Take the siesta out of your Cinco de Mayo fiesta
Spice up your celebration with fresh food and fun!
Thinking of inviting friends in for a Corona and chips and salsa this weekend?
Ei, yei, yei, amigos - take the siesta out of your fiesta! Add a little caliente to the celebration - the Portland Guadalajara Sister City Association can show you how.
The PGSCA is hosting the 28th annual Cinco de Mayo Fiesta at Portland's Waterfront Park beginning at 11 a.m. Friday and continuing all weekend. It is going to be colorful, flavorful and fun - you really don't want to miss out.
Do you have a sombrero? If not this might be the year to add that accessory to your wardrobe and help set a Guinness World Record at the fiesta.
The association is hoping to set a world record for the 'Largest Gathering of People Wearing Sombreros' in Portland at 6 p.m. on Sunday, May 5, during the festivities at Waterfront Park.
The previous record is a measly 500 sombreros - PGSCA is aiming to have 800 amigos and amigas gather wearing the traditional hat, and they will even supply the hats (a limited number are available). All you need to do is come down to the park before 5:30 p.m. on May 5 and stand in the food court for 10 minutes while they count sombreros.
The festivities include a naturalization ceremony at noon on Friday for Oregon residents to take their U.S. citizenship oath. Congratulations, amigos!
Enjoy entertainment by Ballet Folkrico and Mariachi Guadalajara, Isa y Cuba Ache, Los Gallos Rumba, Banda Rebelde Del Pacifico and many more.
A battle of the bands is planned for 6:30 p.m. on Friday, Saturday and Sunday.
You can attend a bilingual Catholic Mariachi Mass at 10 a.m. on Sunday.
Many, many fun events are planned, including a carnival, foods and luchadores wrestling.
All the details can be found online at cincodemayo.org.
For your at-home Cinco de Mayo fiesta try these delicious Mexican recipes. Both are simple to prepare and guaranteed to take the siesta out of any fiesta!
Ole! Eat something wonderful!
Green Mango Salad
2 very large green (unripe) mangoes, peeled and cut into 2 by ½ inch batons
½ large sweet onion sliced lengthwise
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
In a bowl, toss the mangoes, onion and jalapeno with the lime juice. Season with salt and pepper and serve right away.
The mango salad can be refrigerated for up to 1 hour.
Serve with grilled chicken or shrimp.
Food and Wine May 2009
Camarones a la diabla
Serves 6 generously
3 garlic cloves, unpeeled
8 medium-large (about 4 ounces) dried guajillo chilies
½ teaspoon dried oregano, preferably Mexican
¼ teaspoon black pepper, whole or freshly ground
1/8 teaspoon cumin, whole or freshly ground
1 medium-small onion, sliced into 8 rounds
2 cups fish broth, chicken broth or water, plus a little more if needed
3 tablespoons vegetable or olive oil
1/3 to ½ cup red-hot sauce (many cooks choose Tamazula brand)
Salt, about ½ teaspoon, depending on the saltiness of the broth
Sugar, about ¾ teaspoon
2 tablespoons butter
2 pounds (20-25) shrimp, peeled and cleaned
Make the spicy guajillo sauce: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they'll blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting toast the chilies on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chilies with hot water and let them rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
Combine the oregano, black pepper, cumin and 1 slice of the onion in a food processor or blender. Add the drained chiles, garlic and ½ cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture just won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl.
Heat 1 tablespoon of the oil in a heavy, medium-small (2 to 3 quart) pot, such as a Dutch oven or Mexican cazuela, over medium-high heat. When the oil is hot enough to make a drop of the puree sizzle sharply, add the puree and stir constantly until it reduces into a thick paste, 5 to 7 minutes. Stir in the remaining 1 ½ cups broth or water, partially cover and simmer over medium-low, stirring occasionally, 20 to 30 minutes for the flavors to come together. Add the hot sauce and, if necessary, stir in a little more broth or water to bring the sauce to a medium, saucy consistency. Taste and season with about ½ teaspoon of salt and the sugar.
Finish the dish: In a large skillet, melt the butter with the remaining 2 tablespoons of the oil over medium-high heat. Add the shrimp and cook, stirring for 1 minute. Add the remaining onion, breaking the rings apart, and cook, stirring, until the shrimp are done and the onion is beginning to soften, 2 to 3 minutes longer. Add the sauce and stir everything together until the sauce is boiling. Serve right away.
From Rickbayless.com, season three of Mexico - One Plate at a Time