Meatless Monday at Tinga Taqueria

by Dianne Wenz in ,

There’s nothing very fancy about Tinga Taqueria, but sometimes I just want some tasty, inexpensive food without all the fuss. Tinga in Uppper Montclair is my go-to eatery on just such days.

Mexican food might seem like a safe bet when eating meatless, as rice and bean dishes usually abound in Tex-Mex restaurants, but I’ve had problems with wait staff and chefs not understanding that both cheese and sour cream fall into the dairy category when ordering, and there’s always the worry that the food might have been cooked in lard or bacon fat. (It happens!)

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Cinco de Mayo in Montclair

by Melody Kettle

This Thursday is Cinco de Mayo.  But before we dip our first chip, let’s first understand why Cinco de Mayo has evolved into a Corona and Dos Equis imbibing bacchanalia.

There’s  a popular misconception that Cinco de Mayo is Mexican Independence Day.  In actuality, Cinco de Mayo commemorates of a victory by Mexican troops in La Batalla de Puebla on May 5, 1862.

I had to opportunity to chat with Michael Duarte, co-owner of CulinArine, 33 Walnut Street, Montclair, and husband of Montclair’s very own Top Cheftestant, Ariane Duarte.  Michael was born in Baltimore, but raised in Mexico City.  Here’s what Michael had to say about Cinco de Mayo:

Cinco de Mayo is not Mexican Independence Day.  Corona, is one of the major promoters of Cinco de Mayo, and really, it’s is a lot easier to say than16 de Septiembre. But it’s a good excuse for beer and wine lovers to drink and enjoy the day.

 If you’re planning on going out for Cinco de Mayo, CulinAriane and Amati Vino are teaming up to host a wine and beer pairing dinner.

The menu will begin with an appetizer of  Coctel de camaron y mango (Gulf coast shrimp and mango cocktail), followed by a second course of Flauta de pollo en mole poblano (Crispy chicken tacos, mole sauce). The  entrée will be Torta de bistek con ensalada de papa (Grilled skirt steak sandwich, avocado, mayonnaise, tomato lime corn potato salad), and  dessert Tamal de coco (Coconut tamal).

According to Amanti Vino,  there are 10 reservations still available. Call Amanti Vino to reserve at 973-509-9463.   

Click through for a Mole recipe from Michael, and a Sangria recipe and demo from yours truly!

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