Juicy, tender and crispy! It’s impossible to describe the explosion of flavours and textures in your mouth in just three words after a Cinco de Mayo experience in Cricket Square.
With three of The Brasserie’s top chefs from Mexico at the helm, you’re going to be hard pressed to find more authentic and traditional food on the island to celebrate.
Cinco de Mayo is a holiday that celebrates Mexico’s victory over the French at the Battle of Puebla on May 5 1862, and this date has now become an important way to commemorate Mexican culture and heritage. It’s around this time of the year that avocado sales boom in America with over 36 million kilograms eaten on Cinco de Mayo alone according to the US Department of Agriculture!
Chef de Cuisine, Artemio Lopez, grew up in the ‘food capital’ of Mexico, Oaxaca, learning how to make his family’s homemade tortilla recipe from a young age. He has a degree in Culinary Art from the Culinary Institute of Mexico. Arte helped set up the first Mexican restaurant in the capital of Kosovo, and worked at a tapas bar in Barcelona at the time it was awarded a Michelin star. With over 25 years of culinary experience in eight countries, our talented and meticulous Chef de Cuisine flourishes on creating local and seasonal menus that share our farm-to-table story in every dish.
Francisco Sanchez, known to all as Paco, is the Brasserie’s Senior Sous Chef. His love affair with food began humbly as a dishwasher in a bustling commercial kitchen in Estado de Mexico. Fast forward to today and Paco orchestrates the kitchen operations, and manages the kitchen inventory and the seamless service between front of house and the culinary team. Paco gets the greatest joy from seeing customers creating memories that linger beyond the last bite.
Caboose Lead Cook, Andrés Rivera, brings a touch of his rich Mexican heritage to the heart of our gourmet smokehouse, which is also the location of our Cinco de Mayo Happy Hour. An integral part in the evolution of the menu, Andrés has perfected the slow-cooking process, the distinct flavours and the melt-in-your-mouth tenderness of the Caboose Smoked Beef Cheek that is sure to be a fiesta favourite.
The sweet and tangy Pork Pastor with grilled pineapple salsa and avocado is a crowd-pleaser, as well as rich and satisfying Pork Carnitas with oregano-cured onion and taste bud-dancing morita salsa. Also on the celebratory taco menu is our moreish and flavourful Chicken Adobado with charred green onion and tomatillo salsa, and a traditional Yucatec Mayan slow-roasted dish from the Yucatán Peninsula, Cauliflower Pibil. See below for the complete Cinco de Mayo menu.
You can’t miss pops of colour adorning the Caboose, from bright lanterns hanging in the trees, to luminous paper flowers decorating the sails and a rainbow piñata ready to burst. The venue will be buzzing with toe-tapping tunes and delicious margaritas made from freshly harvested tamarinds in Cricket Square.
Follow the mouth-watering aroma of our exclusive Mexican treats and meet us at the Caboose for our one-of-a-kind Cinco de Mayo Happy Hour on Friday 3 May from 5-7pm.
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CINCO DE MAYO MENU
TACOS
Cauliflower Pibil – $5.00
Refried black beans, pickled onions, scotch bonnet relish
Chicken Adobado – $6.00
Charred green onion & tomatillo salsa, pickled seasoning peppers
Pork Pastor – $6.00
Grilled pineapple salsa, avocado
Pork Carnitas – $6.00
Oregano cured onion, parsley, morita salsa
Caboose Smoked Beef Cheek – $7.00
Chipotle salsa, pickled onions, cilantro
DESSERT
‘Coco Bluff’ Coconut Tres Leches Cake – $8.00
Strawberries, toasted coconut
