Celebrate Mexico Independence from France (and their condiment)

stinko-de-mayo-cakeSince May 5th is just around the corner, we have some great recipes to help you celebrate the international holiday, Stinko de Mayo. Established in 1988 by national award-winning newspaper columnist , Charles Memminger, Stinko de Mayo has become a rallying cry for those of us practicing a mayonnaise-free lifestyle. (as seen in the feature film, The Mayo Conspiracy)  Although still not quite as popular as it’s sister holiday, Cinco de Mayo, which coincidentally, happens to fall on the same day, it’s not really necessary to choose between the two. You see, there are actually synergies between both holidays, so why not celebrate them together!  Think about it:


  • Cinco de Mayo– Celebrates a crucial battle in Mexico’s bid to rid the country of a well-armed French fleet at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.
  • Stinko de Mayo– Celebrates our independence from the most fat laden, calorie dense condiment that happens to originate from, you guessed it, France! More specifically, this questionable emulsion was concocted on May 5th, 1756, by the French Duke, Armand de Vignerot, during the Seven Years’ War, as a means to to celebrate the French capture of Port Mahon. (hence the term “Mahon-aisse”). 


Armand de Vignerot-mayonnaise

Typical meal for Armand de Vignerot


By the way, this French commander was a total pervert, frequently having lavish dinners in the nude, often followed by wild orgies. And remember, all of this occurred while his troops were dying on the battlefield during the Seven Years’ War!  The Duke was clearly an all-around really bad guy and worthy of our dishonor, every May 5th. While this holiday can be very festive, it is also our opportunity to remind the world of the true face and true colors of the person behind this terrifying white-ish yellow emulsion.


mayo pinata

Hitting the pinata on Stinko De Mayo


So while we strive to be mayo-free all year round, this Tuesday is the day to truly show off our culinary creativity by trying to eat some dishes that typically contain mayonnaise, but instead, replaces the white slime with something healthier. And keep in mind, we consider the avocado to be one of the top substitutes of mayo out there. (Hmmm, a fruit that is so prominent in Mexican cuisine.)  See how everything keeps coming full circle?! Anyway, HoldThatMayo.com is proud to provide you with a jump-start on some of those substitute mayo recipes. These will work especially well for your outdoor picnics after the kids finish beating up on that mayo pinata!



Rachael Ray’s “No-Mayo” Potato Salad

  • 2 1/2 pounds Idaho potatoes, cut into quarters lengthwise, then chopped into large chunks
  • 1/2 cup beef consomme or broth
  • 3 tablespoons capers
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 medium red onion, finely chopped
  • lemon, zested and juiced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and freshly ground black pepper

Place the potatoes in a medium pot. Fill with cold water and bring to a boil. Add a liberal amount of salt and cook the potatoes until they are tender, about 12-15 minutes. Once the potatoes are tender, drain and return them to the warm pot to dry them out.

Add the beef consomme, capers, red bell pepper, celery, onion, lemon zest and juice, red wine vinegar and EVOO. Season with salt and pepper. This dish tastes great either warm or cold.

California Crab cakes (Mayo-free!)

(makes 8-10)
  • 12 oz fresh lump crab meat
  • 2 large eggs
  • 1/3 cup red onion (or shallot) minced
  • 1/4 cup green onion, chopped
  • 1 tsp. lime zest
  • 1 tsp. kosher salt
  • 3/4 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/3 cup panko
  • 1/3 cup flour + 1/2 tsp. cayenne


In a large bowl, quickly beat eggs. Add all ingredients from red onion to panko, and mix thoroughly. Gently mix in crab meat, trying not to maintain large pieces. Cover and refrigerate for 30 minutes. In a shallow dish, mix flour and cayenne. Scoop about 1/4 to 1/3 cup of crab mixture into your hands, tightly shaping into a patty. Lightly dredge in flour mixture and set aside. Repeat.

To cook crab cakes, heat 1/8 to 1/4 inch of oil in a large pan. Gently place a few crab cakes at a time into the oil. Do not check doneness or flip over before 3-4 minutes or they may fall apart. Check, and flip when golden, browning the other side. Drain on paper towel and serve warm.


Happy eating,

Craig Horwitz

4 comments to Celebrate Mexico Independence from France (and their condiment)

  • Donna

    Okay, I really really want to know what comes out of the mayo pinata after it cracks open.

  • HoldThatMayo

    Hi Donna,

    That is an excellent question. Typically the pinata is filled with ketchup or mustard but there is really no specific rule. The main point is for it to be a protest, so choosing any of mayo’s main competition as the “treat,” usually works best.

  • I’ll have to share my recipe for mayo-free vegetarian cheesesteaks at some point. WIN.

  • Addie

    I absolutetly detest mayo. Ive never eaten it and would rather die than eat it. I also hate mustard, relish, pickles, cream cheese, and sour cream. The only time I consumed mayo, I was a fetus so it doesn’t count #mayofreeallmylife .

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>