Cinco De Mayo, which translates from Spanish to May 5, is today and will include all sorts of Mexican-food laden celebrations. In celebration, why not have a cooking fiesta in your own house every night this week? Today's recipe comes Food Network's Guy Fieri and will punctuate your day with a spicy kick.
1 Poblano chile
2 sprigs fresh cilantro
2 oz. tequila blanco
2 oz. pineapple juice
3/4 oz. fresh lime juice
3/4 oz. agave nectar
Cut about an inch off the top and bottom of the Poblano and remove the seeds, leaving body intact. Place the chiles in the freezer for at least 1 hour and up to 24 hours.
In a mixing glass, muddle the cilantro, add the rest of the ingredients, add ice and shake 12 to 14 times. Place the frozen poblano in a pint glass and pour the drink over it. (Alternatively, this cocktail can be served in a martini glass.)
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