Cinco de Mayo 2005
A Dignified Cinco de Mayo

Cinco de Mayo is one of several holidays Americans typically celebrate with overweening indulgence.
Unbeknownst to the throngs of people who’ll find themselves knee-deep in chips and salsa, Cinco de Mayo, or May 5, commemorates the day in 1862 when a rag-tag Mexican army, dauntingly outnumbered by 4,000, walloped the French who’d come to settle an outstanding debt, not to mention take over and rebuild the entire Mexican Empire, under Napoleon III. » more

Sue Torres of Sueños - New York, NY
» Guava Suave Margarita
» Tequila Flamed Shrimp Stack with Avocado, Black Bean & Pineapple
» Plantain Crusted Halibut with Salsa Verde Cruda, Grilled Chayote
& Sweet Plantain Puree

» Tres Leches with Dulce de Leche

  It’s not Mexico’s Independence Day we’re celebrating here, as many seem to think -that's September 16. But, it is an opportunity to celebrate great Mexican food. And, yes, perhaps, wash it down with a Corona, or two.

Our featured recipes, from Sue Torres, chef/owner of Sueños in New York City, employ traditional ingredients for authentic flavor. Forget the gringo guacamole and margs typical of many Cinco de Mayo festivities: Torres’ fruity margarita, concocted with premium tequila and guava puree, and shrimp served with black bean, avocado and pineapple are reason enough to celebrate. Halibut with grilled chayote and plantain puree, and her rich tres leche dessert, remind us how grateful we are for our southerly neighbors and all they’ve brought to the plate, past and present.


   Published: April 2005