Cinco de Mayo from DOS CAMINOS and CACIQUE QUESO FRESCO

Going out or staying in for Cinco de Mayo, we have your covered.

Dos Caminos will be celebrating Cinco de Mayo all weekend long (5/4 - 5/6) at all 5 locations in New York City. There will be food and drink specials, live entertainment and giveaways. Also, the Times Square location we'll be staying open LATE - until 4:00 am on Friday and Saturday night.

Some of the food and drink features include Elderflower Margarita with Casa Noble Blanco Tequila, Elderflower Liqueur, Fresh Lime, Agave; Corona Buckets; and The Fiesta Platter that includes Jalapeño Poppers, Taquitos, Chipotle BBQ Wings, Quesadilla Potosinas, Empanadas, and Mexican Sliders

You can also make the perfect margarita at home with Dos Camino's special recipe!

Dos Caminos Margarita

-1 ounce Simple Syrup

-1 tablespoon Lime-Salt-Sugar

-3 ounces 100 percent agave silver tequila

-2 ounces freshly squeezed lime juice

-½ to 1 teaspoon orange liqueur

-Lime wedges, to garnish

For Dos Camino's menus and locations, visit: http://www.doscaminos.com/.

We also have the recipe for Quesadillas Verde with Cacique Queso Fresco by Chef Aarón Sánchez, judge of MasterChef US Season 8. Take your quesadilla to the next level by swapping your usual shredded cheese blend for a simple yet elevated mixture of garlic, spinach, jalapeño and crumbled Cacique Queso Fresco - a soft, fresh cheese known for its ability to balance robust dishes. As the number one brand of Hispanic cheeses, creams, yogurts and chorizos, Cacique is dedicated to helping you "Go Auténtico" this Cinco de Mayo.

Quesadillas Verde with Cacique Queso Fresco (serves 6)

By: Chef Aarón Sánchez

-2 tablespoons olive oil

-2 garlic cloves, minced

-1 10-ounce bag fresh spinach leaves, cleaned, any tough stems discarded

-1 large jalapeño, seeded and minced

-1 12-ounce package Cacique Queso Fresco, crumbled

-Pepper and Salt

-8 eight-inch flour tortillas

-Cacique Crema Mexicana Agria, for serving

-Prepared salsa, for serving

-In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and chopped jalapeño and cook, stirring frequently, for 3 to 4 minutes, until the spinach wilts.

-Remove the pan from the heat and stir the crumbled Cacique Queso Fresco into the spinach, stirring well until the cheese softens. Taste and season with Pepper and Salt, as needed.

-Lay four tortillas out on a clean space. Divide the spinach mixture among then, using a spoon to smooth the mixture to the edges of the tortillas. Top each with another tortilla.

-Heat a large dry cast-iron skillet over medium heat. Using a large spatula, lift the first filled tortilla into the pan. Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the edges are slightly crisp. Remove to a cutting board and use a large sharp knife to cut the quesadilla into quarters. Keep warm on a serving platter while you cook the remaining quesadillas. Serve with Cacique Crema Mexicana Agria and salsa, if desired.

For information on Cacique products, please visit https://www.caciqueinc.com/.

Photo credits: Courtesy of Cacique and Dos Caminos Times Square

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