Cinco de Mayo is the kind of holiday that outdoor cooks live for. Grilled meat, fresh tortillas, hot sauces and salsas, and plenty of Cerveza Fria!
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5 (duh). It’s celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla).The date is observed observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16.
Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago and Houston.
Here’s what dinner’s gonna look like at my house, this year…
Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion, and, for my money, skirt steak is one of the best cuts of meat you can ever toss on the grill!
Here’s a little something to enjoy on those soon-to-come warm summer evenings! We recently prepared a Greek Easter feast with a dozen or so friends, and Terry made of a batch of his Sangue Rosso Sangria to compliment the grilled lamb, dolmadakia, and all the other Greek goodies.
Ir was, to say the least, very well recieved. By far the best sangria I’ve ever had!
Terry’s Sangue Rosso Sangria
1 bottle of Cabernet Sauvignon
1/4 Cup Kirshe Wasser (cherry brandy)
1/4 Cup Limoncello (lemon liqueur)
2 Oranges, sliced
1 Green apple, sliced
2 Tbs. Sugar
1 1/2 Cup Club soda
Combine (stir to dissolve the sugar) wine, liquors, fruit and sugar in a container and chill for at least 2 hours up to 24.
Add club soda just before serving. Serve over ice.
Ireland’s liquid treasure, Guinness, is loved far beyond its borders. Americans have had a taste for the stuff for years–longer, in fact, than for most of our major domestic brews.
That said, the first Guinness to reach the United States was a very different animal than the nitrogen-charged stout we’re familiar with today. The original recipe–known as Foreign Extra Stout–disappeared in America during Prohibition and never returned.
But tomorrow, after nearly a century, Guinness will resume exporting this storied brew. And it was worth the wait.
Barbecued meats, dear to the heart of so many Americans, find a natural kinship with drier, smoky examples of stouts and porters. Here’s a great article on Beer and Food Pairing.
Lastly, a bit of trivia:
A long time subject of bar conversations is the Guinness cascade, where the gas bubbles appear to travel downwards in a pint glass of Guinness.
The effect is attributed to drag; bubbles that touch the walls of a glass are slowed in their travel upwards. Bubbles in the centre of the glass are, however, free to rise to the surface, and thus form a rising column of bubbles. The rising bubbles create a current by the entrainment of the surrounding fluid. As beer rises in the centre, the beer near the outside of the glass falls. This downward flow pushes the bubbles near the glass towards the bottom. Although the effect occurs in any liquid, it is particularly noticeable in any dark nitrogen stout, as the drink combines dark-coloured liquid and light-coloured bubbles.