Fiesta del Sol festival returns to Pilsen July 31

CHICAGO (WLS) -- An annual tradition is returning to Chicago's historic Pilsen neighborhood. The 42nd annual Fiesta del Sol festival is the largest Latino festival in the Midwest. It is expected to draw more than a million visitors over four days. More than 30 food booths and more than 50 companies will participate. This year's theme is "A Legacy in Community Roots"/ "Un Legado en Raices de Comunidad." ABC 7 is a media sponsor, and our Stacey Baca, Terrell Brown, Michelle Gallardo and Theresa Gutierrez will be greeting people at the ABC 7 booth on Saturday, August 2, 2014.

Fiesta del Sol is organized by Pilsen Neighbors Community Council (PNCC), which is celebrating its 60th anniversary on October 21, 2014. PNCC treasurer Teresa Fraga, who is also a Fiesta del Sol committee member, and Mario Santiago, Executive Chef at May St. Cafe, came into our ABC 7 Eyewitness News studio to give us a live preview of the fun and food you can experience at the event.

Fiesta del Sol

July 31-Aug. 3

Hours:

Thursday: 5-10 p.m.

Friday/Saturday: 11 a.m.-11 p.m.

Sunday: 11 a.m.-10 p.m.

Location:

1400 W. Cermak Rd., between Morgan St. and Ashland Ave.

Admission: Free

$60 mega pass (unlimited rides on all carnival rides)

ABC 7 Chicago Eyewitness News Booth:

Meet Stacey Baca, Terrell Brown, Michelle Gallardo and Theresa Gutierrez

Saturday, Aug. 2

11 a.m.-5 p.m.

Mario Santiago's Recipes:

May St Cafs Tacos de Lechon con pia pico de gallo

Ingredients:

6-7 lb. or 10-12 lb. of (choose one of the following cuts of pork):

• Picnic shoulder


• Boneless pork, butt or shoulder


• Bone in pork, butt or shoulder

1 tablespoon of each of the following ingredients:

• Adobo (Spanish seasoning)


• Sazon (Spanish seasoning gives color and flavor 3 small packets)


• Fresh cracked Pepper corn, Kosher Salt


• Oregano


• Thyme


• Sage

Preparation: Combine all dried spices in a bowl.

Fresh Garlic 12-15 cloves for stuffing pork

1 fresh golden ripe pineapple

Skinned cored of heart and fine diced

1 large red sweet onion

1 small bunch fresh cilantro chopped

1 large tomato fine diced

Mojo criollo (Spanish marinade)

You can make your own with equal parts of 1 cup each

White vinegar

Extra Virgin Olive Oil

Orange juice no pulp

Mango juice

Preparation:

1. Use large roaster pan. Begin by seasoning your meat the night before. This will allow for the seasoning to settle in.

2. Cut into your meat by making little slices and stuff the garlic and seasoning inside with the adobo on the outside.

3. You can add additional kosher salt and pepper, sazon and olive oil to outside, skin side up.

4. Once you have seasoned your meat, put it in your refrigerator and let it sit in there all night.

5. Take it out, let it sit for 10 minutes

Cooking time:

1. Pre-heat oven 10 minutes at 200 degrees.

2. 10-lb. pork will require 20 to 25 minutes per pound. So it will take approximately 3 1/2 to 4 hrs to cook at 325 to 350 degrees, depends on your oven heat. 165 internal temperature.

3. Let rest, lightly covered in foil, for 10- 12 minutes before cutting. It will be juicier that way.

Pineapple pico de gallo

Ingredients:

1 fresh golden ripe pineapple

Skinned cored of heart and fine diced

1 large red sweet onion

1 small bunch fresh cilantro chopped

1 large tomato fine diced

Preparation:

1. Combine and mix in a large bowl.

2. On a flat grill pan, heat up your favorite brand of corn tortillas.

3. You can also add queso fresco and chopped jalapeo or habenero for added heat, if you'd like.

4. Add 2 to 3 oz of fresh chopped lechon and pineapple pico.