Once upon a time, 420 (4:20 or 4/20) held special meaning for a select group of marijuana smoking insiders who were in on the toking. These days, however, with 18 states from Arizona to New Jersey, plus the District of Columbia, having legalized the use of medical marijuana, the definition of 420 is cult no more. Tomorrow, on April 20th (aka 4/20), there will be plenty of legit celebrations taking place from Atlantic to Pacific shores.
Now, we know that with weed comes the munchies, so if you're partaking in the party, you may need some snacks for when those midnight (or midday) cravings hit. What else is a good food site to do? Offer some solace, of course. Here, a collection of recipes (from burgers to wings to everything in between) that will satiate this weekend's munchies attack. This 4/20, you'll be armed and ready. All you have to do is motivate off the couch and into the kitchen.
Avocado is in every bite of this decadent dessert, it adds a creamy touch to tequila-laced ice cream as well as a rich component to chocolate brownies spiced with chile.
This is a man's burger: big, messy, and bold. There's nothing dainty or shy about it, the burger is a brisket blend, topped with bacon, guac, and a special sauce.
“This is my burger, I was born in Cuba but have been living and cooking in Manhattan for years,” said New York City's Alex Garcia. “At A.G. Kitchen, I am bringing together my love and knowledge for traditional Latin cuisine and classic American comfort food. And the Manhattan Latin Burger is just that: a nice and thick brisket blend burger topped with thick-cut double-smoked bacon, fresh guacamole, and our special AG sauce.”
Chorizo cooking on the stove is a delectable aroma that will bring everyone to the table. The tang of vinegar, garlic, and chile wafting through the kitchen will make mouths water and stomachs grumble. Pile it on arepas to soak up every drop of that sinful fat rendered from the chorizo.
Turn the flavor up on your ooey-gooey grilled cheese and make a Grilled Jalapeño Cheddar Chorizo Sandwich. Sautéed jalapeños and crispy chorizo are folded into creamy cheddar cheese spread on hearty, thick slices of bread that are grilled to golden perfection. Ooey-gooey has never been so spicy and delicious!
The volcan de chocolate is an Argentine classic, but no easy feat to perfect. To get the sponge cake cooked and the interior suitably oozy takes a masterful touch. Here, the dulce de leche heart replaces the classic molten chocolate center to make a sinfully sweet dessert.
Nearly every restaurant in the U.S. offers some form of nacho - a quick appetizer made with tortilla chips and cheese. “Pancho” is a variation of the nacho, which simply includes morsel of leftover beef on top.
- 4 corn tortillas, cut into quarters
- 1 1/2 cups vegetable oil
- 1 cup refried beans, warmed
- 1 cup shredded cheese
- 16 slices pickled jalapeno
- 8 ounces cooked beef, such as left over steak or fajitas, cut into small cubes
Keep out of the frozen appetizers section and get a leg up on delicious finger foods with Jalapeño Tequeño Poppers! Tequeños, made of sticks of queso blanco wrapped in sweet dough and fried to a crisp, get a lift with the addition of fresh jalapeño and a new dumpling shape making an addictive and completely vegetarian pasapalo your guests will love.
Milanesas are an Argentine classic and the best version or recipe can be as hotly debated as a soccer match. Usually served as a veal cutlet lightly breaded and fried, this recipe takes it one step further. A thin coating of tomato sauce over the crispy crust, melty cheese, and a sprinkling of oregano lends an Italian flavor to the dish for a tasty twist.
Bite sized cheesecake? Sweet! Bite sized dulce de leche cheesecake? Delicioso! Full of flavor without the guilt, this cheesecake is a mix of greek yogurt and cream cheese with dulce de leche folded in for a heavenly, light and airy dessert.
"These bites of deliciousness are perfect for any sort of party, especially tailgates," said Aarón Sánchez. "They are my version of chicken wings, dreamed up with my colleague Alex Garcia from Food Network. Serve it with my Tamarind-Pasilla BBQ Sauce and you’re sure to have a crowd-pleaser."
Chilaquiles is a very fun dish made up of tortilla pieces and juicy quartered tomatillos. If you want a flaming hot batch, simply add the whole chiles to the blender when making your sauce. For a heartier meal, you can top your chilaquiles with shredded leftover chicken.
- 1 1/2 cups vegetable oil
- 8 tortillas, cut into quarters
- 1 can (28 ounce) tomatillos, drained
- 1 clove garlic
- 2 whole fresh serrano chiles
- 3/4 cup Mexican sour cream, or creme fraiche
- 1 cup queso fresco, feta cheese or monterrey jack cheese, crumbled or shredded
- 1 cup small onion, sliced (about 4 oz)
- salt, to taste
In the mood for the perfect blend of smoky, spicy, tangy and sweet? Triple C Lime Tortilla chips are brushed with a mix of chili, cayenne, cinnamon and lime for a baked tortilla chip that will satisfy all of your snack needs in one crispy bite.
- 2 9 inch whole wheat tortillas
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/2 teaspoon lime zest
- 1 teaspoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
Need ideas for what to do with left-over ground beef? Try using it in deep fried empanadas. Here, a savory beef mix is sweetened with plump raisins then stuffed into buttery pastry and baked or fried until crunchy and golden.