Cinco de Mayo
I should have given you a recipe for Anzac Biscuits on ANZAC Day. I feel a bit bad about that, because it’s Australia’s holiday to remember the war dead from the disastrous Gallipoli landing. Why do I feel guilty today? Today Mexico is remembering an entirely different battle, the Battle of Puebla in 1862.
The big difference is that Australia gambles, drinks and has memorial services on ANZAC Day (New Zealand does the same thing, but without the gambling) whereas Mexico and countries linked to Mexico tend to focus on food and family and general merriment. Here are links to a bit more information about the holiday.
I’m not going to give you any recipes today, because another 451 blogger has developed a complete meal for the occasion. Start with Elementary Chef’s menu. Work your way back through the linked posts and over the next few posts Stephanie will talk you through the food prep and leave you to enjoy your party.
I do wonder what the French do on Cinco de Mayo, given that they lost that particular battle. Maybe they make bad puns. I’m carefully restraining myself from making puns about mayonnaise sinks, for instance (sinks de mayo).
Next year I might give you a biscuit recipe and talk about ANZAC Day - the Cinco de Mayo looks like a great deal more fun, though.
PS I know I linked to Texan chilli, but the truth is that chili is regional. The reason I linked to Texan - since people have asked - is because it gave us the chili that much of the rest of the world knows. There are quite specific and authentic chilis for the whole region, including Mexico. I have a really interesting recipe for an Arkansas chili, which I intend to make as soon as the overnight temperature hits zero.
food history, Cinco de Mayo, chhilli, chili, ANZAC Day
May 5th, 2007 at 9:46 am
Here’s my Cinco de Mayo recipe:
Laze around all day.
Go out the neighborhood Mexican restaurant and notice its awfully crowded.
Come back home, open a can of refried beans, make guacamole (avocado, already-made salsa, and garlic salt).
Shred whatever cheese is in the fridge over tortilla chips and stick in the toaster oven.
Burn. Repeat with new cheese and chips.
Make gigantic margaritas. Consume nachos. Repeat gigantic margaritas.
Ole!
Oh, yeah, and then have salep for dessert. Just ’cause.
May 5th, 2007 at 2:33 pm
There’s been quite a resurge in interest in ANZAC day in NZ over the last decade. I think many of our youngsters know more of the history of those battles than us older ones.
May 5th, 2007 at 6:20 pm
I didn’t realize that Texax chili is different from Arkansas chili which is different that Mexican chili. I learn so much here!
May 5th, 2007 at 9:32 pm
Madderblue, I learn so much from Crabby :).
Dawn, there was a mad resurgence in interest in WWI when I was a kid (so Oz, not NZ) because someone threatened to de-public-holiday ANZAC Day and complained that it was all about drinking and gambling. These days we still get the drinking and gambling, but honouring those who served takes pride of place. I can’t help wondering about the role of the movie industry in this change in attitude.