Cinco de Mayo is this Saturday. In the United States, it is commemorated as a celebration of Mexican heritage and culture. And, since Mexican food is one of my favorite cuisines, that’s definitely a holiday I can get behind. (Sneak preview: tomorrow’s post will feature a fun Jewish twist on Cinco de Mayo.) Serve these dairy dishes at your Shabbat dinner to add some flare to your meal in honor of this special occasion. Buen provecho!
I have been dying to try this mushroom and poblano tart since I saw it a year ago. It is a fun, whole grain dish that will definitely take your guests by surprise.
Serve these black bean chilaquiles to appease the die-hard meat eaters at your table with a little more heft and protein. The recipe is vegan, but I don’t think a crumble of feta or queso fresco on top will do anyone harm, right?
As a side dish, this fresh, mayo-free coleslaw with a Mexican twist seems like just the thing to add some crunch and spring flavors to the meal.
I wouldn’t normally advocate serving a fried dessert like sopapillas on Shabbat, but since I’ve done it before, I can offer two pieces of advice: 1) They’re going to be amazing even a few hours after frying and 2) Watch out for the oil! Serve with vanilla ice cream.
Shabbat Shalom and happy cooking!
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.