I know we’re still too young to be doing best-of compilations, and I don’t want you to start associating this website with some haggard 80’s hair band doing a reunion tour, but cinco de Mayo is around the corner and I didn’t want to leave you hanging without any south-of-the-border inspiration. cinco de Mayo is an oft misunderstood holiday that’s actually more of an American holiday than something celebrated by our neighbors to the south, so in that spirit, here are five recipes that are more Mexamerican than something like this or this.
Horchata is a milky white beverage originally made from tigernuts in Spain. In mexico it’s typically made with rice milk, but I’ve given it my own twist with the addition of raw cashews which gives it a more creamy body.
One of the reasons cinco de Mayo is so popular in the US is because it also marks the start of barbecue season. Carne Asada literally means roasted meat and while preparations in Mexico vary, this grilled marinated skirt steak is is more Tex-Mex in spirit. Try making some home-made tortillas to go with this.
Not ready to bust out the grill, or have a lot of people coming over? These chicken enchiladas are a little labor intensive, but you can make them ahead of time, and throw them in the oven just before your guests arrive, making them perfect for parties.
Chile Verde is anther dish of questionable provenance but when it comes to taste, there’s no question that this pork stew is delicious. The perfect balance of savoury, sweet, tart, and spicy, the green sauce tenderizes the meat as it simmers for hours.
Pastel De Tres Leches
Soaked in three kinds of milk, this cake is a popular dessert all over Latin America. It’s traditionally made with regular all-purpose flour, but I’ve substituted the flour for a mixture of corn-meal and masa harina which ironically makes it more authentic if not very traditional.