By Bilingual Weekly News
STOCKTON, CA —The traditional Cinco de Mayo Parade —scheduled for downtown Stockton on May 1, 2011— will kick-off with a Menudo Cook-off during the evening of Saturday, April 30, 2011.
A day prior to the parade, chefs from around the County will come together in a Menudo challenge in hopes of becoming the best Menudo Chef. Menudo is a traditional Mexican dish made with beef stomach in a clear broth or with a red chili base. Known for its consumption on Sunday mornings in Mexico, it is anticipated that the Cook-off will be well received on the morning of the Cinco de Mayo Parade. “With the economy the way that it is, and all the added fees, the parade is in danger of extinction,” explained Sandy Castanon, Menudo Cook-off Chair, “all proceeds will be used to SAVE our PARADE!” noted Castanon.
The Cinco de Mayo Parade is a coordinated by the Coalition of Mexican American Organizations (COMA) —the San Joaquin County umbrella organization, formed by Latino agencies— bringing more than 100 entries to a three hour parade. In past years, the parade has drawed thousands of community members. “We are exited to bring the community together in a celebration of diversity of tradition,” said Ines Ruiz-Huston, COMA President.
This year, the parade’s theme is “200-Years of Mexico-California Partnership” closing the 2010-11 celebration of 200 years of Independence. Collectively the Coalition’s members’ present this year’s Grand Marshalls:
Amiga Grand Marshall
Rosie D’Arcie, Immigration Program Director at San Joaquin Catholic Charities.
Amigo Grand Marshall
Roberto A. Radrigan, Bilingual Weekly’s Executive Editor and reporter focused on Latino issues
Posthumous Grand Marshall
Beto Ramirez, Founder of Mexican American Hall of Fame.
The Cinco de Mayo festivities will close with the Council for the Spanish Speaking Cinco de Mayo Family festival at Weber Point.
Bilingual Weekly (bw) is a Latino Newspaper covering Stockton News and surrounding San Joaquin County cities offering English and Spanish news coverage.
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