A letter to my friends this Cinco de Mayo
Dear friends,
Just like St. Patrick’s Day in March and Octoberfest in…October; in May, people across the US attempt to celebrate another culture, this time all things Mexican on Cinco de Mayo. However, all too often, this celebration goes offensively awry. Sometimes overtly (fake mustaches, presidential candidates eating taco bowls, or themed frat parties) but more often in the form of mediocre food and drink. Hopefully this letter will help you do your Cinco de Mayo up right.
First off, Cinco de Mayo is not Mexican Independence Day, but you should know that already. It is the celebration of the Battle of Puebla where the Mexican army defeated the French forces of Napoleon III. In Mexico, the holiday is pretty much only celebrated in the state of Puebla. As it happens, most of DC’s Mexican residents also happen to be from Puebla! So the holiday is at home here in the city.
What to eat
The roots of Mexican food are older than the lines people put in the dirt to mark where one country ends and another begins. What we know of as Mexican food is actually Meso and Ardo American food (No time to explain. Google it) infused with the foods from the rest of the world. It is shaped by various geographies, cultures, and continues to evolve (Korean tacos!). Mexico covers a huge land mass and is really like five countries, each with different takes on the same dishes as well as their own dishes. On top of that, people have been cooking Mexican food in the United States ever since they changed where those dirt lines were some 170 years ago. Since there is no clear “authentic” Mexican food, here are tips on what to look for.
Don’ts
· Don’t be cheap. If I hear one more Californian say how much they miss the cheap Mexican food in Cali, I might just lose my shit. You get what you pay for and those cheap tacos might be a good value, but they are more often mediocre. Good Mexican food takes work and people undervaluing our labor is not appreciated, to put it mildly.
· No Yellow Cheese. Mexicans in the US tend to use this as quick way to judge the quality of Mexican food at restaurants, since there are no Mexican yellow cheeses. Besides, that yellow hue is actually just food coloring. Ironically, the spice they use to color it is Mexican.
· Skip the ground beef. If I wanted a hamburger, I’d order one. Ground beef tacos are not really something a Mexican would pay for. Besides, if you can afford to eat out at a place without a drive through, you can afford not to have the Chef Boyardee of Tacos.
Dos
· Include Mesoamerica staples: Anything you eat should at least have some corn, squash, or beans in it. These are the building blocks of all Mexican food. Everything else is up for debate.
· Good Salsa: Keep in mind that Salsa is not a condiment, it is an ingredient. If you have some good salsa then other mistakes can be forgiven. Salsas can come in different colors, textures and heats but I recommend looking for something with roasted ingredients. Avoid salsas that look like crushed canned tomatoes, they probably are. I suggest you try to make your own salsa sometime so that you realize that it is a pain in the ass.
· Pay for chips and Salsa: No one owes you free chips and salsa. Besides, if you want some of that good salsa, instead some canned crushed tomatoes masquerading as salsa, you might have to pay for it
· Sour cream on the side: Just…take it easy on the sour cream. If you can get a hold of some crema (you can get it at Giant), even better.
· Mole Poblano: As the name suggests, it is Mole from Puebla. It is that chocolate chili sauce that people have become familiar with. You can find the paste to make it at your local Latino grocery store next to the white cheeses.
· Al Pastor: Also from Puebla. They are an adaption of Shawerma brought over by Lebanese immigrants to the area.
· Trader Jose’s: You can always count on Trade Joe’s for some descent tamales, salsas and tortillas. They have a large variety of salsas to choose from too, but I suggest avoiding the ones that looked like canned crushed tomatoes, because that’s what they are.
What about Papusas?
If you’re at a place that sells papusas, you’re at an El Salvadorian restaurant and you should probably order papusas instead Mexican food. Besides, why not have papusas on Cinco de Mayo? They’re made of corn! Who in DC doesn’t love papusas? Do you not have a soul?
Does Tex-mex food count as Mexican Food?
Short answer, yes. That said, see above.
What to wear?
I don’t feel qualified to tackle this one, but here is an article from NPR that can help you come to your own conclusions on what’s appropriate. There is one thing though….NO FAKE MUSTACHES!
What to Listen to?
I don’t expect anyone to break out the Ranchera (Mariachi) music. I much prefer Banda (tubas) or Norteño (accordion) music anyway, especially if its gangsta. Snoop dog knows what I’m talking about.
Seeing how Cinco de Mayo is a mostly a US holiday, here are a few contemporary Mexican-American acts you should get behind:
Chicano Batman
· Soulful Psychedelic Rock straight out of Boyle Heights LA
· Just dropped a new EP with Caloncho
· One of my favorite bands
Miguel:
· Mexican/African-American R&B artist
· Just dropped a new Spanish Language EP
· He made “Te lo Dije Yo” with his cousin he met a year ago, who also happens to be a prominent singer in the band “Flor de Toloache”
Flor de Toloache:
· NYC all lady modern Ranchera jams
· Appears on “Te Lo Dije Yo” with Miguel. Its R&B+Racheras+Bachata!! This song should be the Cinco de Mayo anthem!
· La Santa Cecilia: That Marisol can sing
· Snow the Product: Super underrated rapper. Appeared on the Hamilton Mixtape.
If you want to know what I will be listening to:
· The #DCinco de Mayo playlist. It include everyone listed above.
· #McElpez Wedding Playlists: Its super Cinco appropriate.
· Norteno and Banda Corridos Perrones: These people sell out stadiums across the US and everyone acts like they don’t exists.
What to Drink?
Mexicans do enjoy a drink now and then, so somehow this got interpreted as “let’s get smashed every fifth of May”.
Cerveza
Most Mexican beers are German style lagers and pilsners, brought over by European immigrants. They come in either Clara (XX), Amber (Victoria), or Obscura (Modelo Negro). We also make beer cocktails! The most popular ones are Micheladas (A spicy bloody Cesar with beer) and a Chelada (Lime and chili concoction with beer). Another fun fact, Mexicans do not really drink Corona. Because it is gross. Personally, I’ll be having some Modelo Micheladas followed by Victoria+Mezcal combos.
Beer Types
· Clara (XX)
· Amber (Victoria)
· Obscura (Modelo Negro)
· Beer Cocktails
o Micheladas (A spicy bloody Cesar with beer)
o Chelada (Lime and chili concoction with beer)
Mezcal
Mezcal is an agave based distilled spirit. It is usually Smokey and it usually comes in Blanca (clear) and anejo (aged). It is traditionally sipped out of a Jicara (gourd shell), but also small clay bowls or teal light candle holders. Whatever you use, it should be wider than a traditional shot glass to get that aroma.
What you can find in DC:
· Alipus
·Montelobos
· Del Maguey Brand (I buy a lot of Vida)
What to drink it out of:
· Jicara
· Tea Light Holder. This style are the classic ones
Cocktails:
Tequila
Tequila is a type of mescal made from Blue Agave and produced in the Tequila region of Mexico (like Champagne in France). A few things to keep in mind.
· Tequila is a type of Mezcal
· Look for 100% agave. 100% blue agave is what you want for drinking straight. Jose Cuervo is not 100% agave.
· My favorite easy to find brands: Correlago, Herradura, Jose Cuervo Traditional
· Don’t waste your money on Patron. Not a lot of value. Besides, it’s not as good as Herradura
· If you paid more than $25 for the bottle, reconsider using it for shots.
I wish you all the best of luck and enjoyment this Cinco de Mayo.
Suerte,
Jason Lopez on behalf of the Taco Embassy
