A nod to Cinco

Last night was an uncelebratory nod to Cinco de Mayo.  My friend (A.) invited me over for dinner and between what she had in her fridge and what I had in mine we were able to collaborate a meal.  Fish Tacos with fresh Tuna and Southwest Slaw accompanied by Rick Bayless’s Lime Ice

(A.) seared the Tuna in a spice blend, prepared a cabbage slaw scented with lime juice and honey and whipped up a fresh yogurt to drizzle atop our tacos!

A’s Fish Tacos with Southwest Slaw

 The Southwest Slaw was ALL good things: crunchy, sweet, sour and fresh!  The recipe is from Epicurious:

Southwestern Slaw


  • 2 cups fine-shredded green cabbage
  • 2 tsp lime juice
  • 2 tsp honey
  • 2 tbsp minced red onion
  • 2 tsp minced jalapeños
  • 2 tsp chopped cilantro
  • Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

The Lime Ice was a craving I have had from the moment I tried it!  That moment was a few weeks ago when I was charmed by a meal inspired by my fave chef Rick Bayless, Lime Ice was the dessert feature.  A sweet, icy concoction of lime juice, bits of zest, sugar and water.  Simplicity at it’s best. The Lime Ice resonates a clean and delicate flavor with a texture of freshly fallen snow.

Fresh Lime Ice with Mint

Fresh Lime Ice with Berries

Nieve de Limon con Moras

 Serves 6


5 to 6 large limes (or enough to make 3/4 cup fresh lime juice)
1 cup sugar
1/3 cup corn syrup
2 to 3 cups fresh raspberries, blackberries or strawberries (you’ll want to slice or quarter strawberries), for serving


Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.)  Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.

The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer.  The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.
Happy El Día de la Batalla de Puebla!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s