Cinco de Mayo may have passed, but that doesn't mean you have to stop celebrating the Mexican heritage and culture!

I met Valerie Meli back in March at the Broadway Market when preparing for Easter and it was then that she had introduced me to her famous HeadStone Heat hot sauces: Tequila Lime, Sweet Mango Orange and Mexican Aftershock. With each flavor, you experience a rejuvenated excitement and find yourself craving more.  Truly, these sauces can spice up anything and the sky is the limit (as I found out when I splashed some on my chicken lo mein)!

Check out her website for recipes and info on where to buy her sauces.

As for drinks, here’s a list of concoctions with a splash of Mexican zest!

For a bit of Hawaiian flavor, try Haupia, a Hawaiian coconut pudding!

The trailers might seem unsanitary and dirty, and the workers impossibly short and frank but in most cases, the food you will find with street vendors will be some of the best fast food you will ever experience. Maybe I should rethink that first line: food trailers have regulations just as their stationary counterparts and often times, the street food vendor is happy for you to be his/her customer. But the second half remains the same: street food is some of the best food you’ll ever find.

Read about my best street food experience here (found in Scotland) or follow Food & Wine’s list of Best City Street Food here.

Characterized as "Bird Nest Funnel Cakes," these fritters are a tasty treat to ring in the spring!

Click here for the recipe.

A lot of fresh ingrediants to make a delicious summertime salad. Enjoy!

1 ½ couscous (yields about 3 1/2 -4 cups of cooked couscous). Or if you prefer, couscous can be substituted for bow-tie noodles.
1 medium to large purple onion (or 4-5 scallions)
1 green pepper
1 cucumber
½ c. balsamic vinegar
2 tbsp basil
2 tbsp oregano
2 tbsp sugar
1 tbsp salt
1 tbsp pepper
2 tsp garlic powder
2 tsp onion powder
1 c. Extra Virgin Olive Oil
1 can chick peas (drain from the can)

Cook the 1 ½ c. of couscous (follow the cooking instructions on the package), dice up the onion, green pepper and cucumber. Once couscous has cooled, mix in the remaining ingredients. Let chill for 20 minutes to allow flavors to marinade.