I can’t think of Cinqo de Mayo without my mouth watering with the thought of Mexican food. These three quick tips will easily transform your kitchen into a Puebla celebration this May 5th.
- Salsa is the quintessential Mexican flavor. Salsa is so much better made fresh. It’s not hard to do, and it allows you to get the very best ingredients and the consistency you prefer. Have you ever seen corn syrup as one of the ingredients in store bought salsa? It makes me want to throw up just thinking about it. There are lots of recipes out there, and my favorite is this best fresh tomato one. Mostly because it’s called best, and I trust the search engines. Bung tomatoes and onions and garlic in a blender. With some citrus and cilantro. Job done. Add mustard for extra credit
- Margaritas are not exactly food, but what salt based snack doesn’t taste better after a gob-full of sweetened liquor? And if salsa and chips are on the menu, you might as well throw in tequila too. For the best margarita ever, add Grand Marnier and Lemony stuff to sugar and 100% agave tequila. The agave means less hangover, but if that’s what you’re looking for in a Seis de Mayo – up the sugar.
- Given that this is the anniversary of the Battle of Puebla, in which the Mexican army trounced that of the French, why not introduce a truce between the two great cuisines with a Bolillo – a sweet bread derived from the baguette. You could follow this bolillo recipe if you had 2.5 hours to spare, though I think my recommendation would be to go get one prepared by a trained professional – such as one at Mi Victoria bakery if you’re near North Loop and Burnet Rd in Austin.
If you’re feeling a bit short of carbohydrates this Cinqo, you could always pour powdered sugar down your throat. Just be sure to brush your teeth afterwards.