Celebrating Cinco de Mayo: Hellbender Nighttime Cafe chef cooks food with passion, love and flavor of Mexican heritage
NEW YORK (WABC) — Happy Cinco de Mayo!
Although some may know the holiday as a big day for drinking, there is much more to the celebrations.
In Mexico, May 5 is recognized as the day the Mexicans triumphed over the French in the Battle of Puebla.
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In 1862, Napoleon attempted to invade Mexico: his army of 6,000 soldiers faced 2,000 Mexican soldiers.
The outnumbered Mexican army defeated the French and their victory has since been recognized as a national holiday. In fact, every year in Puebla people recreate the battle.
Part of the celebrations also includes recognizing the rich culture behind the community, and what better way to do that than through food!
Yara Herrera is the executive chef and owner of Hellbender Night Cafe in Ridgewood, Queens.
Here are the recipes to make each dish:
Ingredients:
– Watermelon (bite-sized pieces)
– Hibiscus flower (30 grams)
– Dark raisins (55 grams)
– Granulated sugar (90 grams)
– Tagine (40 grams)
– Salt (20 grams)
– Tree chili (1 each)
– Water (1000 grams)
– Orange juice (20 grams)
Instructions:
1) In a medium saucepan, combine all ingredients except orange juice.
2) Bring the mixture to a simmer and then cook for about 20 minutes until the apricots are rehydrated.
3) Add all the ingredients to a blender with the orange juice, and then blend until you obtain a smooth sauce (i.e. chamoy)
4) Store the chamoy cold
5) Cut the watermelon into bite-sized cubes.
6) Sprinkle chamoy over the watermelon pieces.
Ingredients:
– Pico de gallo (tomato, cilantro, lime, white onion)
– Avocado (sliced or in balls)
– Clamato (650 grams)
– Lime juice (100 grams)
– Maggi Juice Sauce (5 grams)
– Jalapeño (45 grams)
– Ketchup (80 grams)
– Kosher salt (10 grams)
Instructions:
1) Jalapenos without seeds
2) Combine liquid ingredients, seasonings and jalapenos in a blender.
3) Blend the ingredients until you obtain a smooth cocktail broth.
4) Store the cocktail broth cold.
5) Add slices/tablespoons of avocado and shrimp to a small bowl.
6) Add pico de gallo on top of the shrimp and pour the broth on top.
Ingredients:
– Tomatillo (530 grams)
– Serrano pepper (30 grams)
– Yellow onion (120 grams)
– Coriander (50 grams)
– Lime juice (65 grams)
– Kosher salt (13 grams)
Instructions:
1) Tomatillos cut into quarters
2) Chop the serrano chiles (with seeds) and the cilantro (with the stems well)
3) Combine all ingredients in a blender.
4) Blend the ingredients until there are no large chunks left, but the sauce still has chunks.
5) Store the green sauce cold and eat it with mushroom machete.
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