trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 17 August 2010
| Article Index |
|---|
| Cinco de Mayo |
| steak fajitas |
| chicken enchiladas suiza |
| eggs with sausage |
| All Pages |
Page 1 of 4
For a long time I thought Mexican restaurants didn’t rinse their dishes properly. There seemed to be an odd soapy flavour to the food. When I started cooking Mexican food in my own kitchen, I realized the Palmolive aftertaste was cilantro. There is some evidence that hypersensitivity to cilantro’s soapy essence is genetic. In short, some people taste it, others don’t. After eating many cilantro-flavoured Mexican dishes, I’ve grown to love cilantro’s Irish Spring zestiness. And it’s a good thing. With Cinco de Mayo approaching, it’s time to haul out my favourite Mexican recipes.
But first, a word about Cinco de Mayo, which translates in English to “5th of May.” Surprisingly, in Mexico the holiday is a simple regional celebration recognized only in the state of Puebla. However in North America, Cinco de Mayo has grown into a celebration of Mexican heritage and pride. Now, I’m usually the first in line to celebrate holidays that aren’t remotely related to my heritage. Chinese New Year, Oktoberfest, Bank Holiday … you name it. If there’s a celebration to be celebrated, I’m putting on my party hat and getting into the conga line. And so it is with Cinco de Mayo. C’mon, everybody, let’s party! ¡Vámonos!guacamole
Ripe avocados should slip under your thumb when you rub them. I love to cut them in half, discard the pit and remove the creamy fruit with an ice cream scoop, which looks lovely on top of a salad. I also adore what I fondly call my darling “Guac” and which I can’t seem to ever get enough of.
2–3 ripe avocados, peeled & chopped
1 Roma tomato, peeled & chopped
1/4 cup chopped red onion
1–2 tbsp fresh lime juice (to taste)
1/2 tsp salt
1 clove garlic, pressed
1 tbsp cilantro
For a smooth guacamole, pulse all ingredients in a food processor. For a chunkier version, simply mix ingredients lightly with a fork.
Garnish with cilantro. Serve with vegetable crudités and tortilla chips. Also great as a side dish with any Mexican entrée.