Cinco de Mayo
What is Cinco de Mayo really all about?
In 1861, Mexico defaulted on its debt to a coaltion of european nations , although the spaniards and english were willing to forget the debt, a french army led by NAPOLEON III carried a military attack against Mexico. This became known as the BATTLE OF PUEBLA,
DURING The Battle of Puebla:
On May 5, 1862, a VERY SMALL MEXICAN ARMY, under the LEADERSHIP of GENERAL IGNACIO ZARAGOZA, PULLED OFF a surprising victory OVER a larger French POWERHOUSE.
Celebrations:
In Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where the battle took place, with traditions including military parades and battle reenactments.
HERE IN the U.S.:
Cinco de Mayo celebrations have become a popular way to celebrate Mexican-American culture and heritage, WITH parades, Mexican food and music. IT HAS BEEN HIGHLY CRITICIZED FOR FOCUSING MORE ON THE ALCOHOL AND FOOD RATHER THEN THE ACTUAL EVENTS THAT TOOK PLACE.
How do we Celebrate it?
We honor this occasion with a gastronomic feast.
CINCO DE MAYO OFFERINGS.
This 3 course meal at $75. per person features:
a choice of appetizer, main course and a dessert.
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ENTRADA DE LAREDO: (choice of 1 app)
-ENSALADA DE Arugula
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
-Ceviche TEQUILAS
Cured fish with a cold jalapeño chili broth and pico de gallo.
-SOPA DE TORTILLA
A TRADITIONAL ROASTED TOMATO BASED BROTH WITH TORTILLA STRIPS, QUESO FRESCO, EPAZOTE AND DRIED PEPPERS. (WITH OR WITHOUT CHICKEN)
FUERTE DE PUEBLA: (choice of 1 entree)
-Mole DULCE
Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.
-CARNE ASADA A LA Tampiqueña
BEEF TENDERLOIN SERVED WITH A Swiss chard tamal, CHICKEN ENCHILADA IN MOLE SAUCE and refried beans.
-PESCA AL AJILLO
FRESH CATCH OF THE DAY, Prepared IN A SAUCE OF garlic, BUTTER, TEQUILA AND FRESH LIME.
-Tinga Poblana
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
-Chile Relleno (veg)
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce and softened onions.
Postre de la victoria (choice of 1 dessert)
-Flan de Requeson
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
- Jericalla Tapatía
a traditional Guadalajara custard with cinnamon crumble
- Concha de Hoja Santa
hoja santa-flavored mexican sweet bread served with avocado whipped cream.
-Jalea Milpera
compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds
(this menu will be available from 2pm until 9:30pm - regular menu will not be available on may 5th.)