This Saturday marks another Cinco de Mayo. For some, it is a
time to reflect on the true meaning and historical significance of
the day.
This Saturday marks another Cinco de Mayo. For some, it is a time to reflect on the true meaning and historical significance of the day. Others use the day to have a party and get together with friends. In my family, it has become a day to remember a special person in our lives.
When I was growing up, my family never celebrated Cinco de Mayo; we celebrated the Fifth of May. We didn’t celebrate the day as you may be thinking either. The Fifth of May was the birthday of my late grandfather. After his passing, the day became somewhat bittersweet for my family. Although my grandfather is no longer with us, we continue to honor him every year. I remember him for his love of family, his weekly round of golf and how his talent for grilling continues to be an influence for this column.
Although my family celebrates the day in our own way, many celebrate the day in the traditional sense. For these revelers, I think Cinco de Mayo has much in common with another widely celebrated day in the United States: St. Patrick’s Day.
The tradition and celebration of Cinco de Mayo and St. Patrick’s Day were imported to this country with those who immigrated from Mexico and Ireland, respectively. Both celebrations have parades, parties and in some cases, celebrants use the day as an excuse for overindulging in adult beverages.
Even corporations and big business have embraced the two holidays in a similar way. While you may see many Guinness and Irish whiskey advertisements during St. Patrick’s Day, you will see just as many advertisements for Corona and tequila companies.
A look at almost any supermarket’s advertisement circular will yield the same type of advertising during Cinco de Mayo and St. Patrick’s Day. The circulars advertise all the things you will need in order to host a party. However, this is where the days diverge from each other.
The main course featured in the St. Patrick’s Day circular is always corned beef accompanied by cabbage, carrots and potatoes. The Cinco de Mayo circular is a completely different story. Featured items include pork roasts, tortillas, dried beans, avocados, cilantro and many, many more items that are a part of the Mexican pantry.
Instead of making enchiladas, burritos or chili verde for your celebration, I would like to suggest something different: carne asada. Carne asada is a very traditional grilled steak. The translation literally means “roasted meat.” It is different than many of the steaks I have featured in the past.
When looking for any traditional Mexican recipe, I went to my expert source, Rick Bayless’s cookbook, “Mexico, One Plate at a Time.” You may remember the Lifestyle section a few months back when we featured some of our favorite cookbooks. “Mexico, One Plate at a Time” happened to be one of my favorites and a favorite of wine guru, David Cox, too. Rick Bayless says that many tender stakes are well suited for this recipe, including rib steak, chuck, sirloin, loin and skirt. He suggests serving these steaks with guacamole, salsa, warm pinto beans, warm corn tortillas and a cactus salad. Although it does not matter what you choose to serve with these steaks, you are sure to enjoy them while have a good time celebrating Cinco de Mayo.
Carne Asada
(From “Mexico, One Plate at a Time” by Rick Bayless; Serves 8)
8, 6-10 ounce beef steaks
Juice of 2 limes
4 cloves of garlic, fine minced
1 teaspoon salt
Step 1: Squeeze the juice of the limes into a non-reactive dish. Add the garlic and salt to the limejuice and mix.
Step 2: Dip both sides of each steak in the mixture, smearing the salty marinade completely over both sides. Cover and refrigerate for no more than two hours.
Step 3: Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and very hot. Set the cooking grate in place, cover the grill and let the grate heat up, five minutes or so.
Step 4: Remove the steaks from the marinade, brush or spray with oil; lay them on the hot grill and cook, turning once, until done to your liking. For Medium-rare, a 1/2 inch-thick steak will need about 2-1/2 minutes on each side over medium high heat. Serve on warm plates.
