Skip the microwave nachos and try out these traditional recipes instead - please consume responsibly ;)
Cinco de Mayo commemorates the Mexican Army’s defeat of the French Empire in 1862, and is celebrated with festive dress, parades, and of course...food!
And while this special holiday may look a little different this year, you can still celebrate by cooking with family and friends. I've made a list of some of my favorite Mexican dishes, complete with some mouth-watering history.
POZOLE
This traditional Mexican soup is a celebratory dish served throughout Mexico on occasions like Christmas Eve, birthdays, and Mexican Independence Day. Though this soup has a history that stretches back to the days of the Aztecs, and once played a part in spiritual rituals, today it offers a comforting, homey taste of the country’s most classic flavors.
COCHINITA PIBIL
A classic recipe of the Yucatan Peninsula, this slow-roasted pork dish makes for a prime party-sized meal and a pretty epic taco filling. Marinated in a spicy, citrusy blend and cooked over charcoal, this flavorful dish will give you a far more authentic taste of Mexico than ground beef with taco seasoning. Just don’t forget the warm Fresh Corn Tortillas.
SOPES AND HUARACHES
These classic Mexican street foods are comprised of an exceptionally thick tortilla made of Masa—ground maize, which is used as a base for tortillas and tamales—layered with refried beans, queso, lettuce, salsas, and occasionally meat. The difference between the two dishes comes down to the shape; while Sopes are round, Huaraches are formed into an oblong oval.
MOLE
This versatile name applies to a number of sauces served in Mexican cuisine. While the variations on mole are vast across the country, some of the most popular kinds include Mole Negro, made with chocolate for a slight sweetness, Mole Rojo, and Mole Poblano. Though mole can be served over a number of meats and dishes, a traditional—and delicious—pairing is with chicken.
TAMALES
Chances are you’ve tried this essential dish, which is consumed in droves at breakfast time from street vendors armed with barrels of the steamed pockets. With a history stretching back as early as 8000 BC, this traditional Masa recipe can be cooked in a corn husk or banana leaf, or even baked in small casseroles.
