I recognize that it’s a little on the late side for many of you to cook this for Cinco de Mayo. I have heard rumors, however, that in some parts of Texas, Cinco de Mayo has been rescheduled for September due to concerns over swine flu. They’re also planning to push back the 4th of July to November.
Regardless of when you celebrate Cinco de Mayo, or whether you celebrate Cinco de Mayo, this dish is worthy to add to your repertoire. I got the recipe from my mother, who is a source to be reckoned with. She works full time, has written several books, travels the world on a regular basis (I think right now she’s somewhere in the Aegean) and still manages to cook dinner nearly every night (skipping the nights on the Aegean). So you knw that any recipe that comes from a woman like this is 1) simple to prepare, because she does not have TIME for excessively complicated dishes and 2) delicious, because she has high standards.
Savour Fare has moved! For the rest of the post and the recipe, please see Savour-Fare.com
savourfare.wordpress.com 
Looks so easy and delicious! I’m totally tucking it away for future reference.
Looks so good! If you don’t mind, I’m going to add this to my files to use as one of my suggested meals, with credit to you/your blog of course!
Oh this looks great and I always have these ingredients on hand! Perfect.
looks absolutely delicious …. Laila .. http://lailablogs.com/
This looks and sounds SO EASY! I love Mexican food but it’s often so heavy. This looks just right.
And I can’t believe Texas is postponing holiday celebrations – is that for real or was it a joke!?