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    Sip & enjoy

    From rampaging mummies to Salma Hayek's global debut, 5 great movies to toast Cinco de Mayo

    Joe Leydon
    Apr 14, 2014 | 9:00 am

    What should a cineaste select to see while celebrating Cinco de Mayo? As a lead-up to the big holiday, there are mucho options, to be sure, but here are five diversas peliculas that run the gamut from warm and fuzzy to fast and furious.

    Like Water for Chocolate

    One of the highest-grossing Mexican films of all time, director Alfonso Arau’s seductively delicious 1992 delight – based on the popular novel by Laura Esquivel, his wife at the time of the movie’s production – is an imaginative mixture of magical realism and romantic melodrama.

    Tita (Lumi Cavazos), the youngest of three sisters in 1910 Mexico, falls in love with the handsome Pedro (Marco Leonardi). But she is bound by family tradition to remain unmarried, to care for her domineering widowed mother (Regina Torne). So Tita sublimates her passion into her cooking, often with fantastical results, in a decades-spanning tale that passionately extols culinary skills as art and alchemy.

    Midaq Alley

    Veteran Mexican director Jorge Fons audaciously (and, more important, successfully) transposed the acclaimed novel by Egyptian-born Nobel laureate Naguib Mahfouz from 1940s Cairo to then-contemporary Mexico City in this award-winning and heart-wrenching 1994 drama, the first film to make global audiences take note of the fiery phenom that is Salma Hayek.

    It's the first film to make global audiences take note of the fiery phenom that is Salma Hayek.

    Fons and scriptwriter Vicente Lenero deftly entwine multiple storylines while following the fates of Rutilio (Ernesto Gomez Cruz), a gruffly macho tavern owner who develops a taste for handsome young men; Chava (Juan Manuel Bernal), Rutilio’s adult son, who impulsively defends his “family honor” by nearly murdering the object of his father’s affection; Alma (Hayek), a strong-willed beauty who is lured into a squalid life of prostitution; Abel (Bruno Bichir), an earnest but penniless young barber who loves, but cannot save, Alma; and Susanita (Margarita Sanz), a spinsterish apartment-house owner who looks for love in all the wrong places.

    Desperado

    At once a straight-shooting action-adventure and a tongue-in-cheek riff on such high-testosterone entertainment, Desperado is Robert Rodriguez’s immensely entertaining 1995 follow-up to his near-legendary El Mariachi, the micro-budget 1992 sleeper about a hapless musician who’s mistaken for a notorious hit man in a hard-scrabble border town.

    This rock-the-house semi-sequel stars Antonio Banderas as the Mariachi, who has evolved from a clueless innocent into a jaunty badass. How bad are we talking about? Early in the action, Banderas' Mariachi, all decked out in bandit black, scampers across the bar in a dingy cantina, a blazing gun in either hand, mowing down bad guys as he twirls his arms this way, that way, any way, like a flamboyant bullfighter facing death in the afternoon.

    Eventually, he runs out of bullets — even a fabulist such as Rodriguez is willing to acknowledge the basic concept of supply and demand — but that doesn't stop him for long. In just a blink of an eye, he's reloaded and ready for more action.

    And when a particularly poor marksmen fails to hit his intended target, the Mariachi razzes: "You missed me!" There is only one rational response to such a spectacle: "Wow! Cool!” Just as there is only one logical reaction to Salma Hayek (yes, her again) as a sexy bookstore owner (no kidding) who becomes the Mariachi’s ally and lover: Hubba-hubba!

    Pulling Strings

    Think of it an old-fashioned love song rearranged to a mariachi beat, and you’ll know what to expect from this improbably charming bilingual rom-com. Currently on DVD and VOD after a 2013 theatrical release, it serves as a swell showcase for Mexican TV and film star Jaime Camil, who’s perfectly cast and effortlessly engaging as a Mexico City single dad and struggling (but non-lethal) mariachi who falls for a US embassy worker (Laura Ramsey) while seeking a visa for his young daughter (Renata Ybarra).

    Think of it an old-fashioned love song rearranged to a mariachi beat, and you’ll know what to expect from this improbably charming bilingual rom-com.

    The plot has something to do with the search for a missing laptop containing classified information, and something else to do with the sometimes stormy relationship between the embassy worker and her meddlesome mom (Stockard Channing). But the contrived storyline is merely an excuse for the two leads to sample everything that is photogenic and/or scrumptious in Mexico City, which the movie would have you believe is the best place in the world for attracted opposites to fall in love.

    Wrestling Women vs. The Aztec Mummy

    There was a point during the 1960s when it seemed like the only Mexican movies getting wide circulation in the United States were indifferently dubbed, ultra-low-budget horror flicks that local TV stations employed to plug holes in weekend and late-night program schedules. There were vampires movies in which rubber bats were held aloft by conspicuously visible strings, genre-mixing misadventures in which masked wrestlers grappled with mad sculptors and va-va-voom vampires – and this jaw-dropping, mind-numbing 1964 camp classic, a kinda-sorta sequel to The Robot vs. The Aztec Mummy (1958) that surpasses its predecessor as a must-see Z-movie for the heartiest connoisseurs of Le Bad Cinema.

    It’s all about… about… well, you got these women wrestlers named Loretta Venus (Lorena Velázquez) and Golden Rubi (Elizabeth Campbell). And they tangle with this evil Asian crime lord named The Black Dragon, who’s trying to retrieve a golden necklace from an ancient tomb that’s inconveniently guarded by Tezomac, the reanimated mummy of an Aztec sorcerer who can turn himself into a bloodsucking bat or a humongous tarantula. But then… OK, you think I’m making this up, don’t you? Well, get a load of this. And don’t say I didn’t warn you.

    Salma Hayek and Antonio Banderas in Desperado.

    Desperado movie scene with Salma Hayek and Antonio Banderas
    Courtesy photo
    Salma Hayek and Antonio Banderas in Desperado.
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    Food for Thought

    Liquid gold: Best places for chile con queso — the national snack food of Texas

    Marene Gustin
    Marene Gustin
    May 4, 2014 | 2:00 pm
    Liquid gold: Best places for chile con queso — the national snack food of Texas
    Photo by Jen Foursquare
    There’s a darn fine version at Beaver’s, the icehouse cum barbeque joint from chef Monica Pope, made with smoked asadero cheese, green chiles and pico de gallo.

    In honor of Cinco de Mayo — a Mexican holiday co-opted by white, yuppie Americans as a day to drink massive amounts of tequila — let’s all raise a corn chip to chile con queso, the national snack food of Texas.

    This gooey cheese dip has been around for decades, mostly as a Tex-Mex staple, but its deliciousness can now be found far and wide.

    This gooey cheese dip has been around for decades, mostly as a Tex-Mex staple, but its deliciousness can now be found far and wide.

    And why not? It’s cheese dip, usually with peppers and tomatoes, sometimes more. The classic American home recipe consists of a brick of Velveeta and a can of Ro✩Tel Diced Tomatoes & Green Chiles, nuked in a microwave. Simple, easy, fast. And good. Perfect game day food and a must have for Cinco de Mayo.

    But some local eateries kick it up a notch. I like the one at El Real Tex-Mex. They serve up some good stuff, blending three different types of cheese, chiles and tomatoes and you can add fajita beef or picadillo — spicy ground taco meat — on top. Meat is a good way to go, particularly if you want to make a meal of chips and dip and margaritas.

    Of course Molina’s Cantina, started back in 1941, claims to be the original meat and queso place. Their delicious José’s Dip was allegedly created by a long ago waiter named — what else? — José, when a diner asked him to add some meat to the cheese dip. As the story goes, he went back to the kitchen and saw the spicy ground beef for tacos and dumped some in. Makes for a good story anyway.

    Maria Selma Restaurant makes a fine dip as well, it’s a little thinner than some and is mostly just melted yellow cheese, but ask for some chopped fresh jalapeños and dump those babies in there, seeds and all, and you have a perfect fiery dip. They also use the dip on their nachos that I really like. Better than the thicker, melted cheeses on most nachos.

    And here’s another good one: Pistolero’s. This cool looking spot with the Mexican art and artifacts has a queso that’s a touch on the thin side but that’s because it’s made with beer. That’s right, Jack cheese, pico de gallo and cervazo, baby.

    And there’s even queso — no chiles — at Mia’s, a Carrabba family eatery probably better known for its chicken fingers, burgers and smoked meats. But it’s well worth ordering as a side with a basket of hot chips.

    In fact, you can find queso and chile con queso pretty much everywhere. There’s a darn fine version at Beaver’s, the icehouse cum barbeque joint from chef Monica Pope, made with smoked asadero cheese, green chiles and pico de gallo.

    I’d like to say something about the chile con queso at the new inner loop Pico’s Mex-Mex. I ate it but I hardly remember it. I know it had picadillo on top and it was more yellow and not as spicy as some dips. But I also had a margarita with it. When you order a margarita here the wait staff asks if you want a small, medium or large.

    Um, medium?

    The medium is a 24-ounce glass that you have to lift with both hands. I actually walked over to the bar and asked to see the large glass. It was a 48-ounce fish bowl! Radio personality Lanny Griffith explained to me that this drink is for three people. Okay, grab some friends and extra straws and go for this Cinco de Mayo.

    -------

    Did Marene miss you favorite place for queso? Let us know in comments section below.

    Molina's delicious José’s Dip was allegedly created by a long-ago waiter named — what else? — José, when a diner asked him to add some meat to the cheese dip.

    Molina's Cantina queso Jose's Dip with chips
    Photo courtesy of © Molina's Cantina
    Molina's delicious José’s Dip was allegedly created by a long-ago waiter named — what else? — José, when a diner asked him to add some meat to the cheese dip.
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