The victory of a "Mexican David beating a French Goliath" is the reason for celebrating Cinco de Mayo on Friday the 5th of May. It seems that the Mexican government was a bit short of money to pay back a loan to France and rather than wait a couple of years for repayment, France decided to attack. In 1862, Napoleon III sent his 6,000 man navy to Mexico where they were beaten by an army of just 2,000 Mexican soldiers. According to one source, the observance of Cinco de Mayo in America first started in California in the 1860's in response to the resistance to French rule in Mexico. "Far up in the gold country town of Columbia (now Columbia State Park) Mexican miners were so overjoyed at the news that they spontaneously fired off rifle shots and fireworks, sang patriotic songs and made impromptu speeches." What a coincidence... Columbia is only a few miles from Murphys, where I live! It wouldn't be a proper Cinco de Mayo without the ubiquitous guacamole and though there are many good recipes out there, I wanted to share mine.
2 avocados, split peeled and cut into 1/2" chunks
1/4 red onion, diced to 1/4"
1 serrano chile, seeded and minced
1/2 c cilantro, chopped coarsely
juice of one lime
1/4 t salt and a pinch of ground pepper
Put the avocado in a bowl and mash with a fork, leaving it a bit chunky. Add the other ingredients, stir and taste to adjust salt. Serve with tortilla chips. Feel free to add some diced fresh tomato, a spoonful of good salsa or, as my friend Mary Jo does, diced mango!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"