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Cinco de Mayo, a celebration of Mexican heritage is a major event in many parts of the United States. While in Mexico, it is a legal holiday, the festivities are rather muted, except in Puebla where May 5th is a day of special significance. For there, over 300 years ago, a rag tag group of Mexican ex-guerillas drove off a powerful army of 6,000 French invaders. Never mind that the city was eventually conquered, resulting in the Viennese Prince Maximillian being installed by Napoleon III as Emperor of Mexico. The courage of these Mexican soldiers has not been forgotten and this holiday represents the Mexican spirit to survive.
Cinco de Mayo, rather than Mexican Independence Day on September 15th, became popular in the U.S. as it became a rallying point to the Chicano students at Cal State in Los Angeles during the 1960s and those students and the faculty wanted to celebrate in the spring. The original premise was to introduce Mexican cultural arts and history into the curriculum, but as has happened with St. Patrick’s Day, a much larger group of people than just Mexican Americans have made it into a holiday that everyone can celebrate. One should keep in mind, however, that Cinco de Mayo is not just an excuse for a party, but a time to discover or rediscover the cultural contributions of the Mexican Americans.
Serves 8 to 10 as a dip or 4 to 6 as a filling for tortillas
There are no specific foods or dishes associated with Cinco de Mayo, but a variety of botanas can be served along with the traditional Mexican beer, margaritas or a good 100% blue agave tequila. This tangy chile con queso from Chihuahua, Mexico by way of El Paso, Texas, thick with roasted chiles and onions, is a far cry from those gooey melted processed cheese versions sold in cans in supermarkets or served with nachos in some local taverns.
Melt the butter or heat the oil over low heat in a medium-size casserole dish—earthenware is ideal. Add the onions, garlic, and jalapeños, and sauté for 10 minutes. Add the Anaheim chiles and cook another 5 minutes. Stir in the milk, salt to taste, and simmer just until the mixture thickens slightly. The chiles can be prepared in advance to this point. Cool and refrigerate, covered, and reheat before continuing.
Mix in the cheese and oregano over low heat, stirring until the cheese melts and becomes soft and glossy. Serve immediately from the dish or pour into a smaller heated bowl. The cheese must be kept warm. If it will sit out for a long time, transfer it to a chafing dish over low heat.
Reprinted from Cocina de la Familia by Marilyn Tausend
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