Cinco De Mayo celebrates the Mexican state of Puebla’s victory over the French Army, and given the hardships that the country once again faces, I figure what better time to celebrate with a list of my top five sustainable recipes for the occasion.  Since Mexico’s economy continues to struggle in the wake of the H1N1 (aka “swine”) flu outbreak, which likely began on a factory farm,  I’ll keep the recipes low-budget and as locally sourced as possible.

1. Eco-Friendly Margarita

Let’s get the celebrating off to a lively start with a margarita made with organic and eco-friendly tequilas.  ¡Tequila Verdé!

2. Chiles En Nogada

While often served for Mexican Independence Day (September 16) because the colors of the dish resemble the Mexican Flag (red,white and green), Chiles En Nogada are delicious anytime.  Consisting of roasted poblano peppers, covered with a white walnut sauce and pomegranate seeds, the chillies are often stuffed with a pork mixture, known as picadillo.  While you can’t contract H1N1 flu from eating pork, in hopes of steering clear of factory-raised animals, I thought I’d feature the vegetarian version from The Ethicurean.  Feel free to substitute the ingredients for the filling with whatever is freshest at your neighborhood farmers market, and while pomegranates might not be available locally for you, their sweet and colorful addition might be worth the food miles.  But let me know if you have an alternative suggestion!

3. Mole Poblano

I have recently come to love the smokey goodness of a good Mole, and while I have yet to attempt making the 26-ingredient sauce from scratch, this vegetarian version inspired by Rick Bayless, is enough to motivate me.  Since you could drown just about anything in Mole,  I like that this recipe keeps it simple with Queso Blanco, a Mexican cheese you can find in most markets, and warm tortillas.  Mole derives much of it’s amazing flavor from the toasted chillies, nuts, fruits, and vegetables, and in this version chocolate features prominently.  So make sure that you use Fair Trade chocolate to ensure that the cocoa farmers receive a living wage for their work.

4. Fish Tacos

Since moving to Los Angeles, I have probably eaten more fish tacos than in my entire lifetime, so I strongly endorse fixing some up for Cinco de Mayo.  The key to making these tacos sustainable is choosing a fish that has been responsibly caught, so use the Seafood Watch or the Blue Ocean Institute guides to learn keep our oceans clean and marine populations healthy.  What makes fish tacos so delicious is the simplicity and freshness of the ingredients, so be sure to get as much as you can from the farmer’s market.

5. Flan

To close out your sustainable Cinco de Mayo feast, I recommend one of my favorite desserts: Mexican flan.  When you make this delicious custard, use the Eat Well Guide to find eggs and milk from local and sustainable farms, and fairly traded sugar.

If you have a favorite Cinco de Mayo recipe or tradition, leave it in the comment section below!

¡Feliz Cinco de Mayo!

(Mexico flag photo: David Light Orchard Flickr Photostream/Creative Commons)