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The Cookstr Weekly: Cinco de Mayo

May 3, 2013

A remarkable number of people believe that Cinco de Mayo is somehow connected to the Mexican Revolution, Mexican Independence Day, or the Day of the Dead (not naming names, but someone I polled actually said that.), it is in fact a holiday commemorating the Mexican army’s victory over the French in the 1862 Battle of Puebla. It’s celebrated regionally in Mexico, but widely in the U.S. as a celebration of Mexican heritage, cheerfully co-opted by many with no heritage at all but a sincere love of margaritas and guacamole.

Cinco de Mayo is also a good opportunity to start using some early summer produce and to explore the full richness that is Mexican cuisine.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

by Christopher Idone

Before there was anything frozen, peach or rimmed in raw sugar, there was this. Christopher Idone’s classic margarita relies on real lime, a dignified splash of triple sec and a chilled cocktail shaker. I’d be proud to serve this to anyone, with only the fresh salsa and tomatillo guacamole below, or as a start to an taco- and pepper-laden feast. Practice this technique of rolling the rim of the glass in a dish filled with salt – the same technique applies to making a michelada, my other favorite summertime beverage.

More Cinco de Mayo Recipes from Cookstr

El Diablo by Steve McDonagh and Dan Smith

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These chickpeas are nothing like their white counterparts. They are smaller, brownish black in color, and extremely thick-skinned. They have a warm, earthy flavor that I sometimes prefer over white chickpeas. My father always laughs when he hears that my kids have been eating this for dinner. He says that in his day, they fed horses black chickpeas because they are so high in protein, and that my kids will be as tough as stallions. That remains to be seen.

“This bean has such a tough skin that even after hours of cooking it doesn’t break down on its own. When I was younger, I ate it over rice and loved the flavor-infused, soupy part of the dish so much that I’d discard the heavy beans that sank to the bottom of my bowl. To keep your own kids from doing this, I recommend mashing some of the beans with a large spoon at the end of the cooking process.” – Anupy Singla

 

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