RESERVATIONS
Cancun 00:19:22
LVX Preferred

By Michelle da Silva Richmond

On Sept. 16, 1810 Mexican citizens rose against their Spanish conquerors, launching the Mexican War of Independence.  Roman Catholic Priest Father Miguel Hidalgo led the charge when he rang the church bell in the town of Dolores Hidalgo and cried out his impassioned, history-making “Grito” (shout) advocating freedom from Spain.

Since 1825, the anniversary of that historic event has been celebrated as Mexican Independence Day.

That “liberty bell,” which now hangs above the main entrance of the National Palace, office of the modern-day Mexican presidents, is rung at 11 p.m. on the eve of September 16 each year by the president of the republic, who shouts a revised rendition of the patriot’s cry: “Que Viva Mexico!”

To celebrate Mexico and its traditional cuisine, Grand Fiesta Americana Coral Beach Cancun’s award-winning La Joya Restaurant is serving a tasty roster of typical Mexican delicacies.

Special Treats and Musical Notes – 

Start your culinary adventure by trying “Merida Style Craving,” a selection of six traditional Mexican samples: chicken salbute, a beef tostada ‘tinga style’ rajás poblano, an empanada, a juicy chicken taco and a pork taco ‘pibil style’ with guacamole.

Or if you prefer, sample three tacos pastor-style, combining adobo marinated pork with pineapple salsa, served with guacamole.

Salad choices feature the popular La Joya salad, a blend of mixed greens wrapped in jicama with carrots, beets, strawberries, panela cheese and peanuts in a tamarind dressing, and prickly pear (nopal) tostadas with blue tostadas topped with a nopal salad, cheese and toasted grasshoppers.

Featured soups include: Pozole made with Caribbean lobster, green pumpkin seeds, lettuce and radish; Tortilla Soup and Poblano Chile Cream Soup.

Seafood lovers can indulge in a variety of fresh options: sautéed shrimp with a spicy chile and garlic sauce, served with white rice and creamed spinach; fillet of fish cooked “Veracruz” style with capers, olives and bell peppers; the “catch of the day,” bathed in a smoked chile, au gratin sauce, accompanied by white rice, vegetables and a side of black bean broth, or sea bass wrapped in a Mexican pepper leaf (acuyo), served with sweet potato puree and roasted tomatoes.

For meat lovers, choices feature: Mexican-style beef barbecue; chicken in mole sauce; filet of beef “Tampiqueña (served with Mexican rice, guacamole and beans); turkey mole enchiladas and pork tenderloin in red “pipian” sauce.

For dessert, the list of sweet treats offers: corn cake with a tequila caramel milk; spongy almond cake with a creamy mango compote; typical Mexican flan with a caramel sauce; traditional churros coated with cinnamon and chocolate sauce; rice pudding with berries; typical four-milk cake topped with fresh strawberries; or chocolate mousse with a creamy mole filling and mango sauce.

Top your dinner off with a typical Mexican coffee and you should be set for the evening.

We invite you to join in on the culinary festivities!

Buen Provecho!