Cinco de Mayo is Monday
Think chiles, masa harina, moles and pepitas: ingredients that help shine a light on Cinco de Mayo, May 5, a day that celebrates Mexican culture, history and food.
While the date comes only once every 365, you can daily find tacos, fajitas, nachos, quesadillas and “Mexican wraps” at area diners and family restaurants throughout the year.
In Embrun, a visit to the Latin American restaurant “The Latin Table” will offer up family recipes for tamales, burritos, enchiladas and morelianas, which are crispy corn tortillas topped with refried beans, lettuce, tomato, avocado, cheese, sour cream and a choice of beef, chicken, pork or vegetables.
No culture can be reduced to its food, and while these dishes don’t represent the full range and complexity of Mexican dishes, accessible and popular fare such as guacamole and salsa have become firmly entrenched in Canadian foodways.
As for Cinco de Mayo, it is a significant date on the calendar, even if it is only connected to a victory in the relatively small Battle of Puebla in 1861 and is not – contrary to popular belief – a celebration of Mexican independence (which is recognized as September 16, 1821).
May 5, to be sure, is a fitting occasion to take a moment to fête these Mexican dishes and ingredients and how they have inspired cooking in Canada. Below are a few examples.
For more, visit Edition Andrew Paquette.
