CINCO DE MAYO

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jalapeño goat cheese chèvre | brown eggs | corn tortillas | jalapeño & lime white balsamic vinegar |
onion sprouts | applewood smoked sea salt | kimchi chile | sriracha | kale, arugula, & mixed sprout blend

It is early afternoon on the Fifth of May (one of my very favorite holidays to nonsensically over-celebrate) as I write this… in a few hours, I will have a Farm-to-Bar tequila infused cocktail in my hand.


I have every intention (post cocktail(s)) of stopping into more than one restaurant to experience their Cinco/Taco Tuesday extravaganza… currently, I am full from my Cinco de Mayo brunch (a kale-tastic twist on a standard taco salad) and rifling through a myriad of colorful dresses attempting to discern this Cinco’s contender.  Cheers to you on this day.  My Cinco challenge to you: make this Tuesday feel like a Saturday.

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Cinco de Mayo & Taco Tuesday fall on the same day this year. Coincidence? I think not.

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Cinco brunch final product: a Kalefornia, Farmer’s market, oh-so-green twist on the classic taco salad.