This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. Native dances and music mark the occasion to preserve and educate the public of its historical significance. What better way to bite into Mexican culture—than with good food of course!

Make any day a fiesta celebration on your home patio with a few easy steps; put together a festive menu and couple that with a few other simple elements and you have yourself a happy fiesta with friends & family!  Remember a big part of any celebration is the fun spirit you bring to your table.

  • Patio: Use terracotta planters filled with plants such as hibiscus, begonias, dahlias, begonias, nasturtiums, and sunflowers.
  • Staging: Add colorful cushions, throws, tablecloths, runners and napkins with a mix of yellow, turquoise, green, and orange. Accent with a piñata or sombrero.
  • Set flower pots on tables with traditional herbs used in Mexican cooking like: cilantro, oregano, and peppermint.
  • Serve foods and beverages on plates and platters with a variety of bold bright colors—mix-n-match is perfect!
  • Set up a hot sauce, salsa & margarita station.
  • Hang strings of outdoor lighting for a festive evening atmosphere.
  • Turn up the volume on your outdoor sound system and spin some Mariachi and Latin music.
  • Make grilling dessert another new way to enjoy a sweet and memorable ending to your meal during the summer of 2012 entertaining.

What would your favorite beverage be to serve-up at your Patio Fiesta?

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

Posole

Makes 8 servings

2 pounds pork shoulder chops
1/2 cup Posole Pork Rub
3 Tablespoons olive oil
1 sweet onion, sliced thick, grilled and chopped
4 jalapenos, roasted on grill; split seeded and chopped
6 cloves garlic, chopped
4 cups hot chicken broth
4 cups canned hominy, drained and rinsed
1 Tablespoon coarsely chopped fresh cilentro
3 fresh red radishes, sliced thin
1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat grill to high heat.

Brush chops with 2 Tablespoons olive oil. Grill pork chops on both sides until browned and not fully cooked. Remove and place in soup pot. Place soup pot on side burner of grill or grill top, Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar
1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme
1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

Think pulled chicken mixed with sauce for a great hand held main. Don’t be afraid to serve with extra napkins! You can substitute yesterdays leftover grilled chicken for a fast and flavorful twist.


Barbecue Burrito

Makes 6 serving

2 pounds boneless and skinless chicken thighs
1/4 cup Barbeque Chciken Burrito Rub
2 Tablespoons olive oil
2 cups your favorite barbeque sauce
Twelve 10-inch flour tortillas

Season chicken with rub and refridgerate for 1 hour.

Pre heat grill to high.

Brush chicken with olive oil, place on grill and sear for 2 minutes on each side. Move the chicken to a cooler side of the grill and continue cooking for 4 to 5 minutes longer. Remove the chicken from the grill and allow to cool for five minutes. Shred the meat, combine it with barbeque sauce in a small saucepan and simmer for 20 to 30 minutes on the grill or side burner.

To serve, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold each side toward the center and roll up from the bottom. Place the burritos on a medium-hot grill and heat on both sides for a total of 1 to 2 minutes.

Chicken Burrito Rub

Makes 1/3 cup

1 Tablespoon each sweet paprika, oregano, black pepper, garlic powder, ground cumin, lemon zest

Combine all ingredients in a small bowl and mix well. Store in a tightly covered jar.

Chocolate con Plátanos Quesadilla

Makes 6 servings

I’ve adapted a very popular Mexican dessert to celebrate summer on the grill and a great way to wrap up any fiesta. The origin of this recipe is fried, but who is going to refuse this decanant version.

6 Flour tortillas
2 Tablespoons Olive oil
3 firm but ripe bananas, sliced into 1/2 inch pieces
1/2 cup chocolate, chopped
3 Tablespoons pecans, chopped
2 cups mini-marshmallows
3 Tablespoons sweet butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon

Pre heat grill to low.

Mix sugar and cinnamon in a small bowl and reserve.

Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.

Place the tortilla on the grill over a low heat. Cook for 4 to 5 minutes on each side, then move to a medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.

 

George Hirsch is a Grilling is Happiness sponsored writer.