A Little Taste of Mexico

My sister and I are going on our 2nd annual "Sister's Cruise" soon and I am so excited, I just don't know what to do with myself.  So, to help pass the time, I decided to make some foods in the culinary style of each of the ports we are stopping at on the cruise.  Our first two stops are both in Mexico - Cozumel and Costa Maya.  I don't know how authentic my Mexican meal is, but is sure was delicious!
Drink...

Classic Margarita
There's no way I could do a Mexican blog post without a margarita.  And you won't find any margarita mixes in this recipe - it's the real thing!  At first I thought it tasted quite strong, but after a sip or two, I ended up loving it!  Plus, who knew margaritas were so easy to make??
Ingredients:

• 2 oz of tequila
• 1 oz triple sec
• 1 oz lime juice
• salt for rimming

 Directions:

1. Moisten the rim of the glass with water and holding it upside down, dip the rim into the salt.
2. Fill a glass with ice (I didn't have margarita glasses, so I made mine on the rocks.  If you'd prefer it in a margarita glass, combine all the ingredients in a shaker and strain into the rimmed glass.)
3. Pour all the ingredients into the glass and stir.
4. Garnish with a lime. 

Dinner...
Guacamole and Quesadillas
This dinner sounds so simple, but it was sooooo good!  I really impressed myself with this one.  I don't know if it's because I haven't had good Mexican food in a while or what, but this was restaurant-quality!  I will definitely be making it again soon.

Chips and Guacamole
*recipe from: Baby Center Blog
I have a real love of avocados and therefore, I really enjoy guacamole.  This recipe was great as an appetizer/snack and as a topping on the quesadillas.  However...if you like your gauc spicy like I do, your going to need to add a lot more heat to this recipe.
Ingredients:

• 4 Ripe Avocados
• 2 Limes, juiced
• 1 Roma Tomato, diced
• 1 Small Red Onion, diced
• 1 Jalapeno, deseeded and diced
• 1/2 cup Cilantro, chopped
• 1 tsp Ground Cumin
• 1 tsp Fresh Ground Black Pepper
• Kosher Salt to Taste 

Directions:

1. Cut the avocado across the center and split in halves. Take the pit out and take the avocado out of shell using a large spoon.  
2. Place in a mixing bowl and add the lime juice. 
3. Incorporate together using a large spoon to break up the avocado.
4. Add remaining ingredients, stir to combine, and season to taste.

Chorizo and Pepper Quesadillas
These were amazing!  I usually don't like to toot my own horn too much, but really, these were terrific.  There's nothing too special about them, but the combination of ingredients, perfect cooking of the quesadilla (which is rare, because I almost always burn them!), and delicious toppings made it over the top delicious.  Our toppings were the guacamole, sour cream, and Doug's homemade pico de gallo.  I can't wait to make them again...Soon!
Ingredients:

• 2 flour tortilla shells
• 1 chile pepper (I wanted to use a poblano, but our grocery store doesn't have them.  I think the one I used was an Cubanelle, but I'm not sure because there was no label on it at the store), roasted and peeled
• chorizo sausage (I used Trader Joe's Soy Chorizo because its so delicious and a little healthier), browned
• shredded cheese - Mexican blend
• toppings of your choice - ours were: guacamole, sour cream, and pico de gallo

Directions:

1. Spread all the ingredients over one of the tortillas.
2. Top with another tortilla.
3. Place in a skillet and cook until browned on each side and the cheese is melted.

Dessert...

Easy Mexican Flan
*recipe from: The Coach's Wife's Kitchen
I just recently began liking flan (because I had never tried it until recently).  I thought it would be difficult to make, but it's really simple.  While making it, I was thinking..."there is no way this is going to turn out right."  But, it did!  Just keep going when you're making/cooking it - even if it doesn't seem like it's going to work out.  This flan would be an easy way to impress people and is the perfect end to a perfect Mexican dinner!
Ingredients:

• 1 Cup and ½ Cup Sugar
• 6 Eggs
• 1 Can (14 oz.) Sweetened condensed milk
• 1 Cup Heavy cream
• ½ Cup Milk
• 1 tsp Vanilla 

Directions:

caramel coated ramekins

1. Put 1 cup sugar into a small sauce pan over medium heat stirring constantly. It will slowly melt down to a caramel color liquid. Be careful not to let it burn.
2. Once all of the sugar is liquid equally pour into ramekins (6 to 8 depending on their size). Swirl the liquid around until it has covered the sides. You will have to hurry it cools very quickly.  (I did not get it coated well and it worked out just fine)
3. Blend the eggs together, add the milks then slowly add the ½ cup sugar and vanilla. Stir until combined. 
4. Pour the milk mixture into the prepared ramekins. Place them into a large baking dish filled with 1 to 2 Inches of water. Bake at 325°F for 45 minutes or until a toothpick or a knife comes out clean. 
5. Cool the ramekins in the refrigerator for at least one hour before serving.
6. Slide a knife around the edge then tip the ramekin over onto a plate the caramel sauce will spill over the custard. Serve with fresh berries or just alone. YUM!