Mexican time – fiestas and fiestas!

Mojito, guacamole and fajita recipes for your summer delectation.

May 24, 2010 16:21
1 minute read.
Chicken fajitas

Fajitas 311. (photo credit: GOURMETKOSHERCOOKING.COM)


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As the weather turns warm and the eating experience moves outdoors, I start to think Mexican – siestas and fiestas!  I would start the (early) evening with a summer drink, a margarita or my new favorite, a mojito.

2 tablespoons sugar

2 tablespoons lime juice

4 tablespoons fresh mint leaves

2 ounces rum

4 ounces water


Mix together sugar and lime juice until sugar is dissolved. Mash (or “muddle”) mint leaves to release the oils. Add rum, water and ice. Sit back and enjoy. Serves 2.

Then I would move on to some guacamole with chips (or eat them with the drink)

3 avocados, seeded and peeled

4 tablespoons fresh lime juice

½ teaspoon salt

½ teaspoon cumin

2 tomatoes, diced

1 tablespoon chopped cilantro

1 teaspoon minced garlic


Mash avocado and then toss with other ingredients. Let sit at room temperature for up to an hour for ingredients to blend.

And finally, chicken or beef fajitas served with Spanish rice (I cheat on the rice and use the Near East brand in the box!)

¼ cup olive oil

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon red chili pepper flakes

2 pounds beef strips or chicken strips

1 red onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced



Combine olive oil, lime juice, garlic and chili pepper flakes in a plastic container or strong Ziploc bag. Add meat or chicken and marinate, refrigerated, for at least 1 hour and up to 4 hours. In a wok or large skillet over high heat sauté the meat or chicken (pour it into the pan with the marinade). When meat is done, add onions and peppers and continue to fry until peppers are soft. Serve inside tortillas.

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