CONNECTICUT, USA — With one more day until Cinco de Mayo, there is more food and drinks for you to explore for the holiday!
Today, Toro Loco shares with us some recipes that are sure to get you in the festive spirit.
Toro Loco says they work to evoke the warmth and glow of Abuela’s kitchen table with fresh, modern twists on authentic Mexican and Spanish cuisine.
Learn more about the restaurant, located in Farmington, here.
Grilled garlic lime shrimp
2 ounces of chopped garlic
2 limes worth of juice
1 bunch of cilantro
1/4 cup of olive oil
Mix all together
Any size of shrimp will work. Peel and devein the shrimp and then add to the marinade.
Marinade for at least 6 hours.
1/2 cup Mexican crema or sour cream
4 cloves of chopped garlic
Juice from two limes
Mix all of the ingredients together.
Avocado 1 each
Garlic 2 clove
Cilantro 1/2 bunch
Lime juice 2 each
Water as needed
Add all to a blender purée smooth
2 pounds of pork belly rubbed generously with salt, chili powder, and brown sugar.
Let the pork belly sit overnight in the refrigerator.
The next day, wipe off excess rub and place on a cooking rack and cook for 2-3 hours at 300°F until tender.
Grill 1/4 of a pineapple and rough chop it up
Add 1 chopped roasted pepper
1/2 bunch of cilantro
1/2 small red onion, diced
Salt and chili powder to taste
Add 1 diced jalapeños for extra heat!
1 medium cucumber puréed in a blender and strained
2 1/2 ounces of cucumber juice
1/2 of a seeded jalapeño, minced small
1 ounce of lime juice
1 ounce of agave
2 ounces of Blanco tequila
Add all ingredients to a shaker over ice and shake for 30 seconds.
Pour the mixture into a salt-rimmed glass.
Over ice, add a cucumber wedge or lime garnishes.
Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at email@example.com.
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