May 5 is commemorated as Cinco de Mayo, an important event in Mexico’s history. As restaurants across the globe mark the day, a city-based Mexican chef decodes its significance and shares a local recipe. Plus, a guide to ordering in some delicious feasts in Mumbai
Esquites
Back in the 1800s, Mexico was in a huge economic crisis and in debt to Spain, England and France. When Mexico decided to stop paying the debt, the situation was solved diplomatically with England and Spain,” recollects chef Victor Manuel Murguia Mancilla of the Mumbai-based restaurant Bastian, who grew up in northern Mexico. However, Mexico’s diplomacy couldn’t win over France, at the time ruled by Napoleon III, who decided to invade the country. On May 5, 1862, a much smaller Mexican battalion defeated the French army at the Battle of Puebla - a day, which has since come to be celebrated as Cinco de Mayo. Although the French were not entirely driven out for another four to five years, Cinco de Mayo, literally translating to the fifth day of May, became an important symbol of Mexican resistance.
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Not only observed as a national holiday in Mexico, the day holds special significance for the Mexican community in the US to celebrate their heritage too, reveals the executive chef. “In fact, in Mexico, some schools celebrate with a [mock] ‘battle’ to mark the day. Although there is no national feast as such, the Cinco de Mayo celebrations in the US are huge. They have a Mexican feast that includes guacamole and chips and lots of tacos, burritos and more,” he reveals, sharing the recipe of esquites, a Mexican street corn salad. “Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes or grilled Mexican street corn, slathered with a creamy, cheesy, lime-scented, chilli-flecked sauce,” Mancilla adds.
Chef Victor Manuel Murguia Mancilla
Esquites
Ingredients
>> 3 whole sweet corn
>> Water (to boil)
>> Salt as per taste
>> Sugar as per taste
>> 20 gm chopped onion
>> 20 gm chopped green chilli
>> 1 tbsp oil
>> 1 tbsp mayonnaise
>> 1 squeeze or dash of lime
Method
Boil the corn cobs first and then roast them on direct flame; cut the grains out. Heat up a pan and sauté the onions and green chillies; once poached, add the corn grains and stir. Add a tablespoon of mayonnaise and a dash of lemon juice, salt and sugar to taste, and it’s ready.
A slice of Cinco de Mayo in Mumbai
Like restaurants around the world, Mexican eateries in Mumbai will also offer specials on this day
>> From chips and salsa, chips and guacamole, and Shimeji spinach tacos, to Adobo lamb tacos, a host of burritos and tres leches cake, Bastian’s celebration menu offers a gastronomic ride-through. There are also combos, perfect for a one-person fiesta.
Call: 8419965953 for Bandra; 7208656074 for Worli
>> The Little Food Co’s spread for two is a six-course affair, featuring chips and salsa, corn ribs, lamb birria tacos, dark chocolate pudding and more. Available in veg and non-veg avatars.
Log on to: thrivenow.in/little-food-daily-andheri-lokandwala
>> For quesadillas in three-cheese and grilled chicken versions, innovative burrito bowls, and crunchwraps in pulled pork, mushroom, veggies and chicken options, ring in a feast from Jamjar Diner.
Log on to: jamjardiner.dotpe.in/
>> Take a healthy detour with tlayudas with baked tostadas, refried beans, guacamole, shredded salad and smoked salsa roja at The Café By Foodhall, or opt for their pre-prepared, microwaveable meal options such as chipotle chicken and sweet potato enchiladas.
Call: 8095031111
>> The New York Burrito Company has introduced two new specials to its Mexican feast — a paneer crunchy pizza and a mushroom crunchy pizza. Take your pick.
Log on to: Swiggy or Zomato
>> Complimentary heart-shaped churros of different kinds, that come with rich, dark chocolate dipping sauce, are up for grabs for orders above a certain amount at The Mexican Box.
Call: 9321890033
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