CINCO DE MAYO

…. or as my sister and others fondishly call it, Cinco de Drinko. Because as far as America goes, when another country celebrates we do too! And we go big!!

But how many of you really know the history behind Cinco de Mayo?! Honestly! Welp, here’s a quick 3 point history lesson ….

- Cinco de Mayo celebrates Mexico's’ freedom over France in the Battle of Puebla in 1862. France didn’t actually fully vacate until 1867, but who’s counting?

- Cinco de Mayo isn’t even celebrated in Mexico! Seriously, the city of Puebla has a small celebration but it’s not nationally recognized so everyone goes about their day like any ol’ day.

- Cinco de Mayo is often synonymous with Mexican independence, however THAT day is September 16th.

SO, for those of us who have been getting it wrong WELCOME to the truth. Not too terrible though, I mean in the U.S. Cinco de Mayo is often a celebration of Mexican culture. And why not celebrate?! They’ve provided us with amazing people and things such as, Selena (R.I.P.) poinsettias, tequila, chocolate AND vanilla, and avocados :)

Today’s yummy recipe is all about avocados!! I, for one, used to hate avocados. I mean that creamy/chunky texture … PICK A SIDE ALREADY?! You can’t be both avocado … but it does and it is so so good.

My first experience with avocados IN! MY! FACE! was when I worked at a, then very small, restaurant in Newport, RI, Diego’s. Diego’s sat on the Wharf amongst some of Newports’ more high-profile eateries and quickly grew to the amazing restaurant it is today. But after looking through the menu, it’s nice to see they haven’t changed too much.

They specialize in “West Coast style Mexican dishes with a modern twist.” They bring you classic salsas, guac and nachos and then take you to the next level with Guacamole del mar “a large serving of our made-to-order guacamole with lump crab meat, sweet Maine baby shrimp and local scallops topped with toasted pepitas served with freshly cooked tortilla chips” … WHAAA?!?!

Seriously, this place started as a simple make-your-own-burrito spot. One of my favorite salsas, and the inspiration to this week’s recipe, is the Pineapple Jicama Salsa. I don’t know about any of you but there’s something about pineapples that just touches my soul. The crunch and the sweetness … but sometimes sour-y bitterness is so amazing and enduring. And they’re always so juicy, I could just stick a straw in a pineapple and be happy. I had never thought of pineapple as the main ingredient to anything but when I go to Diego’s I always leave with a cup of that stuff! (Thanks Dan!)

For this weeks’ recipe I decided to fall in line with the holiday and then spice it up. So I give to you …

Toni’s Tenacious Guac

(call it whatever you want, but the flavors are going to stick with you for a long time and you’re going to be coming back for more)

Ingredients:

2 Avocados

¼ cup Chopped Pineapple chunks

½ cup Pineapple Juice (or to taste)

1 Serrano Pepper, chopped

1 Roma Tomato, chopped

1tbsp chopped Cilantro

Garlic Powder

Salt

Pepper

*All of the ingredients can be added or eliminated to your taste. A little more sweetness or crunch? Toss in some more pineapple. Need something to level out the sweetness? Try more salt or pepper, or if you like it hot some of the Serrano pepper seeds.

Steps.

In a medium bowl, mash together the avocados, pineapple juice, salt, pepper and garlic powder. Mix in tomatoes, Serrano pepper, and pineapple. Garnish with Cilantro.

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Fun Fact: Save the Avocado seed and place it in the bowl of guacamole. A- it makes a really cool decoration and B-it saves your guac from turning brown instantly.

Finished Product.

The combination of the Avocado creamy:chunky + Serrano pepper hotness + the pineapple sweetness will excite every taste bud in your mouth.

As my father described it, “It’s like the Pepper is trying to get out in front but the pineapple and avocado are like ‘chill out man, be cool.’ But somehow the pepper is lingering in the back of your throat .. but in a good way. Let me try another one."

Happy Mexican-Holiday-That-Mexico-Doesn’t-Even-Really-Care-About!!

Have some more questions or interested in learning about Avocados? Head here   -> http://www.seriouseats.com/2012/01/the-food-lab-the-best-guacamole-avocados-science-browning-ripening.html, the author does an amazing job of breaking down this delicious fruit with some science behind the whole thing.