​LA is one big fiesta come Cinco de Mayo weekend. We have our short list of neighborhood taco and tequila specials up for consideration, but if you're feeling like you'd rather invite over a few friends and have the party come to you, here are two essential recipes from our absolute favorite home cooks, two of our very best friends, and the ultimate dinner party hosts, Robyn and Jeff. 

​Their signature Chicken Chile Verde and fresh, home-squeezed margaritas are legit. As Robyn notes in her margarita serving instructions to us: "We like to use smallish martini glasses, which is how we had them in Mexico City. Afternoons in Mexico, it was not uncommon to see well-dressed business people sipping these beautiful cocktails over a leisurely lunch. We fell in love with them there."

For more recipes and ​a glimpse into Robyn & Jeff's world of cooking amazing food, drinking incredible wine, and truffle hunting on the side, read up on their adventures in the Chile Verde Chronicles.

Chicken Chile Verde

​Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon chipotle chile powder
• 2 strips bacon cut into 1 inch pieces
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 large jalapeño (or more to taste), chopped
• 3 7-ounce cans whole green chiles, 1 can chopped, 2 cans diced (will be divided)
• 1 green bell pepper, diced (will be divided)
• 3 small onions, diced (will be divided)
• 6 cloves garlic, chopped
• 8 cups low-sodium chicken broth
• 1/2 chicken bullion cube
• 1 tablespoon tomato paste
• 1 teaspoon cumin seeds (less or more to taste)
• 8 to 10 black peppercorns (or freshly ground pepper)
• 1/3 cup barley, rinsed
• Pinch of chile flakes
• Salt and fresh-ground pepper
• Fresh lemon or lime

​Fresh, Home-Squeezed Margaritas

• 1 part fresh lime juice
• 1 part silver tequila (has to be the silver)
• 1 part Cointreau