Confession: I. Love. Mexican food. Feed me anything on a corn tortilla, and I’m a happy girl! Cinco de Mayo is right around the corner, and I thought I’d share some of my favorite Mexican-inspired dishes so you can celebrate, too. I know I’m definitely going to be serving up all of these delicious recipes on the fifth.
1 ½ to 2 lbs. flank or skirt steak
Salt and Pepper
1/3 c. olive oil
¼ c. soy sauce
2 tbsp. lime juice
2 tbsp. sugar
1 tsp. black pepper
1 tsp. ground cumin
4 cloves garlic, minced
1 jalapeno, seeded and minced
½ cup fresh cilantro, leaves and stems finely chopped
Thinly sliced radishes
Thinly sliced lettuce
Pico de Gallo
Marinade steak overnight. On searing, hot grill or skillet, brown steak for a few minutes on each side. Finish cooking the steak on a lower temperature. Let rest ten minutes. Slice the steak across the grain of the meat. Lay out a few tortillas, add steak and topping, and chow down!
RELATED: Serve up this beautiful spread and more with a Morris Home Copenhagen Sideboard
Pico De Gallo
Pico de Gallo
3 c. ripe tomatoes, diced
¾ c. white onion
1 to 2 jalapeno peppers, seeded and finely diced
½ c. cilantro leaves, finely chopped
1 tbsp. lime juice
Season tomatoes with salt and toss to combine. Transfer to a fine mesh strainer to drain. Combine drained tomatoes with remaining ingredients. Toss to combine. Season to taste with salt. Can be stored up to 3 days in a sealed container in the refrigerator.
3 oz. Tequila
2 oz. lime juice
1 oz. simple syrup
1 tsp. orange liqueur
Margarita salt or coarse sugar
Rim glass in salt by running a lime wedge around the edge and then dipping it into the margarita salt or coarse sugar. To make the margarita, combine all ingredients in a shaker and then carefully pour over ice in garnished glass.
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Tres Leche Cake
Tres Leches Cake
1 ½ c. all-purpose flour
1 tsp. baking powder
½ c. unsalted butter
2 c. white sugar
1 ½ tsp. vanilla extract
2 c. whole milk
1 14oz. can sweetened condensed milk
1 12oz. can evaporated milk
1 ½ c. heavy whipping cream
Preheat oven to 350. Grease/flour 9×13 baking pan. Sift flour and baking powder together; set aside. Cream butter and 1 c. sugar; add eggs and ½ tsp. vanilla; beat well. Add flour mixture to butter 2 tbsp. at a time until well blended. Pour batter into prepared pan and bake for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk. Pour over top of the cooled cake. Whip the whipping cream, remaining cup sugar, remaining 1 tsp. vanilla together until thick. Spread over top of cake. Refrigerate leftovers.
CUSTOMIZE: Morris Home offers a great selection of custom pieces so you can find exactly what you are looking for.
Aren’t you excited? One of the best things about Mexican food is that it’s so customizable. You can make it spicy or not; throw on as much cilantro as you want to — whatever makes you happy! Thanks for checking out the quick post for this week. I hope you feel inspired to make some delicious food — I know my mouth is watering just thinking about it. Have a great week, and I will see you next time!
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