Despite the popular misconception, Cinco de Mayo (the fifth of May) is not Mexico’s Independence Day — that’s Sept. 16 — and it’s not widely celebrated throughout the country. Mostly it’s a big deal in the Mexican state of Puebla where the Battle of Puebla occurred in 1862.
In that battle, the greatly outnumbered Mexican militia turned back the invading army of France. It was a short-lived victory. France dispatched an even larger force and soon installed its own dictator who eventually was toppled and executed. You can still see his bloody shirt in a museum in Mexico if you like that sort of memorabilia.
Besides in Puebla, the date is also celebrated in Mexican-American communities in the United States and by non-Mexican-Americans who look for any excuse for a fiesta, and there’s nothing wrong with that. Who doesn’t like Mexican food and margaritas?
In New York state, the parties tend to take place in cities with large Mexican populations, and of course at bars and restaurants where Mexican food is the specialty.
The ever enterprising New York Apple Association has chimed in with a suggestion for using las manzanas in your holiday salsa. Linda Quinn, a nutritionist for the New York Apple Association, is the creator of New York Apple Salsa, which is quick and easy and uses green Crispin aples or red Empire apples, which are still available in sueprmarkets, at farm stands and in green markets this spring.
New York Apple Salsa
Ingredients
2 large ripe tomatoes (1 1/2 cups, diced)
1/3 cup diced red onion
1/2 cup diced red or green bell peoper
1 medium diced Crispin or Empire apple (or half of each variety)
1 large jalapeño pepper, minced after removing seeds and membrane
2 tablesoons fresh squeezed lime juice
2 tablespoons fresh cilantro, minced
Directions
Combine all ingredients, add salt and pepper to taste. Mix well, cover and refrigerate for one hour. Remove from refrigerator and let warm to room temperature for 20 minutes. Serve with tortilla chips and apple slices.
Makes six servings.
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