Tex-Mex meets The Keys - a Cinco de Mayo menu offering from Deep South Dish

My Offerings for Cinco de Mayo

Wow, it's right at the end of the month already isn't it? The Kentucky Derby, Cinco de Mayo and Mother's Day are all right around the corner! For Mother's Day, and from someone who cooks ALL the time, here's my menu for Mother's Day. Take your mother (or wife if that applies) OUT to eat to a very nice restaurant! As far as Cinco de Mayo, my menu suggestions may be pretty far from anything authentic and more like Tex-Mex meets the Keys, but that's okay, because it's a menu I like and I hope you do too. For a few more Tex-Mex offerings pop over to this link and scroll the page.

A retro throw-back to the 70s and still popular today, 7-layer dip is made with seasoned refried beans, avocado or guacamole spread, sour cream, shredded cheese, tomatoes, black olives and green onion, and is still a party favorite.

Classic 70s 7-Layer Mexican Dip

I adore this dip. In fact, I have been known to buy those itty bitty and pricey containers of it from the deli, just because I had a taste for it.

I have loved this dip since the first time that I saw it being delivered to a party back in the late 70s. With Super Bowl coming up, I thought I would blog it, but really, I just wanted an excuse to make it.

Mexican Shredded Beef

Tacos made with a shredded, well-seasoned Mexican style beef roast.

Mexican Shredded Beef For Tacos

Until I started reading up on them, I never knew that authentic Mexican tacos were made using shredded beef, rather than the Americanized version of Tex-Mex style ground beef tacos we are all accustomed to in the United States, and yes, even in our Mexican restaurants.

The other day I was at the grocery store and it happened to be one of the days that they reduce meat, because I noticed lots of yellow stickers from across the aisle in the meat case. So, I wandered over to see what they had and found a great chuck roast for just a couple bucks.

Easy Sour Cream Chicken Enchiladas

A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas.

Sour Cream Chicken Enchiladas

When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways to deplete some of them.

Yes, these are a little different from a red sauce, authentic Mexican style, corn enchilada. There are more of a Tex-Mex style, using a white sauce, which can be shortcut by using cream of chicken soup (which I often do), and sour cream, a little jalapeno and shredded cheese, Pepper Jack cheese if you like a bite, all rolled up in a flour tortilla. Speed things up by using pre-cooked chicken or a store-bought rotisserie chicken.