This Mole Poblano Is as Authentic as It Gets

We’re all familiar with Cinco de Mayo, but many Americans aren’t fully aware of what the holiday’s history and cuisine truly represent. Contrary to popular belief, the fifth of May is not Mexican Independence Day. What Cinco de Mayo actually celebrates is the unlikely victory of the Mexican army against the French during the Battle of Puebla in 1862.

In the U.S., the holiday has since become an even greater celebration of Mexican-American culture. While it’s fun to indulge in tacos and margaritas, it’s important to look past the stereotypes and learn the true significance of the day. For that we turned to Chef Margarita Villegas Leal, a native of the region, who filled us in on the rich culinary history and culture of Puebla.

Watch the video above as she makes one of the most delicious dishes in the region: mole poblano. Mole poblano is one of the best-known mole varieties and is often associated with the city’s ancient history. The type Margarita makes contains plantains, almonds, and raisins ground into a paste, which works to counterbalance the spice and heat of the chipotle and mulato peppers. The sauce is often served over turkey, chicken, or pork and is frequently eaten during holiday celebrations like Cinco de Mayo. You can practically smell the complex spice blend wafting off the screen.

She’s also a big fan of tlayoyos, which are filled with dry green peas, ground avocado leaves, and green chiles. They’re commonly eaten as snacks and appetizers in Puebla.

Both dishes are truly authentic gastronomic products of the region. If you’re in the area for Cinco de Mayo, you’re likely to eat them alongside the colorful celebrations, parades, and street parties that mark the holiday in Mexico. It’s a far cry from the overcrowded bars you’d experience in the states, and has a lot more meaning given the historic significance of the region.

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Budweiser’s New Beer Is Inspired by George Washington’s Recipe

There’s something presidential about Budweiser’s new beer. Their latest brew is based on a recipe by none other than George Washington! Yes, even Founding Fathers need a cold one once in a while.

Budweiser’s Freedom Reserve Red Lager, as the limited edition beer is being called, loosely follows the instructions that Washington wrote in his military notebook from 1757. The journal entry is titled “To Make Small Beer” and it reads:

“Take a large Sifter full of Bran Hops to your Taste—Boil these 3 hours. Then strain out 30 Gall. into a Cooler put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler. Strain the Beer on it while boiling hot let this stand til it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold cover it over with a Blanket. Let it work in the Cooler 24 hours then put it into the Cask. leave the Bung open til it is almost done working—Bottle it that day Week it was Brewed.”

You can see the actual handwritten version of it below, courtesy of the New York Public Library Archives. Check out that fancy script:

Image courtesy of NYPL

Naturally Budweiser’s new beer utilizes molasses, just as Washington instructed, though we’re have a feeling their refrigeration methods are a bit more modern.

And the best part is, a portion of the proceeds will go towards Folds of Honor, a non-profit organization that provides educational scholarships to spouses and children of fallen or injured soldiers. It’s a noble cause that would make Washington himself proud.

The beer will be available from May until September. It’s a perfect summer beverage for crossing the Delaware River, albeit at a more leisurely pace, perhaps in an inner tube instead of military regalia and a tri-corner hat.

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Masala Dosa (Potato-Filled Rice-and-Lentil Crepe)

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Dosa (Indian Rice-and-Lentil Crepes)

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Strawberry Rhubarb Crisp

Rhubarb season is here, and I’m excited to make anything and everything with it!

For most folks, strawberry rhubarb pie is the immediate go-to dessert. Although I adore that classic pie, making a crisp is not only significantly easier, but it allows you to serve it to a larger group of people—everyone can scoop out as much as they want!

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Ditch the Can and Make Your Own Homemade Whipped Cream

I used to think whipped cream came from a can, that there was something magical about my shaking that red and white metal before tilting the plastic nozzle and squirting a generous amount either on top of a slice of pie or, more exciting, directly into my mouth. And there might be something to that. After all, you can spend $50 to buy a metal whipped cream dispenser, powered by nitrous oxide chargers (another $50 a pop for a 50 pack), to make whipped cream at home. But unless you’re planning on filling a kiddie pool with the stuff, there’s a better, more economical way. Plus, if you do it my way—by hand—you can skip arm day at the gym!

Let’s start with the basic recipe.

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When I make whipped cream at home, I make a few tweaks. First, I add a bit of salt. A couple pinches, up to ¼ teaspoon, is sufficient to help brighten the notes of sugar and vanilla without making it taste salty.

Also, you don’t need a stand mixer to whip cream. All you need is a metal balloon whisk (I love my $10 Oxo) and five to eight minutes. I sit in front of the TV and get out some of my aggression this way, whisking the cream mixture vigorously until it stiffens and peaks form when you remove the whisk. This is the option that allows me to skip my bicep curls.

And, if you’re going to whip by hand and are impatient (like me), you can skip the part where you freeze the bowl and whisk attachment. Just empty an ice cube tray into a large glass bowl—the mouth should be wider than your metal bowl—and plop your metal bowl inside. The cream needs to be kept cold while you whip it, so either ice or a frozen bowl and whisk will do the trick.

Once you know the basic recipe, you can add various liqueurs or spices before you begin whipping and create a whipped cream perfectly suited for whatever you’re serving. While you can use the basic whipped cream for all of these and get guaranteed results, it’s even more fun and satisfying to play around with different flavor combinations. Plus, with barely any extra effort, your friends will think you’re a culinary genius.

Strawberry Whipped Cream Cake (with Classic Whipped Cream Frosting)

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If you, like me, really enjoy the cream whipping process, and also like strawberries, get ready to have a blast. This recipe invites you to make three batches of basic whipped cream to frost a cake that’s layered with strawberries and is fluffy, light, and delicate as anything. Get our Strawberry Whipped Cream Cake recipe.

Mexican Churros and Mexican Chocolate Whipped Cream

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Instead of Mexican hot chocolate, why not dip your churros into some Mexican chocolate whipped cream? All you need to do is add equal parts cocoa powder and sugar (a tablespoon or so of each) and a dash of cayenne. Get our Mexican Churros recipe.

Sour Cream Banana Bread and Cinnamon Whipped Cream

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My new favorite thing is to make this banana bread (moist and with a zing that other banana breads don’t have, thanks to the sour cream), cut a slice while it’s still hot, and top it with ice cream. Of course, it gets better when you add some whipped cream to that, especially the kind with cinnamon in it (around 1/2 teaspoon). Get our Sour Cream Banana Bread recipe.

Pumpkin Pie and Pumpkin Spice Whipped Cream

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This might be too much some of you, but for all us basic folks who love a healthy dose of Starbucks pumpkin spice lattes come Fall, add about a teaspoon of pumpkin pie spice to your whipping cream and use it to top a classic pumpkin pie. This combo might just help tide all us PSL lovers over until that magical season rolls back around. Get our Classic Pumpkin Pie recipe.

Buttermilk and Brown Butter Waffles with Vanilla Bean Whipped Cream

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While vanilla extract in whipped cream adds a depth of flavor, you can elevate and enhance it by adding vanilla bean. And it’s easier than you might think. Just follow this tutorial and add the seeds from the bean before whipping. Then, since you’ve already elevated one classic, why not do it again with waffles that are better than the kind you can make from the yellow and blue box. These buttermilk and brown butter waffles with a handful of seasonal berries and a dollop of whipped cream are just the ticket for Sunday brunch. Get our Buttermilk and Brown Butter Waffles recipe.

Peach Cobbler with Bourbon Whipped Cream

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So now that you have a handle on spices, try your luck at liqueur. Just one tablespoon of bourbon into your cream is all you need for a complex, earthy, adult whipped cream perfect for topping an Irish coffee or peach cobbler. The latter will transport you directly to the American South in the summertime. Get our Easy Peach Cobbler recipe.

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