“Holidays” are a great excuse to introduce your kids to new foods. Yes, I’m using air quotes as I type. Cinco de Mayo–literally, the 5th of May–is an American invention (granted, there was a battle in Puebla, Mexico, in 1862 where the much smaller Mexican army defeated a large French force). But you won’t find any big celebrations in Mexico, outside of Puebla, to honor Cinco de Mayo. Nope, as a couple of writers recently put it: “Cinco is as American as apple pie. So is the U.S. Hispanic melting pot.”

 

Whew, with that out of the way, it’s time to move on to the good stuff–getting your would-be picky eaters to sample something new.

 

Here are a few ideas to get you started:

 

Swap the cheesequeso fresco

Queso fresco, a fresh Mexican cheese (I know, that’s pretty much a direct translation, but it’s true), tastes like a cross between feta and mozzarella with a hint of ricotta thrown in. The cheese usually comes in a solid circle that you crumble up to put on enchiladas, nachos, tacos, tostadas…you get the idea.

Picky eater tip: We call this ‘crumble cheese’ at our house for good reason–you have to crumble it before you use it. Perfect. Kid. Job. Ask your child to be the official crumbler and when she wants to sample what’s all over her fingers, say, Yes!

 

Bag the regular tortilla chips

My all-time favorite tortilla chips are El Milagro tortilla chips. No Tostitos. No Santitas. Not even Xochitl come close. Ahem, yes, I get a bit particular about my tortilla chips. Get this, there are all of four ingredients in El Milagro tortilla chips–stone ground corn, corn oil, sea salt, calcium hydroxide (it helps glue the corn together according to the all-knowing folks at Wikipedia). And the chips are thicker, heartier than your standard “restaurant-style” chip. Admittedly, El Milagro can be hard to find–I see them most often in Mexican grocers, but they’re starting to pop up in larger grocery chains too. Look for them!

Picky eater tip: Dip it! Give your kids some salsa for their chips and let them dip away. Milagro tortillas chips

 

Use corn tortillas

Toast them! Please. Corn tortillas are bland and caulk-like until you toast them and then something magical happens–they become entirely different in flavor, texture, aroma. It only takes a few minutes to toast up a stack of corn tortillas. Then try out your favorite taco fixins’ in the toasted corn tortillas instead of the stale, hard-shelled kind.

Picky eater tip: Break out the cookie cutters. You can make small shapes in the corn tortillas (before or after toasting). Granted, your filling may fall out of the tortillas with too many openings, so you might want to keep the cookie cutting to a few conveniently placed shapes. I use my linzer cookie cutters from King Arthur Flour.

 

Make your salsa

Homemade salsa is simple to make, really. You can keep it basic and just chop up tomatoes, onions, fresh jalapeno chiles, and cilantro for a pico de gallo. If you want more of a authentic salsa consistency, put all of the pico de gallo fixins’ into a blender with a little lime juice for a thinner salsa.

Picky eater tip: Have your kids help you make the salsa. When my kids have friends over, we often whip up salsa together. I let them cut up the ingredients and adjust the seasonings.

 

Bring on the cumin

Add something new to your standard Tex-Mex recipes–ground cumin. You can find cumin in pretty much any grocery store. Sprinkle in cumin with your taco fillings, guacamole, salsa.

Picky eater tip: Your kids aren’t likely to notice this subtle seasoning added in. But it will give your Mexican dishes and added depth and more authentic flavor.

 

Your turn: Are you planning a special meal for Cinco de Mayo?

 

 

 

 

 

 

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