By Sara Boyle, intern
Hola and happy Cinco de Mayo! Everyone knows that Cinco de Mayo is an excuse for Americans to drink margaritas and indulge in too much queso. What one may not know is the history behind the day: it celebrates Mexico’s unlikely victory over France in the Battle of Puebla on May 5, 1862. This calls for celebration! Here is a refreshing horchata recipe from Hugo Ortega’s Street Food of Mexico for you to enjoy Thursday night:
1 cup uncooked long grain rice
1 cinnamon stick, broken in pieces
2 cups whole milk
3 tsp vanilla extract
1 cup granulated sugar
Place sauté pan over medium heat, preheat 1 minute. Add rice and cinnamon. Toast 2 minutes, stirring constantly to prevent rice from burning. Remove from heat. Transfer to a sheet pan to cool. Place in spice grinder or blender. Pulverize into a fine powder. Transfer powder to a mixing bowl and add 6 cups water and milk, stir to combine. Add vanilla and sugar, stir. Using fine-mesh sieve, strain into a pitcher. Serve in glasses with ice.
In Hugo Ortega’s Street Food of Mexico, you will find dozens of authentic Mexican recipes from widely-known Houston chefs Hugo and Ruben Ortega. Included among the recipes are dozens of different types of tacos, salsas, and dulces, or desserts. Within these pages, Hugo shares the stories behind the dishes he grew up eating and the rituals surrounding la comida callejera, or street food. All of the recipes are perfect to cook for Cinco de Mayo or any other day you have a craving for a sweet or savory Mexican dish.
Bright Sky Press
Where Texas Meets Books Mexico