When it comes to Cinco de Mayo, a holiday that commemorates Mexico’s victory over France at the Battle of Puebla during the Franco-Mexican War in 1862, we like to celebrate with more than margaritas. (Okay yes, margaritas too.) But the bold, bright flavors of authentic Mexican cuisine are worth planning a menu around.
A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and I had been making an Adobo for some time now, as I was talking to one Dona and asking about what made her adobo so special she asked how I would make one, after sharing the basics of my recipe she told me I was overcomplicating the sauce and the only way to make something better would be to make it a simpler way. I guess you could call it a lightbulb moment, that afternoon I learned more about my cooking than I had learned in my life and from that day on I have tried to make food that was simple yet elegant using the best ingredients and giving them a chance to shine. Get the recipe for Lamb Adobo »
Traditionally this dish is part of many celebrations of life in Mexico as well as US border towns from birthdays to weddings to large family gatherings. When it’s made at home or for a party it is best to serve it family style. Posole can remain in the stockpot and be served directly from it with the accompaniments at the table where guests, friends and family can add as much or as little of the ingredients as they please. Get the recipe for Posole Rojo »