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Cinco de Mayo 2011

Cinco de Mayo or the 5th of May commemorates the Mexican Army’s victory over the French in 1862 at the battle of Puebla. Throughout Mexico the holiday has a limited recognition and is really only celebrated regularly in the state of Puebla itself. It’s only in the US that the event has become widespread and a reason for a fiesta grande. Many Americans (whether of Mexican Heritage or not) seem to have enthusiastically taken to this particular event.

Cinco de Mayo is a time to celebrate Mexican culture in all its vibrant aspects. Festive gatherings will include bright colors, delicious food and fabulous dance presentations. Great Mariachis, Salsa, Norteno bands and other Latin American inspired music will be the norm. It is also an occasion for virtually every Mexican Restaurant in the country to host great times, although we offer this menu should you want to stay home for the fiesta. Cerveza and Margaritas top the list of beverage favorites, but Mojitos, Daiquiris, Sangria, Pina Coladas or any other drink name ending in a vowel will also be popular.

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Menu Image
  • Starters
    • Salsa Fresca

      The fresher the better, not quite as good the next day, but still tasty.
    • Salsa Verde

      Green and mean (not really) adjust the peppers to your taste.
    • Guacamole

      Guaca - mole, roughly meaning "green concoction."  The most important thing here is perfectly ripe avocados.  Not under ripe and not over ripe.  Flavorings can vary, but do not ruin your guacamole with the Americanized tendency to add mayonaise.
  • Main Dish
    • Open-faced Turkey Tamales

      This recipe won 1st place in the 'Cooking Light' category at the 2009  Women Today Expo in Knoxville, TN.  It does take some time to prepare, but its fun to do with a group of friends "assembly line style."
  • Side Dish
    • Mexican Rice

      Just like it is made in hundreds of Southwestern restaurants.  The better the quality of rice, the better the taste of the dish.
  • Dessert