tortillas (about 1 minute on each side). Remove and place on your plate.
- Pour the eggs into the pan and stir constantly, pulling the cooked eggs away from the edges of the pan (it should look like cottage cheese curds). When the eggs are about half-way cooked, sprinkle the cheese over the top and continue stirring to finish cooking the eggs.
- Scoop half of the eggs onto each of the two tortillas. Top with pico de gallo, bacon, avocado and cilantro. EnJOY!