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Cinco de Mayo “lore,” upcoming Hyatt event
May 2, 2011 - Carla Tracy
Cinco de Mayo, literally translated from Spanish, means “the fifth of May.” Many people wrongly think it’s Mexican Independence Day. But it’s not.
As the legend goes, back in 1918, Hellman’s mayonnaise was manufactured in Wales. Over 10,000 jars were sent from the factory via ship to Puerto Vallarta, the next scheduled port of call after the Big Apple.
“This was the largest shipment of mayonnaise ever to be sent to Mexico,” according to the internet story. “But the ship hit hurricane weather and sank, and the cargo was lost forever. The people of Mexico, who were crazy about mayonnaise, were inconsolable over the loss. Their sorrow was so intense, that they declared a National Day of Mourning. It still continues to this day each year on May 5th and is known, of course, as ‘Sinko de Mayo.’ ”
OK, I know, I KNOW — it’s an old joke! But this spicy and hot holiday is tons of fun, mayonnaise or not. On Maui, the Hyatt Regency Resort & Spa in Kaanapali will celebrate Cinco de Umalu Thursday, May 5 at its poolside Umalu restaurant.
“We invite hotel guests and locals alike to celebrate Cinco de Mayo in style,” says Peter Donnelly, the resort’s director of food and beverage. “It's a party on the pool deck from 2 to 6 p.m. with a DJ and food and drink specials.”
Get in the Mexican groove as the DJ spins hot Latino tunes and enjoy specials on Sauza tequila, top shelf margaritas, cervezas and more.
The menu will include:
Dorado Ceviche - Local mahimahi marinated with scallops, shrimp, fresh chile, onion, tomato, cilantro, tequila and lime, served with ancho chile-dusted blue corn tortillas.
Tostadas de Camarones - Spicy tiger prawns and black beans with cabbage slaw, guacamole, pico de gallo, cotijas cheese, tomatillo salsa, fresh lime & cilantro.
Carne Asada Burrito - Grilled Kobe skirt steak, black beans, Spanish rice, Oaxaca cheese, pico de gallo, chipotle crema fresca, side of guacamole and blue corn chips.
Amigos — today is dos de Mayo. All of us lovers of Mexican food and drink only have uno, dos, tres more days to go. Ole!
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Hyatt chefs Matt Smith, left, and Kevin Boyle toast to Cinco de Mayo.