Cinco de Mayo, a date that marks the historic military victory of Mexico over France, has given rise to one of the most vibrant cultural celebrations in South America and beyond.
Sydney’s in Neutral Bay is honouring the date with a weeklong taco and tequila fiesta that brings together Mexican-themed entertainment, live music, decorations (cacti and picaro banners, anyone?) and plenty to eat and drink.
“Cinco De Mayo in Australia is a celebration of Mexican culture and history,” says SoCal executive chef Jason Roberson. “It’s becoming more and more popular every year because Australians love embracing the cultural calendar days of other countries, especially when food and drink are involved.”
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Celebration: Cinco de Mayo
The holiday is one of the most important celebrations in Mexico, representing national unity and patriotism in the face of adversity. It commemorates the victory of the Mexican army over the much larger French forces at the Battle of Peubla on May 5, 1862. In America, Cinco de Mayo has taken on a life force of its own, with celebrations reaching a larger scale than even in Mexico. The day has now come to signify the intensity and interconnectedness of Mexican-American culture.
SoCal is the product of Ben Carroll and Hamish Watts, who travelled to the Golden State on a surf trip and ended up falling in love with the Mexican-influenced street food that dominates menus from San Francisco to LA. At SoCal, meat is cooked ‘low and slow’, spices are not spared, and the vibe is always laidback.
“We find inspiration from the melting pot of cultures and cuisines in Southern California that make up Mexicali food,” says Roberson. “We never forget the authentic roots of Mexican cuisine and love to pay tribute to its long history. We always make sure that our ingredients are fresh and sourced from their origins whenever possible, to provide the most authentic SoCal experience.”
A hot chilli eating contest, $10 margaritas, and a Mariachi band will also be on offer during celebrations. Source: SoCal
At SoCal, meat is cooked ‘low and slow’, spices are not spared in their Cali-Mexican plates. Source: SoCal
SoCal’s Cinco de Mayo celebrations, which begin on Saturday, May 5, will consist of seven rather colourful themed nights, including a reality cooking show style championship. There’ll also be live acoustic sessions, an appearance by a mariachi band, a street art battle for charity, a taco and tequila degustation menu and an all-you-can-eat taco night. Roberson has also teamed up with renowned pastry chef Andy Bowden of Enmore’s Saga to create a bespoke dessert. The Helado Domingo is best thought of as a Sundae with a Mexican twist, made with sweet corn ice-cream, cajeta (Mexican caramel sauce), buttermilk, and pastel de elote (Mexican corn cake).
What else can you expect? Well, it’s more a question of what can’t you expect at this sombrero and mariachi extravaganza. Other events slated on the line-up are a hot chilli eating contest, $10 margaritas, and a Mexican-influenced menu of Cali classics.
Saga's Andy Bowdy has been charged with the Mexican-inspired dessert, creating the Helado Domingo sundae. Source: SoCal
Sat 5 - Fri 11 May
1 Young Street, Neutral Bay
