From what I hear, outside of Puebla, Cinco de Mayo in Mexico is kind of not really a thing, but here is the US it has become the one day of the year when we celebrate Mexican food, culture, and all the vibrant traditions the beautiful people south of the border have brought to this country. It is with that spirit that I’m inviting all the Mexican-Americans in our tiny town over for a party (good thing all three of them already live here–that’s really going to cut down on the dishes).
There will be spicy, bean-smeared tostadas, loaded with simmering pieces of pork and crunchy, cilantro-spiked slaw. Deep bowls overflowing with guacamole and jalapeño-spiked salsa, crispy, freshly-fried churros and the most refreshing tart-sweet tamarind-rum punch you’ve ever tasted.
I suppose tequila or mezcal would be more fitting but I have a bottle of rum my dear friend Nadja brought me from Jamaica when she went home over Christmas to visit family. It has been burning a hole in my liquor shelf (we aren’t fancy enough to have a cabinet) and I just had to use it in this tropical, boozy concoction.
Tangy, fruity, and sweetly sour, this punch is addictive and best when you have a lot of people coming over to help you drink it. It is made with tamarind pulp which I bought in a rectangular brick at the Asian market in cosmopolitan Fargo, but you can also (like everything else in the world) buy it online.
I’m not going to lie, this punch has some liquor, but not so much as to knock you on your butt and would actually make a very nice daytime cocktail for say, I don’t know, Mother’s Day brunch, which (hint, hint) is coming up on Sunday.