Central Texans to celebrate Diez y Seis this weekend
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This Saturday marks Mexico's Independence Day and many people will be celebrating Diez y Seis by getting a taste of Mexican culture this weekend.
One South Austin restaurant, Hecho en Mexico, will be hosting a celebration. Co-Owner Monica Ruiz said they'll have live music, karaoke and plenty of interior Mexican eats.
"For us, Diez y Seis, is like the Fourth of July,” Ruiz said. “We want to do just a big neighborhood party celebrating our independence day with music and definitely food. Food is the main ingredient."
They will also have a silent auction of which all of the proceeds will go to the Center for Child Protection.
The party is from 4 to 10 p.m. on Saturday.
For more information, click here.
Time: 20 to 25 mins. to prepare and 2 hrs. to refrigerate
Ingredients: 3 fillet ( 7-9oz)White fish (something in a firm type of fish)
8 oz fresh lime juice
1 only Serrano pepper
2 only Tomatos
1 only red onion
1 Poblano pepper
Preparation: cut fish fillets in big pieces and set aside
Roast Poblano pepper; peel & devain; cut up and set aside
and set aside
~In a food processor; put in your fish, Poblano pepper,
lime juice and salt to taste.
~Blend ingredients until it makes a puree.
~Remove, place in platter and refrigerate for 2 hours.
Garnishes: *Chop the tomato, red onion, Serrano, cilantro and challot and mix all together like a like a Pico de Gallo.
*Take your cold fish puree and mix with all of the chopped ingredients.
*Garnish with lime wedges and serve cold.