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If you're looking for a sizzling place to celebrate Cinco de Mayo this weekend, the hot spot Poquitos on Capitol Hill in Seattle is the place.

Pineapple cucumber guacamole

Ingredients:

2 Hoss Avocados

1/2 cupdiced fresh pineapple

1/2 cup of diced cucumber

1/4 cup diced red onion

1 serranochile diced

1/4 cup chopped cilantro

juice of 1 1/2 limes

1 tsp salt

1/4 tsp black pepper

1 tbl olive oil

Step 1: Split avocados, remove pits. Step 2: Using a spoon, remove avocado flesh from skin. Step 3: Mash flesh in a bowl using a potato masher or fork leaving some texture, fold in the remaing ingredients, season to taste, serve in a clean bowl with chips, or as a condiment for tacos, grilled meats, or fish.

Clayuda

1 clayuda shell ( available at a well stocked mexican market)

1 cup ( favorite refried beans heated and thinned with a little water)

3 cups romaine lettuce cut thin

1/2 cup diced tomato

1/4 cup diced onion

your Favorite hot sauce to taste

1/4 Mexican crema or sour cream

1/4 cup crumbled cotija cheese

1 tbl olive oil

Pre heated oven to 350 degrees

Step 1: Brush olive oil on both side of the Clayuda shell, place directly on the middle oven rack bake for 10 minutes.

Step 2: Spread refried beans on the clayuda shell, followd by lettuce, tomatoes, onions, crema, cotija cheese, and finally hot sauce to taste
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