Although I wrote this article some years ago, it resonates with me even more after a historical and gastronomic journey I made last spring that took me across the Mexican regions of Veracruz and Puebla, the stage where the story of victory unfolded. This year, the Sequoia Park Zoo's annual event, Brew at the Zoo, will be hosted on Cinco de Mayo where I will be serving two tacos for the occasion: Chicken Tinga with Cabbage and Jalapeño Relish, and Pork Carnitas with Salsa Verde.
The fifth of May
The fifth of May, although not an official holiday of the United States has become, much like St. Patrick's Day, increasingly woven into the fabric of our culture, adding its own unique colors, flavors and excitement. There are fiestas about town filled with music, dancing, (drink) and general fun times… and let's not forget la comida! The occasion is enough to send one out along the plaza looking for the nearest tamale vendor.
There used to be a common misunderstanding as to just what Cinco de Mayo represents, and the impression was that it had to do with Mexican independence, but indeed, that date isn't until September 16. The fifth of May commemorates "The Battle of Puebla" an event that took place in Mexico in 1862 where Napoleon III of France attempted to overthrow the Mexican Constitutional Government headed by President Benito Juarez and introduce a puppet monarchy in its place. From there the French could expand their reign to Central and South America thus claiming those portions of the New World for their empire. The conflict is notable in that the Mexican combatants were considerably outnumbered by the French forces, say 4,500 soldiers to 6,040 respectively, nevertheless, with invincible courage and cunning strategy, General Seguin and his troops took victory for their homeland while the invaders took serious casualties. Eventually, Napoleon III would regroup, and by sending reinforcements, was able to overtake the capitol of Mexico City and install the alien regime of Emperor Maximilian. But, do not despair, my friends, for the valor of the Mexican people had already been set into motion and by 1867 they dispelled the despotic intrusion.
And that is why today, we celebrate Cinco de Mayo with Mexican festivities and Mexican food, as a reminder of all people who would choose self-determination over tyranny.
So, what exactly does this have to do with American interests? Well, it seems that if the intentions of Napoleon III had gone according to plan, he would have used his established foothold in Mexico to aid the Confederates in the American Civil War, thus, dividing the country further. Obviously, at The Battle of Puebla, the French emperor underestimated the fortitude of freedom in the face of the world's most powerful military force. And that is why today, we celebrate Cinco de Mayo with Mexican festivities and Mexican food, as a reminder of all people who would choose self-determination over tyranny. As for me, I'll celebrate any jubilant occasion, that’s the fun part about growing-up in a great multicultural society like ours.
For the occasion, I'm including a recipe for Chicken Tinga Poblana as an homage to the city where the battle was fought.
Chicken Tinga Poblana
4 servings
1 pound chicken thighs, skinless, bone-in
4 plum tomatoes, sliced in half, seeded
1 1/4 large white onions, thinly sliced
3 cloves of garlic, minced
2 tablespoons canned chipotle
1 teaspoon Mexican oregano
1/4 teaspoon black pepper
1 cup chicken broth, reserved from cooking chicken
3 tablespoons cooking oil
Salt to taste
In a large saucepan, cover the chicken with an inch of water
Bring water to a boil. Reduce heat and simmer for 20 minutes
Remove chicken from the cooking water reserving the broth;
allow chicken to cool enough to handle, remove the bones and roughly shred it.
In a skillet, sear the tomatoes until blackened and transfer to a blender.
Add chipotle, garlic, Mexican oregano, black pepper, and 1 cup of the chicken broth to the tomatoes and purée until smooth, about 1 minute
In large frying pan over medium-low heat, add 3 tablespoons of cooking oil.
Slowly cook the onion & garlic until traslucent.
On medium heat, slowly add the puréed sauce into the pan and cook for 5 minutes or until the sauce is reduced and thickened.
Over low heat, add the shredded chicken to the pan and toss with the sauce.
Cover pan and allow to simmer for another 5 minutes.
Adjust seasoning to taste.
Serving suggestion
Chicken Tinga Tostadas
Shredded chicken and onions in a spicy, smoky chipotle sauce.
Served with black beans, a lime, cumin, and cilantro cabbage relish
and queso fresco on crispy corn tortillas. (As in photo above.)