Maria Felix Cinco de Mayo

Mi trabajo ha sido ser atractiva.

We just adore Cinco de Mayo! So full of color and joy, it’s a glorious celebration of Mexican culture, heritage and spirit. As we prepare for this year’s Cinco de Mayo, my thoughts return to the lovely week last year that I spent with my sweetie at Las Ventanas al Paraíso, a five-diamond resort in Los Cabos, Mexico.


One of the luxury villas at Las Ventanas al Paraíso

Situated on the sparkling Sea of Cortez, this place is Fifth Avenue all the way. We rented Villa 6, one of the luxury property’s spiffy residential-style villas. Full of colorful authentic Mexican paintings, pottery and glass and featuring a private infinity-edge pool, the villa also came with the services of Oscar, a charming and gracious 24-hour butler who made sure that we had a steady supply of margaritas and sunscreen.


Oscar the Butler

Darling Oscar would stop by every afternoon to make us an in-villa batch of what he called “my special guacamole.”  I live in Texas, so I’ve had a lot of guacamole, and Oscar’s version was fresh and bright with just the right balance of acidity and sweetness.


Just in time for your Cinco de Mayo party, here’s Oscar’s recipe:

3 tablespoons finely chopped white onion (rinse the onion under cold water for the brightest flavor)

4 serrano chiles, finely chopped

5 heaping tablespoons of roughly-chopped, fresh cilantro

3 ripe avocados (1 pound each)

4 ounces finely-chopped roma tomatoes

2 large or 4 small limes

Sea salt and pepper

Cut the avocados into halves, remove the pits and squeeze the flesh out of the shells. Lightly mash the avocados into a base knowing you will want the texture of the guacamole to be chunky, not smooth. Squeeze the juice of the limes over the mixture. Mix in 2 tablespoon of onions, the chopped chilies, 3 heaping tablespoons of cilantro and about 1/2 teaspoon of salt. Stir in all but one tablespoon of the tomatoes and season the mixture to taste with salt, pepper and more fresh lime juice. Top it with the remaining chopped tomatoes, onions and cilantro. Serve cold or at room temperature with tortilla chips. Serves four.

¡Salud, pesetas y amor y tiempo para gozarlos!

Introductory photo and quote: Mexican film actress, Maria Felix, 1914-2002

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