EPI 220b :: Emily Key :: Dir of Ed :: National Museum of the American Latino

Get the featured cocktail recipe: Mezcal Last Call  Want to celebrate Cinco de Mayo properly? While the rest of the country is overdosing on Corona and quesadillas, you might want to reach for cabernet and crepes; France, it turns out, has more to do with Mexican food than you might think. In part dos, or deux, of our talk with Emily Key, Director of Education at the Smithsonian Latino Center, we continue our exploration of Cinco de Mayo, including a hearty discussion about the influence of French cuisine on today’s Mexican foods. Think about it… crepes are a cousin of the enchilada, and bolillos and telera are cousins to the French baguette. And with all this talk about food, you’re going to need a mezcal cocktail to wash it all down with. Not to worry, Gina’s got you covered!

Looking for the best cocktail to accompany you while you listen. Then head over to our library of libations for the right recipe to get you in the mood. Don't forget to follow, download and review to share your thoughts about the show!

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