Tag Archive | "Cinco de Mayo"

Gruene Gets Ready to Celebrate Cinco de Mayo with Margaritas and More

Cantina del Rio's Premium Margarita

Cantina del Rio’s Premium Margarita

Cinco de Mayo is coming up this weekend, and the Gruene Historic District are planning to party.

For the first year ever, the District is joining in on celebrations at Cantina del Rio, 1299 Gruene Road, New Braunfels. On Friday and Saturday, stop by for $3 sangria and margaritas while Mexican beers are priced at $2.50 until 7 p.m. On Sunday, the official Cinco de Mayo, a live mariachi band will perform from 2 to 5 p.m., along with food and drink specials all day long.

Or, if you prefer to drink your own pleasure at home, here are some specialty drinks from restaurants within the district, include the Gristmill Restaurant, Moxie’s and Cantina del Rio.

Cantina del Rio Premium Margarita

1 3/4 ounces Don Julio Blanco Tequila
1/2 ounce Patron Citronage
2 ounces lime juice or margarita mix
Lime slices or orange slices, for garnish

In an ice-filled shaker, add tequila, Patron Citronage and lime juice.  Shake well and pour into a chilled margarita glass (with salt on the rim, if desired) that has fresh ice in it. Garnish with a slice of lime and/or orange.

Makes 1 cocktail.

Adapted from Cantina del Rio

The Gristmill's Famous Frita

The Gristmill’s Famous Frita

Mozie’s Mojito

5 or 6 fresh mint leaves
2 lime wedges
1 1/2 ounces Bacardi Silver Rum
Club soda
Mint sprig, for garnish

Muddle mint and lime together in the bottom of the glass. Add rum and and ice. Stir. Then fill glass with soda and top with mint sprig.

Makes 1 cocktail.

Adapted from Moxie’s

The Gristmill’s Famous Frita

This recipe makes plenty – enough for a party!

2 cups sugar
4 cups hot water
3 cups fresh squeezed lime juice
1 (1-liter) bottle tequila (whichever brand you prefer)
1 cup triple sec
Lime slices

Mix sugar with hot water until combined, then add in lime juice, tequila and triple sec. Stir vigorously. Pour into glasses filled with ice. Or toss in a strong blender, such as a Vitamix, with ice and slush it into a frozen margarita. Garnish with lime slices.

Makes 12-15 servings.

Adapted from the Gristmill Restaurant


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Carne en Salsa de Licores (Pork in Fruit Liqueur Sauce)

Use fresh ham, not cured or smoked, in this recipe.

Use fresh ham, not cured or smoked, in this recipe.

This party dish comes from Zarela Martinez’s wonderful “Zarela’s Veracruz,” which is still available in hardcover and paperback from   You must have fresh ham, not smoked or brine-cured. You can substitute pork loin for the ham, but it could come out dry, so make sure it is well basted.

Carne en Salsa de Licores (Pork in Fruit Liqueur Sauce)

9 garlic cloves, 5 coarsely chopped, 4 left whole
6 fresh thyme sprigs, leaves only, or 2 teaspoons crumbled dried thyme
6 fresh oregano sprigs, leaves only, or 2 teaspoons crumbled dried oregano
10 Italian parsley sprigs
2 teaspoons salt, or to taste, divided use
2 teaspoons freshly ground black pepper
1/2 fresh ham, preferably butt half (bone in); about 6 pounds
2-3 tablespoons lard, preferably freshly rendered
1 large white onion, sliced into thin half-moons
6 scallions, green tops only, coarsely chopped
1 1/2 cups orange liqueur, preferably a low-alcohol brand
1 cup blackberry liqueur, preferably a low-alcohol brand
1 cup cider vinegar

Using a mortar and pestle or a food processor, grind the chopped garlic to a paste with the herbs, 1 teaspoon of the salt and the pepper. With the top of a sharp knife, pierce shallow incisions all over the ham, and push a little of the paste into each. Refrigerate, covered, for at least 4 hours or overnight.

Preheat the oven to 375 degrees.

Rub a light film of lard all over the meat and season with the remaining 1 teaspoon of salt. Scatter the onion, scallions and whole garlic cloves over the bottom of a large deep baking pan. Place the ham on this bed of aromatics. Combine the liqueurs and vinegar in a medium bowl and pour over the meat. Cover the pan tightly (wrap snugly in several layers of aluminum foil if it has no lid) and bake for 3 hours, turning twice, until tender. Uncover the ham to a platter and let sit for a few minutes before carving.

Meanwhile,, set a medium mesh sieve over a bowl and pour the contents of the roasting pan into it. use a wooden spoon or pusher to force through as much as possible of the flavorful solids.

Carve the ham and pass the pan sauce in a gravy boat.

Makes 8-10 servings.

From “Zarela’s Veracruz” by Zarela Martinez

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Celebrate Cinco de Mayo with Jalapeño-Lime Marinated Shrimp

Celebrate Cinco de Mayo with a spicy shrimp dish.

For many, firm, sweet shrimp is a cause for celebration. Then what better way to honor Cinco de Mayo than with an easy shrimp dish, such as Matt Martinez’s Jalapeño-Lime Marinated Shrimp. Serve this colorful dish as an appetizer or as a salad on lettuce leaves.

Jalapeño-Lime Marinated Shrimp

1 pound shrimp, shelled and deveined
1 cup chopped or julienned red bell pepper
1 cup coarsely chopped white onion
1/2 cup lime juice
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 cloves garlic, thinly sliced
1 jalapeño, thinly sliced
1 1/2 teaspoons salt
1 teaspoon sugar, or less, to taste
1/4 teaspoon crushed leafy oregano (Mexican oregano works best)
1/4 teaspoon black pepper

Grill or broil the shrimp and let them cool.

In a bowl, mix the bell pepper, onion, lime juice, olive oil, cilantro, garlic, jalapeño, salt, sugar, oregano and black pepper, and taste for seasoning. Add the shrimp and toss. Cover and refrigerate for 2 to 3 hours before serving.

Makes 4 servings.

From “MexTex” by Matt Martinez

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Cinco for Cinco de Mayo, or any Other Day

Carne de Puerco en Chile Cascabel at Rosario's

Looking for a unique way to celebrate Cinco de Mayo? Try these five Mexican specialties found around town:

1. Carne de Puerco en Chile Cascabel at Rosario’s Mexican Cafe y Cantina, 910 S. Alamo St. – What could be more luscious than a taco filled with tender chunks of pork simmered in a spicy sauce made with Mexican cascabel chiles? How about three in an order? The cascabel chile isn’t featured often in San Antonio restaurants, so this is a great way of broadening your experience of the wide world of chiles. Toast the day with Mexican Handshake margarita.

2. Tres leches cake at Aldaco’s Stone Oak, 20079 Stone Oak Parkway – Blanca Aldaco helped introduce San Antonio to this sumptuous, creamy dessert. Her version remains the best in town, and she now offers it in a variety of flavors, several of which are seasonal, such as strawberry and pumpkin. Enjoy the signature Avocado Margarita on the gorgeous patio.

3. Cabrito al horno at La Hacienda de los Barrios, 18747 Redland Road – You don’t find cabrito on too many menus, and few in town serve goat as succulent as this version. Roasted in the oven until it practically falls off the bone, this mild-flavored, delicate meat is served in a tangy tomato sauce. Pass the evening on the spacious patio with a chilled Pacifico Cerveza and a wedge of lime.

Tacos al pastor at Erick's Tacos

4. Tacos al pastor at Erick’s Tacos, 12715 Nacogdoches Road – Mini-tacos heaped high with marinated, shredded pork arrive open faced with plenty of fresh cilantro and chopped. Squeeze fresh lime juice on top. Try an icy Mexican Fresca, which will help tame some of the heat from the fiery habanero salsa.

5. Shrimp enchiladas at Los Roberto’s Taco Shop, 2216 W. Bitters Road – A soft, handmade corn tortilla encloses an abundant helping of shrimp cloaked in a velvety sauce. Halfway through your order, you’ll be thinking about your next visit to this taqueria, which is open 24/7. A tall glass of rice-based horchata, an agua fresca with a touch of cinnamon, is a perfect complement to the meal.

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