It’s Cinco de Mayo today, which means Mexicans everywhere are celebrating their independence with Margheritas, cerveza, and carnitas. So I’m taking a moment to acknowledge this awesome holiday (and can be found at Brooklyn’s Nuevo Mexico tonight), for several reasons.
1. Mexico is a great place, and their taquerias are the current equivalent of our delis. Their immigrants came as ours did, in search for a better life, and many of them brought their foods to this country (or any country). Twenty years ago, salsa and chips were exotic foods that one ate at giant gaudy places like Chi-Chi’s. Today they’re ubiquitous, along with burritos, tacos, tamales, etc… When I see families working their butt off to make their little taquerias succeed, I see deli men from a century ago with those same struggles.
2. Because Mexican workers, in much of America, are the ones doing most of the cooking in Jewish delis. We may think it’s all Hymie’s and Joshua’s in the back of the deli’s kitchen, but in reality the majority of the matzo balls and briskets have been prepared by a Juan or Marta or Mauricio. If it weren’t for Mexican labor, delis simply would run, and we owe nuestros amigos a fair bit of gracias.
Para realizar eso, quiero introducir una comida que es un fusion de las cocinas Judio y Mexicano. Se viene de Brent’s Delicatessen en Los Angeles, y es un creacion de uno de los cocineros Mexicano. Es un taco hecho con el brisket del delicatessen, y es muy rico. Viene con salsa, aguacante, y schmaltz.