Ok, really this is just an excuse to eat some guacamole. 
Will you celebrate (especially in your food selections today) Cinco De Mayo? If not, let’s celebrate here. Post your favorite Mexican recipe as your contribution to this virtual party!
I’ll post mine…and while I’m at it…guacamole - smooth or chunky?
ME: CHUNKY!
This recipe was a nice little change from regular chicken enchiladas - I did add additional spice and fresh herbs for more flavor:
http://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/
This is a staple in our house and one of my go to’s when I’m lazy/running late.
http://allrecipes.com/recipe/237269/refried-bean-and-cheese-enchiladas/
Chunky.
We haven’t gone out to dinner on Cinco de Mayo in ages because it takes forever to get a table at our favorite Mexican restaurant,
Cut up avocado is the best “guacamole” - I can get by without the spices because it is delicious on its own.
Making fajitas for dinner!
Thank you @mathmom for providing music!!! Ole!
After the torrential rains last week that shut down New Orleans Jazzfest, several sink holes formed in some major streets in town. Of course, New Orleans, always looking for a reason to party, is having a “sinkhole de Mayo” party!
Nevermind. I can’t link the image. 
This is what I am making tonight (from Sunset’s Low Fat Mexican cookbook):
White Fish with soft cornmeal
4 1/3 cup chicken broth
1 cup cornmeal or polenta
1/2 tsp cumin seeds
Stir together in sauce pan till fully blended. Bring to a boil and stir often, (how long? who knows!). Then reduce heat and simmer gently, uncovered still stirring often, until it tastes creamy. About 20 minutes total.
1 small can green chiles
Stir into polenta
1 lb. white fish (sole, sea bass, orange roughy were their suggestions) in 4 pieces
When polenta is close to done put fish in 475 degree oven in a single layer until just opaque (about 6 minutes).
1 small red bell pepper seeded and minced
1 Tb cilantro leaves
salt
lemon slices
To serve put polenta on plate top with fish sprinkle with peppers and cilantro. Salt to taste, Serve with lemon slices.
Gracias!
Sopa de Sabores (Soup of Many Flavors) or Tortilla Soup
6 boneless, skinless chicken breasts cut in bite-size pieces
3 cans chicken broth (14.5 oz. cans)
1 can Del Monte Mexican recipe stewed tomatoes (14.5 oz. can)
1 can crushed tomatoes (14.5 oz. can)
1 can Hunts diced tomatoes and green chilies (10 oz. Can)
2 cups water
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 teaspoon crushed garlic
2 heaping tablespoons ground cumin
2 heaping tablespoons chili powder
1 tablespoon Worcestershire sauce
½ bundle cilantro leaves (trimmed, chopped, without stems)
juice from 1 small lime
½ cup picante sauce
In a large pot, mix all ingredients except chicken pieces and cook on medium heat for 5 minutes, stirring occasionally. Add chicken and cook for 15 minutes on medium heat until boiling. Stir occasionally. Serve in bowls with condiments on the side so guests can add as much or as little as they like. Recipe says it makes 10-12 servings, but I think it makes more than that!
Condiments:
2 cups shredded Monterrey Jack cheese
4 limes, sliced
3 avocados, cubed
Corn tortillas or tortilla strips (I buy corn tortillas, cut them into strips and toast them in the oven until crunchy)
“Recipe” for a fun Cinco de Mayo:
Don’t drink Mexican Beer. Instead, go to the Beer Advocate website and try one of their listings from the top-100 list. My personal favorite is Pliny The Elder (Russian River Brewing Company in Santa Rosa CA) “virtually” impossible to purchase in stores with the possible exception of Whole Foods on Wednesdays only.
Kick me out of the celebration if you must…
No one needs a recipe for guacamole, but if you want the very best guacamole you will ever taste, crush finely chopped white onions, cilantro, and serrano chiles with salt into a paste using a mortar and pestle and then mash the ripe Haas avocados, incorporating the paste. You will not believe how good this is! You can garnish with whatever you like.
My pet peeve is small avocados. The bigger they are the more buttery they are. The buttery fat doesn’t even begin to develop until the avocados are over 8 oz.
Ha ha, you sound like my 20-year-old daughter who is not even legally allowed to drink but knows all the craft beers. She almost had a fit when our local BBQ joint had it on tap and I went with something else.
Agreed on the small avocados!
Everyone knows the trick to finding green (not brown) avocado,right? Remove the little stem end - if it’s green underneath, it’s good - if it’s brown - don’t buy it! I’ve saved a lot of $$ on avocados since I learned this!
@jshain People’s tolerance to beer bitterness correlates with poor taste perception. Pliny the Elder beer, with an IBU (bitterness) of 100, would be unpalatable to most. We rarely drink anything over and IBU of 35; Corona or Negra Modelo will be at our house tonight.
Lamb fajitas with cherry tomatoes and chunks of avocado are for dinner.
Finally had a Heady Topper last weekend. Pretty darn good. But I’m fine with Mexican beer with Mexican food. Or a margarita!
I had mussels the other night made with an IPA ( don’t remember which one) that made the dish inedible for me it was so bitter.
I like Corona with a lime in it with Mexican Food.
I love me some corona or modelo. Fun light beers for a festive occasion. Still find it odd a few friends thought modelos were strong.
As for IPA IBUs…most I’ve had so far is 55…Sierra Nevada Torpedo IPA. Exceedingly bitter to near point of dislike.
Interestingly, found it quite enjoyable with chili and Tex-Mex food. 
I’m going to have to find some CC friends who like and appreciate hoppy beers that incorporate 5 or 6 different hops that create some truly masterful brews. Sierra Nevada is one such brewer, as is Stone and Ballast Point. As for the rest of you, enjoy your beer flavored water.
Sorry folks but a birthday here always trumps that. Indian food.