Cinco de Mayo is a popular celebration in the US. Start in the 60s, where a group of Mexican-American activists fighting for the American civil rights movement used that day to show their pride in their cultural roots.

In 1989, a brewery showcased Cinco the Mayo with an advertising campaign. At first, the main target was Latin-Americans, but with time it expands to everybody in the US.

Nowadays, Cinco de Mayo turns into a big celebration. Even though it is not one of the important Mexican historical dates, at Fairmont Mayakoba, we love to celebrate with our US friends!

Chef Jorge Miramontes shares a savory and spicy recipe perfect for a family and friends celebration.

Callo de Hacha Aguachile

Ingredients

AGUACHILE SAUCE

• CHILTEPIN CHILI .010 KG
• GARLIC .005KG
• ONION .020KG
• CORIANDER .005KG
• SALT C/N
• PEPPER C/N
• LIME JUICE C/N

OTHER

• CALLO DE HACHA .120 KG
• CUCUMBER .030 KG
• RED ONION .020  KG
• JALAPENO .015 KG
• RADISH .020
• CORIANDER LEAVES .005 KG
• AVOCADO .030 KG
• LIME .060 KG
• SALT C/N
• PEPPER C/N
• TOMATO CHERRY C/N

Method

Step 1

Cut the tomatoes, pepper, red onion, cucumber, avocado, and radish.

Step 2

Aguachile – Crush and mix the garlic, onions, chiltepin chili, coriander, lime juice, salt, and pepper.

Step 3

Slice the scallop and plate!