By Loren Shaum
InkFreeNews Columnist

Latino culture and specifically Mexican influence are substantially impacting Lake Country. Within the last six months, two Mexican restaurants opened in the Village in Syracuse. They are within a block of each other and seem to be fairly busy.

With this impact on the community. it’s important to understand the culture and history.

History

Cinco de Mayo translates to “Fifth of May,” but it isn’t the celebration of Mexican independence. Napoleon III, emperor of France, saw an opportunity to grab a part of Mexico and invaded with a huge force at Vera Cruz. As they progressed north, the Mexican army led by General Ignacio Zaragoza overcame all odds and defeated the French at the battle of Puebla de Los Angeles on May 5, 1862.

Mexican Independence Day is on Sept. 16. It was on this day in 1810 when a priest named Miguel Hidalgo y Costilla issued a call for revolution at an event known as “El Grito de Dolores.” Interestingly, his call was supported by many Mexican-born Spaniards and sparked a flame that fueled the Mexican fight for independence. The fight concluded 11 years later and resulted in the Treaty of Cordoba, which also included many future U.S. states, including the Texas territory. Although an emperor was installed, the most powerful figure at the time was General Antonio López de Santa Anna, and he removed the newly appointed emperor within a year. He was elected president and ruled over Mexico while many Americans continued to migrate to Texas. This resulted in a large backlash against Santa Anna’s authoritarian rule. Remember the Alamo?

After Sam Houston’s ragtag Texas militia defeated Santa Anna at the Battle of Jacinto, the U.S. Army invaded Mexico and forced Santa Anna to cede Texas, New Mexico, Arizona, Nevada, Colorado, Utah and California to the United States.

Regardless, Mexican Independence Day is not celebrated widely in Mexico. However, Cinco de Mayo is, even in the U.S. You might even see many of Mexican heritage not show-up for work. It’s a time for fiesta.

A Cinco de Mayo Feast

In my book, “Holidays in Lake Country,” a classic celebration menu is presented. Here’s the plan, if you are so inclined:

To Start

Mango, poblano and jicama salsa with corn chips.

Sopa de albondigas (Mexican meatball soup) with fried corn tortilla chips.

Prickly pear margaritas.

Main

Grilled stuffed poblano peppers with refried bean mole (pronounced ‘MOH-lay’ from the Aztec word ’molli’ meaning sauce).

Salsa cruda (uncooked sauce) with Southwestern ranch dressing.

Guava-ancho grilled chicken with avocado and poblano cream sauces.

Dessert

Jalapeno brownies.

Jell-O-tequila squares with Kalua cream.

Really, this isn’t that big of a deal to prepare. Much can be made ahead like salsas, soup, sauces and mole. The latter might be the most time consuming.

To start, fill a blender with ice followed by as much as you want of your favorite tequila, and a couple tablespoons of prickly-pear cactus juice (A and J’s Family Farm in New Mexico is a good source) and a margarita mix (I use Jose Cuervo’s golden premix that’s already loaded.).

Grill whole poblano peppers until charred all over, then place them in a paper bag to steam for 10 minutes. Peel them under running water, then pat dry with paper towels. Slit the peppers down the middle but so they lay flat. Remove stems, seeds and pith then stuff with a mixture of taco-flavored, browned ground beef and cooked Spanish rice, which also can be made ahead. Bake until heated through then top with any Mexican cheese, like cotija or queso.

For the chicken, you can use breasts, legs or thighs. Marinate overnight, if possible. If using breasts, cut into half-inch thick, diagonal slices, before marinating. If using legs, thighs or even a whole chicken, pierce the flesh all over, so the marinade penetrates.

To close the fiesta, the jalapeno brownies are killer and the tequila-laced Jell-O shots get your full attention.

Here’s the recipe for the chicken that serves four:

For the marinade:

2, 12-ounce cans guava nectar
1 teaspoon kosher salt
2 dried ancho chilies, smashed
2 teaspoon ancho chili powder
1/2 teaspoon dried epazote (Mexican spice)
2 teaspoon dried Mexican oregano
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes (optional)
4 chicken breasts, fat removed, cut diagonally into strips

Refrigerate overnight or at least four hours — turning a couple times.

Grill the breasts with a colorful mix of bell peppers and sweet onion slices. It makes for a gorgeous presentation that’s packed-full of Tex-Mex flavors.

If you don’t want to cook, check-out one these new Mexican restaurants in Syracuse. Both serve
similar fare and great margaritas. Enjoy the celebration!