Reflections on Cinco de Mayo

Soon it will be cinco de mayo*, a day that is generally celebrated in Puebla, Mexico and parts of the United States to memorialize an unlikely victory for the Mexican army. On May 5, 1862, during the Second French intervention from 1861-1867, the Battle of Puebla took place. The French army not only outnumbered the Mexican army, but they were generally better-armed, too. After attacking and taking the Port of Veracruz, before reaching Mexico City, the French were stopped at forts Loreto and Guadalupe near Puebla. The undersized army of roughly 4,000 Mexican soldiers defeated the French army almost double its size; it was a significant victory that created a sense of optimism and patriotism for the Mexican people who were losing morale.

Before the Treaty of Guadalupe Hidalgo was signed in 1848, 55% of the colonized land known as Mexico encompassed places where states like Texas, California, Nevada, Utah, New Mexico lay, along with parts of Oklahoma, Colorado, Arizona, Kansas, and Wyoming. This cinco de mayo, I mourn for those from land that used to be Indigenous and borderless.

I am proud to be Mexican American. Being able to share foods from a rich heritage of immigrants, refugees, and Latinx culture here at Seward Co-op is one of the reasons I am proud of Mexican contributions to this country, and what our culture adds to the diversity of our local communities. I wish all in our beautiful, resilient community a safe and respectful cinco de mayo.

*In Spanish, dates like “cinco de mayo” are not capitalized

Supporting Mexican Businesses

Bringing the historical context into the current moment, many community members–including staff and shoppers–have been dealing with stress brought on by ICE deployments in our neighborhoods this winter. For many people, it is unsafe to leave their homes. Because of this, immigrant-owned businesses in our neighborhoods are struggling, and families still need to be supported. I urge you to find a Mexican-owned restaurant for your tacos and margaritas should you dine out this cinco de mayo. If you’re dining in, choose locally made and Mexican-owned businesses like the Community Foods ones below to set your table. It is a small, but deeply intentional way of showing support.

Nixta Tortilleria

Gustavo and Kate Romero started Nixta Tortilleria to share the corn and tortillas Gustavo grew up eating as a child in Mexico. The name comes from the process of nixtamalization, which is a traditional process of soaking corn in a highly alkaline solution to soften and remove the hull, which increases nutritional value and digestibility. Nixta uses heirloom corn to showcase the vibrant color, texture, and flavor of old-world varieties. By sourcing corn from parts of Mexico, Gustavo and Nixta help keep these diverse varieties of corn alive. Nixta is a labor of love, and for Gustavo’s family, making tortillas is a meaningful way to share his culture with his son and the local community.

Tortilleria Zepeda

When Julian Zepeda moved from Mexico to Wisconsin, he found himself missing the tortillas of his childhood. He asked his wife, Heidi, “With fields of beautiful corn in Wisconsin, why is no one making fresh corn tortillas?” Thus began their journey to share authentic corn tortillas with their community. While searching for flavors from his youth, he asked his abuela to teach him nixtamalization. This alongside years of learning from master tortilleros in Mexico helped Julian bring this knowledge to Lone Rock, Wis., where he and his wife’s business, Tortilleria Zepeda, produces 100% nixtamalized tortillas and chips using locally grown, organic corn.

Tucson Tamales

Sherry Martin, owner of Tucson Tamales, grew up in a large Mexican-American family that gathered for tamaladas (tamal-making parties). Her husband Todd fell in love with the process, and together they turned the custom into Tucson Tamales. You can find their traditionally inspired tamales in the freezer section at both Seward Co-op stores.

Mexican cheeses

Seward Co-op stores carry a variety of Mexican cheeses to enhance your favorite dishes. Queso fresco is a fresh, crumbly cheese with a mild, slightly salty flavor and higher moisture content. It’s great for salads, or sprinkled over beans, tacos, and enchiladas. Oaxaca and Chihuahua cheese are both tasty, melty cheeses named for their regions. Oaxaca is a milder string cheese, similar in flavor to mozzarella, and delicious in quesadillas. Chihuahua is sharper and firmer, and fantastic when grated into dips, or for use in fillings when you want that gorgeous cheese pull. Cotija is a drier, salty, crumbly cheese, texturally similar to parmesan, that is not melty and works beautifully as a finishing touch on tacos, flautas, elotes, and soups.

Rose’s Guacamole Recipe

Rose Williams was one of Seward Co-op’s most beloved and endearing characters, leaving a legacy of kindness and goodwill connected to food and community. She lived next door to the co-op on 22nd Avenue, and for many years she made the best guacamole in the Twin Cities for Seward Co-op.

Ingredients

2 large, ripe Hass avocados
2 Roma tomatoes, chopped
1/3 cup cilantro, chopped
3 Tbsp. minced red onion
1 lime, juiced
1-2 jalapenos, minced, to taste
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. kosher salt

Instructions

Mash the avocado in a bowl, leaving a few rough chunks. Gently stir in the remaining ingredients. Serve with chips or as a garnish to other dishes like tacos or tostadas. This dish is best served fresh, but if you keep it for longer before serving, place plastic wrap directly onto the surface of the guacamole to keep it from oxidizing and turning brown.