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Cinco de Mayo Celebrations in Vancouver

Cinco de Mayo Parties Around Town

Cinco de Mayo is is a celebrates the Mexican Army‘s victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. While the French weren’t so lucky, Vancouverites are this year, as there’s a few pretty fantastic events around town. I’ve also included a recipe for pork tacos should you want to celebrate at home.

Cinco de Mayo Vancouver

Casa de Amigos on Robson

On Friday, May 5, 2017 (5 pm to 11 pm) and Saturday, May 6, 2017 (3 pm to 11 pm), at Robson Square (Plaza Level), Wet Ape Productions and Buena Onda of Savoury Chef Catering will host Cinco de Mayo, the Mexican fiesta recognized worldwide.

Enjoy traditional street food and drinks. live entertainment, and a wide array of signature Tequila cocktails and your favourite Mexican cervezas. Bring cash for the street market,  hear Mariachi bands, watch traditional folk dancers, and Luchador wrestlers, and more. Wear your green, red, and white proudly and celebrate! 19+ event. Tickets $18.95

el caminos

Celebrate Cinco de Mayo at El Camino’s

El Camino’s is opening early on Friday, May 5th to celebrate Cinco de Mayo. Enjoy Cazadores Tequila tasting from 3 pm; food specials; Cazadores cocktails; and live music starting at 8:30 pm. No cover. No reservations.

cinco

Cinco de Mayo with Bassos Rancheros, Mr. Pablo, Kut and percussionist Daniel Ruiz

Friday, 8 p.m. | Arts Club Backstage Lounge, 1585 Johnston St., Granville Is.

Tickets and info: $12 at the door thebackstagelounge.com
Basscoast breakfast favourite Bassos Rancheros serves up steaming hot Latin grooves for a dance-off fiesta with special guests. Salsa dancing, cervasa and tequila!

Cinco De Mayo at Big Rock Urban Brewery

Friday, May 5, 2017 – 11:00

FREE ENTRY to our all-day celebration with Mexican-inspired food, cocktails, and entertainment including all-female Mariachia band Las Estrellas, pinatas, prizes, and more!

roam gallery

ROAM’s Cinco de Mayo exhibition  May 5

Meet the artists and sip some sangria at ROAM Gallery –  155-555 West 12th Avenue, Vancouver May 5 from 4 to 7 pm

Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise

Chipotle Mayonnaise:
Sour Orange, Red Cabbage and Jicama Slaw:

Special equipment: Roaster box with probe thermometer, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds)

Guava Glazed Pulled Pork:

For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.

Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.

Prepare the roaster box according to manufacturer’s instructions.

Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn’t burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.

Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.

Chipotle Mayonnaise:

Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.

Sour Orange, Red Cabbage and Jicama Slaw:

Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.