Well, no, not actually. Mexico's independence day is in September. Cinco de Mayo celebrates the Mexican army's victory over the French in the Battle of Puebla on May 5, 1862. The French army was about 3 times larger and much better equipped, and the Mexicans should have lost--but instead, they crushed the French. The victory helped unite the Mexican people and bolster their resistance to the French invaders. Unfortunately, that resistance was short-lived and the French conquered Mexico about a year later. Historians say that if the French had won that day in Puebla, it could have had significant impact on American history. France supported the Confederacy during the American Civil War, and it is widely believed that they were intending to take a much more proactive role in the war. In losing that battle it delayed their takeover of Mexico, and they lost their window of opportunity as the momentum of the Civil War shifted in 1863 and 1864.
Thus endeth the history lesson.
It's Cinco de Mayo! Break out the margarita machine!
I was born and raised in Texas, so for me, Mexican food is home cooking, it's my comfort food. I'm happy for any excuse to cook and eat Mexican food. Chips and salsa to celebrate a war battle? Count me in.
Pico de Gallo
Pico de gallo means "rooster's beak" in Spanish. This fresh salsa is often served as a salad in Mexico, so it isn't intended to be super spicy. My first attempt at making pico de gallo was inspired by the band Trout Fishing in America. If you know the band you know exactly which song!
Makes 7 cups
1 large sweet onion, such as Maui or Vidalia (about 14 to 16 oz), diced
2 pounds Roma tomatoes, diced
1 or 2 jalapeño peppers, seeded and diced
½ cup firmly packed cilantro leaves, chopped
Kosher salt to taste
Juice of one lime, plus more to taste
Mix all ingredients together
in a large bowl. Serve with corn
tortilla chips.
Fire Roasted
Tomato and Chipotle Salsa
I prefer Roma tomatoes for this salsa because they are less watery and have a firmer flesh which allows them to handle the intensity of the charring without breaking down too much. You can adjust the spiciness of the salsa by adding more or less chipotles in adobo.
Makes 4 cups
1 medium onion, peeled, root end
removed and cut in half
10 to 12 Roma tomatoes, cored
4 to 5 chipotle chili peppers, from a can
of chipotle peppers in adobo sauce
1 tablespoon adobo sauce, from a can of chipotle
peppers in adobo sauce
Kosher salt to taste
Juice of one lime, plus more to taste
Preheat a propane or charcoal
grill, or place a vegetable roasting rack over a gas stove burner. Place the onion halves and the tomatoes over
the flame and roast, turning periodically, until blackened and charred. (Alternatively, place the onions and tomatoes on a sheet pan in the oven under the broiler and roast as described.) Remove to a platter and allow to cool
slightly.
Place the charred tomatoes
and onion, and the rest of the ingredients into a food processor and process until smooth. Serve.
Guacamole
I like my guacamole very simple. I don't mix in herbs or spices or chilies, I only flavor it with salt, lime juice, onion, and a little tomato. For me, guacamole is there to counteract the fiery heat from chili peppers and the other salsas. The fattiness of the avocados helps to tame the burn and soothe my tongue the same way milk does.
Serves 4 to 6
2 or 3 large, ripe avocados (I prefer Haas)
2 tablespoons diced white onion
1 small tomato, seeded and finely diced
Kosher salt to taste
Lime juice to taste
Cut each avocado in half,
remove the seed, and scoop out the flesh with a spoon into a mixing bowl. Using a sturdy wire whisk, mash and stir the
avocados until creamy. Mix in the
remaining ingredients with a spoon. Serve.
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