Cinco de Mayo is on Friday and that occasion seems to be a听bigger celebration outside Mexico than it听is听in that country.
According to an article on the听History Channel website, history.com, Cinco de Mayo (the听fifth of May) is a holiday commemorating the Mexican army鈥檚 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听many places, except in Puebla. In听Mexico, Independence Day, Sept.听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听other words 鈥� a good excuse to听have a big party!
Celebrating Cinco de Mayo, whether you鈥檙e Mexican or not, has also made its way to Canada and that鈥檚 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听Cinco de Mayo Dinner from 5 to 8 p.m. On the 脿 la carte menu will be Mexican-style street food and tapas paired with Merridale鈥檚 cider, including their new lime-infused one. For information go to merridale.ca and click on events.
91原创s also celebrate Cinco de Mayo at home and when I do, I听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鈥檚 The Whole Enchilada, 2140B Keating Cross Rd. They make corn chips and chia chips. I bought them at听Pepper鈥檚 Food Store, 3829 Cadboro Bay Road. For other locations selling them, contact the company at adrianasthewholeenchilada.com
听
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鈥檚 removed before it鈥檚 used.
听
Preparation: 20 minutes
Cooking time: None
Makes: About two cups
听
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.
听
Fresh Pineapple Salsa
Sweet, juicy pineapple anchors this bright tasting salsa that also contains bits of red onion, jalape帽o, cilantro and citrus juice.
听
Preparation: 20 minutes
Cooking time: None
Makes: About 1 1/2 cups
听
1 1/4 cups finely diced fresh pineapple (see Note)
1/3 cup finely chopped red onion
1 large jalape帽o 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.
听
Note: Finely diced means to cut into small, 1/8- to 1/4-inch cubes.
听
Roasted Tomato and Jalape帽o Salsa
This minimal ingredient, medium-spiced salsa has a very robust taste because the tomatoes and peppers are roasted, richly concentrating their flavours.
听
Preparation: 20 minutes
Cooking time: 35 minutes
Makes: About 1 2/3 cups
听
1 1/2 lb. ripe, on-the-vine tomatoes (about 4 medium)
2 medium to large jalape帽o 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 jalape帽os in the pan too. Roast 15 minutes, and then turn each jalape帽o over and roast 15听minutes more.
Remove jalape帽os 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 jalape帽os and remove their skins,听using a paring knife if needed. (Don鈥檛 worry if you can鈥檛听quite get off all the skin.)
Place two roasted tomatoes, jalape帽os, 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.
听
Lime and Pomegranate Margaritas
These refreshing ruby-red margaritas have a tangy taste with a hint of sweetness from orange liqueur.
听
Preparation: Five minutes
Cooking time: None
Makes: Two drinks
听
鈥� coarse sea salt
3 lime wedges
鈥� 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.
听
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.
