Cinco de Mayo, Cape Cod Style

Every holiday has its special significance, whether it be celebrated quietly at home with family and friends, or with a more public, and perhaps more jubilant, display of patriotism, religion, or political affinity. As owners of a small inn on Cape Cod, we believe in holiday equality, so we try to honor all such special occasions with a little something special High Pointe Inn style.

This morning in honor of Cinco de Mayo, we served a dish first introduced to us by a very dear friend from Austin, Texas. Called Migas, it is a typical northern Mexican dish with many interpretations across the border. Our version consists of scrambled eggs with cheese and chorizo mixed in, then topped with salsa and a dollop of sour cream and served in a toasted tortilla shell. It has become a guest favorite.

Earlier this winter we were privileged enough to take a cooking class hosted by a local inn. Taught jointly by the owner and chef of Anejo, an authentic Mexican restaurant located on Main Street in Falmouth, we were introduced to the intricacies of salsa verde, pico de gallo, guacamole, salsa rojas, and mole sauce among other things. Though we have had little opportunity to serve these dishes to our guests, we have had many opportunities to perfect the Margarita recipe they shared with us.

So this evening when our guests have checked in and are chillaxing in their own rooms or out trying one of the many great restaurants we have here on Cape Cod, I will be paying a personal tribute to Cinco de Mayo and all of our friends and guests of Mexican heritage with Margarita in hand. If you’d care to join me, here is the recipe:

3 parts Blanco Tequilla

1 part Patron Orange Liquor

1-2 tsps. dark agave nectar

Splash of water

Juice of one whole lime

Place ingredients into a cocktail shaker filled with ice and shake. Pour into a margarita glass and enjoy! Olé!