This upcoming Sunday is Cinco de Mayo, something I’d actually forgotten given a frickin’ hectic run around our camp this week. For those among us who might not remember their Mexican history as well as they should, Cinco de Mayo is observed to honor and commemorate the Mexican Army’s hard-fought victory over the invading French at the Battle of Puebla on 5 May 1862. The better equipped French, present in overpowering numbers as well, got their butts kicked decidedly, hence the amazing amount of cerveza and Tex Mex food to be consumed in celebration this weekend.
As Texicans by birth, we’ve celebrated Cinco de Mayo not only out of respect for our southern neighbors, but also because we love authentic Mexican and most of what the beloved Tex Mex cuisine brings to both the metaphorical and literal tables.
I’ve posted a kick-ass Tomatillo Pico de Gallo over on the Older Bolder Life today; it’s bright, herbal, tart (both lime and tomatillos), and can pack as much heat (jalapeños) as you care to invite to the party. Perfect for dipping, we’re serving it over grilled ribeyes, thinly sliced over a simple salad tonight.
Cheers.
