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: If chorizo is not available, substitute with spicy or mild Italian sausage.)
2 cups green cabbage, thinly sliced
This story is from the Spring 2021 edition of Clean Eating.
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This story is from the Spring 2021 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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