Happy Cinco de Mayo

So one of my all time favorite days to celebrate is cinco de Mayo. I don't really know why we celebrate it, but nothing beats a party with a pinata, some good mariachi music and Mexican food! Some of our friends host the party every year--this year, we're bringing the pico de gallo and the tres leches cake (recipes below). I'll post pictures of the event tomorrow so you too can feel the spirit of Cinco de Mayo. A whole lot of Pico de gallo:

1. 8 lb Roma tomatoes (about 20)
2. 1/4 C garlic salt
3. 2 oz minced garlic or to taste
4. juice of 4 lemons (or limes)
5. 3 jalapenos (leave seeds in 1/2), finely chopped
6. 1 bunch of cilantro (cut off bottoms), chopped
7. 4 medium yellow onions, finely chopped

Seed and finely chop tomatoes. Add garlic, lemon juice, jalapenos, cilantro and onions. Serve with chips.

5 eggs

1 teaspoon baking powder

2 Cups white sugar, divided

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsalted butter

2 cups milk

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Pierce cake several times with a fork. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.

Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!