Cinco de Mayo on Kauai

Path to beach at Rock Quarry.

Starting tomorrow visitors cannot rent a car in Hawaii until they have quarantined 14 days upon arrival. The screws seem to be tightening on tourists following the interception of two visitors who attempted to sneak in through the small Port Allen Airport

"We have quarantine exemption," one reportedly told officials. Kauai Police are investigating the two visitors who could face deportation from the state.

The Police and the National Guard have check points set up at various locations including near car rental agencies at the main airport in Lihue.

At the same time, there are more islanders on the roads. You get the sense that Ghost Island has ever so slightly come to life. Although storefronts in Hanalei, Kilauea and Kapaa remain sadly shuttered and ghostly.

Yesterday was Cinco de Mayo, a celebration of the Mexican Army's victory over the French Empire at the Battle of Puebla in 1862. Although not an official holiday in Mexico, the date has reverberated through California for as long as I've been drinking tequila.

These days my consumption of the liquor made from Blue Agave has mostly been reserved for the aforementioned non-holiday celebration. If I remember the date I might take a shot. If I take more than two shots, I will likely not remember the date. If the planets are aligned -- meaning someone I know is having a party -- I may well enjoy the fabulous cocktail that is spiked with said liquor: the Marguerita.

How does this relate to Kauai?

Simple.

Through connections here at our refuge of Puamana, we were afforded the opportunity to order an authentic, homemade Mexican dinner from a neighbor who opened her kitchen services to nearby residents to celebrate Cinco de Mayo.

Her menu:

Carne Asada w/Chilaquiles

Chicken Rolitos filled with corn and mushrooms and poblano salsa

Corn with mayonnaise and cheese

Nacho cheese with pico de gallo

Dessert:

Chocoflan

Barbara ran to the store for tequila to make Margueritas. She insisted on adding the final magic Cinco de Mayo ingredient.

The only thing missing were friends, family and neighbors.

The two of us toasted our Margueritas and sat at the dining room table where we shared a special- delivery order of Carne Asada and Chicken Rolitos, with Chocoflan for dessert. Barbara added her own homemade green salad to go with the entrees.

On a trip to Oaxaca, Mexico about 25 years ago, I was introduced to Mexican cuisine that surpassed the common notion of tacos, burritos and taquitos. In Oaxaca those items are called "snack food." It's all about fresh ingredients, soups and moles.

Our Cinco de Mayo dinner did not include soup or a mole sauce, but the flavors reminded me of how subtle and unexpectedly complex traditional Mexican cuisine can be.

The rich piece of chocolate cake topped with a generous layer of delicious flan for dessert helped me  forget all of my worries.

I likely will not forget our modest but intimate Cinco de Mayo on Kauai during the time of Pandemic.