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.