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What makes traditional Mexican fare worthy of such a distinction? You won’t find cumin soaked ground beef hard shell tacos topped with iceberg and cheddar. But, you will find lamb barbacoa that has been smoked underground in banana leaves or carnitas topped with queso fresco, pickled onions and homemade salsa verde wrapped in a warm homemade corn tortilla that has been ever so lightly heated on a comal. And Puebla, just so happens to be considered by many, including Rick Bayless and Mark Bittman, as the gastronomic capital of Mexico.
https://www.smithsonianmag.com/arts-culture/what-to-really-eat-on-cinco-de-mayo-50767054/
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I have never read any of that, thank you Cheryl.
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Not celebrated here but when we lived in TX and CO it was fun
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