Celebrate Cinco de Mayo with these 3 Mexican-inspired recipes

There aren't a lot of formal Cinco de Mayo events happening this year in Waterloo region, but a few restaurants will celebrate "the fifth of May."

For example, Ethel's Lounge in uptown Waterloo hasa Cinco de Mayo week. Taco Farm, which services Mexican-inspired food, isn't doing anything special, but says May 5 is one of their busiest days of the year.

If you'd like to whip up some of your own Mexican-inspired dishes, here are three: a relatively simple and quick-to- prepare salsa called pico de gallo, a simmered bean dish and though it doesrequirea little effort a delicious hand-held snack called a gordita.

Pico de gallo

A simple and vibrantrelish or salsa, the colours in pico de gallo resemble the Mexican flag. The name of the dish rooster's beak comes from how it is eaten: by picking up morsels with your forefinger and thumb. One versionuses jicama and orange.

Ingredients:

• 2 medium tomatoes, small dice.
• cup of onion, small dice.
• 1 jalapeo (or more if you want hotter).
• cup cilantro leaves, finely chopped.
• 1 1 tablespoons of fresh lime juice.
• salt and pepper (to taste).
• cumin (optional).

Method:
Dice the tomatoes and allow to drain in a colander for 15 minutes or so. Pat them dry as much as possible. In the meantime, prepare the onion, jalapeno (don't touch your eyes!)and cilantro, and combine in a bowl. Add the tomatoes and combine. Add the lime juice and season with salt and pepper. Let the pico de gallo marinate in the fridge for 20 minutes before serving, if possible.

Frijoles de la olla

When you eat "refried" beans (frijoles refritos), they likely started off life as frijoles de la olla ("beans in a pot"), a popular home-style dish that forms the foundation for a lot of Mexican cuisine.

Ingredients:

• 8 oz. dried pinto beans (or other bean).
• Large pot of water to soak beans.
• 2 tablespoons lard or a couple slices of bacon (optional).
• 2 medium onions, diced.
• 2 garlic cloves, minced (optional).
• 1 jalapeo pepper, seeds removed and finely diced.
• 5-6 cups of stock (or water).
• 2 bay leaves.
• 1 scant teaspoon cumin.
• A few epazote leaves (if available; substitutesavoury and oregano).

Method:
Rinse the beans in running cold water in a colander and pick through them, checking for dirt and other debris. Place the beans in a mixing bowl and cover with water an inch over the top of the beans. Soak overnight. In a heated saut pan, add the lard, onion, jalapeo and garlic. If using bacon, cook long enough to render fat. Season with salt and pepper and cook over medium heat for about 7 minutes or until the onions are just soft. Drain the pintos and add to the onion mixture along with the stock or water and season with salt and pepper. Bring the mixture to a gentle boil and then reduce to simmer. Cover the pot and let the beans cook slowly for about an hour. Remove the lid and continue to cook, stirring the beans from time to time until they are soft and creamy. Add more fluid if needed. Season with salt and pepper as needed. In the last 10 minutes of cooking, stir in the epazote leaves.

Gorditas

A gordita("little fat one")is like a plump tortilla. They are either served flat with an up-turned edge or deep-fried and (one hopes) opened up and stuffed. They can be filled with a variety of ingredients from beans, vegetables and cheese, to fish, shrimp and guacamole.

Ingredients:

• 8 ounces (2 cups) masa harina flour.
• 1 teaspoons baking powder.
• teaspoon salt.
• 2 tablespoons lard (or corn oil).
• 1 cups warm water.
• Cooking oil for deep frying.

Method:
Sift the flour, salt and baking powder together in a bowl. Add just enough water and lard to make the dough malleable and soft. Knead until it is smooth and yields slightly to the touch. Heat a griddle or large frying pan. Break off pieces of dough to make 2-inch balls. Shape the dough into a cake about five inches in diameter and about inch thick. Add some lard or oil to the hot griddle and cook the cake 90 seconds per side and until brown colouring happens in a few spots. Reserve warm. In a large deep pot, heat enough oil (at least one inch) for frying to 375 degrees. Fry the gorditas until they float but don't overcook, about 50 seconds. Don't crowd the pot. Remove the cooked gorditas and drain excess oil. When cool enough, gently open the gordita with a knife and stuff with fillings or simply top with your choice of meats, beans or vegetables and garnish with pico de gallo and cotija cheese.