In Mexico, Cinco de Mayo (May 5th) is primarily a regional
holiday celebrated in the state of Puebla. It has major
significance in that part of the country because it
commemorates an initial victory of Mexican forces led by
General Ignacio Zaragoza Seguín over French forces
in the Battle of Puebla on May 6, 1862.
There is a common misconception that Cinco de Mayo is
Mexico's Independence Day when in fact September 16th is
the most important national patriotic holiday in Mexico. In
the early hours of September 16, 1810, father Hidalgo,
accompanied by several conspirators (Iganacio Allende,
Doña Josefa Ortiz de Domínguez to name a
few), rang the bell at his church calling on everyone to
fight for liberty. This was the beginning of the Mexican
Independence War, which lasted 10 years.
In the United States, Cinco de Mayo has taken on meaning
beyond that in Puebla, Mexico. Regardless of their own
ethnic descent, Americans celebrate St. Patrick's Day and
Oktoberfest (among other holidays) to honor those of Irish
and German descent. Similiarly, Cinco de Mayo is
celebrated to honor the culture and experience of those of
Mexican descent.
Especially in cities with large populations of those of
Mexican ancestry, such as Los Angeles, San Fransico and San
Antonio, Cinco de Mayo is grandly celebrated. This is the
perfect occasion for planning a home theme party so I
thought I would help you get started by sharing a few of my
favorite Cinco de Mayo recipes.
Appetizer--Warm Chipotle Cheddar Dip
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack or Mozzarella cheese
1/2 cup mayonnaise
1-8 oz. can whole kernel corn, drained (3/4 cup)
1-4 oz. can chopped green chili peppers, drained
2 teaspoons finely chopped canned chipotle chili peppers in
adobo sauce (or to taste)
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 tablespoons snipped fresh cilantro
Vegetables, crackers or chips
I found this dip when I was on a low carb diet and was
looking for a party appetizer that would work well with
vegetables. Something with a robust flavor that would perk
up the veggies.
Well this one definitely fit the bill. This appetizer has
become a favorite among my friends. It's served multiple
times throughout the year at various parties that I either
host or attend.
You can make it as smokey and spicy as you want by
adjusting the amount of chipotle peppers (smoked jalepenos)
but watch out. You can easily go from mildly spicy to
blow-your-face-off hot by adding too much!
Steps to Make Cheddar Chipotle Dip
Preheat oven to 350 degrees.
Stir together cheeses, mayonnaise, corn, green chili
peppers, chipotle chili peppers and garlic powder in a
large mixing bowl. Spread mixture into a 1 quart, covered
dish.
Bake for 30 minutes until bubbly. Top with tomato, green
onion and cilantro. I like to make a pattern out of the
toppings so I put the tomatoes all in the middle, make a
ring around them with the green onion then sprinkle the
cilantro over all.
Serve with vegetables, like red, green and yellow peppers.
Tostido and Frito Scoops work well too.
Main Course--Chicken with Chocolate Sauce (Mole Poblano)
4 tablespoons olive oil
2 cloves garlic, minced
6 chicken breast halves, skinless and boneless
1 onion, chopped
1 green pepper, chopped
3 slices canned pimento, chopped
2 tomatoes, peeled, seeded and chopped
2 tablespoons chili powder (or to taste)
2-1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup raisins
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum (optional)
Preheat oven to 350 degrees.
In a casserole, heat oil and cook garlic for a few minutes
to flavor the oil. Add chicken just to brown (it will
finish cooking in the oven) and then remove it from the pan.
In the remaining fat, cook onion, green pepper, pimento and
tomato over gentle heat for 10 minutes. Add chili powder,
blending well.
Add broth, almonds, raisins, seasonings and rind. Simmer,
covered, for 30 minutes then add the chocolate and stir
until melted.
Add chicken back in and spoon sauce on top.
Cover and bake for 1 hour or until chicken is tender. Warm
rum, ignite it and pour over contents of casserole. Allow
to stand for a few minutes until flame is extinguished and
then serve on a large platter.
Serves 6.
Cocktail--Golden Margarita, Vero Beach Style
1-1/2 oz. Gold Tequila
1/2 oz. lime juice
3 oz sour mix
1/2 oz. Grand Marnier (can use Cointreau or Triple Sec)
Dash of orange juice
Lime wedge for garnish
Salt for rimming glass (optional)
Several years ago, my husband and I were sitting at a cute
little beachfront bar in Vero Beach, Florida. The
bartender asked us for our order and I wanted to try
something new. He told us that he makes a "mean margarita."
I told him that my experience with margaritas up to that
point was not very good. Every time I tried one, they were
either so tart that my face would pucker up or the sour mix
was so acidy that it burned going down.
He claimed that his "Golden Margarita" would be different.
He was right and I have loved them ever since.
To make a Golden Margarita, Vero Beach style:
Dip the rim of a margarita glass in water then salt.
In a shaker, combine tequila, lime juice and sour mix with
ice cubes. Shake well. Pour contents, with ice, into the
glass.
Gently pour the Grand Marnier and then the orange juice on
top of the tequila mixture. Garnish with the lime wedge.
When you take a sip of this drink, first you get the sweet
taste of the orange liqueur and juice then you get the
tartness of the lime and sour mix. The combination makes a
perfectly smooth Margarita.
Now that you know the meaning of Cinco de Mayo and have a
bunch of great party recipes, start planning your party
now. May 5th will be here before you know it.
----------------------------------------------------
Sandee Lembke from Theme Party Queen.com
(http://www.theme-party-queen.com ) invites you to visit
her site for more Cinco de Mayo party ideas and recipes.
