¡Ay, caramba! Zeno Celebrates Cinco de Mayo!
Although last Friday was only tres de Mayo, Zeno closed out the work week by celebrating Cinco de Mayo! We didn’t have to go south of the border though – we brought the fiesta to us. We joined together to enjoy some yummy food along with margaritas, Coronas and Dos Equis.
To spice it up, Zeno Chicago held a salsa and guacamole competition. Zenoids were charged to bring in their best recipe and of course, their game faces, too! Everyone enjoyed the taste testing and fierce competition. The competition was on and energy was intense, the most asked question –who was going to win? Each Zenoid was allowed to vote for one salsa and one guacamole. Scroll down to see the winning chef’s recipes!
Chelsea’s Winning Guacamole Recipe
- 2-3 avocados
- 1/4 C medium salsa
- ½ red onion, finely diced
- Salt
- Garlic powder
Directions
Mash avocados, combine salsa and red onion with avocado, add salt and garlic power to taste
Tip: Including the pit helps it not turn brown!
Andrea’s Winning Black Bean Corn Salsa Recipe
- 1 can whole kernel corn, drained
- 1 can black beans, rinsed and drained
- 4 tomatoes, seeded and chopped
- ¾ cup minced fresh cilantro
- 2 jalapeno peppers, seeded and chopped
- Fresh squeezed juice from three limes
- 1 cup Balsamic Vinaigrette dressing
Directions
In a large bowl, combine all ingredients and mix thoroughly, cover and refrigerate until serving
Tip: Prepare the salsa overnight, it lets the ingredients set!
Special thanks to our top chefs who participated: Andrea Abate, Kate Aherne, Annelies Boonstra, Meghann Dowd, Kenzie Grob, Heather Ribeiro, Liz Risoldi and Chelsea Slaggert.
¡Olé!