Celebrate Cinco de Mayo!

It’s Cinco de Mayo! 

Cinco de Mayo (pronounced: [ˈsiŋko ðe ˈmaʝo]; Spanish for “Fifth of May”) is a celebration held on May 5. The date is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.

Here’s a video giving a brief history of Cinco de Mayo:

While Cinco de Mayo has it’s roots in history, Cinco de Mayo isn’t celebrated in Mexico as much as it is in the United States.

Here in the US, people have been celebrating Cinco de Mayo since the 1930s. The commercialization of the holiday really took off in the 1980s, and since that time, the 5th of May has been a perfect excuse to celebrate the Mexican culture, heritage and tradition – usually with food and drink – tacos and margarita’s anyone?!

Grilled Steak Tacos

To get your celebration started, pour yourself an ice cold margarita and then whip up a batch of these grilled steak tacos.  A delicious, authentic taste of Mexico – a flavorful twist on the traditional Carne Asada Taco.


The recipe includes four parts: the filling, the cilantro chimichurri, pico de gallo, and quick pickles. It looks like a lot of work, but it’s really quite easy to make this recipe. Give it a try!

(recipe from Feasting at Home)

Filling Ingredients:

  • 2 pounds Flank Steak (or pounded skirt steak)
  • 1 sliced Sweet Onion for grilling (optional)
  • Juice of 1 Orange
  • Juice of 2 Limes
  • ⅓ cup Soy Sauce
  • ⅓ cup Olive Oil
  • ½ teaspoon Sugar
  • 4 smashed, chopped Garlic Cloves
  • ½ cup chopped Cilantro
  • Tortillas: 10-12, freshly made if possible

Filling Instructions:

  1. In a bowl, mix together ingredients for marinade.
  2. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well.
  3. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.)
  4. Pre-heat grill and grill meat.
  5. Grill steak on med high heat to desired doneness. A little char is good.
  6. Let rest 10 minutes, then thinly slice the meat across the grain.

Ingredients for Cilantro Chimichurri:

  • 1 bunch Cilantro or about 1 cup packed 
  • 1 bunch Italian Parsley- about 1 cup packed
  • ¼ cup fresh Lime Juice (1-2 limes)
  • ½ cup Olive Oil
  • ¼ cup chopped Onion
  • 2 garlic Cloves
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • ¾ teaspoon Kosher Salt
  • ½ of one Jalapeño Pepper

Cilantro Instructions:

  1. In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped.
  2. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again.
  3. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined.
  4. Set aside in small serving bowl.

Ingredients for Pico De Gallo:

  • 4 vine-ripe Tomatoes, chopped
  • ½ medium Red Onion, chopped
  • 2 green Onions, white and green parts, sliced
  • 1 Serrano Chili, minced
  • 1 handful fresh Cilantro Leaves, chopped
  • 3 Garlic Cloves, minced
  • 1½ Limes, juiced
  • ¼ cup Extra-Virgin Olive Oil
  • 1 teaspoon Kosher Salt

Pico De Gallo Instructions:

  1. Finely dice tomato, onion, jalapeño and cilantro.
  2. Season with salt, pepper and lime. Add diced avocado and a couple splashes of Tapatio hot sauce, if desired.
  3. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)

Ingredients for Quick Pickles:

  • 2 cups mix of sliced Radishes, Onion, or Carrots, Cauliflower, or whatever you like
  • 1 cup Vinegar
  • 1 cup Water
  • ½ teaspoon Kosher Salt
  • 2 Tablespoon Sugar
  • 1 teaspoon Whole Peppercorns or Whole Coriander Seed
  • A few sprigs Cilantro

Quick Pickles Instructions:

  1. In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds.
  2. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil.
  3. Remove and place in freezer for 10-15 minutes (or refrigerate until cold).
  4. Remove and place in a serving bowl or jar.
  5. Top with a little fresh cilantro.

Garnish Ideas:

  • Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro


  1. Follow all instructions above for the various components of this dish.
  2. For tortillas – lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
  3. Serve everything together, along with garnishes, and a fresh margarita of course!

Shop Vintage with a Mexican Flair!

One pot corned beef dinner – compliments of mom…..

corned beef and cabbage
Corned Beef Brisket With Cabbage and Potatoes
Serves 6
A delicious one pot meal!
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  1. 1 large corned beef brisket (approx. 3 lbs)
  2. Cold water
  3. 6 medium-sized potatoes
  4. 1 head cabbage
  1. Put beef in a large dutch oven and cover with cold water.
  2. Place lid on pot and bring to a boil over high heat.
  3. (*) Reduce heat to medium and cook 2 1/2 hours, or until beef is almost tender.
  4. Scrub potatoes and remove any eyes. Cut cabbage into sixths.
  5. Put cabbage and potatoes in dutch oven with beef.
  6. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender.
  1. (*)Most of the briskets available now come with a seasoning packet – use as much or as little as you like but be sure to add it at the beginning of the recipe.
  2. This recipe can be adapted to cooking in a pressure cooker by adjusting the cooking time for the meat and adding the veggies after the meat is done.
  3. Optional add in.... carrots, celery, peppers.
Vintage Unscripted https://vintageunscripted.com/

Blue Plate Extra Special Meatloaf

Deluxe Meatloaf - A Diner Favorite
A rib-sticking blue plate special everyone will love on a crisp fall evening
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  1. 2 lbs ground chuck
  2. 1 small bell pepper
  3. 1 small onion
  4. 2 eggs
  5. 1 tbsp Worcestershire sauce
  6. 1 tbsp steak sauce
  7. 1 tsp garlic powder
  8. Salt and Pepper to taste
  9. ***Bread crumbs to bind if needed (store bought)
  10. **Ketchup for top if desired
  1. Heat oven to 375 deg.
  2. Finely chop pepper (be sure to remove veins and seeds) and onion then set aside.
  3. In a large mixing bowl combine ground chuck, eggs, Worcestershire sauce and steak sauce.
  4. Add in a dash of salt and pepper.
  5. Add chopped pepper and onions and mix to combine.
  6. If mixture seems loose add bread crumbs to bind. Add crumbs a tablespoon at a time until the mixture can be handled to form into a loaf.
  7. Remove from bowl and shape into an oblong football shaped log.
  8. Place in a large loaf pan and bake for approximately 1 hour or until done. If you are adding ketchup to the top complete the step below.
  9. Approximately 3/4 through cooking time remove from oven and spread ketchup on top. Return to oven to finish cooking.
  1. Any type of pepper can be used in place of a bell pepper. We often use cubanelle peppers for a kicked up flavor.
Many different spices can be added to suit your taste - or just to try something new. Just a few we have tried are
  1. Ancho Chili powder
  2. Cayenne powder
  3. Rosemary
  4. Oregano
Vintage Unscripted https://vintageunscripted.com/

Cooking with Kids: Hot Diggity Dogs

dogs in blankets

dogs in blankets

Cooking with kids is fun, especially when it is something you KNOW they will eat! Who doesn’t love hot dogs? And cornbread? Well then, lets make Dogs in a Basket. Pull up that step stool for the young ‘uns and let’s get cooking. These are so easy (see the recipe below).

First we’ll gather the ingredientshot dog bread begin.jpg

Mix together according to the recipe then layer in the baking dish

hot dog bread in pan.jpg

Pop in the oven according to recipe directions and then distract the kiddos until done.

(That’s the hard part!) Cool and slice. Enjoy!



Dogs In A Basket
A fun, easy (and vintage) recipe for kids of all ages. Serve with baked beans for a timeless dinner combo.
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Cook Time
35 min
Total Time
45 min
Cook Time
35 min
Total Time
45 min
  1. Skinless hot dogs
  2. 1 package cornbread mix (Jiffy or a scratch-made quantity suitable for loaf pan)
  1. Preheat oven to 375˚F.
  2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.*
  3. Prepare cornbread mix as package label directs or mix up your favorite cornbread recipe.
  4. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.
  5. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick.
  1. Tip: *Franks can be heated (cautiously!) in the microwave. Pre-slash to prevent explosion.
Vintage Unscripted https://vintageunscripted.com/

Simple Summer Chicken Salad

Simple Summer Chicken Salad
Serves 2
My own fresh and simple chicken salad for an easy dinner on a hot summer day. Add a great crusty bread and crispy mixed leafy greens, pack your basket and enjoy the great outdoors.
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  1. 1 shredded chicken breast (grilled or baked); or 1 - 10 oz can chicken breast
  2. 1 large hard boiled egg
  3. ½ cup diced celery
  4. 4 tbsp mayo
  5. ½ tsp lemon juice
  6. ¼ tsp poultry seasoning
  7. Dash pepper
  8. Dash salt
  1. Dice and/or chop celery to suit your personal preference and set aside. You will see by the photo that I like mine on the larger side. Love that crunch!
  2. In a mixing bowl – mash hard boiled egg as if you were making egg salad.
  3. Combine shredded or canned chicken breast with the mayo, lemon juice, poultry seasoning, salt and pepper in the same bowl as the egg. Add celery and mix.
  4. Increase amount of mayo and lemon juice as necessary so that the chicken does not look dry.
  1. This recipe can easily be increased to serve a group or adjusted to suit your taste. The quantities used in the recipe are only suggested quantities, as I always make this according to look and taste and that can vary, depending on the size of the chicken breast.
Vintage Unscripted https://vintageunscripted.com/