TAKE A TRIP TO FROM YOUR KITCHEN

Add some Latin flair to your cooking with these Mexican dishes in honor of Cinco de Mayo. We’ve got some favorites on the menu, plus new dishes that are so worthy of going outside the comfort zone, they’ll have you cheering, ¡Qué sabroso! (translation: how tasty!). Our acclaimed Mexican chef also shares his key ingredients and cooking hacks for the full authentic experience.

- FRANCISCO ALEJANDRI VAZQUEZ

When you think of Mexican holidays, Cinco de Mayo likely comes to mind. But did you know that this commemoration of a Mexican war victory isn’t actually celebrated in Mexico with the same gusto that it is north of the border? While May 5 may not be a major holiday down south, it has become an opportunity to celebrate Mexican history, identity and cuisine here in the United States – and we thought it would be the perfect time to team up with an esteemed Mexican chef to bring you clean, flavorful, authentic Mexican eats!

Chef Francisco Alejandri Vazquez was born and raised in Leon, Guanajuato, Mexico, and trained first in some of Mexico’s most acclaimed hotel kitchens, and later, in Canada. His Toronto-based restaurant, Agave y Aguacate (Agave and Avocados) gained a cult following in the city’s avid foodie community and eventually went on to be called “the best Mexican restaurant in town” by Toronto’s NOW Magazine.

The following collection of recipes are a celebration of flavors from his home country, with a tortilla salad inspired by fusion cuisine in the capital – Mexico City – to lime-infused ceviche tostadas hailing from the seaside city of Puerto Vallarta. This Cinco de Mayo, CE and Chef Francisco are bringing you the tools to transport yourself and your loved ones to the flavor-rich nation of Mexico.

Tinga Poblana de Pollo

SERVES 8.

HANDS-ON TIME: 40 MINUTES.

TOTAL TIME: 50 MINUTES.

4 Roma tomatoes

3 canned chipotle chiles, or to taste

6 oz fresh Mexican chorizo sausage (2 sausages) (TIP