Yesterday was the 5th of May, and we celebrated Cinco de Mayo here at home like many do all over the country, whether your state shares a common border with Mexico or not. Being a Californian means that Cinco de Mayo is an opportunity not only to enjoy some of the delicious and spicy food that we have adopted from our neighbors that has become a regular feature on many of our menus at home, but also a chance for me to honor in my own small way the amazing friends I have made from all over Latin America as a result of working in the hospitality and retail businesses for so many years.
Anyone who has worked in commercial kitchens in California (or most of the rest of the USA), knows that the backbone of the industry is supported by these kind and hard-working folks who never complain about the long hours and back-breaking work. I am proud to call them my friends.
Mexican cuisine is ubiquitous in California, and our home is no exception. The refrigerator always has a dish of homemade Salsa Fresca, some avocados on the counter and some Jalapeno and Pasilla chiles hanging out in the vegetable crisper. The spice cabinet is full of dried chiles of all kinds and cans of Chipotles in Adobo Sauce are always on the shelf in the cupboard beside Las Palmas Enchilada Sauce and jars of Mole Negro.
1 large jalapeno, roasted, skinned and chopped
1 large anaheim chile , roasted, skinned and cut into long, thin strips
1-1/2 pounds Flat iron steak
1 tsp chile seasoning mix
1 tsp minced garlic