It hasn’t been an easy few months for Mexico. Drug Wars, small earthquakes, and now the swine flu. But life goes on and for many Mexicans, it’s nearly time to celebrate Cinco de Mayo. So that’s what we’re doing in the newsroom on Saturday night.
Cinco de Mayo commemorates the defeat of the French at at the Battle of Puebla on May 5, 1862. Today the holiday is celebrated as an expression of Mexican pride.
There’s nothing secret about Mexican cuisine, or at least as it is interpreted as Americans. It’s almost a staple of many of our diets. I just finished having quesadillas for dinner. They were one of the first things I cooked for myself on a regular basis — very easy for a beginner cook. Fry some tortillas in a little oil, add Monterey Jack or a Mexican blend of cheese, fold in half, fry some more until the cheese is melted. Top with salsa. Yum.
For anyone who wants to to take Mexican cooking a bit further, try this recipe for Mexican pancakes. Great for brunch or dinner!
Mexican Pancakes
Ingredients
1 cup yellow cornmeal
1 cup boiling water
1 cup milk
1/3 cup vegetable oil
1 egg, well-beaten
1 cup biscuit mix
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons baking powder
1 can (8 oz) whole corn, drained
1 can (4-1/2 oz) chopped ripe olives, drained
Condiments: 1 to 1-1/2 cups EACH shredded Cheddar cheese, chopped green onions, chopped tomatoes, sour cream, salsa
Preparation:
Put cornmeal in a medium bowl. Pour boiling water over cornmeal and stir well; let cool for about 10 minutes. Add milk, oil, and egg; mix until well blended. Add baking mix, salt, cumin, chili powder, and baking powder; beat until smooth. Stir in corn and olives.
Preheat a griddle or frying pan over medium heat; grease well. Spoon batter, about 3 tablespoons for each pancake, onto griddle; spread batter to make 4″ circles. Cook until tops are bubbly and appear dry; turn and cook on other sides until browned. Serve with condiments. Makes about 2 dozen pancakes.
