In this issue:

In Destinations: If you’ve never been to Asia, Singapore is a great introduction to the continent. I think of it as “Asia Lite”.  By Melanie Votaw

Additionally in Destinations: Morocco is full of unexpected surprises. The food is good, the weather is wonderful and the history is fascinating. By Lisa Arcela

In Restaurants: Chef Julian Medina, transforms traditional Mexican street food into lighter, much more nuanced dishes. The dishes at Toloache are haute versions of authentic Mexican favorites using seasonal, organic ingredients. By Manos Angelakis

In Spirits World: George Riedel, who has convinced wine aficionados that they need special glasses for specific wines, has turned his critical eye and marketing mojo to barware. By Morton Hochstein

In The Oeno File: Miolo is a very popular, in Brazil, producer that already exports some of their better wines to Europe and the US. By Manos Angelakis

In Restaurant Notes: Two very good restaurants, Whist in Santa Monica and Murano, in West Hollywood. By Buzzy Gordon

Also in Spirits World: Little known historic bars of New Orleans right here in my neighborhood. By Benay Bernstein

From The Editor’s Desk

Like St. Patrick’s Day, Cinco de Mayo has become an occasion for non-Mexican revelers to celebrate, in the US, by consuming large amounts of alcohol in the form of margaritas or other Tequila-based drinks (on St. Patrick’s Day the same individuals consume Guinness to excess) and nachos, tacos, enchiladas, or other “traditional” Mexican dishes.

Now, Cinco de Mayo is a minor Mexican holiday mostly celebrated locally in the city of Puebla and in Mexico City. The event commemorates the 1862 “Battle of Puebla” when 5,000 Mexican campesinos, under General Ignacio Zaragoza, fought the French army of Emperor Napoleon III that was attempting to conquer the city of Puebla. It is NOT a celebration of Mexico’s Independence from Spain.

For Mexican-Americans, May 5^th has come to signify the triumph of local farmers, rising up in arms to beat back a European imperialist power.

But, Cinco de Mayo has become over commercialized here in the US by the restaurant, bar and liquor industries, and can create a considerable problem (like St. Patric’s Day) when young drunk and disorderly patrons leave bars or restaurant premisses late at night.

During the last few years, police and responsible restaurant and bar owners have managed to tone down St. Patrick’s celebrations, and have refused to allow drunken celebrants to get behind the wheel. We applaud them for this. Let us hope that they can achieve the same for Cinco de Mayo.

By the way, traditional Mexican-American families, especially ones that come from the Puebla area, celebrate by having private parties at home with relatives, neighbors and paesanos. And the traditional dish is mole poblano, turkey smothered in chocolate sauce with peanuts and raisins.