I celebrated Cinco de Mayo early this year. Yesterday, I unwittingly scheduled a lunch AND a dinner, BOTH at Mexican restaurants.
Who does that?
First was lunch at Ceviche Taqueria in historic Roswell, GA with Malika of Atlanta Restaurant Blog. We’ve been “Twitter friends” for at least a year (maybe more?), and it was so nice to finally meet her in person. We both ordered tacos and mmm.. we’re they tasty, and filled to the brim with fresh ingredients.
Then later in the evening was a dinner meeting at one of my good ol’ standbys, La Parrilla at The Forum in Norcross, GA.
Since I’m not cooking much lately, I thought I would dig back into the archives to offer you a recipe for Cinco de Mayo: Grilled Fish Tacos with Mexican Rice – the rice is super easy and quick to make, and the fish tacos are loaded with fresh veggies. It’s one of my favorite make-at-home Mexican meals.
And offer up another recipe for aguas frescas. This time with honeydew melon, cucumber, lime and mint – tastes almost like a mojito.
Melon Cucumber Lime Infused Water
Honeydew Melon, 1/4 of a melon sliced into thin slices
1 lime, sliced into thin slices
1/2 cucumber, sliced into thin slices
The beauty of infused water is that you can put as much or as little fruit, vegetables & herbs in the water to suit your taste.
Add the melon, lime slices and cucumber slices to a large pitcher. Then four to five mint leaves, tear them into quarters and muddle them to get the flavor to come out. Then add to the pitcher.
Pour water over the melon, lime, cucumber and mint, then cover and refrigerate for at least two hours, up to overnight. The longer the fruit and herbs are in the water, the more intense the flavor will be.
To serve, pour the water into a glass over ice. Enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on