Feliz Cinco de Mayo! In Puebla, Mexico there is an official celebration to commemorate the May 5th where against all odds, the Mexican army fought off France.
Historically significant? You make the call, but it's a great occasion to show solidarity with our amigos mexicanos and raise a glass with friends, of course with some delectable Latin inspired or straight up Mexican snacks. To really mix things up, pair your food with German Riesling.
What? Matt Giadreitis, the export director for Dr. Loosen, was the first to suggest this to me and it has become an obsession. With spicy food, as many Mexican offerings are, the residual sugar of the wine tames the heat and makes the food much more enjoyable.
With dishes that are heavy on citrus, like ceviche, the high acid stands up to it. My favorite recipe for ceviche throws in mango. Mango is delightful with the tropical notes in the red slate(volcanic) based offerings from the Uerziger Wuertgarten vineyard in the Mosel. Translated, Uerziger Wuertgarten means "Spice garden in Urzig". So named because the steep, red slate slopes were where the monks planted their herbs and spices. Coincidence?
Down the block in Erden, the slate is blue. This produces more citrusy character. Both end up being super tasty with Mexican food and are perfect choices for your Cinco De Mayo party.
I worked up a recipe for Riesling spiced tacos that is easy and goes with both.
Riesling Spiced Tacos with Citrus Fennel Slaw
3 lbs boneless pork butt roast. Ask your butcher to cut it for carnitas in 2 x 2 pieces
1 large bottle pilsner
2 cloves of garlic
1 large white onion
1 bunch cilantro
1 bunch Italian flat leaf parsley
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 bay leaves
Separately, chop the cilantro and parsley so fine they are almost paste. Divide each onto two portions
Finely chop garlic. Cut onion in half. Chop one half into a fine dice. In mixing bowl combine 1/2 cilantro, 1/2 parsley. garlic, fennel, coriander seeds and bay leaves into a spice mixture. Roll carnitas meat into spice mixture and coat. When meat is well covered with spice mixture, transfer to large ziploc bag. Pour beer into bag. Squeeze out air, seal tightly and refrigerate at least three hours or overnight.
When ready to cook, preheat oven to 350. Place a grate/rack in a roasting or hotel pan. Pour in contents of ziploc bag so beer is on bottom and arrange meat in single layer on rack. Remove bay leaves and discard. Spread reserved cilantro and parsley over meat. Roughly chop reserved onion half and place evenly on meat. Cover pan with foil and roast covered for 2 hours. Remove foil and cook 1 hour more.
To make the slaw:
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 Tablespoon honey
1 tsp salt
1 /2 teaspoon pepper
Juice of one orange
1 large bulb fennel
In mixing bowl commbine first six ingredients. Cut grapefruit into supremes over the bowl to catch the juices, tossing in grapefruit sections as you go. Using a mandoline, slice fennel into bowl. Do not use the fronds. When all ingredients are combined, place into large Ziploc bag, seal and marinate until you are ready to assemble tacos.
Warm tortillas. Add meat and slaw. Garnish with ripe avocado chunks and squeeze of lime if desired. Offer an assortment of hot sauces so guests can add as much as they want. Add a lovely glass of Riesling and toast Mexico!