I had the best Cinco de Mayo this past Saturday. My husband and I usually try and make something Mexican and as the Mexican in the house, I usually end up doing the cooking. Well, my husband announced about a week and a half before the fifth that he wanted to make mole. From scratch. By himself. Well, no one in my family makes mole from scratch; they all get it from a jar. And now, the whitest man I have ever known (after my father) is going to make the food of my people. Cool.

He started the process on April 29th, going to three different grocery stores (including the latin market) for all his supplies. He made the mole paste, the base of the dish. And, there was a practice run with homemade corn tortillas. (No one in my family makes corn tortillas from scratch; it’s too much work.) Of course since it was a test run, someone had to test eat. Homemade corn tortillas = YUM.

Saturday was the big day. Bill grilled up some turkey cutlets and finished the mole sauce. While that was baking in the oven he made the tortillas. My contribution to the meal was an avocado salad (chopped avocado, tomato and onion with salt, pepper and lemon juice).

Let me just say that this was the best Cinco de Mayo I have ever had. The dinner (mole especially) was D-E-L-I-C-I-O-U-S. The Best. It was so good, I made my husband an honorary Mexican.