Cinco De Mayo - Food, Music, And Frida Kahlo' S Ghost

GUACAMOLE MADE WITH HASS AVOCADOS FROM MEXICO HELP FUEL CINCO DE MAYO PARTIES AROUND TOWN
A Day for Celebrating Mexican-American Camaraderie
Roving Cinco Fiesta led by Frida Kahlo

April, 2005  While Mexican Independence day is actually on September 16th, Cinco de Mayo is the largest Mexican-American celebration  a day when everyone celebrates Mexican culture and food. With Spring at its peak and summer around the corner a great day to celebrate in the sun before the fall was called for. May 5th marks the anniversary of the battle of Puebla in 1862 when President Juarez dealt the French occupying army a decisive blow. While Cinco de Mayo celebrates this with music, folklore dance, and of course  food, it is as much  if not more - about celebrating life and Mexican-American camaraderie as it is about historic events.

What is a Mexican celebration without Guacamole, a staple of that country's cuisine that has usurped onion dip as the North American party favorite. Cinco de Mayo is the second largest Avocado consumption day in the country (surpassed only by Superbowl Sunday), and acts as a perfect food to culinary segue to herald the coming of summer just around the corner. Hass Avocados from Mexico are the perfect food, and Guacamole the ideal dish, reflecting the joys and qualities of spring and summer  fresh, green, smooth and perfect for so many salads, sandwiches and dips.

Has-to-be-Hass Fiesta in New York:

A roving Cinco de Mayo festival that will stop at three popular, acclaimed Mexican restaurants known for their innovative "nuevo Mexicano" food. Live Music, a Mexican Painter, and a Frida Kahlo look-alike will be making appearances at: La Palapa (77 St. Marks Pl., 359 Sixth Ave), Zona Rosa (40 West 56 st.), and Zocalo (Grand Central Lower Level).

All three restaurants will feature a Has-to-be-Hass Avocado special menu. Highlights include: La Palapa's Avocado and Tomatillo Salsa, or their Chalupas con Chorizo Casero y Crema de Aguacate(hand made corn masa "boats: with homemade chorizo, queso fresco, crema, salsa verde and fresh avocado crema). A "Flight" of three extraordinary Guacamoles from Chef Julian Medina at Zocalo Grand Central, and specials from Chef Adrian Leon at Zona Rosa  and of course, awesome Guacamole at all three restaurants!

HAS TO BE HASS FOR AUTHENTICITY

The Avocado was discovered by the Spanish in Mexico in 1518  where it was a staple of the diet and considered to be an aphrodisiac by the Aztecs  and was then introduced to the rest of the world where it has been enjoyed ever since. Hass Avocados are a favorite among chefs and food lovers for their taste, buttery flavor and particularly creamy smooth texture. Many of these attributes are the result of just the right growing conditions (like the terroir of a good wine)  a unique combination of rich volcanic soil, warm sun, rainfall and varying altitudes.

The avocado trend keeps soaring  With a 316% increase in sales of Mexican Hass Avocados over the past four years  this healthful fruit is clearly experiencing a very healthy trend.* Avocado mentions on menu items in the top 200 restaurant chains have increased 22% from 2003 to 2004 (according to Food Beat newsletter).

While more and more people are enjoying Hass avocados, easy Avocado dishes leave more and more time to spend entertaining with friends and less time in the kitchen.

Guacamole is also a favorite because of the many nutritional properties of Hass Avocados, which are one of nature's nutrient-dense foods. They are a delicious addition to a healthy lifestyle: cholesterol-free, low in saturated fat, and high in potassium and folic acid. Avocados are rich in vitamins A, C, and E **  primary vitamins in the antioxidant group that help protect the cells in human tissue.

Hass Avocados from Mexico are now ava