11 Chefs Tell You What To Bring To This Weekend’s Cinco de Mayo Parties
Cinco de Mayo is this weekend and wherever the holiday takes you, don’t be the one who shows up with a bag of Tostitos or pony bottles of Corona Light.
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The Braiser reached out to 11 celebrity chefs for advice on exactly what to bring to the millions (maybe one) of the Cinco de Mayo parties they’d be attending this weekend.
The fashion plate himself keeps it simple, recommending that party guests bring "lots of tequila and limes," and reflects on his favorite Mexican dish. "Always tacos. I can still remember the first time I tasted them. I was working on a cruise ship and after days at sea cooking aggressively in a kitchen, there was nothing like hitting land. I remember going to this tiny stand and had no idea what I was eating. Then I put these little rolled up tortillas filled with meat and salsa in my mouth, and I've been hooked ever since."
Nadia G. of Nadia G's 'Bitchin' Kitchen'
Nadia's rec is a way to impress other guests: "Guacamole topped with fresh pomegranate seeds — trust: those juicy, sweet-tart seeds add bursts of awesome freshness and bring creamy guacamole to a the next level." But her personal favorite dish "punches you in the face hole (but in a good way)." If you guessed carnitas, you're right. She "can’t get enough of that succulent roasted pork ([and] also can’t get enough of the word ‘succulent’)."
Warner's favorito is "Tacos de Lengua!" He tried them, "very ironically, at a Japanese restaurant. The head hot-line chef, a Mexican named German, made them for me first. I was blown away by how tender and flavor-packed the little nuggets were. It is now my litmus test for any taco joint claiming to be 'authentic.'" What he recommends bringing to a party this weekend might be a little harder to capture: "Alex Stupak."