Celebrate Cinco de Mayo with authentic Mex

What better way to celebrate Cinco de Mayo (that’s 5th of May for you gringos) than by making an authentic Mexican meal. Chef Richard Sandoval of restaurants Maya and Pampona was invited on the “Today” show to help prepare the fiesta. Here are the recipes:

Guacamole Maya
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Makes about 3 cups


    • 2 fully ripened Hass avocados
    • 1 cup peeled, seeded, and diced tomatoes
    • 1/4 cup chopped onion
    • 1-1/2 tablespoons chopped cilantro
    • 1 tablespoon fresh lemon juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground black pepper


Baking Directions:

Halve, pit, and peel avocados. In a medium bowl, combine avocados, tomatoes, onion, cilantro, lemon juice, salt, and pepper; mix gently. Guacamole is best when it is served immediately.

Serving Directions:

Serve with cut up vegetables such as peppers, jicama, celery, and chips, if desired.

Tostadas de CangrejoRichard Sandoval

Makes 4 servings

Directions for the black bean puree
In a large pot, heat the bacon and lard until the lard is melted and the bacon begins to render a little fat. Add the chopped onion and epazote leaves, if using, and sauté until the onion is softened, 10 to 15 minutes. Carefully add the stock. Cover and bring to a boil. Add the beans. Lower the heat and simmer, covered, until the beans are very tender, about 2 hours. The beans should be soupy — you should have about 13 cups liquid. Season with salt and pepper.

In a blender or food processor, puree the black beans, adding the black bean cooking liquid, water or chicken broth as needed for desired consistency. A good proportion is 1/3 cup liquid to 1 cup cooked beans. Store, tightly covered, in the refrigerator for up to 3 days.

Directions for the tostada
Place crabmeat in a small bowl and season with all the ingredients. Place the mixture on top of each tostada, and garnish with a slice of avocado.

912351982751060490604923309160581For the tostadacrabmeat0.5pound1/2 pound cooked lump crabmeatserrano pepper11 serrano pepper, finely choppedshallot11 small shallot, mincedchopped fresh cilantro1tablespoon1 tablespoon chopped fresh cilantrofreshly squeezed lime juice2teaspoon2 teaspoons freshly squeezed lime juiceSalt to tasteBlack pepper to tasteavocado11 avocado, thinly slicedshredded lettuce0.5cup1/2 cup shredded lettucetortillas88 tortillas, cut in small circles and deep friedFor the black bean pureebacon0.5cup1/2 cup chopped baconlard or solid vegetable shortening1tablespoon1 tablespoon lard or solid vegetable shorteningspanish onion1cup1 cup white Spanish onion, choppedepazote1cup1 cup epazote leaves or 1/4 cup dried epazotechicken stock or water16cup16 cups (1 gallon) chicken stock or waterbeans0.5pound1/2 pound dried black beansSalt to tastePepper to taste

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