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
هذه القصة مأخوذة من طبعة Spring 2021 من Clean Eating.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Spring 2021 من Clean Eating.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Summer Lovin'
Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.
Into the Wild
Cooking along the 500-mile Colorado Trail taught Clean Eating editor Amanda M. Faison how to transform the campfire into a kitchen.
![[ Three Ways ] Tropical Punch](https://reseuro.magzter.com/100x125/articles/6144/994436/qSC8RoLOC1657772079105/crp_Hibiscus-Jamaican-sorrel-Recipes.jpg "[ Three Ways ] Tropical Punch")
[ Three Ways ] Tropical Punch
Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.
You Had Meat Tacos
"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.
The Multitasker
Collagen usually makes headlines for its skin-saving benefits. But did you know that it's also an essential nutrient for joint health? (Especially if you sit at a desk all day.)
The Minimalist
Summer cooking is all about fresh and fast and avoiding the stove.
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If you've had an air fryer in your online cart since the start of the pandemic, it's time to commit. Let's just say it'll change your life.
JUST RIGHT
The classic low-country boil is a celebration of place, tradition and ratio.
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The mantra that food is fuel is gold, but food as refuel is equally valuable.
Lower your impact without sacrificing satisfaction.
Eat like a Reducetarian.
