CINCO DE MAYO – LET’S CELEBRATE

CINCO DE MAYO – MAY 5 – LET’S CELEBRATE THIS MEXICAN HOLIDAY IN TRUE FASHION.

Some people think that May 5 represents Mexico’s Independence Day when,  in fact, that is September 16.  Cinco de Mayo (pronounced SINKO- DAY- MYOH) is the anniversary of an unlikely Mexican victory over the French forces of Napoleon III in the battle of Puebla on May 5, 1862.  The French forces had come to collect Mexican war debts and they fought the French and won.  A true victory for Mexico.

But if you ask any non-Mexican American what Cinco de Mayo is all about and why they are celebrating whilst swilling down their 3rd margarita and indulging in a Mexican food feast, they would shrug their shoulders and glaze over.

So let’s put the record straight before we indulge in some wonderful Mexican delights.  Most of America now celebrate this holiday in style and I want to pass a couple of recipes on to you to enjoy during the festivities.

LET’S MAKE SPICY SALSA 

Enlighten your tastebuds with this lively spicy salsa.  Easy to prepare and enlivens any dish.  A must for any Mexican celebration.

Ingredients –  3 large tomatoes chopped, 6 cherry tomatoes chopped, if you can find some tri-coloured cherry tomatoes, use 6 of the yellow and purple ones as well.  1 red onion finely chopped, 3 spring onions, 1 red chilli chopped, 1 green chilli chopped, juice of 2 limes, 3 tbsp chopped fresh cilantro, sea salt and pepper to taste. Mix all ingredients and leave for flavours to infuse before serving.  Great with Tortilla Chips, BBQ food or fish.  Goes well with most anything so keep a supply in the fridge.

TIP – My friend Jamey Button likes to add 3/4 cup of chopped mango – delicious – a must try.

BURRITO ZUCCHINI BOATS 

Fun and easy to make with the kids.  A good way to get veg into them unsuspectingly.

Ingredients –  2 large zucchinis, 1 tbsp olive oil, 1 medium red onion

chopped, 2 cloves of garlic sliced, 1/2 pound grass fed ground beef or ground turkey (vegetarian option – use 1 cup brown rice or 1 cup quinoa),  1/2 tsp chilli powder, ground cumin & paprika – sea salt and pepper to taste, 1/2 cup cherry tomatoes chopped, 1/2 cup black beans, 1/2 cup corn (frozen or unsweetened tinned), 1 red chilli chopped, 4 ozs Feta or Goat’s Cheese, 2 tbsp fresh Cilantro chopped.

Method – add olive oil to your large frying pan,  Add onions – cook 5 mins then add garlic.  Add ground beef and spices.  Cook until meat has browned.  Add corn, black beans, tomatoes & chilli.  Cut zucchini in half, hollow centre out.  Fill with meat mixture.  Crumble cheese on top.  Bake 350F for 25 minutes.  Sprinkle with fresh Cilantro when they are ready to serve.  

TIP – If making with the kids and they don’t like chilli, leave it out.  Also they would probably prefer their burrito boats topped with Monterey Jack and Cheddar. You can also use red or green peppers, aubergines (eggplant) as your vessel.

HAVE A WONDERFUL CINCO DE MAYO celebration.

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Thank you for stopping by.

Mary Joan Calder