Cinco de Mayo is coming up and for those who don’t know, let me tell you now, most Mexicans do not celebrate Cinco de Mayo! It’s a holiday invented (okay, not exactly invented – it commemorates the Battle of Puebla when Mexicans drove out the French) by Mexican-American educators so they could promote Mexican/Chicano pride on a day when kids were in school. The real Mexican Independence Day, September 16 comes too early in the school year for a proper celebration. Greet a Mexican immigrant with “Feliz Cinco de Mayo” and they will most likely respond with a quizzical and/or bemused look. And to all the corporations: it’s not a “Latino” holiday. Ask a Guatemalteco, Salvadoreño or a Boricua what they think about Cinco de Mayo.
Since there are lots of folks who like to do “Mexican Night” on Cinco de Mayo, I thought I would share a little recipe with you all.
There is absolutely no reason in the world to ever, ever, ever, buy canned or jarred salsa. Making salsa is easier than frying an egg (and you all can do that right?)
Here’s what you do:
get one large tomato (or a few small ones)
one 1/2 onion
boil it all for 2 minutes in a pot
throw it in a blender
and you have salsa!
If you want to be fancy, chop up some cilantro and combine with the blended mixture.
If you don’t have a blender, pound everything together the way real Mexicans do in a molcajete.
Another variation: use tomatillos (about 5) instead of tomatoes and substitute the jalapeño for a serrano pepper for a basic salsa verde.
If you’re planning on drinking tequila, make sure it’s El Jimador or Cazadores. Don’t ever drink Jose Cuervo.
To really get into the Mexican spirit, show your support at tomorrow’s May Day march downtown!