Burritos are supposed to be big, but this one may have been too big.

Are you addicted to Chipotle? I’m not talking about chipotle peppers, but Chipotle - the growing restaurant chain that’s owned by the McDonalds Corp. I must confess, I like Chipotle just as much as the next guy, but I’ve had better. Call me a burrito connoiseur if you will, but I’ve spent the majority of my life eating burritos. Growing up in Northern California, there are always a lot of migrant workers around and I can remeber the Taco Cart truck pulling into my grandfathers yard in order to feed the work crew. That was probably my earliest memory of eating burritos.
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By Eileen Goltz
For The Journal Gazette

Bienvenidos! I love Mexican food and think everyone else should, too. With Cinco de Mayo just around the corner, I thought it was the perfect opportunity to share some of my favorite Mexican and Tex/Mex recipes.

Contrary to popular belief, the 5th of May 1862 (Cinco de Mayo) is not Mexican Independence Day. Mexico actually declared its independence from Spain on Sept. 15, 1810, nearly 60 years earlier. So what happened on May 5, 1862, to cause Mexicans and countless Mexican-Americans as well to celebrate this day? The Mexican victory at the Battle of Puebla, of course.

Cinco de Mayo’s origin begins with the French army’s occupation of Mexico at the behest of Spain. There was a great deal of resistance to the French army’s abuses and occupation and Cinco de Mayo commemorates the victory (in Puebla) of the smaller, poorly armed Mexicans over the much larger French army.

Cinco de Mayo celebrations in the United States are as large as those in Mexico, complete with parades, street parties, music, pinatas and huge feasts where everyone participates in bringing their favorite dishes.

Fried Ice Cream

Yes, Fried Ice Cream sounds like an oxymoron, but this popular Mexican recipe really works and is the perfect combination of hot, cold and delicious.
Ingredients:

• 1 pint ice cream, any flavor
• 1 loaf sliced white bread
• 6 to 8 cups oil, for frying
• 1/2 cup sugar
• 2 teaspoons cinnamon
• Optional: chocolate or fudge sauce

Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.

Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. After it’s completely covered return it to the freezer. Combine the cinnamon and sugar in a bowl, mix well and set aside.

In a medium saucepan (or deep fryer if you have one), heat 3 inches of oil to 365 degrees. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Coat the fried ice cream balls in the cinnamon sugar mixture and serve immediately alone or with chocolate sauce. Serves 4. This recipe can be doubled.
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