Five Dope Cinco de Mayo Spots in the District

Happy Cinco de Mayo folks! Unfortunately, this historically drunken holiday falls on a Monday this year, and those of us who have to clock in the next day can't turn up as much as we'd like. But no fear! A margarita or two, or three, never hurt nobody! I usually don't do posts that are so hyper-local, but since I live in the lovely DMV and I love it, I decided to help my local folks out with a list of the best Cinco de Mayo spots. Enjoy!

Bandolero DC
3241 M St NW, Washington, DC 20007
(202) 625-4488

As soon as you walk into Bandolero, you notice the dark design, a 5,000 square foot space reflecting a Day of the Dead motif. A D.C. hotspot that opened in May 2012, you'll find Chocolate City's socialites chowing down on authentic Mexican tapas. My fav? The mahi mahi and charred aspargus tacos. For desert, enjoy some mexican chocolate pudding. Get a couple extra miles in at the gym though. 

Lauriol Plaza 
1835 18th St NW, Washington, DC 20009
(202) 387-0035

This D.C. mainstay, located between Adams Morgan and Dupont Circle is a go-to for folks looking for huge margaritas, and simple Latin American faire. I love to go to Lauriol on a warm day and sit outside. It's a great place to gather with girlfriends/ My favs? The shrimp fajitas and of course, a pitcher of swirl margarita. Yum. 

Rosa Mexicano
575 7th St NW, Washington, DC 20004
(202) 783-5522

If you live in D.C., you've probably been to the Rosa Mexicano across from the Verizon Center. If you haven't, what are you waiting for? This brightly designed restaurant has some of the best guacamole in town (they make and customize it right at your table,) and delicious pomegranate margaritas... Mouth watering a little thinking about it!

Oyamel Cocina Mexicana
401 7th St NW, Washington, DC 20004
(202) 628-1005

Oyamel is tequila heaven. With a vast array of tequilas and margaritas, this restaurant is perfect for anyone looking for a fun Cinco time. The famed chef Jose Andres who has a cult following is responsible for Oyamel's delicious dishes like tuna ceviche, Tamal Verde and the heavenly flan. Try the former and of course, any drink on the tequila menu.

El Centro D.F.
1819 14th Street Northwest, Washington, DC 20009
(202) 328-3131

Authentic Mexican comfort food and fine tequilas are the draw of this 14th street restaurant. El Centro's dark, sexy decor and delicious drinks bring me back to this restaurant time after time. I recommend trying the Maldita margarita, and shrimp tacos. Yum. Did I mention there's an underground Tequileria and hot open-air rooftop with two bars? Love it up there. That's where you'll find my girls and I tomorrow, don't be a creep, say hi!

- Angel

Snowed In: Exotic Hot Chocolate Recipes

We're all snowed in on the east coast (and some of the south). Until we can dig ourselves out of this proverbial snow hole, why not enjoy some good a*s chocolate brew? I love to cook, and constantly experiment in the kitchen. Below you'll find some of my favorite hot chocolate recipes that have been tested and tried. Just a note, this is hot chocolate. Hot coco is coco powder mixed with water (yuck) or milk. Hot chocolate is when you take the solid chocolate bars and melt them in milk with a saucepan. If you have the powder kind, it can be substituted. Let me know if you tried any of these!

Tulum Hot Chocolate (Inspired by my trip to the ruins of Tulum, and Riviera Maya, Mexico) 

• 2 cups coconut milk 
• 2 cups 1% milk (use whatever percentage tastes good to you) 
• 1/2 bar of DAGOBA Organic Xocolatl Chocolate (or coco powder, or unsweetened chocolate) chopped
• 2 Tbs. unsweetened cacao powder
• 2/8 tsp. cinnamon
• 2/8 tsp. Ancho chile powder
• 2/8 tsp. ground star anise 
• 2 tsps. vanilla extract (or vanilla bean if you want to be fancy)
• A pinch of cayene pepper (yes, tastes good, promise) 

Bring the coconut milk and 1% milk to a slow boil in a medium sauce pan, slowly stir in (with a whisk I prefer) the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it's ready for the next step. Then, stir in the cinnamon, Ancho chile powder, ground star anise, vanilla extract and the pinch of cayenne pepper. 

Next step, serve it! This spicy hot chocolate will have you wishing you were on the Caribbean coast of the Riviera Maya, especially in this weather.

Hawaiian Hot Chocolate 

• 2 cups coconut milk 
• 2 cups 1% milk (use whatever percentage tastes good to you) 
• 1/2 bar of DAGOBA Organic Milk Chocolate (or coco powder, or unsweetened chocolate) chopped
• 1/3 cup unsweetened cacao powder
• 1 tablespoon coconut extract 
• 1 Tbsp. wildflower honey
• 2 tsps. vanilla extract 

Bring the coconut milk and 1% milk to a slow boil in a medium sauce pan, slowly stir in the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it's ready for the next step. Then, stir in the coconut extract, vanilla extract, and wildflower honey until they're all dissolved in the mixture as well. Pour it up, pour it up! 

Irish Whiskey Hot Chocolate (ONLY for my over 21 readers, I insist) 

• 2 cups 1% milk (use whatever percentage tastes good to you) 
• 1 part Bailey's Irish Creme 
• 1 part Jameson Whiskey
• 1/2 bar of DAGOBA Organic Milk Chocolate (or coco powder, or unsweetened chocolate) chopped
• 1/3 cup unsweetened cacao powder
• 2/8 tsp. cinnamon
• 2 tsps. vanilla extract 

Bring the 1% milk to a slow boil in a medium sauce pan, slowly stir in the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it's ready for the next step. Then, add the cinnamon and vanilla extract to the mix, and turn off the heat. Lift the saucepan from the stove, pour into mugs, THEN, add the Bailey's Irish Cream and Jameson Whiskey. 

This is a strong a*s hot chocolate drink, but it's so good. If you're snowed in with that special boo, add a candy cane or cinnamon stick to the mug for garnish. This is probably my favorite next to the Tulum Hot Chocolate.

Yum.

- Angel 

Foodie Wanderlust - #LetADCook: Jamaican Curry Chicken & Waffles

by Adam Dickerson

Who doesn’t love chicken and waffles? I know I do. I also like remixing recipes, food is here to be enjoyed and experimented with. I started playing in the kitchen one day and thought it would be a good idea to mix the sweet and savory combination with some unconventional flavors. In comes the idea of Jamaican curry chicken and mini waffles with thyme brown butter sauce!

Ingredients:
2 boneless skinless chicken breast cutlets

Deep fryer or sauce pan filled with 2” of vegetable oil 

Frying thermometer (optional but very helpful)

Buttermilk Marinade 

1 cup buttermilk (if butter milk is not available, 1 cup milk & 1tbps white vinegar)

1 teaspoon fresh thyme (or one whole sprig)

1 teaspoon fresh rosemary (or one whole sprig)

1 teaspoon fresh sage (or one whole sprig)

½ teaspoon fresh ground pepper

Breading:
1 cup all purpose flour

1 cup panko bread crumbs

2 table spoons Jamaican curry powder

3 teaspoons of chopped fresh thyme

1 teaspoon of kosher salt

1 teaspoon of coarse ground black pepper

Waffle Recipe: 

2 cups All purpose flour

¾ cup sugar

3 teaspoons baking powder

 1- ½ tablespoon cinnamon

2 eggs 

½ cup vegetable oil

1-1/2 cups milk

½ teaspoon vanilla extract

pinch of kosher salt

Brown Butter Sauce:
1 teaspoon of fresh chopped thyme

8 tablespoons of butter

Mix the marinade ingredients in a non- reactive dish or plastic bag. Cut the chicken into 2 to 2 ½ inch chunks. Seal the chicken inside for at least 1 hour. Overnight is best! Mix all of the waffle batter ingredients together and set aside.  Mix the dry ingredients first. Mix the wet ingredients together in a separate bowl. Slowly add the wet ingredients to the dry ingredients as you combine them while whisking. Set aside. Heat the oil in the frying pan (or deep fryer) to 375 degrees. Mix the breading ingredients together. Beware of the portioning of curry. You don’t want it to overpower the flavors too much. Add your waffle batter to the waffle maker. You can make the waffles and chicken at the same time.  If the oil has reached the target temperature, place the chicken in the breading and cover all sides. Shake off excess. Place breaded chicken into the oil gently, you don’t want any hot oil splashing. Do not over crowd the oil, add a few pieces at a time. As you add cold chicken to the hot oil, it lowers the temperature and overcrowding can result in an undercooked product. Total time in the oil should be about 5 minutes max. Remove the cooked chicken from the oil with a slotted spoon and place onto a paper towel lined plate or bowl. Repeat steps 6-9 for all of the chicken pieces. For the brown butter sauce, heat a small pan (medium low heat) and melt the butter.  Gently but constantly stir and add the chopped thyme and a pinch of salt. The key to brown butter sauce is removing it from heat before it burns. Just as it turns from the opaque color to a golden brown, pour the warm sauce into a separate dish. Plate and serve. I made small towers with the nuggets of the chicken and the waffles.  

I hope that you enjoy the recipe as much as I did. For more recipes you can follow me @AD_Renaissance.

- Adam