I don’t need a holiday to have Mexican food, but it helps as an excuse for eating burritos for breakfast, tacos for lunch, enchiladas for dinner and flan for dessert, all in one day!
My familiarity with Cinco de Mayo didn’t go beyond the food and partying end of the holiday until I saw a hysterical episode of Girlfriends, many years ago, where Joan dressed up in a donkey costume and proceeded to dance and sing her way through the history of Cinco de Mayo to a group of nursing home residents, and in the process making an ass of herself.
Through the laughing and expected comedy chaos I did manage to learn the reason behind the holiday. Now I don’t feel guilty about overindulging on Mexican cuisine on a Mexican holiday that I had little knowledge of.
If I could I’d make and eat mexican food many times a week. Since I have other people to feed besides myself it’s not possible.
What I can do whenever I feel a south of the border craving coming on is make guacamole, which is loaded with the fresh flavors of Mexican cuisine.
Paired with crisp home-made or store-bought tortilla corn chips it makes a great snack that you definitely don’t want to wait once a year to eat.
Happy Cinco de Mayo!
4 medium size ripe avocados, cut in half, pit removed and flesh scooped into a bowl
2 Roma tomatoes, chopped
2 teaspoons red onion, chopped
2 jalapeno, ribs and seeds removed and diced
3 Tablespoons fresh cilantro chopped
juice of 2-3 limes
dash of hot sauce
salt to taste
Add the chopped tomato, red onion,jalapeno peppers, lime juice and cilantro to bowl with the avocados. Using a fork gently mash everything together, leaving chunks of avocado. Add the dash of hot sauce and salt and pepper and give a good mix. Taste and adjust as you like with more lime juice or hot sauce and salt.
Refrigerate with plastic wrap placed right on top of guacamole to prevent discoloring and chill for at least an hour. Serve with corn tortilla chips.