1 week Ago By Stephen Fries
Tacos, chips and salsa, margaritas, tequila, guacamole and festively dressed Mariachi bands will take center stage next week at home parties and at many restaurants. They’ll provide the backdrop with music, colorful decorations and Mexican-inspired fare.Why? It is the celebration of Cinco de Mayo.
I’m frequently reminded that I was born on this day of resilience and joy, and in addition to Mexican fare, I also get to enjoy birthday cake (I’m thinking about that tres leches cake, a recipe from a chef I know from Mexico), and love from family and friends.This year, I have a feeling that the festivities will begin on the weekend since Cinco de Mayo is on a Monday this year.I’ve asked several people what the significance of the day is, and most didn’t know.
Those who did think it’s the celebration of Mexico’s independence, which it is not.My informal research held true. An article on NBC.
com by E. Caban, bit.ly/3EwbKrn, titled “90% of Americans ‘Clueless’ about Cinco de Mayo” caught my attention.
The article focused on a survey of 1,000 American’s released by NationalToday.com: “It shows only 10% of Americans know the true reason for the event. Thirty nine percent of respondents said they believed the holiday serves as Mexican Independence Day (It is Sept.
16). Another 26% think Cinco de Mayo is a celebration of Mexican-American culture, and 13% of people thought it was just an excuse to drink.”So what is Cinco de Mayo’s history? It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla.
What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated with parades and reenactments of the 1862 battle.Like many holidays and celebrations, commercialization has been at the forefront with the significance left behind, food and drink reigning supreme.According to the Indiana Historical Society: “To truly celebrate this holiday via culinary means is to enjoy Mole Poblano (pronounced mo-lay).
Mole Poblano originated in Puebla, where the battle against the French took place.”So many recipes come into my inbox. Many are from various agricultural food associations.
There seems to be one for just about every crop. I recently received an email with recipes for Mexican-inspired recipes from the Florida Department of Citrus, www.floridacitrus.
org.If you think about it, citrus as an ingredient in Mexican fare makes sense, especially lime. It cuts through the heaviness of many dishes, plus the acidity balances the richness and spice.
Used in marinades, citrus is a tenderizer. When it comes to ceviche, citrus cooks the fish without heat. When it comes to avocados and guacamole, in addition to the zing lime gives, it keeps it from turning brown.
Of course, when it comes to beer and tequila drinks like margaritas, citrus is a must.Kid-approved Florida Orange Juice Easy 15-minute Nachos are easy-to-make and feature the amazing taste of Florida Orange Juice. (Courtesy of Florida Department of Citrus)Check out these Mexican inspired recipes using orange juice, not often thought of when it comes to Mexican dishes.
For the recipe for Florida Orange Juice Easy 15-Minute Nachos, visit https://stephenfries.com/recipes.“Cooking with 100% orange juice is the perfect way to dress up any Cinco de Mayo recipe, while also delivering a powerful combination of vitamins, minerals and phytonutrients with associated health benefits,” said Jennifer Hillis, University of South Florida citrus nutrition research liaison.
“Plus, it’s fat-free, cholesterol-free, sodium-free and has no added sugar. These Florida Orange Juice inspired mocktails, appetizers and meals can be enjoyed as part of a healthy and balanced diet.“These beverages and recipes, when paired with the flavor and nutrients in 100% orange juice, make for a delicious Cinco de Mayo spread.
”Happy Cinco de Mayo and please drink responsibly.Shredded Chicken Tacos With Orange Chipotle Sauce and Zesty Salsa are anything but ordinary, the perfect balance between citrus and heat. (Courtesy of Florida Department of Citrus)Shredded Chicken Tacos With Orange Chipotle Sauce and Zesty SalsaMakes 6 servingsIngredients:1⁄2 cup plus 1 tablespoon Florida Orange Juice, divided2 bone–in chicken breasts2 chipotle chiles in adobo sauce1 cup sour cream2 ripe tomatoes, diced1 Florida orange, segmented, chopped, seeded1⁄2 cup fresh cilantro, chopped1⁄4 cup white onion, diced1⁄2 jalapeño, dicedJuice of 1 lime1 tablespoon white vinegarSaltPepper6 (6-inch) flour tortillasShredded Romaine or iceberg lettuceDirections:1.
Place chicken breasts in saucepan; cover with water.2. Add 1⁄2 cup orange juice; bring to a boil.
3. Reduce heat; simmer for 25 minutes or until chicken is thoroughly cooked.4.
Remove chicken; cool.5. Remove cooked chicken; discard skin and bones.
6. Shred chicken; reserve.7.
In food processor, place chipotle peppers and remaining 1 tablespoon orange juice. Pulse 3 to 5 times to break up peppers. Add sour cream and pulse to combine.
Refrigerate until ready to use.8. In mixing bowl, combine tomato, orange segments, cilantro, onion, jalapeño pepper, lime juice and white vinegar.
Season to taste with salt and pepper; reserve.9. Heat large frying pan over medium-high heat.
10. Carefully toast tortillas one at a time in dry pan for about 3 minutes per side, using tongs to move tortilla around in small circles so it does not burn. Keep tortillas warm.
11. Fill toasted tortillas with shredded chicken and lettuce. Top with Orange-Chipotle Sauce and Zesty Salsa; serve immediately.
Ceviche Style Florida Citrus Shrimp SalsaMakes 10 servingsIngredients:2⁄3 cup Florida Orange JuiceJuice of 2 limes1 to 2 teaspoons sriracha2 lbs. large shrimp, cooked, coarsely chopped2 ripe avocados, diced1 mango, peeled, pitted, diced (about 1 1⁄2 cups)1⁄2 bunch green onions, finely chopped1⁄2 bunch fresh cilantro, finely choppedDirections:1. Combine Florida Orange Juice, lime juice and sriracha sauce.
Add shrimp and toss to coat the shrimp.2. Add avocado, mango, green onions and cilantro.
3. Serve.Florida Orange Margarita: This easy-to-make cocktail is refreshing and features the great taste of Florida Orange Juice.
(Courtesy of Florida Department of Citrus)Florida Orange MargaritaTry our Florida Orange Margarita that is perfect for entertaining over spring celebrations like Cinco De Mayo and brunch! This easy-to-make cocktail is refreshing and features the great taste of Florida OJ.Makes 4 servingsIngredients:1 cup Florida Orange Juice2 to 3 ounces lime juice2 ounces triple sec (or other orange liqueur)5 ounces tequila2 teaspoons honey or agave nectarKosher saltLime slices, for garnishDirections:1. Rub the rims of 4 glasses with a slice of lime to wet it.
Sprinkle kosher salt onto a plate and dip the rim of each glass in the salt, pressing and turning it until the rim is coated.2. In a pitcher, combine Florida Orange Juice, 2 ounces of lime juice, triple sec, tequila, and honey or agave nectar and mix well.
Taste and add additional lime juice if desired.3. Fill glasses with ice and pour the margaritas into the glasses, adding a slice of lime for garnish.
Florida Orange Punch is refreshing and perfect for those summer picnics. (Courtesy of Florida Department of Citrus)Florida Orange PunchMakes 16 servingsIngredients:4 cups Florida Orange Juice2 cups Florida Grapefruit Juice2 cups Florida Oranges, peeled and cut into 1-inch pieces4 cups pineapple juice2 cups pineapple, peeled and cut into 1-inch pieces1⁄2 cup mango juice1⁄2 cup passion fruit nectar2 tablespoons lemon juice2 tablespoons lime juice1 vanilla bean pod, split open and seeds scraped outFlorida Orange slices, for garnishPineapple wedges, for garnishDirections:1. Combine all ingredients in a large pitcher and refrigerate for 2 to 3 hours until chilled.
2. To serve, remove vanilla bean pod and pour into tall glasses with ice.3.
Garnish with Florida Orange slices and pineapple wedges.Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.
S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.
com. For more, go to stephenfries.com.
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