Happy Cinco de Mayo! Since moving to Southern Ontario and really getting into the tourism and restaurant industry, I have celebrated this “holiday” with excitement, because I love Mexican food and drink of all kinds. I actually have no vested interest in the day other than to celebrate the cuisine.
Cinco de Mayo isn’t really a big deal in Mexico tbh. The anniversary signifies victory by Mexico over France in the Battle of Pueblo, which was more of a symbolic win vs a strategic war victory. Today in Mexico, May 5th is mainly celebrated in the state of Pueblo, where the triumph occurred.
However, the holiday is widely celebrated in the United States, especially in areas with large Mexican-American populations. Los Angelos, Chicago and Houston host large festivals honouring Mexican culture with parades, music, dancing and, of course, all of the delicious food, including tacos and mole. The tradition eventually made it’s way north of the border to Canada, mostly on the backs of American chain restaurants that featured Cinco de Mayo food and drink specials to get people out to try something new.
Today I will celebrate with a Margarita in one hand and a taco in the other (well, more likely a taco bowl and a fork but we shall see what the day brings), and no taco is complete without guacamole.
My guac recipe borders on traditional, but omits cilantro (I prefer it as a garnish vs throughout the dip) and the jalapenos, again because I prefer those as a garnish. I also add a wee bit of garlic to mine, as I find it really compliments the flavours well without overpowering them. This dip is also an opportunity for you to #snacksmarter by avoiding processed dips that almost always contain inflammatory refined vegetable and seed oils and unnecessary additives and preservatives.
2 avocados, flesh removed and smashed with a fork
1 clove of garlic, finely diced or grated on a Microplane
2 tsp sea salt
Juice of 1 lime
6 grape tomatoes, cut in half and each half cut in 6
1/4 of a medium red onion, finely diced
Smash the avocados until a bit smooth and a bit chunky. Add garlic, 1 tsp of salt, and the juice from half the lime. Mix thoroughly with a fork. Add the grape tomatoes and the onion, making sure to separate the onion as you drop it in. Mix with a fork until tomato and onion can be seen throughout. Add the remaining lime juice to the top of the dip, and then sprinkle on the remaining salt. You can adjust the salt to taste, but I like my guac salty, so it makes me thirsty for a margarita 😉
Serve immediately with bell peppers or flax chips for dipping, on your favourite taco or bowl, as a spread on crackers or sandwiches, or as a topper for fish or chicken. This dip, unfortunately, due to the quick browning nature of avocados, does not keep well in the fridge. However, you can freeze for later use, and it actually works out just fine.
Avocados are high in healthy fats and are high in B Vitamins, Vitamin E and Omega-3 fats, and are a great addition to any food lifestyle you may be following. This dip is also another option to #snacksmarter.