On a cruise to Mexico. Getting off the boat in Cabo San Lucas
The 5th of May commemorates the Mexican army’s victory over the French army at the La Batalla de Puebla on May 5, 1862. Historians tell us than Mexico had enormous debt with Britain, France and Spain that they stopped paying. As a result, all three sent debt collectors in the form of fleets to fight. I’m not sure for the reason, but Britain and Spain returned home France stayed hence The Franco-Mexican War was from 1861 through 1867.
Our Cinco De Mayo memorial dish today is Shrimp Pico de Gallo just the way I like it! Ingredients: 6 large ripe chopped Roma tomatoes, 2 serrano peppers finely chopped, 2 jalapeno peppers finely chopped, 1/2 small white onion chopped, 1/2 small purple onion finely chopped, 1/2 bunch cilantro diced, 5 garlic cloves minced, 1/2 English cucumber diced, juice of a lime, 1 medium avocados chopped, 1/4 cut pineapple finely diced. 1/2 pound salad shrimp, 2 tablespoons extra virgin olive, 1/2 teaspoon chicken flavored bouillon, 1/4 teaspoon cumin, 1/4 teaspoon black pepper. Wash everything. Chop, dice and dump into a bowl. Stir everything together. Add bouillon, pepper and cumin to taste. Stir together again. Refrigerate for at least 1-hour before serving. This resting process allows all the ingredients to marry. Serve with corn chips.
In addition to honoring the date as it should be; I am going to go out to a sports bar and have a couple of Mexican beer at discount prices and watch the NBA 2nd round playoffs. What are you doing special today in celebration of Cinco De Mayo?