[ad_1]
Getty Images
It's not as if we needed any reason to go to a pitcher of margaritas, but in one way or another, Cinco de Mayo was associated with tequila and, therefore, our pass to participate in all that is considered a fiesta culture. But if you want to participate in the holidays, you must at least understand the meaning of Cinco.
"Most people think that Cinco de Mayo is Mexico's Independence Day, but that's not true. Cinco de Mayo celebrates the victory of the Mexican army over France on May 5, 1862, during the Battle of Puebla during the Franco-Mexican War, "said Michel Mustiere, Culinary Director of Velas Resorts in Mexico, who helped to the organization of Cinco's upcoming events on properties. "At Velas Resorts, we will organize theme nights, tasting menus and parties with typical Puebla items."
The city of Puebla was a strategic place just outside the capital, Mexico City. And at the time of the battle, Mexico was an independent nation that had been liberated from Spain a few decades ago. In order to colonize Mexico, the French attacked the city of Puebla. And Cinco de Mayo pays tribute to the Battle of Puebla, May 5, 1862, which was a victory of the outsiders of the new Mexican nation against the vicious forces of France. Although the French invaders eventually took control of the city of Puebla and its capital, the victory of Cinco was a symbol of pride, resilience and a requirement of respect for the European colonizing powers.
So now that you know the story of Cinco, go enjoy these margaritas. Take that, colonizers!
Mustiere says that antojitos (Mexican street snacks, such as elotes, sopes, tacos and tlayuda) are typical dishes. So check out the Grand Velas recipe for Mexican chicken and street corn. And of course, do not forget the tequila!
Mexican chicken with street corn
Ingredients (10 people)
10 pieces
boneless chicken (6 oz each)
½ cup
olive oil
2 tablespoons of fresh
thyme
10 tablespoons
lemon juice
3½ tablespoons garlic,
bare
3½ tablespoons fresh cracked pepper
4 tablespoons bacon,
chopped
4 tablespoons lard
3½ tablespoons red
chopped onion
2 ½ tablespoon of epazote leaves, julienne
2½ tablespoons serrano
chili, minced
9 ounces of goat cheese,
crumbled
9 ounces
cotija cheese, grated
2 cups
charred white corn
salt and pepper to taste
Instructions: Combine
olive oil, thyme, lemon juice, garlic, salt and pepper in a blender. Marinate
chicken with the mixture for at least 1 hour. In a saucepan, brown the chicken
on both sides for 2 minutes. Remove from the pan and place on a baking sheet
finish cooking in the oven for 5 minutes. Heat the lard in a saucepan and sauté
bacon until golden. Add onion, chili and epazote and cook for two minutes.
Add the cheese and mix with charred corn. Season according to the desire.
Place the chicken on the corn.
[ad_2]
Source link