We’re always ready to celebrate the heady elegance and bright flavors of Mexican cuisine, whether or not it’s Cinco de Mayo. Besides, we’re not sure there’s a better style of food to help us bridge April showers and May flowers. This is the menu you want to help you usher in the end of sweater season and the start of tank top weather. It showcases South of the Border cuisine in its truest, breeziest incarnation, from skewers to cocktails.
Once you pop the season’s first shishito pepper, it’s a fair bet you’ll be coveting them all summer long. All you need is a grilling basket and three to five minutes of time. Their ideal foil? Rosemary-and-lemon marinated shrimp skewers with a five-minute cook time. (Pro tip: The lemons soften on the grill, so you can eat those, too!) A divine, lazy meal.
2. Fruit With Chile Lime Salt
Melon. Mango. Pineapple. Watermelon. It all spruces up under a blanket of chile lime salt. Oregon-based Jacobsen Salt Co. created an homage to the chili-salt-lime mixture you might see spooned on to cut mango and shaken in a plastic bag in the streets of Brooklyn or Mexico City. To make your life easier, the mix all comes in one container, part of a pretty (and gift-worthy!) little set of a dozen flavored salts from Jacobsen. It’s delicious on pretty much any juicy seasonal fruit.
Three-ingredient-or-less cocktails should be on your agenda this spring. Palomas are the drinks we covet when we see them land by a nearby cabana at the beach or poolside. Just blanco tequila, grapefruit juice (or soda), and seltzer are at play here, with sunny lime wheels acting as a welcome garnish. Are they better than margaritas? You decide.
Think about it: Salmon can easily make for an excellent taco. It’s got that plush, fatty texture you crave in a taco, plus these feature lightly grilled tortillas, plenty of cilantro, zippy cabbage and chiles, and crunchy radishes, to boot. It’s just the meal to help you feel light on your feet… and ready for another Paloma.