Have Yourself a [more] Traditional Cinco de Mayo

Whether or not you noticed—and I certainly have—we’ve been trapped in the midst of seemingly the worst drought in years. We’re meeting our rain quota; the crops are doing fine; and I’d say our economy is managing. What I’m speaking of is the lack of parties. It hasn’t been rough in Cancun, but for our neighbors to the North, I can just tell they’re feigning for a good reason to go out this Monday night and call into work the next morning.

In Mexico, Cinco de Mayo has a little more culturally significant baggage. Where we recognize it not only as a celebration, but a commemoration of our victory over the French at the Battle of Puebla, other countries have adopted it as a means of embracing some of the more unbridled and ambitious traditions of our culture.

These festivities range anywhere from consuming trough-loads of cerveca to banquets of colorful Mexico dishes—some authentic, some no so much—but regardless, there’s no denying Cinco de Mayo as a celebration of a victory first, and really, really good foods second.

There’s a pretty accurate understanding that the only way to get an authentic Mexican meal is to drive South, far from Taco Bell, and cross over a border. In the Yucatan, our finer Cancun resorts have been applying tradition to preparation, orchestrating beautiful and authentic cuisines. But if you’ve yet to visit Mexico and experience the food, this Cinco de Mayo should focus be focused toward eating something as traditional as the holiday itself.

What’s on the plate? Chunky Tomatillo Salsa.

Ingredients

(6) Tomatillos, husks and chopped
1/4 cup of yellow sweet bell pepper, chopped
(1) Teaspoon of mild chili pepper, finely chopped
(1) Garlic clove, crushed
(1) Tablespoon of sweet onion, chopped
1/4 cup cilantro leaves, chopped
Zest and juice of 1/2 lime
Salt and pepper to taste

Preparation

1. Chop the vegetables in 1/4-inch pieces and mix them all together into a bowl, and season with salt and pepper.
2. Drain all excess water and chill for one (1) hour.

Feel free to hollow out an avocado and use as a bowl for the salsa; cut up the pulp and add to the mix.

Enjoy the salsa and your slightly more authentic Cinco de Mayo.