WEEKLY MENU 05.01.22
We finally round the corner into May during the Weekly Menu 05.01.22, and we’re planning a mini-fiesta to honor it.
The Weekly Menu 05.01.22 includes one of our favorite parties – Cinco de Mayo! In the ethnic food race around here, Mexican and Italian are, honestly, neck-and-neck. Both grace our dinner menus at least weekly. The boys are huge aficionados of Chipotle, and one of our favorite restaurants is El Canelo, a Mexican restaurant minutes from the house. They serve us food faster than Taco Bell, which is across the street.
So a holiday inspired by Mexico? Sign us up!
Cinco de Mayo isn’t Mexican Independence Day
Cinco de Mayo (pronounced [ˈsiŋko̞ ðe̞ ˈma̠ʝo̞] in Mexico, Spanish for “Fifth of May”) is an yearly celebration held on May 5, which commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862.[1][2] Led by General Ignacio Zaragoza, the victory of a smaller, poorly equipped Mexican force against the larger and better-armed French army was a morale boost for the Mexicans. Zaragoza died months after the battle from an illness, and a larger French force ultimately defeated the Mexican army at the Second Battle of Puebla and occupied Mexico City.
Wikipedia
It’s also a bigger deal in the United States than Mexico. We have a whole post devoted to a party for the big day:
Cinco de Mayo
We’re going to tone it down a little bit because it’s a school night, but we will absolutely break out the Paloma Cocktails. They are super simple and the perfect accompaniment to any Cinco de Mayo event.
Want to lean in to the Mexican culture for your celebration? Check out these fun finds. (Affiliate Links follow – see Disclaimer Page for details.)
What else is for eats?
You might recognize the Pork Chops Italiano from last week’s menu. We didn’t end up having them (I got a better offer) and decided they’d make an absolutely beautiful Sunday dinner, especially once we added all the good stuff like appetizers and dessert. We are still a little caked out, so we’re having a fun little sweet dip for dessert. The recipe looks like it’ll make a metric boatload, though, so I’ll probably halve it.
It’s supposed to (maybe, sort of, fingers crossed) be a little warmer this week, so the grill (and our resident expert Bert) will be pressed into service a time or two. We always have options to cook inside if the weather does not cooperate. Sadly.
We’re chopping up our wedge salad on Monday, but that’s the only thing different from the Mini-Wedges we usually make. My only complaint with Wedge Salads in general is that they are a fair amount of work for the eater. Sometimes having it all ready to go is just easier for a Monday night.
WEEKLY MENU 05.01.22
