Cinco de Mayo–Hold the Mariachis

In honor of Cinco de Mayo, the holiday commemorating the Mexican army’s unlikely victory over French forces at the Battle of Puebla May 5, 1862,  we went to  Maya, a restaurant in the east 60s in New York.  Unlike many so-called Mexican restaurants, Maya is anti-Tex-Mex, not that there’s anything wrong with a good burrito or chimichanga. The food here is much closer, in terms of sophistication and flavors, to what we’ve encountered on many trips south of the border.

My husband is a fan of Maya’s Tostadas de Atun, seared tuna with with numerous ingredients including mango, pico de gallo, chili, avocado and chili serrano. The seared scallop appetizer sitting atop a puddle of a green sauce I can’t identify is also terrific as are many other dishes.  Maya’s guacamole may not be world’s best  but it sets off  the restaurant’s excellent Margarita, (top shelf tequila, tamarind fruit and citrus juices kicked up by a blend of chili and salt on the rim), to perfection.  Yes, the place can get a little pricey but look at it as less expensive than a trip to Mexico and minus the airport scan or pat- down.

It’s too bad that the current drug-related violence is wreaking havoc on tourism because Mexico is a great country with helpful, friendly people, (who never seem annoyed as I massacre their language), lots to do and see and great food.

My first Mexican trip  was to Merida and then to the Yucatan and to visit the ruins of Uxmal and Chichen Itza. Climbing up the steep side of the Chichen Itza pyramid was not bad but descending was hellish.  I made it back by not looking down and keeping my eyes glued on our guide right in front of me. What a relief to reach the ground!

I was introduced to sangrita in Guadalajara. At first, I thought I was mis-hearing sangria but no.  Sangrita is sort of a Mexican Bloody Mary. Some recipes include exoticism like celery salt, hot sauce, grenadine syrup and so forth but, purist that I am, this is the version I prefer.

 

Sangrita

1/2 oz tomato juice

1/2 ox orange juice

squeeze of fresh lime juice

dash each of Worcestershire sauce and Tabasco sauce

Mix the above and serve sangrita chilled in a small, tall glass (like an old-fashioned juice glass) with a shot of tequila on the side. Drink a sip of tequila, a sip of sangrita and so on. Or, combine it all –Cinco de Mayo is about independence, right?

Ole!