Any excuse for a Fiesta!

This coming Monday is Cinco de Mayo, a holiday which most Americans seem to confuse with Mexico's Independence Day.  More correctly, Cinco de Mayo is the celebration of the Battle of Puebla in 1862.  A huge battle in which 6,000 French soldiers were defeated by 4,500 Mexicans with few weapons.  Mexico's Independence Day is actually celebrated in September.

Even though Cinco de Mayo may have become known as a reason to party, it's really all that and more.  If you love Latin food (and I do), this holiday provides the best reason to host a luncheon or dinner for all your friends and family.  Plus, May's weather sometimes obliges and the festivities can be moved outside, for al fresco dining (and maybe a little dancing.)

Now, a fiesta just wouldn't be a party without some good Latin wines and maybe a Sangria or two.  Wines, I can help with.  My Wines Direct carries wines from across the Latin world, but I'll just touch on a few.  Senorio del Aquila Reserva 2000 ($15.99), from Cariñena, Spain, is a wonderful buy for the price.  A blend of Cab, Tempranillo and Carignane, this medium-bodied hit pairs well with spicy meats and mouth-burning sauces.

And speaking of reds, the Finca Retiro Malbec 2004 ($14.99) from Mendoza, Argentina, is a great value as well, and one of our all-time office favorites!  This would go great with lamb or carnitas or carne asada, full of beautiful fruit that balances the rich meats perfectly.

Finally, no party would be complete without some bubbles.  If you've read some of my past entries, you know I LOVE BUBBLES.  As in ADORE, DESIRE, COVET, well, you get my drift.  We've got a cava from Spain, Castellblanch Cava Brut Zero Reserva ($15.99) which could easily be served with the starting tapas or at the end of the gathering with dessert.  The nice, tight bubbles and the yeasty flavor will balance out the rich mouth-feel of your Aunt Maria's best Flan.

Guacamole is one thing essential for the success of any Fiesta, at least my hubby Randy would attest to that.  He loves guacamole.  The best guacamole we ever had was a few years ago in a restaurant in Mexico, on the Pacific side.  The waiter brought the ingredients to our table and prepared the guacamole table side.  It was amazing, yet simply prepared.  I've since perfected a close version of that guacamole and have served it many times, to my husband's great joy.  I'll give you the rough recipe here, and warn you that most ingredients should be measured by palm or eye, no measuring spoons needed, and really, there's no need for precise tools.  The most important gauge of flavor is your palate.  Taste it and see, maybe it needs a little more salt or heat or lime juice.

Jennifer's Guacamole

• 3 or 4 avocados, lightly mashed, not too smoothly
• 2 tsp or more Worcestershire
• 2 tsp or more Tabasco or other hot sauce
• coarsely ground sea salt and pepper, to taste
• 2 or 3 tsp freshly squeezed lime juice (or lemon if that's what you have)
• 1 tsp or more garlic powder

Mash the avocados first, lightly, then add the other ingredients, stirring together.  Loosely cover bowl with plastic wrap, pushing the wrap down onto the guacamole to seal out the air.  Refrigerate for at least thirty minutes to give the flavors time to meld.  And if you'd like to jazz it up, the following additional ingredients can be added, any or all, in any quantity you'd prefer:

• minced cilantro
• diced tomatoes (seed them if you must, but I don't care about the seeds)
• chopped jalapeños (seeds in or out, depending on your heat preference, seeds=heat)
• chopped onion
• a sprinkle of crumbled cojito cheese (Mexican cheese)

It's time to enjoy your Cinco de Mayo.  Invite your friends, raise a glass, celebrate Spring, history and the cuisine of Mexico.

Salud!