Sunday, May 1, 2011
(By the way, May 5 is not Mexican Independence Day. It was the day an outnumbered Mexican army defeated a double-sized French army, and it came 40 years after the revolution.)
For hors d'oeuvres, make your own chips and salsa. Make the Baked Tortilla Chips from those partial packages of corn tortillas that are languishing in your fridge. And no salsa is more fresh tasting than the kind you make yourself. We suggest Chuck's Surprising Salsa. Also consider a meatier appetizer, Fried Cheese or Queso Fresco.
For a pre-entre warmup, make some Red Mole Black Bean Soup, or if you're loose enough to consider celebrating New Mexico on Cinco de Mayo, make one of our favorite soups, New Mexico Green Chile.
If you are feeding an army, as the Mexican government was doing on the original Cinco de Mayo, try RoAnn's Chicken Enchiladas, Mexican Rice and Beans, or Salsa Casserole.
If it's more an intimate dinner you're preparing, you can't beat our own Fish in Adobo Sauce, modeled on a great dish Tim had in Mexico.
If you want to play really loose with the history, stretch Cinco de Mayo all the way to Argentina and make Chimichurri, a hearty crowd-pleaser.
And with all of the above, it wouldn't be Cinco de Mayo without Cornbread and your favorite beer. You know that we lean toward wine here at Eat Well, Eat Cheap, but we haven't found a Mexican wine that we can recommend. In Mexico, most of the restaurants serve wine wine from Chile, which we recommend often here. But for our money, with the spicy cuisine of Mexico, you can't beat a great white Sauvignon Blanc or, if you prefer red, a snappy Zinfandel.
Happy Cinco de Mayo from the Mexican food fans at Eat Well, Eat Cheap.