The up and coming holiday of which many will host a party is
Cinco de Mayo! I would love to elaborate on its rich history and offer suggestions to throwing a fabulous and memorable event!!!
The history of Cinco de Mayo originated when on May 5th 1862, 2000 poorly trained Mexican peasants fought and won the Battle at Puebla against an army of 6000 professionally trained French soldiers. The Battle of Puebla was an important victory for the Mexican people over the occupying French Army. This holiday is truly a symbolic holiday celebrating People over Opression!
Now you know why you are celebrating...so, let us begin the preparations!
Decide on your budget. Once this is established, this dictates the amount of guests, food, decor, and drinks.
This particular Cinco de Mayo Fiesta will serve 30-40 people. Say an approximate of 25 adults and 5 to 10 children.
To begin, you will need invitations. The invitations
ALWAYS set the mood for the party.
There are a plethora of online invitations sites i.e., evite, sendomatic, purpletrail, pingg, socializr, and desievite......peruse each one and select the company that best services your needs and reflects your personality.
Of course, if internet isn't the way to go for you, you can always purchase the invitations and mail, have them custom made, or if you have the time and creativity...then make them yourself and distribute via hand or mail.
Decorations is the next item on the list. In order to embody the theme of the party, it is essential to have appropriate decorations and music.
There are many types of decorations that lend itself to a Cinco de Mayo themed party. Chili pepper wreaths, sombreros, the Mexican flag, Red, White, and Green table cloths...Sarape table cloths, Pinks, blues, greens, oranges, yellows....an explosion of color....Perhaps have all the table cloths in one vibrant color, i.e., yellow and then add a beautiful bouquet of fresh cut flowers for each centerpiece.
The decoration budget can become cumbersome if not careful. Plan carefully.
In an event of which you have 30-40 people in attendance, you will need to rent seating and tables from your local Party Rental Company. Each of these establishments will be able to provide you with all of the rental needs imaginable. They may have some extra items specific to your party's theme for additional rental costs. Party Rental companies offer delivery for a fee or the option for you to pick up and return.
Music, in this instance, quite easy....happy and uplifting Mexican music...mariachi bands, maracas, etc...fiesta music.
Dancing...have someone teach flamenco! When dancers enter wearing their vibrantly colored flamenco dresses, people cannot help but be awed by their sight and excited by their dance!
Now for this particular party, we don't have to worry too much for the beverages. Wine lovers will partake in Sangria, Beer lovers will sip on ice cold beer, and Tequila lovers will be offered a variety of tequila beverages from Margaritas, Paloma, and a robust Mexican Spitfire (family invented).
Mojo Margarita
Servings: 1
Ingredients: 1 1/2 ounces Commemorativo Tequila
1/2 ounce Grand Marnier
sweet sour mix
splash of orange juice
splash of cranberry juice
Instructions: Fill a very tall glass with ice, pour in alcohol, sweet and sour mix and juices. Shake and pour into a salt rimmed glass (optional).
Classic Margarita
Ingredients:
•1 1/2 oz tequila
•1/2 oz triple sec
•dash of lemon or lime juice
•3 oz sour mix
•lime wedge for garnish
•salt or sugar to rim the glass (optional)
Preparation:
1.Pour the ingredients into a cocktail shaker with ice cubes.
2.Shake well.
3.If desired, salt the rim of a chilled margarita glass.
4.Pour contents, with ice, into the glass.
5.Garnish with the lime wedge.
The Paloma
For a refreshing, thirst quenching tequila cocktail, the Paloma is a Mexico favorite.
definitely at the top of the list and it's a favorite in Mexico. It's a light, fruity drink with a fizz and one of the smoothest tequila drinks out there. Almost any blanco tequila works well in combination with the grapefruit and you may also see this cocktail with grapefruit juice and a splash of soda instead of a grapefruit soda like Squirt.
Ingredients:
•2 oz blanco or reposado tequila
•6 oz fresh grapefruit soda
•1/2 oz lime juice
•salt for rimming (optional)
Preparation:
1.Rim a collins glass with salt.
2.Fill the glass with ice and add the tequila and lime juice.
3.Top it off with grapefruit soda.
The Mexican Spitfire named after the movie based on an ocean location.
The Mexican Spitfire
Ingredients:
•1 1/2 oz tequila
•5 oz CLAMATO
•dash of lemon or lime juice
•Splash of Worcester sauce
•Hot sauce
•Pickled okra
•lime wedge for garnish
•Sea salt to rim the glass (optional)
Preparation:
1.Pour the ingredients into a cocktail shaker with ice cubes.
2.Shake well.
3.If desired, salt the rim of a chilled glass.
4.Pour contents, with ice, into the glass.
5.Garnish with the lime wedge and pickled okra.
Classic Sangria
The success of any mixture will depend on the quality of these ingredients: always to use good red wine and the freshest fruit available!!!
Sangría must always be served ice-cold.
•Makes 4 glasses
•Difficulty: Very easy
•Preparation time: 10 minutes
Ingredients
•3 1/4 cups ( 26 fl. oz) dry red wine
•1 tablespoon sugar
•Juice of 1 large orange
•Juice of 1 large lemon
•1 large orange, sliced thin crosswise
•1 large lemon, sliced thin crosswise
•2 medium peaches, peeled, pitted and cut into chunks
•1 cup (8 fl. oz) club soda
Preparation
Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes. Garnish with sliced oranges. MMMMmmm! Refreshing and delightful!
For the Beer, venture to your local liquor store and purchase quantities of Mexican beer, Dos Equis, Corona, Modelo, etc....Have them iced and near bowls of freshly cut limes!
Always have quantities of water for all to consume.
So...here is a bit of a formula for purchasing liquor.
When throwing a cocktail party, venture to assume each person will consume two drinks for the duration of a two hour shindig. If the party is an all out affair, then estimate four beverages per person.
Beer: 5 six packs will serve 10 people on average
Wine: 5 servings per bottle
Hard Alcohol:
750 ml bottle = 16 cocktails
1 liter = 22 cocktails
1.5 liter = 39 cocktails
Hors d'oeuvres.....Serve TapasDespite Tapas originated in Spain, they lend themselves to an exceptional compliment for this occasion.
Tapas is the name of a wide variety of appetizers, or snacks that may be served cold or hot. Tapas has evolved into an entire, and sometimes sophisticated cuisine. It is common for patrons to frequent Tapas Restaurants ordering a variety of "small meals" which combined make a very full and delicious meal.
Fried squid Fresh or frozen squid can be purchased in most grocery stores, in the frozen food section, a dozen to a box. If your market does not carry it, ask at the fish counter or the butcher to order it for you.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
•2 lbs cleaned squid
•1/4 + lb flour
•24 – 32 oz Spanish olive oil for frying
•salt to taste
•1 lemon
Preparation:
Makes 8 servings as an appetizer.
Wherever you buy the squid, they need to be cleaned before cooking. The spines, ink sacks and heads should be discarded. If you are cleaning the squid yourself, don’t throw away the tentacles because those are good to eat. Cleaned, frozen squid bodies may also be available and are good to make large calamar rings.
Once the squid is cleaned, dry them thoroughly. Cut the squid bodies into rings.
Pour a half-inch of olive oil into a large open frying pan and put on high heat for frying, but be careful that the oil does not smoke.
Place a couple handfuls of flour and a bit of salt into a large plastic bag. Place a few pieces into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil. Continue to cover pieces in flour and add to the pan. Leave enough room in the pan to turn over pieces if necessary. Fry until the rings turn golden. When done, remove from pan and allow to drain on a paper towel. Serve hot with lemon.
Jamón, Queso y Chorizo con Pan - Ham, Cheese and Chorizo with BreadThis is a simple, but delicious appetizer or tapa that everyone enjoys. It involves very little cooking and you can put it together at the last minute. Although you could simply put out a basket of bread and a platter of Manchego cheese, jamón Serrano and Spanish chorizo, you would probably see it disappear almost instantly. Serving these simple tapa already prepared on individual baguette slices makes it last longer!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutesIngredients:
•2 French-style baguettes
•1/2 lb Manchego cheese
•1/4 lb Serrano ham
•1 lb Spanish chorizo sausage
Preparation:
Two Special Ingredient Notes
1.Spanish Chorizo: This sausage is very different than Mexican chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured sausage. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, try using Portuguese Linguica sausage, which is very similar to Spanish Chorizo.
2.Serrano Ham: Depending on where you live, Serrano Ham may be a bit difficult to purchase locally. If after a few calls to speciality supermarkets and/or ethnic grocery stores in your area does not turn up anything, try ordering over the internet.
You’ll need a large platter or two for serving.
Slice All Ingredients
•Slice the crusty baguette, making the slices about a 1/3-inch thick.
•Slice the Manchego cheese, approximately 1/8 – 1/4-inch thick. Slicing the cheese thinly may prove tricky because it is dry and crumbly. Don´t worry, you´ll only need small pieces to place one on each piece of bread.
•If you have a whole piece of jamón, you’ll want to slice it in paper-thin slices. If you purchased the jamón already sliced, cut the slices into pieces small enough to fit on the top of the baguette slices.
•Slice the Spanish chorizo into pieces about 1/4-inch thick, ready for frying, optional. Some people prefer to simply slice the chorizo and serve, while others enjoy it more lightly fried.
Place a large open frying pan, with a heavy bottom on stove with a teaspoon of olive oil and move to cover the bottom with oil. Turn burner on medium heat. Place the chorizo into the pan and fry pieces for 5-10 minutes, turning as necessary. Remove as soon as the chorizo is cooked.
Place the baguette slices on the platter. Place one piece of cheese and a piece of ham on each one. On others, place a piece of chorizo.
Lime-Drizzled ShrimpServes 6
•4 limes
•12 raw jumbo shrimp, in their shells
•3 Tbsp Spanish olive oil
•2 Garlic cloves, finely chopped
•Splash of fino sherry
•Salt and pepper
•4 Tbsp Chopped fresh flatleaf parsley
•Grate the rind and squeeze the juice from 2 of the limes. Cut the remaining 2 limes into wedges and set them aside for later.
•To prepare the shrimp, remove the head and legs, leaving the shells and tails intact. Using a sharp knife, make a shallow slit along the underside of each shrimp, then pull out the dark vein and discard. Rinse the shrimp under cold water and dry well on paper towels.
•Heat the olive oil in a large, heavy-bottom skillet, then add the garlic and cook for 30 seconds. Add the shrimp and cook for 5 minutes, stirring from time to time, or until they turn pink and start to curl. Mix in the lime rind, juice, and a splash of sherry to moiste, then stir well together.
•Transfer the cooked shrimp to a serving dish, season to taste with salt and pepper, and sprinkle with the parsley.
•Serve hot accompanied by the reserved lime wedges for additional juicing!
Zucchini Fritters with a Dipping SauceIngredients
1 lb baby zucchini
3 Tbsp all-purpose flour
1 tsp paprika
1 large egg
2 Tbsp milk
Corn oil for frying
Coarse sea salt
Aioli or Pine Nut dipping sauce (recipes to follow)
Aioli Sauce
•1 large egg yolk, room temperature
•1 Tbsp White wine vinegar or lemon juice
•2 Large garlic cloves, peeled
•Salt and Pepper
•5 Tbsp Spanish extra virgin olive oil
•5 Tbsp corn oil
Pine Nut Sauce
•Generous ½ cup pine nuts
•1 Garlic clove, peeled
•3 Tbsp Spanish extra virgin olive oil
•1 Tbsp lemon juice
•3 Tbsp water
•1 Tbsp chopped fresh flat leaf parsley
•Salt and Pepper
Preparation:
•If you have selected the Pine Nut sauce, make this sauce first. Put the pine nuts and garlic into a food processor and blend to form a puree. With the motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce. Stir in the parsley and season to taste with the salt and pepper. Turn into a serving bowl.
•Aioli Sauce: put the egg yolk, vinegar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with the metal blade and blend well together. With the motor still running, very slowly add the olive oil, then the corn oil, drop by drop at first, then, when it starts to thicken, in a slow, steady stream until the sauce is thick and smooth. Alternatively, mix in a bowl with a whisk.
Zucchini:
•Cut them on the diagonal into thin slices about ¼ inch. Put the flour and paprika in a plastic bag and mix together. Beat the egg and milk together in a large bowl.
•Add the zucchini slices to the flour mixture and toss well together until coated. Shake off the excess flour. Pour enough corn oil into a large, heavy-bottom skillet for a depth of about ½ inch, and heat. Dip the zucchini slices, one at a time, into the egg mixture, then slip them into the hot oil. Cook the zucchini slices, in batches of a single layer so that they do not overcrowd the skillet, for 2 minutes, or until crisp and golden brown.
•Using a slotted spoon, remove the zucchini fritters from the skillet and drain on paper towels. Continue until all the zucchini slices have been cooked.
•Serve the zucchini fritters piping hot, lightly sprinkled with sea salt. Accompany with a bowl of your chosen dipping sauce.
For Tapas, anticipate an hour or an hour and a half...then Serve Dinner!!
Dinner: FajitasMarinade1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing mix
1 tsp. cumin
1/2 tsp. black pepper
Combine above ingredients and pour over 2 pounds of steak or chicken breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.
Serve grilled red and green peppers, onions, and jalapenos.
GuacamoleServes 2-4
Ingredients
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Method
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
SalsaIngredients:
•3 tablespoons finely chopped onion
•2 small cloves garlic, minced
•3 large ripe tomatoes, peeled and seeds removed, chopped
•2 hot chile peppers, Serrano or Jalapeno, finely chopped
•2 to 3 tablespoons minced cilantro
•1 1/2 to 2 tablespoons lime juice
•salt and pepper
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
Have a huge bowl of torilla chips available for everyone to grab and dip into the guacamole and salsa.
Have plenty of ice, lively music, plenty of room and seating, and a fabulous attitude. Your party will be a sensation and a buzz! Make a memory and don't hesitate to ask questions if you have any!
Feliz Cinco de Mayo!!!
