Photo: Belén Fleming of Belu Photography
Whether for Cinco de Mayo or throughout the summer, these recipes offer flavor-filled recipes to serve at any festive gathering.
Pork or Jackfruit Carnitas
Carnitas, which means “little meats” in Spanish, is a dish made of pork, served shredded in tacos or burritos. It is one of my favorite things to order at Mexican restaurants. Jackfruit is a large neutral-tasting tropical fruit that mimics the consistency of shredded pork when cooked, making it the perfect plant-based substitute. It absorbs all of the seasonings and can be just as flavorful as the pork.
- 1 onion, sliced
- 3–4 pounds boneless pork shoulder or three cans of jackfruit, drained and rinsed
- 4 cloves of garlic, minced
- 2 tsp. salt
- 1 Tbsp. cumin
- 1 Tbsp. dried oregano
- 2 tsp. black pepper
- 2 oranges, juiced
Spicy Watermelon Margaritas
In the summer, it is nice to take advantage of the seasonal options and use fresh watermelon for a twist on this classic cocktail. Plus, the color is gorgeous. A spicy simple syrup, made with honey and jalapeños, adds the right amount of heat to balance the sweetness of the watermelon.
- 2 jalapeños
- 1 cup honey
- ¾ cup water, divided
- 2 cups watermelon, diced
- 20 limes, juiced
- 16 oz. tequila blanco
- pink Himalayan sea salt
- ice
Emily Maxson of Medina is a food blogger and author of Emily’s Fresh Kitchen: Cook Your Way to Better Health. Find her at emilysfreshkitchen.com.
