TAMALES IN A SPEAKEASY >>>
As far as I'm concerned, any excuse to eat Mexican food is a good one. But the celebration of Cinco de Mayo - usually observed over a period of days, not just on the 5th - provides folks with even more ammunition for gorging on tacos, chile peppers, mole, pozole, menudo and burritos, while of course washing it all down with frosty margaritas and Mexican cervezas.
Contrary to common assumptions, the 5th of May - Cinco de Mayo - is not Mexico's day of independence. That's Sept. 15, the day in 1810 when Mexico declared its independence from Spain. What Cinco de Mayo actually commemorates is the defeat of the French army of Napoleon III in the battle of Puebla, when 4,000 poorly equipped Mexicans defeated an army nearly twice the size. That battle ended on May 5, 1862, and Cinco de Mayo is now celebrated on May 5 all throughout Mexico but with added gusto in the state of Puebla, not to mention in U.S. cities with large Hispanic populations.
Wednesday most folks will migrate to a Mexican restaurant to celebrate the French ass kicking. I'd like to suggest an alternative. Chef Matt Colony, bartender David Benefiel and staff at Maxwell's Speakeasy has created a special menu for Cinco de Mayo. Colony grew up in San Diego and surfed in Mexico. Maxwell's Sous Chef Jesus is also from Mexico. Here's their special menu for Wednesday:
Loco Show de Burro
Cazadores silver, ginger beer, muddled lemon on the rocks with grilled pineapple $6
Chupacabra
Sauza Gold muddled with red jalapenos, cilantro and lime served up with black sea salt rim and float of goslings dark rum $9
Cinco de Maxwell's Margarita
Cadillac margarita on the rocks with a little coronita tucked right inside of it $12
Local Rockfish Ceviche Tostadas
Marinated in citrus, finished with pico de gallo, avocado and lettuce $6
Homemade Tamales
Your choice pork or chicken on cabbage slaw with cilantro lime dressing and spicy pickled carrots $5
Staff Meal Tacos
With cilantro, onion and lime and choice of meats: beer marinated carne asada or housemade spicy chorizo or adobada charred chicken or chile butter braised lobster $3each or $7for two with rice and beans
Tender Pork Pozole
Pork shoulder slow braised in a mild dried pepper red sauce with hominy and finished with cilantro, onions, avocado, jalapenos, sour cream and grilled corn tortillas $9
Mexican Flan
Creamy caramelized custard $4
Pastel de Tres Leches
Decadent dulce de leche cake $5
[Maxwell's Speakeasy, 454 Saint Helens Ave., TAcoma, 253.683.4115]