Delectible Dish Debuts on Eve of Cinco de Mayo

While it is not a widely celebrated holiday in Mexico, the Cinco de Mayo (the 5th of May) is a holiday celebrated mostly in the US by the Mexicans there, and primarily limited to folks here in the state of Puebla. It commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín.

Those of us who choose to pay tribute to this certain victory, do so as a tribute of Mexican heritage and pride. So at the Little Mexican Cooking School -- we say that any excuse to celebrate the traditions and culture of Mexico and it's people… is a good excuse for a feast.

A woman whose reputation for being both a political activist, a much revered magic realist painter and a flamboyant hostess -- Frida Kahlo -- was the object of our little tribute.  Well known to embrace every Mexican holiday (even inventing some of her own) with an unrivalled, creative fervour, Frida was also an enthusiastic cook. 

The Menu of the Day, simply had to include two of Frida's celebratory favourites: Chiles Nogada (Stuffed Chiles with a Walnut Sauce) and Flag Rice. The Chiles Nogada was rich, and multi-flavoured with it's velvety walnut sauce. Savouring it confirmed it as a fitting centrepiece for such an auspicious occasion. Yeah, it was pretty 'good to the last bite' delicious.  

Oh, and the ghost of Frida, herself convened the proceedings. 

If you want to try the recipe, find it in "the R Files" on the upper right. Lots of ingredients and a number of steps but it's not difficult and it is worth it!