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Cinco
de Mayo 2005 |
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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
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Recipes
Sue Torres of Sueños -
New York, NY
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Guava Suave Margarita
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Tequila Flamed Shrimp Stack with Avocado, Black Bean & Pineapple
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Plantain Crusted Halibut with Salsa Verde Cruda, Grilled Chayote
& Sweet Plantain Puree
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Tres Leches with Dulce de Leche
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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. |
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