Posted by Robyn Lee, May 5, 2008 at 7:30 PM
If you went to yesterday's Cinco de Mayo street fair in New York City's Harlem like Olia, you may have been face-to-face with this massive rotating tower of al pastor, or marinated rotisserie pork. Aside from feasting on tacos al pastor, Olia ate many other delicious Mexican foodstuffs that make me feel like a failure for having spent my whole Sunday doing laundry and catching up on work.
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Posted by The Serious Eats Team, May 5, 2008 at 4:30 PM
Cinco de Mayo is a day of national pride for Mexicans around the world, commemorating Mexico’s victory over French forces in the Battle of Puebla on May 5, 1862. We join in the celebration with our favorite Mexican food and drink.
- Bobby Flay's Tangerine Margarita: From Flay's Mesa Grill Cookbook comes this recipe for a tart, tangerine influenced margarita.
- The Paloma: Commonly found in regions where tequila is produced as well as consumed, the Paloma combines grapefruit soda and tequila, making it a great seasonal refresher.
- Michelada: The michelada is a spicy beer cocktail that first became popular in northern Mexico. The cocktail's name is derived from "mi chela helada," or "my cold, light beer".
Posted by The Serious Eats Team, May 5, 2008 at 1:45 PM
Cinco de Mayo is a day of national pride for Mexicans around the world, commemorating Mexico’s victory over French forces in the Battle of Puebla on May 5, 1862. We join in the celebration with our favorite Mexican food and drink.
Posted by The Serious Eats Team, May 5, 2008 at 11:45 AM
Cinco de Mayo is a day of national pride for Mexicans around the world, commemorating Mexico’s victory over French forces in the Battle of Puebla on May 5, 1862. We join in the celebration with our favorite Mexican food and drink.
Posted by Erin Zimmer, May 5, 2008 at 11:00 AM
How do you like your salsa? Fruity? Garlicky? Roasted and smoky? Spicy enough to pack a punch? Garrett, the blogger behind Vanilla Garlic, embraces all of the above with this chipotle-tomatillo salsa. It's adapted from a recipe by Rick Bayless in his cookbook Mexican Kitchen. Garrett entered it in an office salsa contest, but somehow did not win! We want more intel on this questionable other salsa conquistador.
Posted by The Serious Eats Team, May 4, 2008 at 9:00 PM
Cinco de Mayo is a day of national pride for Mexicans around the world, commemorating Mexico’s victory over French forces in the Battle of Puebla on May 5, 1862. We join in the celebration with our favorite Mexican food and drink.
- Best Tacos in Chicago: when it comes to finding the best regional Mexican dining outside of Mexico, Chicago is the best spot in America.
- I Drove 40 Miles for a Taco: In the suburbs of Chicago one finds Bien Trucha, an iconoclastic taqueria.
- Chi-Mex: A New Frontier: Mexican Inn turns out to be a very inspired delicious meshing of cultures, a unique Chi-Mex blend, and holds the middle ground between Bayless and Taco Bell quite nicely.
Posted by The Serious Eats Team, May 4, 2008 at 8:00 PM
Cinco de Mayo is a day of national pride for Mexicans around the world, commemorating Mexico’s victory over French forces in the Battle of Puebla on May 5, 1862. We join in the celebration with our favorite Mexican food and drink.
Photographs by blair christensen and Nick Kindelsperger
Posted by Erin Zimmer, May 4, 2008 at 9:30 AM
Not enough cupcakes have lime garnishes. Maybe because not enough cupcakes are spiked with tequila.
This vegan-friendly Cinco de Mayo recipe for margarita cupcakes with lime garnish presented by Beantown Baker from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero only calls for a tablespoon of the fermented agave plant, which means you probably won't feel intoxicated after eating it. But maybe frosting shots could fix that? She makes them look even more enticing with this impressive lime backdrop.
