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Published on Wednesday, May 05, 2010
By LA Daily News Staff Writer
Throwing a Cinco de Mayo fiesta comes naturally for Studio City resident Christina Vega Fowler. The daughter of Rafael, "Ray" Vega, founder/owner of the 54-year-old Casa Vega Restaurant in Sherman Oaks, she grew up eating terrific Mexican food both at home and in the restaurant.
"We've always celebrated Cinco de Mayo with a big family meal with lots of tamales (beef, chicken and vegetarian), albondigas soup, guacamole, salsa and posole," says the 32-year-old Fowler, the mother of three young boys. A pinata stuffed with all kinds of candy was part of the festivities as were "confetti eggs that we cracked on each other's heads.
"I used to celebrate Cinco de Mayo on Olvera Street," says Vega, who moved with his parents to Burbank from Tijuana when he was 2. "It is celebrated here in the U.S. much more than in Mexico. It is a celebration with food, dancing, singing and mariachis."
Nowadays Fowler keeps her entertaining simple. For Cinco de Mayo she suggests an easy buffet featuring chicken fajitas, carne asada, a Mexican Caesar salad, refried beans, Spanish rice, guacamole, a variety of red and green salsas, pico de gallo and margaritas made with freshly squeezed fruit juices.
Guacamole, easily prepared by mashing avocados by hand with a fork, should only be made a couple of hours in advance of serving, covered and kept refrigerated, she emphasizes.
"Be sure to use Hass California avocados as they are smooth, creamy and flavorful. Stir in lime juice, minced onions and serrano chiles, cumin, garlic powder and salt and pepper to taste. Mix in chopped tomatoes just prior to serving" with either corn or flour tortilla chips.
To make chicken fajitas, marinate skinless, boneless chicken breast strips in a mixture of olive oil, lime juice, cumin, garlic, and salt and pepper a minimum of one hour or overnight in the refrigerator. Discard the marinade before cooking.
"Stir-fry the chicken in a skillet first, then add red and/or green bell pepper strips and red onion slices. We cook them together so the flavors become cohesive or meld together," she adds.
Serve with warm corn or flour tortillas. "I prefer flour, but my parents like corn. Serve with sides of shredded Cheddar and Monterey Jack cheeses, pico de gallo, guacamole, sour cream and cilantro." Then let everyone assemble, top and eat the fajitas wrapped in tortillas, as desired.
Fowler opts to use skirt steak for her carne asada. Marinate it overnight in the fridge in a tomato mixture with garlic and cilantro. Just before or during the party, grill, then slice the meat into strips.
"I make a spinach-cilantro paste, like a pesto (but with no basil) to serve with the meat." Blend or process (in food processor) equal amounts of fresh spinach and cilantro with oil, sour cream and seasonings. . It's delicious, so make plenty.
For added variety, she suggests tossing avocado chunks into red or green salsas to jazz up the buffet.
A Mexican Caesar goes together in a jiffy with romaine lettuce pieces, croutons and grated Parmesan cheese. Make a homemade Caesar dressing or doctor up a store-bought version by adding cilantro and lime juice and tossing it all in the blender until smooth.
She sometimes offers skinny margaritas like those she's added to the restaurant's bar line-up. Whip them up with tequila, fresh lime juice and agave nectar for a drink with about two-thirds less calories than a traditional margarita.
For dessert, offer "churros, little bite-size flans or skewers of pineapple," she adds.
These days Fowler is following in her father's footsteps and oversees the day-to-day operations of the establishment her father opened in 1956 at the age of 22.
"My father and mother owned Cafe Caliente on Olvera Street for 18 years but it became a city park in 1950," says Vega who attended hotel and restaurant management school in San Francisco and did an apprenticeship at the Mark Hopkins Hotel. "I opened Casa Vega so my parents could have a job. I sold insurance by day and worked at the restaurant at night."
Fowler grew up in Las Vegas where her father started Vegas Enterprises Inc., a casino supply company, and oversaw the food service operations at Nellis Air Force Base. "I used to come back to Sherman Oaks once a week," to check on the restaurant, says Vega. He sold out to competitors in 2003 and moved back to the Valley with his wife.
Fowler moved to Los Angeles in 2000 with her husband, who was in law school at the time, and became involved with the restaurant.
She has upgraded the quality of ingredients and products in the last year and a half - using cage-free chickens, natural Angus beef, Maine lobster, tiger and bay shrimp - to name a few. "We use no lard and no trans fats in the kitchen.
"I've left the classic dishes the same because that's what works for us, but I've added about 10 new items such as mini tacos, Vega rib eye and crab, shrimp and lobster enchiladas," notes Fowler. New drinks like blood orange and skinny margaritas and mojitas are also offered, many made with fresh squeezed juices.
Recipes from Christina Vega Fowler, Casa Vega Restaurant, Sherman Oaks
MARGARITA ON THE ROCKS
2 ounces gold tequila
1 freshly squeezed lime
1/2 teaspoon agave nectar
Splash of water OR soda water
Ice cubes
Kosher salt (optional)
Mix tequila, lime juice, agave nectar and splash water in a cocktail shaker. Pour over ice cubes in a salt-rimmed glass. Makes 1 serving.
GUACAMOLE
2 ripe avocados
1/2 red onion, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
Dash pepper
1 OR 2 serrano chiles, stems and seeds removed, minced
1/2 ripe tomato, seeds and pulp removed and chopped
Cut avocados in half and remove pits. Scoop out avocado from peel and place in a mixing bowl. Using a fork, mash avocado. Mix in red onion, cilantro, lime juice, salt and pepper. Add chile peppers to taste. Refrigerate until serving time, no longer than an hour or two. Just before serving, stir in chopped tomatoes. Serve with chips. Makes 4 to 6 servings.
PICO DE GALLO
4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh mild OR hot chile peppers,
seeded and finely chopped
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
Salt and pepper to taste
Mix together all ingredients. Serve immediately or refrigerate until serving time. Makes 6 to 8 servings
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