El Cinco de Mayo is a celebration of the battle of Puebla, when Mexican soldiers defeated Napoleon’s invading army in a bloody battle. It’s an important day for Mexicans and Mexican Americans. This holiday represents the victory from an oppressed country that has suffered much.
It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla,[1][2][3][4] where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla).[5][6][7] .The date is observed in the United States as a celebration of Mexican heritage and pride,[8] and to commemorate the cause of freedom and democracy during the first years of the American Civil War. So Latin Trends will show you how we celebrate El Cinco de Mayo. Enjoy!!
Cinco de Mayo Pub Crawl 6/4-6/5
For $20, you can drink cheap at dozens of NYC bars on Cinco de Mayo, celebrated on a Saturday this year. This year features an additional Happy Hour package on Friday, May 4, starting at 5 p.m. Sign up got your package Friday at the Traffic Bar,986 2nd Ave., or Saturday as early a 2 p.m. at the Katwalk, 2 West 35th St. Admission includes $3 domestic drafts, $2-$3 Dos Equis, $4 bottles and $5 margaritas.
Pubcrawls.com
Cinco de Mayo Street Fair — Stop by the Cinco de Mayo street festival outside Grand Central Terminal (43rd Street between Lexington and 3rd Avenue) on Saturday, May 5.
Cinco de Mayo at Maya — To celebrate the 150th anniversary of Cinco de Mayo, Richard Sandoval’s Maya is serving 150 types of tequila. The Cinco de Mayo party at Maya will also celebrate the groundbreaking for the new Tequileria Maya next door. You can drink your tequila with Mexican small plates or a three-course prix-fixe dinner. Enter a raffle (in person or via Maya’s Facebook page) and win prizes including bottles of tequila, restaurant gift cards, and more.
Cinco de Mayo Fiesta with Live Music and Salsa
Grupo Arcano, Maquina Mono, The Peeps, Paracuta, Cupéro
Sat, May 5, 2012
Doors: 7:00 pm / Show: 7:30 pm
Knitting Factory Brooklyn
$8.00 – $12.00
Knitting Factory Brooklyn outdid itself this year for Cinco de Mayo, bringing you some amazing world & Latin influenced Salsa bands.
The knitting factory-
Knitting Factory Brooklyn outdid itself this year for Cinco de Mayo, bringing you some amazing world & Latin influenced Salsa bands from the Tri-State area. Grupo Arcano, New York’s #1 Salsa band will be playing the Knit!!!! Get your salsa shoes on and enjoy an amazing night of horns, grooves and dancing!!
Cinco de Mayo Meetup Party!
Saturday, May 5, 2012, 8:00 PM
SELECTED BY: NYC SOCIAL GROUP!
Croton Lounge
108 West 40th street, New York, NY (map)
Please mention you are with Rob’s Social Meetup Group when you arrive and please try to bring your ticket!
SELECTED BY: NYC SOCIAL GROUP! MEETUP.COM/SOCIAL EVENTS
Price: $10.00/per person
Refund policy
Come join us to socialize, mingle & celebrate Cinco de Mayo at Croton Lounge!
· $10 pre-pay online admission or $15 cash at the door.
· You must reserve with our group for the $15 door rate.
· Multi-Meetup group event, large turnout expected.
· Party starts on the lower level at 8 PM.
· FREE Sombreros, Beads & Maracas!
· $4 Cervezas, $5 Shots, $6 Wines from 9 PM to 11 PM.
· Midnight Margarita Drink Specials!
· All May Birthdays receive a FREE Drink with ID.
· Watch local sports on several flat screen TV’s.
· Relax on plenty of comfortable lounge seating.
· Meet new people and expand your social circle.
· All ages over 21 are welcome.
Recipes
Guacamole
Prep/Total Time: 10 min.
Yield: 12 Servings
Ingredients
· 1 medium ripe avocado, halved, seeded and peeled
· 4-1/2 teaspoons lemon juice
· 1 small tomato, seeded and finely chopped
· 1/4 cup finely chopped onion
· 1 tablespoon finely chopped green chilies
· 1 garlic clove, minced
· 1/4 teaspoon salt, optional
· Tortilla chips
Directions
· In a large bowl, mash avocado with lemon juice. Stir in the tomato, onion, chilies, garlic and salt if desired. Cover; chill. Serve with tortilla chips. Yield: about 1-1/2 cups.
Santa Fe Salad
Prep/Total Time: 30 min.
Yield: 10 Servings
Ingredients
· 2-1/2 cups cut fresh green beans
· 1 cup minced fresh cilantro
· 1/4 cup fat-free sour cream
· 2 tablespoons lime juice
· 2 tablespoons balsamic vinegar
· 2 garlic cloves, minced
· 1-1/2 teaspoons ground cumin
· 1/4 teaspoon salt
· Dash cayenne pepper
· 2 cups frozen corn, thawed
· 1 can (15 ounces) pinto beans, rinsed and drained
· 1 can (15 ounces) black beans, rinsed and drained
· 1 small sweet red pepper, finely chopped
· 1 small red onion, chopped
· 1 can (4 ounces) chopped green chilies
· 1 can (2-1/4 ounces) sliced ripe olives, drained
· 1/2 cup shredded reduced-fat cheddar cheese
Directions
· Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
· For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
· In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving. Yield: 10 servings.
Grilled Chipotle Shrimp
Prep: 25 min. + marinating Grill: 10 min.
Yield: 60 Serving 10
Ingredients
· 1/4 cup packed brown sugar
· 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
· 6 garlic cloves, minced
· 2 tablespoons water
· 2 tablespoons lime juice
· 1 tablespoon olive oil
· 1/4 teaspoon salt
· 2 pounds uncooked large shrimp, peeled and deveined
· CILANTRO CREAM SAUCE:
· 1 cup sour cream
· 1/3 cup minced fresh cilantro
· 2 garlic cloves, minced
· 1-1/2 teaspoons grated lime peel
· 1/4 teaspoon salt
· 1/4 teaspoon minced fresh mint
Directions
· In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.
· Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.
· Meanwhile, combine the sauce ingredients; chill until serving.
· Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
· Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce. Yield: about 5 dozen (1-1/4 cups sauce).
Caramel Apple Burritos
Prep/Total Time: 15 min.
Yield: 5 Servings
Ingredients
· 3 large tart apples, peeled and sliced
· 10 caramels
· 5 flour tortillas (8 inches), warmed
Directions
· Place apple slices in a saucepan; cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla; fold sides and ends over filling and roll up. Yield: 5 servings.
Blue Lagoon Margaritas
Prep/Total Time: 15 min.
Yield: 4 Servings
Ingredients
· 4 lime slices
· 3 tablespoons coarse sugar
· 1/2 cup lemon-lime soda, chilled
· 1/2 cup tequila
· 1/3 cup frozen limeade concentrate, partially thawed
· 1/2 cup blue curacao
· 2 cups ice cubes
Directions
· Using lime slices, moisten the rims of four margarita or cocktail glasses. Set aside lime slices for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
· In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reserved lime slices. Serve immediately. Yield: 4 servings.
Refreshing Lime Drink
Prep/Total Time: 5 min.
Yield: 12 Servings
Ingredients
· 1 can (12 ounces) frozen limeade concentrate, thawed
· 2/3 cup thawed lemonade concentrate
· 1 teaspoon orange extract
· 1-1/2 cups water
· 6 cups chilled diet lemon-lime soda
· 1 medium lemon, sliced
· 1 medium lime, sliced
Directions
· In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water.
· Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices. Yield: 3 quarts (12 servings, 1 cup per serving).
