What do Toronto, Tokyo and Sydney have in common?
Every May 5th they all throw festivities to celebrate Mexican culture and cuisine, otherwise known as Cinco de Mayo.
Throughout Mexico and the United States, Cinco de Mayo (not to be confused with Mexico’s Independence Day) signifies a day of pride for Mexican culture.
Mexican culture is colourful as is its cuisine, making it hard to resist. To prepare your own Cinco de Mayo snacks and savories, I’ve shared my simple salsa recipe as well as included shortcuts to other Milk & Marigolds recipes that are oh so very Cinco de Mayo inspired.
In case you’re interested, Milk & Marigolds also has a few things in common with Toronto, Tokyo & Sydney…
I’ve freshly arrived back home to Toronto after a 3 month journey that began in Sydney and finished in Tokyo. If you kindly stick around, I will be happy to share my best stories and travel-inspired recipes with you over the next few blog posts.
Oh, and if you happen to find yourself in Tokyo this May 5th, do hit up Yoyogi Park for all the festivities!
Until then, Happy Cinco de Mayo everyone!
Milk & Marigolds xo
Cinco de Mayo Salsa
Prep Time: 15 minutes Yields: Approx. 2 cups worth Author: Milk & Marigolds
3 medium tomatoes, diced into small pieces
1 sweet onion, diced into small pieces
2 – 3 large cloves of garlic, minced
½ a long green pepper, chopped with steam, ribs and seeds removed
(also known as Anaheim Chile; California Green Chile)
2 tablespoons of chopped cilantro, including stems
Juice from 1 lime
Salt, Pepper & Ground to taste
Pinch of ground cumin
- Dice the tomatoes, sweet onion. Remove the stem, ribs and sees from the chili pepper and also dice into small pieces.
- Remove the skin of the garlic, and mince its flesh.
- Roughly chop the fresh cilantro, including the stems which hold most of the flavor.
- Place the prepared ingredients in a sizable bowl and squeeze the lime over them.
- Slowly add salt, pepper and cumin until it’s to your preferred taste.
- Gently combine the ingredients together. Don’t over mix.
M&M says: Serve with veggies for a low-carb snack, or on top of baked fish, with tacos or corn chips.
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