Cinco de Mayo always conjures up colorful images of spicy tamales, baked enchilada dishes, and caramel flavored sweet treats. Many Americans are under the impression that this holiday is a Mexican celebration that has culturally crossed the border into America. However, Cinco de Mayo is rarely recognized as a holiday by anyone other than Americans and citizens of the city of Puebla.

Cinco de Mayo, not to be confused with Mexican Independence Day, is a celebration of the Mexican battle against the well equipped French army in the city of Puebla. The French attempted to occupy Mexico in order to collect the debt Mexico owed. Their fearless leader, Ignacio Zaragoza Seguin, was from Bahia del Espiritu Santo, which is now the city of Goliad, Texas.

Americans and Puebla residents celebrate the significance of this battle that delayed the French by honoring Mexican culture and heritage, much in the same way the United States recognizes St. Patrick’s Day and the Chinese New Year for Irish and Chinese cultures. Cinco de mayo is a celebration of Mexican-American culture meant to teach the history and explore the tradition of Mexico.

When it comes to my personal cultural experiences, I tend to lean toward exploring the culinary differences. The opportunity to use foreign ingredients and enjoy unique dishes is too exciting to pass up. Whip up some culture in your house tonight with Tomatillo Salsa Verde and chips for an appetizer with fried ice cream for dessert.

Tomatillo Salsa Verde

.

• 1 pound tomatillos, husked
• 1 white onion, finely diced
• 4 garlic cloves
• 2 jalapeno peppers
• 3 tbsp fresh cilantro, chopped
• 2 tsp sea salt
• ½ cup olive oil

Season tomatillos, garlic, and jalapeno peppers with salt and a light drizzle (around 3 tbsp) of olive oil. In a cast iron roasting pan, roast tomatillos, garlic, and jalapeno peppers for approximately 20 minutes or until vegetable are soft and lightly charred.

Put vegetables in your KitchenAid food processor and puree until completely smooth. Add remaining olive oil, cilantro, onion, and sea salt to taste to the food processor, and blend until well combined.

Serve with flour and corn tortilla chips.

Fried Ice Cream

• 1 quart homemade ice cream from KitchenAid Ice Cream Maker Attachment
• 1 cup crushed frosted flakes
• 1 cup coconut flakes, chopped walnuts or cookies that have been crushed in a KitchenAid food processor
• 2 large eggs
• 2 tbsp sugar
• Vegetable oil for frying
• Hot chocolate sauce and whipped cream for toppings

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a fryer pot or large pot to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

From KaTom.com