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Apr 03
This Cinco de Mayo (May 5th), foodies can celebrate the Mexican culture at home with a traditional antojitos (snack) recipe courtesy of Frida restaurant at the Grand Velas Riviera Maya Resort. Contrary to popular misconception, Cinco de Mayo is a day to commemorate the victory of the Mexican army over the French forces at the Battle of Puebla on May 5, 1862 – not a celebration of Mexico's Independence. But today, the U.S. celebrates the holiday as a representation of Mexican-American culture by feasting on Mexican cuisine and drinking traditional Mexican spirits. Created by Frida's Executive Chef Ricardo de la Vega, the following baby corn recipe is perfect for hosting the ideal Cinco de Mayo celebration or to simply indulge in a new dish.
Authentic Antojitos Recipe for Cinco de Mayo From Frida Restaurant at Grand Velas Riviera Maya
Riviera Maya, Mexico (April 3, 2017)This Cinco de Mayo (May 5th), foodies can celebrate the Mexican culture at home with a traditional antojitos (snack) recipe courtesy of Frida restaurant at the Grand Velas Riviera Maya Resort. Contrary to popular misconception, Cinco de Mayo is a day to commemorate the victory of the Mexican army over the French forces at the Battle of Puebla on May 5, 1862 – not a celebration of Mexico's Independence. But today, the U.S. celebrates the holiday as a representation of Mexican-American culture by feasting on Mexican cuisine and drinking traditional Mexican spirits. Created by Frida's Executive Chef Ricardo de la Vega, the following baby corn recipe is perfect for hosting the ideal Cinco de Mayo celebration or to simply indulge in a new dish.
Baby Corn Topped with Pork Rind (Serves 10)
- 20 - Baby corn pieces
- 1C - Garlic Mayonnaise
- ¾C - Huichol Hot Sauce or Valentina Sauce (similar to Tabasco Sauce)
- 1C - Grated Cotija cheese
- 1C - Pork rinds chopped and well roasted, to make a crunchy powder
- ½C - Epazote leaves
- 2/3C - Olive oil
- 60 - Pieces Epazote Sprouts
- 4Tbs - Lemon juice
- 2 c - half and half
- 2 - yellow peppers, julienned
- 2 - red peppers, julienned
- 1 stick - butter
- 1 T - olive oil
Directions
Grind the epazote leaves and mix with the olive oil. Marinate the baby corn in the mixture for 2 hours. Mix the pork rind and the Cotija cheese and reserve. Roast baby corn. Cover with lemon juice, garlic mayonnaise and the mixture of pork rind with cheese. Add the Huichol or Valentina sauce. Garnish with epazote sprouts. For more reservations or more information on Grand Velas Riviera Maya, please email[email protected], call 1-888-407-4869, or visit www.rivieramaya.grandvelas.com/.