Cinco de Mayo

Cinco de Mayo is the celebration of the Mexican victory over the French in the Battle of Puebla. History has it that in 1862, the French came snooping around collecting debts from then President Bentio Juarez. But the French had other ideas up their sleeves. They didn’t very much like Mexico’s northern counterpart—the U S of A, who was embroiled in their own Civil War. Smelling that the US was distracted, the French ended up sticking around and trying to outwit a very smart Mexican army which ended up slaughtering the French Army in a famous battle outside Mexico City. The victory helped keep Napoleon’s Army from supplying the confederate rebels—who were subsequently defeated in the Battle of Gettysburg only 14 months later. Subsequently, Union forces were also rushed to the border of Mexico to make sure the Mexicans got all the ammunition and weapons they needed to expel the French.

It might be a historical stretch to credit the survival of the US to a brave Mexican army but who knows? That’s why Cinco De Mayo is such a great celebration of US and Mexican relations—plus, it’s a great excuse to celebrate the great fusion of Mexican and American foods!

Here at WFM, we’ve got a great menu going for Wednesday, the high-holy day for Mexican-American food. Chef Michelle and her crew are making some mean fish tacos, beef enchiladas, tortilla soup and seafood frittatas. And me? Well, Cinco de Mayo reminds me it’s time for my favorite gringo creation–Kitchen Sink Burritos, where Stacy and I pull together a bunch of meat and veggies, spice it up, cheese it up, turn on the blender and tequila-it-up! It’s easy, it’s fun and each time out, our creations are different.

For me, creating a great meal doesn’t have to be a high flatulent thing. You just have to have great ingredients, a little direction, great drink and great people! And that’s what I love most about my recipe. Try it out. It’s easy, fun and quick… and a great way to celebrate Cinco de Mayo!

Patrick