Several alert readers have brought it to my attention that after last Friday’s column about May holidays I may have missed a few events that are coming up. That said, let’s dive right in to the chaos.
First off, Monday is the popular Cinco de Mayo holiday that is a reasonable excuse for us Gringos to partake in a fiesta of tequila, Chiquitas and other Mexican treats.
Contrary to popular opinion, Cinco de Mayo is not Mexican Independence Day. The actual Independence Day south of the border is observed on September 16, so mark that one on your calendar. Instead, Cinco de Mayo is a commemoration of the battle of Puebla, a battle fought on May 5, 1862, when an overwhelmed Mexican Army led by General Ignacio Zaragoza Sequin defeated the French forces in the city of Puebla. Instead of calling it “The Battle Won by General Ignacio Zaragoza Sequin”, they decided to shorten it to “Cinco de Mayo”. That name fits better on the calendar. Patriotism, unity and food, that’s what it’s all about. The holiday is not celebrated worldwide, like Christmas, Easter or Secretary’s Day. Instead it’s more like a regional celebration like Oktoberfest, Chinese New Year and Personal Assistant’s Day.
Observed in the U.S. and Mexico, festivities include parades, piñatas, music, dancing in the streets and a 50/50 raffle. And of course, the food. This May 5 hire a mariachi band and invite friends and family over for a Cinco de Mayo fiesta.
The list includes some helpful recipes that will delight the masses who congregate in your backyard.
I like to enjoy a few Corona’s for Cinco de Mayo
1 Lb. Sirloin Steak, Cut into Thin Strips
1 -12 Oz. Bottle Corona
Sea Salt/Freshly Ground Black Pepper
2 Tbs. Olive Oil
1 Red Onion, Sliced
1 Green Bell Pepper, Sliced
1 Roma Tomato, Chopped
Chopped Fresh Cilantro
Season the meat with salt and pepper. Place in a non-reactive dish and add enough beer to
coat the meat (drink the remaining beer). Let marinate at least 2 hours.
Drain the meat very well and discard the marinade.
Heat a large skillet or griddle. Add the oil and heat thoroughly. Add the meat and brown on
one side. Turn over and add the onion; cook for a minute. Lower heat to medium and add
the bell pepper; cook until the bell pepper is tender.
Add the tomato and the lime juice. Check seasoning and adjust to taste.
Cook until meat is done and vegetables are tender.
Garnish with cilantro and serve with tortillas, beans and salsa or guacamole (or both).
1 Cup Ice
1 ½ Oz. Especial Cuervo
1 Tsp. Cholula Hot Sauce
4 Oz. Pink Grapefruit Juice
In a shaker, combine all the ingredients. Shake well and strain in to a martini glass.
Guacamole de Margarita
Guacamole de Margarita
4 Avocado’s, Peeled & Pitted
2 Tbs. Margarita Mix
½ Cup Scallions, Chopped
1/3 Cup Fresh Cilantro, Chopped
2 Tbs. Fresh Jalapeno, Chopped
2 Tbs. Especial Cuervo
Squeeze of Fresh Lime Juice
Scoop the avocado in to a bowl and mash with margarita mix and sea salt until somewhat smooth but still chunky. Stir in scallions, cilantro, peppers and tequila. Spritz the lime juice in and garnish with more cilantro. Serve with warm tortilla chips.