Sunday, April 29, 2007
Food, "Dish"
¡Viva la fiesta!
It’s Cinco de Mayo all over the Atl
CREDIT: Georgia Department of Economic Development
By Julie Douglas
On May 6 Fiesta Atlanta 2007 is putting the caliente in Cinco de Mayo with a celebration at Centennial Park—albeit one day after the holiday commemorating the Battle of Pueblo is normally observed. Forget swilling watered-down margaritas at your local burger joint: This is the real deal. More than 25,000 revelers are expected to attend, and for good reason. The event is rife with Latino culture and food and boasts entertainment from powerhouse acts like traditional Mexican crooner Beatriz Adriana, Afro-Cuban-American funk-rock singer Javier Garcia (who will also perform at the Hard Rock Café the preceding evening) and Banda Machos, from Jalisco, Mexico.
Expect to find authentic noshes from food vendors, children’s entertainment and an artists’ market. But will there be a mariachi band? Indeed, in the form of ¡Viva Jalisco! The fiesta is organized by the Lanza Group, whose vice president and creative director, Arturo Samayoa, says, “Atlanta is one of the fastest-growing Hispanic markets in the country; this region deserves a first-class Hispanic festival in a world-class location like Centennial Olympic Park in the heart of this vibrant city.” Here, here. The event is from 10 a.m. to 7 p.m. and is free. For additional information, visit www.fiestaatlanta.com.
Should you desire to drop your dime for a good cause, head over to No Más! Cantina on May 5. The restaurant’s Cinco de Mayo festival benefits the Castleberry Hill Neighborhood Association. On the menu? Tampiqueño skirt steak, pollo relleño and tajadas de cerdo. Live music, games and a raffle round out the experience. Tickets are $10 and include a free margarita and a chance to participate in the raffle. The event is from noon to 10 p.m. For more information, call 404-574-6578 or visit www.nomasproductions.com.
Gourmands will appreciate Sala-Sabor de Mexico’s May 5 “¡Salud! to Mexican Triumph.” From the culinary brain of new executive chef Jeff Smedstad, the restaurant offers bona fide Mexican fare. Quick peek: tacos de cabrito (wood-grilled goat tacos served with arbol salsa); cochinita pibil (achiote-seasoned slow-roasted pork wrapped in a banana leaf and served with Xnipec salsa and pickled red onions); and pay de queso (farm-style Mexican cheesecake with mango salsa) for dessert. And if you should spy a special of grilled cacti paddles—go for it. On tap? “Gringo margaritas” and “otras frutas” for $5 a pop and Corona and Corona Light beers for $3. The bar opens early at 1 p.m. Dinner service begins early at 4 p.m. For more information, call 404-872-7203 or visit www.sala-atlanta.com.
Let’s say you Cinco de Mayo 365 days a year and you need to take a break. You want to take it slow—real slow. In that case, join the folks at Heritage Foods and Slow Food USA as they host a special outdoor barbecue on May 5 at Studioplex, located a chicken bone’s throw from Auburn Avenue. “The New Q … A Twist on Old-School Barbecue” will spotlight sustainable farms, heritage breed farmers and the professional cooks who support them. Participating chefs and restaurants include Linton Hopkins of Restaurant Eugene, Shaun Doty of Shaun’s, David Larkworthy of 5 Seasons Brewing, Carmen Capello of Sweet Lowdown and Gerry Klaskala of Aria. According to Slow Food Atlanta’s Web site, “Each chef will work with an area farm to create a delicious new take on the time-honored tradition of Southern BBQ.” Could this mean a thyme-infused tomato sauce reduction with ribs? And will Bobby Flay show up to challenge a chef to a “barbecue throwdown” in his adrenalin-fueled quest for the title of World Domination Grill Master? Probably not. For more information, visit www.heritagefoodsusa.com or www.slowfoodatlanta.org.
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