A Season to Celebrate––Let the Flavors Linger

It’s the 5th of May and time to indulge in the festive flavors of Mexico––the culinary capital of Puebla to be exact. Although the foods of this celebration have been overly-Americanized, the original foods from this celebration are worth checking out. You may be surprised to find it’s more than margaritas and tacos.

This Mexican holiday honors and celebrates the Battle of Puebla which occurred on this date in 1862. The much smaller and minimally prepared Mexican army pummeled the French army and later went on to gain their independence from France. In the following years, the celebrations grew and became more elaborate, particularly in the State of Puebla as well in America.

With origins in Puebla, Mexico, mole poblano takes the place of honor on this festive holiday. Mole (molli) means sauce or “concoction” in the language of 7th century Nahua people of central Mexico. There are variations of the sauce, so get adventurous: green or yellow mole, Oaxacan-style mole, mole Xiqueno and mode de Teloloapan for starters.

With more than 59,800 Mexican restaurants in the United States––nearly 9% of all eating establishments––you’ll have no difficulty finding one that serves a good mole poblano dish to celebrate Cinco de Mayo. Or, if you’re feeling bold, make your own.

The Mexican heritage offers a wealth of flavors from their rich history of farming and agriculture, traditions and celebrations which are deeply rooted in respect for their people and their land. There are several “essential” ingredients of traditional Mexican food that you may want to have on hand to prepare your next dish:

Avocados
Beans - black and pinto
Cheese - for queso and shredded for topping
Peppers - jalapenos, poblanos,
Mexican chocolate
Crema - the Mexican version of sour cream
Limes
Mango
Tomatoes
Onions
Cilantro
Oregano
Tortillas

I love that all these ingredients provide exceptional health benefits! So, extend the celebration and include these ingredients in several of your Springtime recipes. Here’s a recipe I think you’ll enjoy during Cinco de Mayo and beyond:

Fruity Avocado Salsa

Serves 2-4

1 medium avocado, slightly firm, peeled, pitted and diced

1 medium mango, peeled, pitted and diced

3-4 large strawberries (about 1cup), hulled and diced

1/4 red onion, diced

1/4 cup fresh cilantro, finely chopped

1 teaspoon jalapeño, finely chopped *if you like “hot” increase to 1-Tablespoon

Juice of 1/2 a lime

Sea salt to taste

Combine in medium mixing bowl: avocado, mango, strawberries, onion, cilantro, onion and lime juice.
Season with salt to taste
Serve with tortilla chips, chicken, fish or pork; Salsa is best served soon after it is made.