As the holiday Cinco de Mayo is almost upon us, I will do my part by suggesting some appropriate recipes for the festivities. Cinco de Mayo is one of the most interesting American holidays. Most Americans are under the mistaken belief that Cinco de Mayo is a Mexican Holiday. Indeed it is celebrated in the state of Puebla where the 4,000 Mexican soldiers defeated 8,000 French soldiers who had not lost a battle in 50 years, but most of Mexico ignores it. Cinco de Mayo was created by Mexicans and Latinos living in California during the civil war.
As with any holiday the most important recipe is for the drinks. The first is a cucumber and basil Margarita. This recipe is from La Verdad, a Mexican restaurant in Boston. La Verdad is called the best Mexican restaurant in America by Bon Appetit. The second is Sangria from Miguels. Miguels, in Marblehead Massachusetts, was legendary for their Sangria. I have spoken to many people who went to Miguels and I believe I am the only one who has this recipe. After about 20 years of secrecy I am now prepared to share this recipe with the world.
For the last recipe I went to the experts. The wine and spirits wholesalers of America named the Mayahuel as the Judges Choice winner at their convention in 2010. (IACP eat your heart out. This is the convention I want to go to). Mayahuel is named for a “complex of interrelated maternal and fertility goddesses in Aztec Mythology”. Huh? She is basically the goddess of Agave.
I hope you have a happy and prosperous Cinco de Mayo and I hope you enjoy the drinks. Viva el Cinco de Mayo!