Cookapelli

last year at our cinco de mayo event

Three years ago at a wonderful pub, May Kelly’s, Jonathan and I decided it would be fun to toss his menu out and play with real Mexican food. We figured that if just our friends showed up it would be a success and we would have fun exploring the cuisine. That first year sold out the restaurant and we had to turn away over 30 reservations. I made over 300 corn tortillas that night and we had a great time. The next year snuck up on us pretty quick and was also a great success, again selling out the restaurant. So it seems like yesterday when Jonathan and I decided that we needed to build our menu early for our 3rd cinco event at the Oxford House. Of course that was in early February and it’s now about 10 days until May 5th. We’ve finished the menu and the shopping list. Now it’s time to prep and figure out how to make the kitchen work for this. So here is the basic menu:

Cinco De Mayo 2010

-Crisp Flour tortillas with Salsa Fresca and Guacamole-

Appetizers
Tampico Chilaquiles
Green Tortilla ‘Soup’

Maine Shrimp Ceviche
Tomato, Lime, Avocado, Chiles, Coconut, Plantain Crackers

Garnachas Yucatecas
Yucatan Braised Beef & Masa Tartlette

Ancho Chile Relleno Capeadas
Chipotle Molasses, Soldier Bean Refrito

Salad
Original Ensalada Alex-Cesar Cardini
The Ceasar Salad

Entrees
Pato En Mole Verde de Pepita
Duck in Green Mole, Ancho Rice, Cabbage & Sweet Pepper Slaw

Carne Claveatada
Pot Roast Studded with Bacon and Almonds,   Yucca Frites,
Roasted Cauliflower, Espazote Gremolata

Pescado  Pibil
Banana Leaf Roasted Snapper, Kobacha Squash, Chile Glaze,
Spiced Lentils

Pollo en Escabeche
Chorizo &Potato Stuffing, Spiced Squash,  Poblano Rice

Torta de Elote
Sweet Corn Torte, Oaxacan Chile Strips, Cilantro Cream,
Crisp Potatoes

Desserts
Sopapillas de Canela
Sweet Cream Ice Cream, Warm Chocolate

Sweet Plantain Turnovers
Ricotta Stuffing, Peanut Caramel

Mango Lime Ice

Flan de Naranja
Orange Custard,Vanilla Shortbread

Yucatan Coconut Pie
Almond Shortbread Crust

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