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Cinco de Mayo—Revisión, Redux, Redo

2011/05/07

It’s ironic to find myself writing about Cinco de Mayo on the 7th of May. Equally ironic is the fact that this holiday which celebrates the 1862 Mexican victory at the Battle of Pueblo isn’t so much of a holiday in Mexico as it is a Mexican American heritage holiday in America.

Most major US cities hosted parades, carnivals and celebrations today to commemorate this day of Mexican American pride. But when it really comes right down to it, Cinco de Mayo is  an excuse for Americans of all backgrounds to get their tequilla on!

So if you missed you’re tequilla chugging opportunity on the actual 5th of May, either because you forgot or because you are much too responsible to take up drinking on a Thursday night. I have two pieces of rather good news.

Buenas noticias numero uno (#1): Today is Saturday and you probably don’t have to work tomorrow. ( I have a hunch you were already aware of this).

and…

Buenas noticias numero dos (#2): I have some great Mexican drink recipes to share, so you can save a load of dough by inviting your girlfriends over to celebrate on the cheap (but always classy).

The Trusty Margarita

Tequila (my personal favorite is Patrón)
1 oz. Cointreau
2 oz. orange juice
1 oz. lime juice
Kosher Salt
Ice

Pour all ingredients into a martini shaker filled with ice, shake,  then strain into a salted rim martini glass. Garnish with oranges or limes for a touch of style.

Mexico Lindo

1 shot of Tequila
Splash of Curaçao
Juice of 1/2 a lemon
Ice

Pour all ingredients into a martini shaker filled with ice, shake, then strain into a martini glass. Garnish with a cherry or lemon (or both).

Mexicola

1 1/2 shots of Tequila
Juice from 1 lime
Cola
Ice

Pour the Tequila into a tall glass, follow with lime juice. Place the ice on top and swirl in the glass, be sure not to stir. Add cola to taste.

Coctel Adelita

5 parts Tequila or 2.5 oz
1 part Kahlúa or 1 oz
Juice of 1/4 of a lemon
Ice

Pour all ingredients into a martini shaker filled with ice, shake,  then strain into a martini glass. Garnish with a lemon.

After a night of delicious cocktails you will be needing something to eat. If you don’t happen to be lucky enough to have an Abeula warming a heap of tamales  in the tamalera, then perhaps you can whip up your very own homemade Churros.  Your girlfriends will be soooo impressed, trust me.

Churros

Borrow this recipe for Cinnamon Dusted Churros from the uber glamorous Eva Longoria’s Las Vegas & Hollywood restaurant, Beso.  Eva’s take on this slightly sweet and tasty street food favorite gets a bit of refinement in the use of  Chantilly Cream or  Caramel Sauce for dipping.

Ingredients:

1/3 cup lard
1 pinch of salt
1 cup all-purpose flour
3 eggs
3 cups sugar
2 tbsp. cinnamon
4 quarts vegetable oil, for deep-frying

Preparation:

1. In a medium saucepan, bring lard, 1 cup water, and salt to a boil. Add flour and stir until mixture starts to pull away from sides of the pan. Remove the pan from heat and immediately add to the bowl of a stand mixer with the paddle attachment. Mix on low until cooled to just above room temperature.

2. Add the eggs, one at a time, and mix until dough is smooth and combined. Transfer dough to a pastry bag fitted with a large star tip (#7).

3. In a bowl, combine sugar and cinnamon. Set aside.

4. In a 6-quart saucepan, heat oil to 350°F (on a deep-frying thermometer). Pipe churro batter into hot oil in 3-inch lengths. Fry until golden brown. With a slotted spoon, transfer churros to cinnamon sugar and toss. Serve hot.

Brave enough to take on the Chantilly Cream?

Sorry to disappoint ya. Chantilly Cream, or crème Chantilly is just a term for whipped cream used in France or  impress your friends and frienamies .

It’s  a simple sweetened whipped cream that’s been flavored with either vanilla or brandy. You could use a store bought tub with the vanilla pre-added or you can add the brandy yourself.

If you are feeling very Martha Stewart about it, you could whip your own.

Ingredients:

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract or brandy

Preparation:

In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high until soft peaks are formed in the mixture. For the extra fancy shmancy touch (the shmancier the better) transfer the Chantilly Cream into a pastry bag fitted with the same large star tip (#7) used for the Churros and pipe  into decorative shapes.

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2 Comments leave one →
  1. 2011/05/07 8:18 pm

    What a great roundup. I love the Mexicola, can’t wait to try!

Trackbacks

  1. My love affair with El Patrón « the global diva

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