Gina Experiments with Enchiladas:


Aztec to Tex-Mex

By Gina Ruccione, Cuisine and Restaurant Writer

For most of us, Cinco de Mayo is a holiday that we don’t really understand. We use it as an excuse to eat Mexican food, take shots of tequila and maybe call in sick from work the next day.

Instead of getting completely sloshed, this year I’m taking on a culinary exploration of my own in the comfort of my kitchen: Mexican food, margaritas, followed by a serious nap on the couch.

Read more on page 11 of the April 28 edition of Random Lengths News. Click here to find a location near your.



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