Enjoy your Cinco de Mayo

Posted by Alyssa

Happy Cinco de Mayo!

First, let’s remember that Cinco de Mayo is definitely not a holiday all about drinking margaritas and Del Sol. It’s also the day that the Mexicans won an unlikely battle against the French, on May 5, 1862. The holiday is largely celebrated in the United States, but is still observed in the Mexican state of Puebla – and was celebrated for the first time in California during the American Civil War. It also should definitely not be confused with Mexican Independence Day, which is actually September 16.

So now with some background taken care of, let’s get started on the important stuff. The celebrating. Seattle has some great Mexican restaurants so if you want to go out and celebrate with a margarita, give Cactus in West Seattle, Kirkland or Madison Park a try. If you want a burrito (which was actually created in San Francisco) try Gorditos in Greenwood. Or, if you’d just like a tall boy of Tecate, head to Bimbo’s Cantina for an eclectic laid back scene.

But – if you’d like to celebrate at home, try making your own margaritas and enchiladas. Here is a margarita recipe from Food Network chef Bobby Flay:
2 ounces tequila (recommended: El Tesoro)
1-ounce Triple Sec
1-ounce fresh lime juice
3/4 teaspoon simple syrup
Ice cubes
1/2-ounce mezcal (recommended: Del Maguey “Chichicapa” Single Village Mezcal)
Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should “float” on top.

Want to try your hand at Enchilada sauce. You’ll be flexing your cooking skills, but take a look at this recipe from food.com:

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
For instance, if I am feeding my kids who do not like”spicy”, I will halve the chili powder and double the tomato sauce.
Experiment to suit your taste, but don’t leave out the cocoa.

Throw the sauce on top of some tortillas rolled up with the meat of your choice, sprinkle some cheese, bake for 30 minutes at 350 degrees and enjoy.

Have a happy Cinco de Mayo!