Feliz de Cinco de Mayo!
Homemade dips and drinks take centre stage on a celebration beloved by Mexican expats
Cinco de Mayo is on Friday and that occasion seems to be a bigger celebration outside Mexico than it is in that country.
According to an article on the History Channel website, history.com, Cinco de Mayo (the fifth of May) is a holiday commemorating the Mexican army’s 1862 victory over France at the Battle of Puebla.
An important event, but Cinco de Mayo is described as a relatively minor holiday in Mexico and treated as a normal day in many places, except in Puebla. In Mexico, Independence Day, Sept. 16, is when the one biggest celebrations occurs.
But in the United States, particularly in areas with large Mexican immigrant populations, Cinco de Mayo has evolved into a major celebration of Mexican culture. In other words — a good excuse to have a big party!
Celebrating Cinco de Mayo, whether you’re Mexican or not, has also made its way to Canada and that’s reflected on some restaurant menus and in local events.
For example, from 7 to 10 p.m. on Friday, the Flipside Youth Activity Centre at G.R. Pearkes Recreation Centre in Saanich will host a free Mexican Fiesta and Patio Party for ages 12 to 18. For information, go to saanich.ca and click on news and events.
Friday, Merridale Ciderworks in Cobble Hill will host a Cinco de Mayo Dinner from 5 to 8 p.m. On the à la carte menu will be Mexican-style street food and tapas paired with Merridale’s cider, including their new limeinfused one. For information go to merridale.ca and click on events.
Canadians also celebrate Cinco de Mayo at home and when I do, I usually keep things simple and serve happy hour-style snacks and drinks. This year, that means making delicious homemade salsas, serving them with tortilla chips for dunking and pouring some margaritas.
The recipes for the salsas and margaritas are below. With regard to the chips, I bought some fantastic ones made by a Saanichton company called Adriana’s The Whole Enchilada, 2140B Keating Cross Rd. They make corn chips and chia chips. I bought them at Pepper’s Food Store, 3829 Cadboro Bay Road. For other locations selling them, contact the company at adrianasthewholeenchilada.com
Guacamole Taquero
This rich-green salsa, called taco-shop guacamole in English, sees ripe avocado blended with tomatillos, chilies, lime and other flavourful things. Tomatillos are also known as a Mexican husk tomato. The husk is a papery skin covering the tomatillo that’s removed before it’s used.
Preparation: 20 minutes Cooking time: None Makes: About two cups
1 small to medium ripe, avocado (about 225 grams), peeled and cubed 300 grams tomatillos (about 5 to 6), husk removed, rinsed and dried, and chopped (see Note) 1⁄2 cup packed cilantro leaves 1⁄2 cup diced white onion 1 Tbsp fresh lime juice 2 cloves garlic, chopped 1 to 2 small to medium serrano chilies, stems removed, halved lengthwise, seeds removed, flesh coarsely chopped (see Note) 3/4 tsp fine sea salt Place ingredients in a food processor and pulse one minute. Scrap bowl and then pulse mixture until smooth. Transfer mixture to a tight-sealing jar and refrigerate until ready to serve in a decorative bowl. Salsa can be made many hours before needed. Note: Serrano chilies and tomatillos are sold in the produce section of some supermarkets and food stores. Call the place you shop at to see if they stock them. Adding one chili to this salsa will make it mildly spicy, adding two will make it medium to hot in spice level.
Fresh Pineapple Salsa
Sweet, juicy pineapple anchors this bright tasting salsa that also contains bits of red onion, jalapeño, cilantro and citrus juice.
Preparation: 20 minutes Cooking time: None Makes: About 1 1/2 cups
1 1/4 cups finely diced fresh pineapple (see Note) 1⁄3 cup finely chopped red onion 1 large jalapeño pepper, stem removed, half lengthwise, seeds removed, flesh finely chopped 3 Tbsp finely chopped cilantro 2 Tbsp fresh orange juice 2 Tbsp fresh lime juice 1 tsp granulated sugar 1/2 tsp fine sea salt Combine ingredients in a medium mixing bowl. Cover and refrigerate until ready to spoon into a more decorative bowl and serve. Salsa can be made an hour or two before needed. Note: Finely diced means to cut into small, 1/8- to 1/4-inch cubes.
Roasted Tomato and Jalapeño Salsa
This minimal ingredient, mediumspiced salsa has a very robust taste because the tomatoes and peppers are roasted, richly concentrating their flavours.
Preparation: 20 minutes Cooking time: 35 minutes Makes: About 1 2/3 cups
1 1/2 lb. ripe, on-the-vine tomatoes (about 4 medium) 2 medium to large jalapeño peppers, stems removed 1 large garlic clove, thickly sliced 3/4 tsp fine sea salt 3 Tbsp finely chopped fresh cilantro (optional) Preheat oven to 475 F. Cut the stem end out of each tomato. Now cut a small and shallow X through skin on the bottom of each tomato.
Set tomatoes, stem-side side up, in a sturdy, non-stick baking pan. Set the jalapeños in the pan too. Roast 15 minutes, and then turn each jalapeño over and roast 15 minutes more.
Remove jalapeños from the pan, set on a plate, tent with foil and set aside.
Turn oven to broil and cook the tomatoes another five minutes, or until the tops darken and juice is bubbly out of the tops of the tomatoes. Set tomatoes on a second plate and cool 10 minutes.
Pull the skins off the tomatoes and discard. Now uncover the jalapeños and remove their skins, using a paring knife if needed. (Don’t worry if you can’t quite get off all the skin.)
Place two roasted tomatoes, jalapeños, garlic and salt and in a food processor and pulse until smooth. Add remaining tomatoes and pulse until well blended, but still a little bit coarse in texture.
Transfer salsa to a tight-sealing jar and cool to temperature. Mix in the cilantro, if using, and then refrigerate salsa until ready to serve in a decorative bowl. Salsa can be made a day before needed. Lime and Pomegranate Margaritas These refreshing ruby-red margaritas have a tangy taste with a hint of sweetness from orange liqueur. Preparation: Five minutes Cooking time: None Makes: Two drinks • coarse sea salt 3 lime wedges • ice cubes 3 oz. tequila 3/4 cup pomegranate juice 1/2 cup lime juice 1 1/2 oz. orange liqueur, such as Grand Marnier 1 Tbsp pomegranate arils (seeds) for garnish (optional; see Note) Spread a thin layer of salt on a small plate. Moisten the rim of two, 12-oz glasses with one of the lime wedges. Twist and coat the rim of each glass in the salt. Set glasses upright and fill each one 1/2 full with ice cubes.
Fill a cocktail shaker half full with ice cubes. Add the tequila, juices and orange liqueur. Put on the shaker lid and while holding the shaker firmly together, vigorously shake it for 20 to 30 seconds.
Divide, strain and pour the mixture between the prepared glasses. Set some pomegranate arils in each drink, if using, garnish each glass with a lime wedge and serve. Note: Pomegranate arils (seeds) are sold in small tubs in the produce section of some supermarkets. I found them at Thrifty Foods. Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.