A few days ago I received an e-mail from Loteria Grill wishing me and my loved ones a safe, prosperous, and joyful 5 de Mayo season. Wow, that’s some heavy stuff. It’s very exciting to see this new American holiday shaping up before our very eyes. From the Battle of Puebla on May 5, 1862, in which Mexican forces defeated French forces near the city of Puebla, to the taco, tequila and Tecate soaked revelries of today, what a long strange trip it’s been. It’s not even a federal holiday in Mexico. The Cinco phenomenon would be worthy of a well-researched book. I also wish you and your loved ones a safe, prosperous and joyful Cinco de Mayo season.

Consider Hard Shell Tacos For Cinco De Mayo!

The good people at the San Francisco Chronicle decided to revisit hard taco shells recently and found that Ortega shells “are still a winner.” I was intrigued by the review of Whole Foods’ 365 brand taco shells, about which one taste panelist said they had good “shatter.” That alone is worth the price of admission. I imagine food scientists in their laboratories perfecting the shatter of their respective taco shells.

The Indianapolis Star Likes My Cookbook Tacos: Authentic, Festive & Flavorful

Jolene Ketzenberger, a food writer in Indianapolis, wrote a nice review of my book recently. She wrote that my book helped her think outside the Old El Paso box. Unlike the above bit, where food reviewers revisit the taco shells for nostalgic purposes, some folks are just making the move out of shells and into soft tacos. To Ketzenberger, my “modest little book has plenty of interesting recipes that would take taco night way beyond ground beef and iceberg lettuce without a trip to a specialty market.” I was so glad to read that. As a taco missionary, it warms my heart to help fuel the taco revolution one little bit at a time. Meanwhile, Indy, keep your eyes open for a taco truck. I bet there’s one already there lurking down some side street.

Taco Tuesday In My Town

Curiously, Taco Tuesday this week falls on the 4th of May, so I’m calling it Son of Cinco. That’s tonight. I’m leaving in a few hours to finish prep for our second Taco Tuesday. Featured tonight will be Birria de Res (Brisket in Chile/Tomato Broth), Pollo en Mole Verde Chicken in Green Sauce), Pescado en Adobo de Achiote (Grilled Fish in Achiote Marinade), and Verduras en Salsa Ranchera (Vegetables in Tomato/Chile Sauce). Sides are Baja Cole Slaw, Whole Pinto Beans, and Rice with Vegetables.