Cinco de Mayo Dinner

Cinco de mayo, or the 5th of May, celebrates the victory of Mexico over the French during the Battle of Puebla. It’s not a big holiday in Mexico. In fact, it is not a federal holiday, but is just a normal day in the life of most Mexican families. In the United States, however, it is a big deal. In the 1960s, Chicano activists promoted the holiday as a way to celebrate Mexican heritage in the US. The battle was mostly fought between indigenous Mexicans against the European invaders, one of the Cinco de mayo facts that makes it a reminder of strength and heritage. Today, there are large celebrations in cities with mariachi music, traditional dances, and parades, showcasing the diversity and beauty of Mexican culture.

I grew up in Southern California, where there is a very large Hispanic/Mexican culture and population. So Cinco de mayo was, and still i,s a big deal in Southern California. I LOVE good Mexican food, as well many other aspects of the Mexican culture. I like to cook up some good Mexican dishes to celebrate the day too, but I don’t like to cook the traditional things like burritos, tacos or quesadillas. We eat those on a regular basis anyway, and we love them. Instead, I always like to make something completely different, but still Mexican. This time I made some scallops al mojo de ajo or scallops in a garlic sauce.

Scallops al Mojo de Ajo

Mojo de ajo is a garlic sauce or marinade made primarily of slow-cooked garlic cloves and olive oil. It is typically enhanced with acidic citrus juice (bitter orange or lime) and salt, resulting in a sweet, garlicky, and tangy sauce used for meats, seafood, and vegetables. I used lime juice and Mexican beer for this sauce.

1 lb sea scallops

3 TBSP olive oil

10 cloves garlic, sliced very thin

1/4 cup onion, diced fine

2 jalapenos, diced fine

1/2 bottle Mexican beer, drink the rest with dinner later

3-4 slices cooked bacon

2-3 TBSP lime juice

2-3 TBSP butter

salt & pepper to taste – I used my lime infused salt

1 tomato, diced fine

1 cup cooked corn

green onions, sliced

fresh cilantro or parsley, chopped fine

Cook the bacon first. Once the bacon is cooked, remove it and chop. Set aside and keep warm.

In the same pan, using the bacon grease, add the olive oil and saute the onions, garlic and jalapenos, just until they start to brown.

Add the scallops and brown, then flip and continue to cook until browned on the other side as well.

Add the lime juice, beer and seasonings, and continue to cook for about 3 minutes. Remove the scallops with a slotted spoon. Keep cooking the liquid until it has reduced to about 1/4 of its original amount. Once the liquid is reduced, add the butter and incorporate into the sauce.

Once the butter is melted and completely incorporated into the sauce, re-add the scallops and serve. I served it over rice and black beans, then I topped it with the chopped tomatoes, corn, green onions, bacon and chopped parsley. I thought I had cilantro, but I didn’t. Parsley works too. 🙂

!Esta mui rico y differente. Delicioso!

Why settle for ordinary when you can have EXTRAORDIANARY? 🙂

Have a great day and make everyday great. Live life to the fullest. It’s not the destination that matters, but the journey. Enjoy the ride. ‘Til next time.