Cinco de Mayo, as celebrated in the United States, shares some similarities to St. Patrick’s Day: a mainstream marketing fiasco that’s evolved out of an authentic celebration of cultural heritage. The typical Cinco de Mayo is a day of eating tacos and drinking margaritas. But, just like you won’t find corned beef and green beer in Ireland on St. Patrick’s Day, you won’t find ground beef tacos, nachos and frozen margaritas in Mexico on Cinco de Mayo.
Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day; it celebrates the Mexican victory at the Battle of Puebla during the Franco-Mexican War, which came after Mexico’s independence from Spain, the Mexican-American War and the Mexican Civil War. In our neighbor to the south, the holiday is mainly celebrated in the region of Puebla, and mostly in the state’s capital city of the same name.
But what America’s Cinco de Mayo misses is the traditional food of Mexico, named to the UNESCO Representative List of the Intangible Cultural Heritage, a recognition given to only one other cuisine (French). And, nachos with refried beans, cheese wiz and jalapenos is nowhere on the list or in the country. Taco Bell has even tried opening up in Mexico but each time has failed, simply because no one will eat there.
What makes traditional Mexican fare worthy of such a distinction? You won’t find cumin soaked ground beef hard shell tacos topped with iceberg and cheddar. But, you will find lamb barbacoa that has been smoked underground in banana leaves or carnitas topped with queso fresco, pickled onions and homemade salsa verde wrapped in a warm homemade corn tortilla that has been ever so lightly heated on a comal. And Puebla, just so happens to be considered by many, including Rick Bayless and Mark Bittman, as the gastronomic capital of Mexico.
Read more: http://www.smithsonianmag.com/arts-culture/what-to-really-eat-on-cinco-de-mayo-50767054/#cTMdkqHp4SfACpsf.99
Give the gift of Smithsonian magazine for only $12! http://bit.ly/1cGUiGv
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Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day; it celebrates the Mexican victory at the Battle of Puebla during the Franco-Mexican War, which came after Mexico’s independence from Spain, the Mexican-American War and the Mexican Civil War. In our neighbor to the south, the holiday is mainly celebrated in the region of Puebla, and mostly in the state’s capital city of the same name.
But what America’s Cinco de Mayo misses is the traditional food of Mexico, named to the UNESCO Representative List of the Intangible Cultural Heritage, a recognition given to only one other cuisine (French). And, nachos with refried beans, cheese wiz and jalapenos is nowhere on the list or in the country. Taco Bell has even tried opening up in Mexico but each time has failed, simply because no one will eat there.
What makes traditional Mexican fare worthy of such a distinction? You won’t find cumin soaked ground beef hard shell tacos topped with iceberg and cheddar. But, you will find lamb barbacoa that has been smoked underground in banana leaves or carnitas topped with queso fresco, pickled onions and homemade salsa verde wrapped in a warm homemade corn tortilla that has been ever so lightly heated on a comal. And Puebla, just so happens to be considered by many, including Rick Bayless and Mark Bittman, as the gastronomic capital of Mexico.
Read more: http://www.smithsonianmag.com/arts-culture/what-to-really-eat-on-cinco-de-mayo-50767054/#cTMdkqHp4SfACpsf.99
Give the gift of Smithsonian magazine for only $12! http://bit.ly/1cGUiGv
Follow us: @SmithsonianMag on Twitter
Did You Know? Cinco de Mayo celebrates the battle of Puebla? http://www.smithsonianmag.com/smithsonian-institution/did-you-know-cinco-de-mayo-celebrates-the-battle-of-puebla-128493489/?no-ist
What to really eat on Cinco de Mayo!http://www.smithsonianmag.com/arts-culture/what-to-really-eat-on-cinco-de-mayo-50767054/?no-ist
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| Chalupas poblanas |
http://www.saveur.com/article/Recipes/Mexico-Tortillas-Fried-Salsa
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| Mole Poblano |
http://www.epicurious.com/recipes/food/views/Chicken-in-Mole-Puebla-Style-238185
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| Chiles en Nogada http://www.theatlantic.com/health/archive/2009/10/recipe-rick-baylesss-chiles-en-nogada/28008/ http://www.thekitchn.com/-guest-post-from-gabriela-of-g-127250
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