Chef Gabrielle Hamilton was going a million miles a minute when I met her for an interview at her wildly popular Prune restaurant in Manhattan's East Village.

Fresh from an interview uptown, she ran in, her assistant ran out and waited in Hamilton's idling car double parked outside while we talked.

As soon as we were through, she jumped back into the car, started chatting on her cell phone and waited for a spot to open up.
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In case you didn't know, today is Cinco de Mayo. We know, we know - we were shocked too.

Now that you have your un-schmancy margarita(s) all shook up and ready for guzzling sipping, it's time to rock the guac.

We're in the same camp of thought as Jason Berry of Rosa Mexicano, store-bought purées might as well be culinary desecration. Seriously, guacamole could not be easier to make - you just mash stuff together. If you have a little extra aggression, consider it delicious anger management without the therapy bill.

Still in need of a recipe? In a moment of housewife hospitality, Eva Longoria recently offered up her secrets to achieving the holiest of guacamoles.
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Sink your teeth into today's top stories from around the globe.

• In today's Royal Family dispatch, they will now make their own wine. - Telegraph

• Should we start a "Home for the Unwanted Recipes?" - Charlotte Observer

• Roger Ebert on eating through a G-tube. - Chicago Sun-Times

• Reflections on children growing older - with an added bonus of cocoa brownies with salted peanut butter frosting. - Not Without Salt

• A restaurant owner revisits his 100 restaurant rules he instated at opening, and finds some need to be amended. – New York Times

• Uh ... excuse me sir, do I detect a hint of sturgeon bladder in this Bordeaux? - Globe and Mail

Resist the urge to bust out the blender or get all wackypants with with add-ins this Cinco de Mayo. The simple, unadulterated margarita is a symphony of tart, salt and kick - with nary a drop of sour mix in sight.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Grab your favorite meat and cheese to slap together a Dagwood-worthy sandwich - May 5 is National Hoagie Day.

How did it end up with such a strange name?  It seems there are several origin theories, but the roots are most definitely deep in Philadelphia's history.  It's even the city's official sandwich.

A meat, cheese, lettuce and Italian-style bread concoction of the early 20th century, some say that men working in Pennsylvania's Hog Island shipyard during World War I enjoyed this satisfying stacker.  Others say the name came from food vendors, nicknamed "hokey-pokey men" who sold antipasto salad, meat, cookies and eventually, giant antipasto-stuffed sandwiches.

Today is also Cinco de Mayo, so spread some guacamole on your hoagie if you're feeling festive.
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