Description

San Marcos celebrates Cinco de Mayo in a big way with a Menudo cook-off.

Transcript

Host: The town of San Marcos, Texas has a long history as a place where cultures come together. Located 25 miles south of Austin, on the San Marcos, it was the site of a Spanish settlement as far back as the 1700s, and each year, the town of San Marcos celebrates Cinco de Mayo in a big way. Albert Serria: People around this part of the country anytime, the first weekend of May and there will be Cinco de Mayo celebration, but we consider ours to be the best. The biggest in the state. Host: And when it comes to the menudo competition, there can be some friendly family rivalry, too. Belia Tristan: It’s our second place trophy last year. We competed against our cousins, and they won first place. Host: In the cook-off contest, over 40 teams are vying to become the Texas State menudo champs. So the team arrive right and early. Once they set up the booths, they’re ready to start making the menudo. Male 1: Let’s boil the bowl a little bit first and then I’ll start putting my ingredients. Host: .So what exactly is menudo? Female: It’s a traditional Mexican soup. Female: It’s tradition, it’s a custom, it’s a Hispanic tradition. Host: And traditionally, there is one ingredient it has to have. Frank Arrendondo: Well, what it is, it’s tripe, and they made a good dish out of it, let me tell you that. Host: By using tripe, they made sure no part of the cow would go to waste. After it’s simmered a while, they spice it up. Albert Serria: And you add the spices to it, the garlic, a pitch of oregano, salt, pepper, it’s delicious. Host: While menudo began as an economical meal, over the years, it’s become a favorite dish at family celebrations. Ana Juarez: It’s commonly eaten like after weddings and big birthdays, you got to feed a crowd, and so what do you cook? You know, menudo. Host: The recipes are passed down through the generations. Female: This is actually my grandma’s recipe, and it was handed down to my mother and mother handed to me. Female: It’s just a recipe that you have in your head and you have made for years and years. You only make a little bit more of it, that’s all. Host: While recipe is vary, tripe is always the main ingredients. It comes in a couple of different versions, smooth and honey comb. When all the ingredients are in, it’s still got to cook a while. Belia Tristan: Just simmer and just take care of it, a little tender, you know. Host: They say ideally menudo should simmer for at least four hours. Over 40 teams are hoping to be named Texas State menudo champion. After hours of mixing and stirring, it’s finally time for the cooks to hand over their samples. Each of the teams will rush a cup of their best stuff over to the judges table. Belia and the chili peppers think they have got a sure winner. Vincent doesn’t sound quite as confident. Vincent: I'm nervous, but it’s to say. See what happens, hope they like it. Host: With the samples in, the search for the best menudo is about to begin. The criteria includes color, taste and texture, but in the end, it all boils down to personal choice. Now, they will announce the menudo winners starting with third place. Belia and her team go home with a third place win and $350.00. Henry and mass menudo takes second place. Now, they’re down to first. The winner gets a $1000.00 and bragging right for a year. As the sun sinks in the west, the last pot of menudo has been scrapped clean but they will fill them up again next year at the Cinco de Mayo fiesta in San Marcos, Texas.