Chicken, pinto beans, green chilies, and other delicious ingredients all wrapped up in a tortilla, covered with sauce and smothered in cheese… who doesn’t love chicken enchiladas? The only problem is that those frozen chicken enchiladas bought at the store don’t even come close to the real thing. Luckily, we’ve found a way to help you say goodbye to frozen meals by teaching you the easy way to make your own chicken enchiladas.  Then you can enjoy chicken enchiladas with fresh ingredients, the way they’re supposed to be.

Making your own chicken enchiladas might sound too time-consuming, but it doesn’t have to be. The following recipe from Taste of Home provides an easy way to make chicken enchiladas in your own kitchen in under an hour.

Easy Chicken Enchiladas Recipe:

• Prep: 20 min. Bake: 25 min.
• Yield: 5 Servings

Ingredients

• 1 can (10 ounces) enchilada sauce, divided
• 4 ounces cream cheese, cubed
• 1-1/2 cups salsa
• 2 cups cubed cooked chicken
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 10 flour tortillas (6 inches)
• 1 cup (4 ounces) shredded Mexican cheese blend
• Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Directions

• Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
• Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.

Now you’re ready to make chicken enchiladas right at home. Feel free to add or replace the ingredients of your choosing.  That’s one of the best things about making your own chicken enchiladas; you can have them exactly the way you want. You can add hot peppers for an extra kick, or avoid them if you prefer. Serve your own homemade chicken enchiladas the next time you have some friends over and you will be sure to impress.

If you are craving chicken enchiladas and don’t feel ready to make them yourself, visit Acapulcos Mexican Family Restaurant & Cantina at one of our Massachusetts or Connecticut locations. We serve a variety of enchiladas, some served with chicken, some not.  We’re sure to have an enchilada for every preference.

Have you ever tried to make chicken enchiladas before? What is your favorite type of enchilada? We’d love you to tell us more in the comment section below.

The post A Quick and Easy Recipe for Chicken Enchiladas appeared first on Acapulcos.

You might have wondered during happy hour, “Where did happy hour begin?” You may also be asking, “When is the best time to take advantage or happy hour?” or, “What are the right tactics to carry out a successful happy hour?”

These questions may seem silly, but when you read the answers, you may have a better view of happy hour. Cocktail expert A.J. Rathbun shares the history and beauty of happy hour on SeattleMag.com.

The True Meaning of “Happy Hour”

Today, the term “happy hour” is ingrained in communal cocktail thought, but its origins are unclear. Although a few facts are available, it’s fairly difficult to pin down the definitive history of how those two words first came together. In the 1920s, the phrase “happy hour” was used by the Navy for a period of scheduled athletic activity or other entertainment. 

The first mention in print of “happy hour” in this context came in a 1959 Saturday Evening Post article. But it was earlier, in the 1920s, thanks to the failed experiment called Prohibition, when brave citizens gathered for pre-dining hours specifically focused on consuming then-illegal cocktails at a speakeasy or home bar. Eventually, the ideas merged, and people began using the phrase frequently to refer to a jolly time had when drinking with friends during the late-afternoon and early-evening hours. But I believe the notion of ebullient tippling with pals and gals before dinner dates back even farther. For example, in Shakespeare’s Henry IV, Part II, enthusiastic imbiber Falstaff says, “Come, I will go drink with you, but I cannot tarry dinner.”

It only makes sense that such a time would be revered. You’ve just completed a hard day’s work and aren’t quite ready to head home or to weigh yourself down with a meal. But you need to shake off the day and kick up those heels. What can possibly be better than going into the perfect establishment to partake of cocktails and convivial chatter?

Picking that perfect place, though, can be a little tricky; it must be a bar, lounge, saloon, tavern or watering hole that meets some very specific criteria. For one, the bartender must be approachable and amiable. Second, that bartender must make a dandy drink—one that doesn’t overwhelm the taste buds, but rather, entrances, and one that isn’t served in a trough-size receptacle. As celebrated wine writer André Simon wrote in his 1948 book, Drink: “The cocktail is intended to be like unto a bugle call to meals.” Third, the place in which you’re spending a happy hour should allow for conversation both intimate and joyous. And, finally, the establishment should have a different atmosphere at happy hour than at other times, adding to the uniqueness of those hours. The downtown lounge that’s cuddly early on and a cattle yard later, the out-of-the-way nook that’s candlelit after work, but then hosts (shudder) an open jazz night, and the hip restaurant bar that shifts to serious food service after 7 p.m.—they all call to me and rarely disappoint during those peak hours of cheer.

If you’ve had a bad day at the salt mine, happy hour must lift the weight from your shoulders and put you right for the evening. If you’re getting ready to have dinner with a set of new in-laws, happy hour is necessary to steady the nerves. Happy hour has to remind us that whatever came before or whatever might come afterward, right here and right now, for these few hours, all is well—and well shaken—with the world.

Especially in the Northwest, where the very atmosphere outside can seem to be against us with pelting rain and unrelenting clouds, the right happy hour is a beacon of light and laughter. Remember, as Joseph Spence said a few hundred years ago, “There’s always sunshine in a pub.” Just be sure to pick the right pub.

Dating back to the early 1900’s, happy hour was a time for rejoicing and enjoying beverages, illegally. Overtime we have formed a new revelation of the term happy hour. The words “happy hour” rings friends, cocktails and laughter in our minds. However, there’s more to happy hour than selecting your next cocktail. Creating a “happy” hour includes finding a place that brings up the spirit. Your atmosphere affects your mood immensely. Your selected happy hour destination is complete when you have found a bartender who knows how to balance the amount of alcohol they put into their drinks.

Are you looking to relax, socialize, or just enjoy some drinks? Whatever your reason for happy hour is, the two Acapulcos locations in Connecticut are great places to make your happy hour that much happier (or any hour for that matter!). (Unfortunately, Massachusetts does not allow happy hour drink specials, so you will have to visit our Enfield or Stratford, CT locations to take advantage of drink specials.) Our experienced and enjoyable bartenders are here to prepare beverage to your liking.  If you have any questions about our beverages feel free to contact us! We’d be more than happy to answer any questions you may have.

Have you ever visited a happy hour event? Was it for drinks, or did you attend one of the popular food happy hour events commonly found in states with laws prohibiting sales on drinks? We’d love to hear more in our comments section below!

The post Happy History Behind Happy Hour appeared first on Acapulcos.

Holy Guacamole! Who would have thought that avocados could be the solution to your problems? These four amazing health benefits of avocado illustrate that it really is the ultimate super fruit.

Health Benefit of Avocado #1: Heart Health

The first of the four main health benefits of avocado is heart focused. The good fat in avocados keeps your cholesterol low and your blood pressure in check. This means that avocados can lower your risk of heart disease and heart attacks.

Health Benefit of Avocado #2: Disease Prevention

The second aspect of the health benefits of avocado is disease prevention. It is believed that you can lower your likelihood of being diagnosed with certain types of cancers just by eating some chips and guacamole dip. This health benefit of avocado is due to the fibrous and acidic properties of the fruit. The insoluble fiber can help to prevent colon cancer, while the acidic content is proven to decrease the likelihood of breast cancer and oral cancers. A decreased risk of stroke is another health benefit of avocado that has been studied in recent years.

Health Benefit of Avocado #3: Skin Benefits

The health benefits of avocado do not just keep your body running smoothly; they help you look great too! When eaten, the health benefits of avocado include creating a smoother skin tone, as well as slowing the degeneration of nerves within your skin. When used topically, the health benefits of avocado consist of reducing wrinkles and age spots, as well as cleansing and moisturizing. The oils in avocados can also protect your skin from the sun’s UV rays even after you wash off your mask.

Health Benefit of Avocado #4: Weight Loss

Now that summer is here, many people are trying to get that perfect beach body. This last health benefit of avocado may help. That’s right! Avocados are proven to facilitate weight loss. This health benefit of avocado stems from the soluble fiber contained in the fruit. Soluble fiber digests slowly in your stomach, which keeps you feeling fuller for a longer period of time! Avocados also contain vitamin B which can help to boost your metabolism.

You probably did not need an excuse to eat this super fruit before, but these four health benefits of avocado definitely provide you with a few options. Time for some guac!

Acapulcos Mexican Family Restaurant & Cantina is well known for its quality guacamole and use of avocado in many of their authentic Mexican dishes. Visit any one of our locations throughout Massachusetts and Connecticut to see for yourself how avocado can not only improve your health, but be delicious too!

What is your favorite way to incorporate avocado into your regular diet? We’d love to hear about it in our comments section below!

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To learn more about Huichol art, continue reading the following article from Yahoo! Voices, which describes how Huichol art came to be.

Huichol Indian Art and Crafts

The Huichol Indians of western Mexico have been producing art for many thousands of years. It’s a part of their everyday lives-as are the myths and symbols it illustrates-and is made by everyone, including children. It’s generally called nieríka, which is difficult to translate but essentially means “mirror of the Divine.” This term is used to describe an object that has a sacred meaning-which means it can be applied to most Huichol art.

Huichol artists use as their inspiration the world around them-much of which they consider sacred-as well as their dreams, and the visions they experience while under the influence of peyote, a desert cactus that contains mind-altering substances. Almost everything about their art is symbolic, from the figures and stories represented to the colors used, which are usually deep and vibrant. Animals seen frequently in Huichol art include deer, eagles, birds, scorpions, jaguars, and turkeys. Flowers and plants are also common-especially the peyote, which is considered sacred.

There are many different kinds of Huichol art, including embroidery, weavings made on backstrap looms, masks adorned with beads, gourd (prayer) bowls, and yarn paintings. Embroidery-cross stitch-is a recent introduction, having been taught to Indian children in Catholic boarding schools by the nuns there. It’s used in large quantities on clothing. Backstrap weaving, on the other hand, is very old, dating back to pre-Colombian times. It’s taken quite seriously, with training that compares to that of an apprentice shaman. It’s primarily done by the women, as is embroidery.

Gourd bowls, called xukúr, are decorated on the inside with symbols made from yarn pressed into wax. They are considered to be female, representing mother goddesses, because their shape resembles that of a womb. They are also believed to be the best way to communicate with the Divine, perhaps because they can be filled with objects that symbolize the petitioner’s needs and desires.

The Huichol produce other items, include finger-woven beaded jewelry and “eyes of god” (ojos de Dios). But it is their yarn paintings that have caught the attention of the outside world-which is understandable, considering that outsiders first suggested them.

Huichol artists at one time carved designs on large stone slabs and then colored them with natural dyes. These were noticed by visitors who wanted to buy them, but because they were made of stone, they were difficult to transport, as well as being extremely time-consuming to make. The Huichol were open to other opportunities to show their art, though, because it was a way to supplement the meager income from their farming. It was suggested that they apply the technique they used for their gourd bowls to a flat surface-and yarn paintings were born.

To make a yarn painting, the artist uses a wooden board with beeswax spread over its surface. The design is either traced on the board (where it will show through the wax, which is transparent) or scratched into the wax. The wax-covered board is then left in the sun, and when the wax has softened the design is filled in with yarn pressed into the wax.

The Huichols prefer to use natural materials in their art, but in the case of the yarn used they’ve made a concession, and now use synthetic commercial yarn rather than handspun wool (probably because of the larger quantities and colors available). However, when it comes to the wax they still insist that it come from a particular bee indigenous to the area. This bee is sting less and builds smaller hives, so its wax is produced in smaller quantities. But the Huichol are serious about using it, because they consider this bee to be sacred.

Yarn paintings started out small-less than 12 inches square-because the board used was very heavy. The transition to lighter board allowed the paintings to grow in size, so that they now can be as big as several feet across.

Huichol yarn paintings are now shown in galleries and sold by dealers. There is an exhibit of work by the renowned shaman-artist José Benítez Sánchez at the University of Pennsylvania Museum of Archeology and Anthropology. The Huichols, isolated for many thousands of years in the mountains of Mexico, are now being recognized around the world for their art-including a style of painting that is unique to their culture.

The Huichol people have contributed a lot to Mexican culture and art, and their vibrant style can be found frequently at authentic Mexican art vendors.

If you are interested in learning more about authentic Mexican culture, Acapuclos Mexican Restaurant & Cantina is the perfect place to experience traditional Mexican food and drink. With 12 locations in Massachusetts and Connecticut, you can enjoy our family-oriented atmosphere while tasting authentic Mexican cuisine right here in Northeastern America. We would love to share Mexican culture with you, your family, and your friends.

Have you ever attempted to make Huichol-styled art? Was it difficult or easy? We’d love to learn more by seeing your input in the comments section below.

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With Cinco de Mayo right around the corner, now is the perfect time to learn how to make classic margarita recipes. Oftentimes, the uneducated will opt to make a margarita recipe out of cheap tequila and a pre-made margarita mix, but what they don’t realize is an authentic margarita recipe only requires three ingredients. Why then, would you subject your party guests to overly sweet, high-calorie store-bought mixes, when you can make a traditional margarita easily at home? If you choose to educate yourself on what goes into the perfect margarita recipe, your guests will thank you.

Whether you prefer a quick margarita recipe, a classic margarita recipe, or a frozen margarita recipe, the following article from Divine Dinner Party covers it all. Now you will be able to provide your guests with fun options, none of which include a pre-made margarita mix.

Simple Margarita Recipe:
3 Recipes for Perfect Mexican Margaritas

Now, if you’re looking for a simple margarita recipe, you might be looking for a number of different things: a recipe for frozen margaritas you can whip up for party. Or an authentic and very simple margarita you can make anytime. Or an ultra-flavorful classic margarita on the rocks.

Chances are, if you’ve come here looking for an easy, simple, and authentic margarita recipe, you’ll find something that fits the bill below. Our three types of Mexican margaritas cover the whole spectrum, from a minimalist margarita, to a genius margarita with a bit of prep, to a simple and perfect frozen margarita.

So read on! And if you’re making margaritas because you’re planning a Mexican fiesta, check out Mexican Party Food and Planning Central for more tips, including more authentic Mexican drinks to make for your party!

The World’s Most Simple Margarita Recipe

If you’re really looking for a TRULY simple margarita recipe –but one that tastes wonderfully authentic and uses real ingredients– this is the one! It couldn’t be faster to make or easier to remember… but you probably wouldn’t be able to find a more authentic margarita recipe anywhere.

With a quick margarita recipe like this in your arsenal, you’ll never buy margarita mix again.

Ingredients:
1 part Tequila Gold
1 part Cointreau or Triple Sec
1 part fresh-squeezed lime juice

Instructions: 1. Mix all ingredients (you can make a huge pitcher, if you like).

2. Pour over ice.

3. Enjoy!

Classic Simple Margarita on the Rocks

This recipe, based off of one created by genius of Mexican food, Rick Bayless, is just about the definition of a simple margarita recipe: it’s not full of strange fruits or weird pre-packaged ingredients. Instead, it’s a margarita recipe at its very best: served on the rocks, un-watered-down, and allowing the flavors of the tequila and lime to really, really shine.

A little more time is involved than with some margaritas (you have to let the lime syrup sit at least two hours), but this traditional and classic margarita is 100% worth it. And once the prep is done, it’s ultra easy, especially if you want to make a big batch.

Recipe serves 4. Triple (or more!) it up if you’re planning a big Mexican party.

Ingredients:
1 tsp. lime zest
1/2 C. freshly squeezed lime juice
1/4 C sugar
1/2 C. water
3/4 C. Sauza Commemorativo tequila
3 tbsp. Grand Marnier
1 cup semi-crushed ice cubes (or as needed)

Instructions: 1. Combine zest, lime juice, sugar, and water. Cover and chill for 2 to 24 hour.

2. Strain through a fine-mesh strainer into a large shaker.

3. Add tequila, Grand Marnier, and ice. Shake about 15 seconds.

4. Strain into chilled martini glasses, with ice (on the rocks) or without.

Tip: Like a salt rim? Rub the glasses with lime and dip in salt prior to filling.

Simple and Delicious Frozen Margarita Recipe

This simple margarita recipe makes a truly wonderful frozen margarita… clean-tasting, lime-y, and with just the right amount of tequila (though you can adjust it up or down to your tastes!) When hosting a Mexican fiesta with a lot of guests, I like to make several containers of the limeade-cointreau-tequila mixture, and just pop them in the blender when I’m ready… it takes some of the mixing work out.

Recipe serves about 4.

Ingredients:
1 6 oz. can frozen limeade
2 oz. Cointreau or Triple Sec
4 oz. Gold tequila
Lots of ice

Instructions: 1. Dump the limeade, Cointreau, and tequila in the blender. Add enough ice to make about 40 ounces of margarita (adding ice bit by bit). Blend til smooth.

2. Rim margarita glasses with salt if desired, and serve immediately.

Your Cinco de Mayo party is bound to be a smash hit if you use one (or all) of the above margarita recipes.

If hosting your own Cinco de Mayo party isn’t on your agenda, consider visiting one of Acapulcos Mexican Family Restaurant and Cantina’s 12 locations throughout Massachusetts and Connecticut. Each year we have exciting festivities planned for Cinco de Mayo, including a special drink and food menu. Or, you could stop by anytime for an authentic margarita! We have an array of margarita varieties to choose from.

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While Corona is one of the most popular—if not THE most popular—brands of Mexican beer around the world, many other Mexican beer varieties do exist. While most people think of pale lagers as the signature type of Mexican beer, Mexican beer comes in many other styles as well, including dark beers.

The beverage originated in ancient Mexico and was considered a sacred drink by the Aztecs. If Mexican beer is a drink that you’ve always wanted to know more about, please continue reading the following article from Mexperience. It delves deeper into the history behind Mexican beer and also discusses current production of beer in Mexico.

Mexican Beers

A large range and variety of beers are brewed in Mexico, and some of them are top selling beers in markets other than Mexico, including the USA, Canada, Europe and Australasia.

This guide gives you an insight into the Mexican beer industry and introduces you to all of Mexico’s principal beers from the country’s two main brewers.

History of Mexican Beer

 

Mesoamerican Period

Even before the Europeans arrived, ancient civilizations had been fermenting plants and corn grains to produce alcoholic beverages in Mexico. Pulque, still sold today, is made from the fermented sap of the maguey plant and creates a thick, milky and quite potent mixture. In Aztec times, the drink was sacred and taken only by the elite. Following the Spanish conquest, pulque became a secularized beverage and its consumption expanded.

Spanish Taxes

The Spaniards were the first to introduce barley and wheat based beers to Mexico although production was limited in the early days, in part due to the lack of available grains. The first official concession to brew European-style beers was issued by the Spanish authorities in the middle of the 16th century; however, despite the brewer’s attempts to expand the business by growing more crops locally to increase the supply of barley at a lower price, heavy regulation and very high taxation imposed by Spain on locally produced beers and wines (thus forcing Mexicans to buy imported beverages from European traders) stymied the industry’s growth.

The Rise of Mexican Beer Production

After Mexico’s War of Independence, and the absence of European regulation and taxes, beer production began to flourish in Mexico. In the latter part of the 19th century, an influx of German immigrants brought additional knowledge and expertise to the field which caused the local market to diversify and improve its products. By the early 20th century, beer had become big business in Mexico, helped also by prohibition in the United States, which gave rise to a brisk and profitable trade of beer and other alcoholic beverages along Mexico’s border towns and cities.

Present-day Beer Brewing in Mexico

By the time the Mexican Revolution was over, there were more than thirty-five breweries operating in Mexico.  Consolidation of the industry began in the early 1920’s and kick-started a process that brought about the beer market we see today.  During the consolidation, smaller breweries were absorbed into the one of the “big-two” breweries, Grupo Modelo or Cerveceria Cuautehmoc-Moctezuma, which emerged as the dominant players of the Mexican beer market.  Successful beers were mass produced and distributed regionally or nationally, and less successful beers disappeared from the market altogether. Smaller breweries that were not bought-out were forced to close as they could not compete with the efficiencies of scale brought about through consolidation.

The “Big Two” Beer Breweries in Mexico

The “big two” corporations managing the Mexican market today are Cerveceria Modelo (Grupo Modelo) and Cerveceria Cuauhtémoc-Moctezuma (FEMSA). Between them, they supply over 90% of all beer in Mexico and, in 2003, Mexico overtook the Netherlands as world leader in total beer production, helped by massive growth in exports to the neighboring U.S. beverage markets.

Today, domestic sales of beer total some 6 billion U.S. dollars; exports account for some 1.2 billion U.S. dollars. The major brewers operate seventeen brewing plants in eleven states and support over ninety barley-producing centers across the country. They also run and manage one of the country’s most extensive and sophisticated retail distribution networks, which deliver their branded beers nation-wide, even to remotely located small towns and villages. More than 90,000 people are employed directly by the big brewers and a further 800,000 indirectly.

Micro breweries in Mexico

Small, independent micro brewers are not very common in Mexico, and nowhere near as proliferate as they are in places like the U.S. and Europe, where small-scale, often regional, breweries are carving out lucrative niches. However, some micro brewers do trade in Mexico including Cerveceria San Angel and Cerveceria Santa Fe Beer Factory in Mexico City, Pepe and Joe’s in Mazatlan and Beer Lounge in Guadalajara. These micro brewers tend to produce ales instead of lagers and pilsners preferred by the big-two. Consolidation continues: successful micro brewers do get bought-out by some of the larger brewers, either Mexican or foreign.

Types of Mexican Beer

The majority of beers in Mexico are lagers, pilsners, Vienna-style light and dark beers, as well as Munich dark beers. Local micro breweries produce a small and limited range of ales.

Beers sold in Mexico are either available nationally or regionally. Over 90% of the beers sold in Mexico are produced by the “big two” brewers, and a description of their principal products and brands is published below.

Grupo Modelo’s Principal Beers

Corona Extra is a light lager pilsner beer and is the top-selling Mexican beer abroad, currently exported to 159 counties. It is the largest selling non-domestic beer in the U.S. and the U.K. This light, lager beer has a very mild flavor, coupled with touch of hop bitterness. Some 4.5 billion liters of Corona are produced each year.

Corona Light was introduced in 1989 and is Grupo Modelo’s first low calorie beer. The brewer asserts that the beverage maintains its traditional taste but has 30% less calories than Corona Extra.

Negra Modelo is popularly known in Mexico as the “cream of the beers” and is a dark beer, very smooth and described as a “Munich-dunkel (dark)” type beer by the brewer. This was one Modelo’s original beers, and when launched sold only on draft; today, very little beer is sold on draft in Mexico and Negra Modelo is now available nation-wide in bottles.

Modelo Especial was the first brand produced by the Modelo brewer in 1925 and remains a firm favorite with Mexican consumers (second best selling beer). Modelo Especial is a lager beer (described as a Pilsner lager by the brewer) but has a slightly richer and fuller taste than Corona. A lower calorie ‘light’ version was launched in 1994.

Victoria is described as a Pilsner-Vienna type beer. This fine brew has been in production since 1865, and in 1935 the brand was brought under the wing of the Modelo group from the original brewer, Cerveceria Toluca y Mexico. The beer has a unique amber color and is a remarkable and very tasty blend of a light pilsner and a dark beer.

Leon and Montejo beers were originally brewed in Merida, Yucatan. Leon has been in production for over a hundred years; Montejo has been in production since 1960. Leon is a Munich, dark amber, and full-bodied beer, whereas Montejo is a pilsner with a light taste and aroma. Originally available only in the Yucatan region of Mexico, the brewer was taken over by Modelo in the late 1970′s and these two beers are now available across most regions of Mexico.

Pacifico This light refreshing pilsner type beer was originally brewed in Mazatlan and is Grupo Modelo’s leading brand in the north-eastern region of Mexico. It has also been exported to the U.S. since 1985. A “light” version of this beer was launched in 2008.

Barrilito which literally means “little barrel” is a light beer. Barrilito’s refreshing taste and aroma put it in the pilsner category.

Cuauhtemoc Moctezuma’s Principal Beers

Sol is a light, tasty, lager beer. Originally produced for the working classes, recent marketing studies showed that young people identified with the brand so Cerveceria Cuauhtemoc re-launched the product in 1993 after a long hiatus. Today Sol is also exported to Asia, Europe and South America.

Tecate was originally brewed in the state of Baja California, at a brewery in the town of Tecate. In 1954, Cerveceria Cuauhtemoc took over the regional brewer and made this medium lager with a sharp, strong taste available nationwide. Tecate was the first beer to be sold in cans in Mexico and won gold medals in Geneva, Paris and Madrid. The brand can often be seen promoted at major sporting events here, making it one of the most well-recognized beer brands in Mexico.

Tecate Light, a low-calorie version of Tecate, made its debut in 1992 and was the first low-calorie beer to be introduced to the Mexican market. The brewer asserts that the beverage asserts the traditional Tecate flavor but with fewer calories.

Ambar Dos Equis (XX), and Dos Equis (XX) the Ambar version was first produced by a German brewer in 1897, and marketed under the name ‘Siglo XX’, in commemoration of the new (20th) century. Originally a vienna-style dark beer, XX was Cerveceria Cuauhtemoc’s best-selling brand throughout the 1940′s and 1950′s. Today, it is the best selling non-domestic dark beer in the U.S. and in 1996 XX was awarded Gold Prize in the “European Style Pilsner” category at the World Beer Cup. Dos Equis (XX) is a light lager beer, based on the ambar version, and is very popular in Mexico and the United States.

Bohemia competes with Modelo Especial and is a light, rich lager beer. It is one of Cerveceria Cuauhtemoc’s (and Mexico’s) oldest brands and has won international recognition as one of the world’s finest beers. Bohemia imparts a significant hops flavor and, notwithstanding its clarity, is quite a dense beer. The brewer also launched a dark version of this beer Bohemia Obscura. In 2009, Cerveceria Cuauhtemoc introduced Bohemia Weizen, a version of this beer made using wheat, Mount Hood hops, coriander and orange peel and has the distinction of being the first wheat-based beer to be produced by a major brewery in Mexico.

Noche Buena If you are in Mexico between October and December, look out for this beer that is only sold during the festive season. Translated it means “Christmas Eve” and is a dark, rich beer with a strong flavor. Many people who know this beer look forward to its seasonal availability each year.

Indio is a dark beer that has been produced since 1905. Its original name was Cuauhtemoc (after the Aztec Emperor) but customers would ask for the beer “with the Indian” so the brewery changed the name to Indio, and it retains the same image on the label. The brewer asserts that this beer’s popularity is due to it being refreshing in warm weather and warming in cooler climates; ideal, then, for Mexico’s varied climate types.

Sol 2 was launched in 2007 and is a medium bodied light beer with a stronger taste than its cousin, Sol. The bottle’s design and images were chosen by consumers throughout the country, after a campaign undertaken by the brewery.

Sol Cero is the first non-alcoholic beer produced in Mexico. The brewer asserts that the beverage maintains its flavor but with less carbohydrates and no alcohol.

Sol Limon y Sal is produced for those who enjoy drinking beer with lime juice and salt and this pre-prepared Sol version of the beer comes “ready mixed” with those ingredients.

Sol Cero Limon y Sal This is the non-alcoholic version of the Sol Limon y Sal.

Superior is a light beer that has been a favorite among Mexican beer drinkers for over fifty years and, as the name suggests, was brewed as a premium product. The brew is making something of comeback after some long while in relative obscurity; helped perhaps by its golden medal at Le Monde Selection in Brussels, Belgium.

Carta Blanca technically a pilsner beer, is one of Mexico’s oldest beer brands, that was first brewed by Cerveceria Cuauhtemoc in 1890. It has won several international awards for its taste and quality.

Michelada – Drinking Beer the Mexican Way

A michelada is a beer mixed with lime juice, or lime juice and spicy sauces like worcestershire sauce, picante sauce or soy sauce (or a mixture of these). The name is derived from the Mexican slang for beer, ‘chelada‘, so michelada translated tomi-chela-helada, meaning “my cold beer”.

If you ask for a michelada you’ll get an iced glass with salt around the rim, at the base of which will be lime juice alone, or lime juice and a selection of sauces. Regional variations exist in the precise wording but, generally speaking, if you ask for a michelada, you’ll get a salt-rimmed glass with just lime juice; if you ask for michelada preparada, you’ll get a salt-rimmed glass with the lime juice and the sauces. In either event, your beer bottle will be brought to the table separately, giving you an opportunity to check the contents of the glass and change your mind before the precious nectar is introduced to the glass.

As you can see, Mexican beer comes in many different varieties. Beer aficionados can get a taste of Mexico no matter what their taste preferences, as there is a famous Mexican beer for just about every common style of malt beverage.

If you are a lover of Mexican beer, or would like to try Mexican beer for the first time, consider visiting one of Acapulcos Mexican Restaurants & Cantina’s twelve locations throughout Massachusetts and Connecticut. We offer fresh, authentic Mexican food that pairs perfectly with your choice of Mexican beer.

Which Mexican beers have you tried? We’d love to hear your opinions on them in the comment section below!

The post The History of Mexican Beer appeared first on Acapulcos.

The United States celebrates a different story. Cinco de Mayo recipes abound as we celebrate Mexican heritage and the Mexican culture each year on May 5th. There are parades, carnivals, and fiestas celebrated with food, drink, and music across the US.

While there is certainly no shortage of Cinco de Mayo recipes at this time of year, the article below from The Washington Post lists a number of different Cinco de Mayo recipes to start you on your way.

Cinco de Mayo: Recipes for a holiday-inspired feast

By Cara Kelly

Cinco de Mayo, the anniversary of the Mexican army’s 1862 victory during the Franco-Mexican War, has become prime time for Americans to celebrate some of the more festive and tasty elements of Mexican cuisine.
But even if you aren’t into the tequila-fueled parties (and there are plenty; see Going Out Guide’s complete list), consider the May 5 holiday, coupled with warmer weather, as the perfect opportunity to explore traditional Mexican dishes.

You can start the day with chilaquiles , a breakfast classic that combines tortilla chips, a red or green sauce, crema and queso fresco. Top them with a fried egg.

Barbacoa, or slow-cooked meat, is a historic way of cooking meat in Mexico. Versions vary, including goat, pork or sometimes cow’s head, cooked over an open fire in a pit or on a spit.

Home cooks can use their ovens for this Lamb Barbacoa in Adobo recipe, however; a few hours of marinating time and several hours of slow-roasting will do the trick. An optional wrap of avocado or banana leaves lends flavor.

For an additional kick, prepare this Salsa for Barbacoa Tacos, which can be refrigerated for up to a week.

To celebrate with another Mexican favorite, you’ll want to find the fiery, fresh pork sausage known as chorizo. Potato, Scallion and Chorizo Crispy Tacos can be fried or toasted in a skillet.

If you can take the heat, make this Raw Tomatillo and Chipotle Salsa Verde to go with them.

To wash it all down, a classic margarita’s the way to go. Spirits columnist Jason Wilson eschews store-bought mixes, favoring a combination of triple sec or Cointreau, tequila and fresh lime juice.

Cinco de Mayo recipes of all types have become increasingly popular in the United States, but perhaps one of the most celebrated is the margarita. There are a huge number of margarita variations found in Cinco de Mayo recipes everywhere. The margarita, and all of its variations, is a staple at just about every Mexican restaurant in the US. However, on Cinco de Mayo, the great margarita is worshiped, along with a number of other tequila and Mexican-inspired drinks.

While you can find all sorts of “Cinco de Mayo recipes” at this time of year, the basic truth is that they are Mexican recipes. Mexican recipes and Cinco de Mayo recipes are basically one and the same. However, just like St. Patrick’s Day is celebrated with a variety of “St. Patrick’s Day recipes,” Cinco de Mayo is celebrated with an even wider variety of Cinco de Mayo recipes.

Rather than look for Cinco de Mayo recipes that suit your family, why not stop by your nearest Acapulcos Mexican Restaurant and Cantina and let us do the cooking for you? We will be celebrating on May 5 in a big way with a menu full of Cinco de Mayo dishes and drinks. Visit us at any of our 12 locations throughout Massachusetts and Connecticut and celebrate with us!

Have you ever been to a Cinco de Mayo celebration? We’d love to hear about your experience.

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So, what about the wide variety of jarred salsas available in the market? Well, yes, I’m sure we all have one or two go-to jarred tomato salsas. But we can probably also agree that homemade salsa is by far the best, and canning tomato salsa at home is one way to indulge.

The key to canning the freshest tomato salsa is doing so when the tomatoes are in peak season. Also be sure to find a canning recipe that is tried and true, because canning tomato salsa improperly can cause it to spoil. And peeling the tomatoes first is worth the effort. Canning tomato salsa is not the same as making it fresh to eat the same day. The skins will become tough and chewy once canned.

Aside from fresh ingredients, all you really need to purchase when canning tomato salsa is a water bath canning pot and canning jars with lids and lid rings. The article below from Wise Geek discusses some of the best tips for canning tomato salsa.

What Are the Best Tips for Canning Tomato Salsa?

Homemade salsa can be more frugal and flavorful than commercial jarred salsa. Many cooks prepare and can large batches of fresh salsa so that they can eat it throughout the year or give it as gifts. Expert tips for canning tomato salsa help consumers prepare salsa that has a pleasant taste and is safe to eat after canning. Some tips for the best tasting salsa include selecting meaty tomatoes, removing tomato skins completely and efficiently and mixing the correct ratio of vegetables to spices. Safety tips for canning tomato salsa include adding sufficient acidity to the salsa, ensuring that the vegetables are acidic enough to be properly preserved, avoiding certain additives and processing the jars for the appropriate amount of time.

The tomatoes that make the best salsa are fleshy, with minimal water content. Many experts recommend Roma tomatoes for their thick texture. Other varieties that are frequently used when canning tomato salsa include beefsteak and better boy tomatoes. The tomatoes should be ripe and should not have visible signs of decomposition or damage.

The salsa will have a more desirable consistency if skins, seeds and cores are removed prior to processing. Skins can be easily removed by blanching the tomatoes. To blanch, place batches of tomatoes in boiling water for about 30 seconds. Immediately submerge the boiled tomatoes in a bowl of ice water. The skins will easily peel off, and the peeled tomatoes can be sliced, cored and seeded, chopped, then drained of excess water.

Seasoning mixes can be prepared from scratch or purchased pre-mixed. Ingredients that are frequently used in the mixes include garlic, chili powder, salt, pepper, sugar and cilantro. Vegetables such as peppers or onions can be dehydrated and included in seasoning mixes or added fresh into the recipe. Many cooks taste the salsa as they are preparing it, adding spices until the desired flavor is reached. Several drops of hot pepper sauce can be added to most recipes to create a spicy salsa.

Homemade salsa is dangerous to consume after several weeks if it has not been properly canned. Most tomato salsas can be canned by being submerged in a boiling water bath for about 30 to 45 minutes. Cooks who wish to can salsa should carefully follow a tested recipe that is designed for canning. These recipes will call for a combination of vegetables that include enough acidity for safe preservation, and they usually will call for an added source of acid such as vinegar or lemon juice. It is important to look carefully at the listed products in the recipe, because some vinegars contain different levels of acidity, and it is essential to use one that is acidic enough to preserve the salsa.

Sanitize all salsa jars prior to canning tomato salsa by running them through a dishwasher or hand-washing them with soap and hot water. Boil lids to ensure that they are clean. Avoid adding extra ingredients such as cornstarch or flour in an attempt to thicken salsa prior to canning it. Jar lids should be checked 24 hours after canning. If they have not sealed according to the sealing characteristics of the particular brand of jars, the cook should consume or discard the salsa within one week of refrigeration.

A quick way to test if the jars have sealed properly is to press on the center of the lid. If it gives even a little, the jar hasn’t been properly sealed. If this is the case, refrigerate your tomato salsa and eat it within 5-7 days.

A good resource to keep at your disposal when canning tomato salsa or any other foods that you enjoy is the USDA’s National Center for Home Food Preservation. The information and recipes provided on their website have been proven to be the safest and should be followed as is.

You may substitute different peppers when canning tomato salsa. However, do not add additional peppers (or onions or garlic) since they will throw off the acidity levels. Using less is okay.

For the same reason, when canning tomato salsa, do not use vinegar in place of lemon juice. Lemon juice is more acidic, so use the amount of lemon juice and the amount of tomatoes that the recipe calls for. Do not use less.

When fresh tomato salsa ingredients are hard to come by in your own kitchen, one suggestion we hear over and over again is to simply stop by Acapulcos Mexican Family Restaurant & Cantina. Our tomato salsa is made fresh daily and receives the highest of praise. Stop by any of our 12 locations throughout Massachusetts and Connecticut to enjoy fresh authentic Mexican food and indulge in tomato salsa and chips. We are here for you 7 days a week.

Have you ever canned your own tomato salsa? Have you attempted canning of any sort? What has been your experience? We and our readers would love to hear about it!

The post Best Methods for Canning Tomato Salsa appeared first on Acapulcos.

Avocados have also been shown to prevent breast and oral cancer. And because they’re packed with folate, avocados can lower the risk of heart disease and strokes for avocado lovers who indulge regularly.

This article from BuzzFeed offers 9 different recipes to keep you wanting more avocados in your diet.

9 Amazing And Unexpected Ways To Make Avocados Even More Delicious

Learn how to make the perfect guacamole, remix your guacamole with Asian flavors, and bread avocado wedges for super tasty tacos.

1. Roberto Santibañez’ Classic Guacamole

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

If you thought guacamole was just an easy party appetizer, think again. Avocado aficionados swear by authentic recipes that leave the finished product less crushed than we’re used to and more like a dressed avocado salad. You’re still free to use as many tortilla chips as you like.

Makes about 1 ¾ cups

2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

2. Fried Avocado Tacos with Sesame and Lime

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

Breaded avocado gets crispy on the outside, creamy on the inside, then is accented by pork-simmered pinto beans and drizzled with a cilantro crema. We like a heavy hand on the crema — it’s good enough to eat with a spoon.

3. Carrot Avocado Salad

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

This recipe is from Dan Kruger’s ABC Kitchen — if that doesn’t sway you, let the textural combination do the trick. The crunch of sesame seeds contrasts with sweet, yielding carrot and silky avocado.

4. Charred Corn and Avocado Salad with Lime, Chili and Tomato

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

You may be sick of summer’s heat, but surely you’re not sick of its produce. Eat this simple salad as many times as you can before the season ends. With corn, avocado, and a healthy hit of herbs, it’s summer in a bowl.

5. Avocado Gelado

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

Ice cream without the cream? Believe it. Avocado takes over in this version of your favorite summer treat, imparting a creaminess just as rich as the real thing.

6. Patricia Wells’ Zucchini Carpaccio with Avocado and Pistachios

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

Pamper your surplus of squash in this zucchini carpaccio, studded with pistachios and layered with ripe avocado. You’ll end up with extra lemon salt, so use it to your advantage: swirl it into buttered pasta, dust it on cooked greens, or sprinkle onto a chocolate cookie.

7. Avocado Y Huevos Caliente

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

This showy take on Huevos Rancheros is perfect for a summer brunch. It’s light, easier than it looks, and wonderfully spiced up with cumin, jalapeño, and cilantro. Make a margarita to wash it down.

8. Avocado Chocolate Mousse

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

Fit your healthy fats into dessert, of all places. This easy-to-make chocolate mousse does a bang-up job at masquerading as the traditional, all-chocolate version. Or, looking for a dessert to serve to vegans? This is your dish — it’s totally egg- and dairy-free.

9. Bangkokamole

Source: d2k9njawademcf.cloudfront.net  /  via: food52.com

Get the recipe!

Keep your taste buds on their toes and take your guac to Southeast Asia. The addition of lime, fish sauce, and ginger take this classic dip to a completely different flavor continent. You can (and should) still serve it with chips, but it’ll be a whole new guacamole experience.

With all of these scrumptious avocado recipes to choose from, you have no excuse not to indulge for the sake of your health. (And indulge for the sake of your taste buds.) And of course these are not the only ways to eat avocados, nor should they be. Adding avocados to any food helps your body absorb certain nutrients more effectively. So it isn’t a bad idea to add avocados to every salad you eat as well as adding them to other foods.

An easy way to get your daily dose of avocados is to order any of a number of delicious authentic Mexican dishes at our Acapulcos Mexican Family Restaurants. We have 12 locations throughout Massachusetts and Connecticut and are happy to contribute to your health and well-being. Come on over!

What are some creative ideas you’ve discovered for this wonder food? Please share!

The post Fun Ways to Add Avocados to Your Daily Diet appeared first on Acapulcos.

The uses for hot peppers run the gamut from cooking to garnishing to decorating. You can use hot peppers fresh, roasted, dried, canned… there’s no wrong way to use hot peppers. A delicious way to add a touch of heat to marinades and soups is to crack the hot peppers a touch (just a little to avoid releasing the seeds) and add them to the pot.

Dried hot peppers have the unique privilege of being used in wreaths and other decorations. In the kitchen however, you can mix dried hot peppers in a blender or food processor with good olive oil to drizzle on… well, quite frankly, to drizzle on just about anything.

As you could imagine, the many die-hard cooks and lovers of hot peppers prefer to use them fresh. However, among lovers of hot peppers, it is almost a unanimous opinion that even canned hot peppers are better than no hot peppers at all.

The article below by Well Preserved shares an excellent use for hot peppers! Read on…

Infusing Vodka with Hot Peppers (Preserving Summer)

It is a great myth that preserving takes a long time or takes a great deal of skill.  Infusing is super easy and the results can be astounding.

To infuse Vodka with hot peppers, do the following:

1. Place a hot pepper (whole) in a mason jar.
2. Fill Mason jar with Vodka.
3. Store in a cool, dark place for 3 days.
4. Remove the pepper.  Straining is best as there could be some new solids within the jar.
5. Say SHAZAM!

Alcohol is an ultimate preserving agent – there is no need, in this case, to water bath the jars.  You`re done that fast.

There are many uses for hot-pepper vodka, including cooking (Penne a la Spicy Vodka), consuming as a hot Martini or mixed into a fabulous Caesar.  I had a Sour Apple Martini made with pepper-infused vodka at Red Pearl Kitchen in San Diego last winter that I still dream of (it did not scorch the mouth).

A few tips:

• Don`t be afraid of heat.  You can dilute spicy Vodka with more Vodka if you`d like to make it milder (though wait a few weeks as it could get milder over that time – some of my fruit infusions have changed for months from medicinal to fantastical).
• You can add garlic (use lots – up to a bulb for a 1-liter jar)
• Experiment with different hot peppers.  We ran a series on Hot Peppers earlier in the year which concluded with a review of 9 different types of dried hot peppers.  Click on wellpreservedloveshotpeppers to view that series.
• Every Hot Pepper – including ones on the same tree – will have different heat.  The Lexicon shows the range of heat for your reference and explains further.  Either taste the pepper you place in your vodka or take the risk – but recognize that different batches with the same number of peppers will have different heat.  If you make multiple jars you may consider mixing them for consistency.
• Pickled Asparagus or Pickled Beans (you can use the same recipe) are awesome additions to any caesar.
• We posted about infusing with fruit and then what to do when an infusion gets bitter.
• You don`t need to make a liter.  Feel free to make micro small portions (i.e. 0.5 cup jars) but consider altering the portion of your peppers – there is no right or wrong other than your personal tastes.

This has to be the easiest preserving ever.  It boggles my mind that we don`t find more watering holes creating their own special concoctions like this to truly separate themselves from everyone else.  It was more common in New York and Chicago though I`ve seen very little in Toronto – if anyone has some tips to share on where to find local watering holes who do their own infusions, fire me a line!  If you`re a local bar looking to get started, we may also be able to help.

Whatever the case, I highly reccomend you playing with infusion (for a non-alcoholic version, check out our article on raspberries which includes describing how to create raspberry-infused vinegar or how to make herb-infused vinegar).

Mexican food is widely believed to be extra spicy, when the fact is (while Mexico is known for its love affair with hot peppers) Mexican dishes are more flavorful than spicy. Here at Acapulcos Mexican Family Restaurants & Cantinas, we pride ourselves on the authentic Mexican taste of our food. Having said that, we too are fans of hot peppers and will happily “heat up” your dish anytime you’d like.

Visit any of our 12 Acapulcos locations in Massachusetts and Connecticut for a flavorful authentic meal, with or without the heat of hot peppers. We’re always happy to serve you!

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