¿Qué onda? 

If you're hosting a last minute Cinco de Mayo fiesta, don't el pánico. We’ve got you covered all the way from menu to style.

And when it's all done, you can bust out that piñata. And then bust it up (obvi because there’s candy inside).


Where to begin? Nachos, burritos, chili, salsa… and, of course, the ultimate food-to-eat-with-your-hands: TACOS.


1 1/2 pounds boneless, skinless chicken thighs
2 tbsp olive oil

2 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp chipotle chili powder
1/2 tsp onion powder
Salt and pepper to taste

1 cup cherry tomatoes, cut
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 lime, juiced

Adobo Lime Sauce:
3 tbsp Greek yogurt
3/4 cup half and half
1 tbsp adobo sauce (you can find this at a Mexican grocery store)
½ lime, juiced
Lime zest
Salt to taste

For Assembly:
8 to 12 small tortillas – we suggest corn tortillas!
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
Extra limes for garnish

Preheat your oven to 375 degrees F.

1.       Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it's hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine spices in a bowl. Set aside.

2.       While the chicken is cooking, combine the onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.

3.       In another bowl, whisk together the yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

4.       As soon as the chicken is cooked, add it to your bowl of spices (include the extra juices!). Stir to combine. Shred the chicken using two forks.

To assemble the tacos, place the chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.

Recipe adapted from 


Photo from

No party is complete without a killer cocktail. Ahem, virgin cocktail. You can also throw some colourful Jarritos into your fridge.

(makes 1 mojito)

Half a lime, cut into wedges
Approx. 4 mint leaves
1 tsp sugar
Ice cubes
Soda water
Splash of lime juice to taste

1.       Add the lime wedges, mint leaves and sugar in a low glass.

2.       Using a spoon, crush the mixture slightly to release the lime juice and minty flavour.

3.       Add a few blocks of ice, then add soda water and lime juice to taste.

4.       Mix with a spoon or straw, and serve!


Welcome the warm weather in a pair of distressed shorts and gladiator sandals. Throw on a cute striped poncho hoodie and shades and you're good to go. 

Don't forget your taco. 

Or your piñata.

Adiós amigas.

xo, Ardene

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