Let’s get this party started! I have several posts for Cinco de Mayo.
First, Cinco de Mayo isn’t, as many people think, Mexico’s Independence Day — that takes place on Sept. 16. Secondly, it isn’t even widely celebrated south of the border, though that’s beginning to change.
What Cinco de Mayo is is a largely American tradition, co-opted by alcohol companies, that’s based on an arguably miraculous military maneuver during the 1862 Battle of Puebla, when a ragtag group of Mexican militiamen defeated the invading French Army. It was a David versus Goliath moment and Mexicans on both sides of the border saw cause for celebration. Cinco de Mayo (Google)
May 5th – Cinco de Mayo – is a big deal in El Paso. I think it’s an excuse to eat Mexican or Tex-Mex flavored dishes every meal for at least a week. While enchiladas and tacos are good standbys I like to add those flavors to a regular meal.
I made a grilled pico de gallo and have used it for breakfast, lunch and dinner. Very simple to make and it adds a little spice to any meal.
In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally rooster‘s beak), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added, such as shrimp, avocado, lime juice or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish or firm fruit such as mango. (Wikipedia)
I like the lime. When the pico de gallo is used with warm dishes you can taste it just a bit. I like the acid. I have used red wine vinegar if I don’t have the fresh limes.
Now it is ready to use and will add such a nice flavor to eggs, veggies, or meats. Here is one to get you started.