Thick bales of pine straw float like clouds in flowerbeds bursting with spring. Freshly painted front doors stand watch over pristine porches. Overhead, rows and rows of string lights mimic the outstretched arms of the ancient oak trees they hang from, the branches dotted with paper lanterns that add their own magic to the night sky. Tables are laden with heaping bowls of peeled shrimp, hand-rolled taquitos drizzled in sauce and bright cocktails that match the color of the sun as it dips out of sight. The playful tune of a trombone grows louder as live music fills the air, beckoning hundreds and hundreds of guests into the streets, yards, sidewalks and all the spaces in between to celebrate Mobile’s darling of Midtown: Monterey North.
The crown jewel of the Old Dauphin Way Historic District needs little introduction; if you are from around here, you already know her, and you’ve probably tried to catch her eye a few times on afternoon drives. While she is an older gal, boasting 118 years of age, she hides it well, thanks to her devoted residents who ensure she is well preserved, well maintained and well respected. There’s no greater outward display of affection than the annual North Monterey Street Party held in her honor each spring.
This year, the residents of North Monterey and their guests celebrate a special milestone in the history of the annual celebration: 50 years of steadfast love and devotion to one of Mobile’s most beloved streets.
As legend has it, the original intention behind the street party is a familiar one for Mobilians: the residents simply wanted to celebrate a place they were proud of. As crime rose in the 1960s, many residents of Midtown packed their bags and headed west to the suburbs. This exodus caused many homes on streets like Monterey North to become attainable at much lower prices, giving young families a great opportunity to own a home on a historic street that may have once been out of reach, as long as they were willing to do the work to restore it. A decade later, these hardworking residents were responsible for reviving the area and returning it to its former glory. To celebrate their success, they decided to form the Monterey North Street Association in 1973. In 1975, they threw themselves a street party to consecrate the rebirth of the street, inviting others to join in celebrating the fruits of their labor.
Fifty years later, the street remains a point of pride for all Mobilians— most especially those who call it home — and the street party itself is bigger and better than ever. The work begins in January, when residents of North Monterey gather together for an informal planning session of sorts. Street party duties are assigned (live music, barricades, street cleaners and so on), a date is voted on and the finer details are hammered out. New residents are briefed on the ins and outs of the party and tasked with a decor detail that has become synonymous with the street party itself: hundreds and hundreds of string lights.
“It’s become a rite of passage that a newcomer is automatically slated to be chairman of the lights committee for that year,” resident Danny Rickert jokes. “But it’s actually fun and one of the things I enjoy most because everyone gets out there together, and usually a neighbor will go buy Dew Drop hot dogs and hamburgers, and another will bring an ice chest full of libations for the workers.”
Danny and his wife, Joan, moved onto the street a little over 10 years ago, fulfilling an old dream he’d had as a young adult attending the street party each year and hoping to live there himself one day.
“As long as I can remember, the Monterey North street party was the party to go to, and I went every year,” Danny recalls. “My wife and I started our family in Midtown and then later moved to Spring Hill where we raised our children, but we knew we wanted to return to Midtown. Joan called me one day when a house became available on Monterey North and said, ‘I found our new home.’ Built in 1910 as a single-family home, it was converted into a duplex during the Depression and then back into a single-family home later on. It has beautiful, wide hallways, tons of character and like most houses on the street, great history.”
While Monterey North may fly under its own historic neighborhood flag today, it originally belonged to Spain, as it was part of an 18th-century Spanish land tract. According to the neighborhood history enclosed in each resident’s directory, Andrew Jackson drove Spanish troops from town during the War of 1812. In 1826, a large portion of the land where Monterey North now sits was purchased by Edward Hall, a two-term mayor of Mobile in the 1840s. He built a red-brick mansion on Monterey North and, following his death, he passed the house down to his son, William Hall. Upon his passing, his wife sold the home and land for $17,000 to George Fearn & Sons Realty Investment, who developed the two-block property along with the surrounding 200 acres into one of Mobile’s first planned subdivisions. By 1907, construction on several houses had begun, and by 1910, Monterey North was thriving.
The ledger book of Monterey North residents is impressive, boasting Peter Hamilton, Walter Bellingrath and Bart Chamberlain, to name a few. Today, all 34 homes on the street are full of residents who proudly carry on the legacy of those who came before them, and they continue to raise the bar each year for the annual celebration that began 50 years ago.
Monterey Street looking north toward Old Shell Road. Image courtesy The Doy Leale McCall Rare Book and Manuscript Library, University of South Alabama
While the planning begins in January, the bulk of the work takes place in the days leading up to the party. Preparations during the week may look similar at most houses, but the residents of Monterey North get creative with their approach to hosting, some crafting a signature cocktail, some rolling in a food truck or a traveling brew bus to elevate the scene and some join forces with their neighbors to create a wedding-worthy bar or catering station.
“I will usually take off the Friday before or try to at least be off at noon,” Danny explains. “At home, Joan focuses on the inside of the house, and I take the outside, so every night that week we’re working on something. The string lights alone require hours and hours and hours of work. It’s a lot, but it’s really fun because there’s excitement in the air, and everyone is helping each other out.”
But like any event, no matter the amount of preparation, some things remain outside of your control. In Mobile, that almost always means the weather.
“Our very first year, it was the kind of weather you hope and pray against, a classic Mobile monsoon,” Danny recalls. “Traditionally the Azalea Trail Maids are invited every year to add to the ambiance and local culture of the street party. We had offered to host them at our house that year, which just meant making sure they were taken care of and had a home base. When the downpour started, the 60-70 guests we had invited also began to pour inside our house for shelter from the rain, as well as the five Azalea Trail Maids in their giant hoop skirts. The Trail Maids ended up in a single-file line stretching up and down our hallway, and I heard one of them shout a term I’d never heard before: ‘Boat up!’ On command, every Trail Maid reached for the outer edges of her skirts and folded them up so it looked like each girl was in a canoe, making it a little bit easier for others to get around them while we waited out the storm.”
The Azalea Trail Maids are not the only local celebrities seen on the sidewalks of North Monterey in the spring, especially during an election season. Local and state politicians, and even a senator or two, have been known to grace the street party with their presence, using the festive atmosphere as a chance to rub elbows with voters, young and old.
While late-night revelry is a given (this is a party for Mobilians, after all), the night eventually gives way to the light of the morning, but the party still isn’t over.
“The next day, the barricades stay in place, blocking off car traffic to the street, and everyone brings out chairs and leftover food and drink to rehash the night, our own post-street-party party with just the neighbors,” Danny explains. “Crawfish and bloody marys make an appearance by 9 a.m. while the kids race by on bikes and scooters. The adults share stories from the night before that will be added to the North Monterey Street Party history books.”
While thousands fill the blocks during the street party, Monterey North remains a small, tight-knit community.
“Everybody knows everybody, even each other’s dogs,” Danny laughs. “In the late afternoons, my wife will say, ‘Let’s go out for a walk,’ and I have to ask her if she means a walk or a stroll because usually you can’t get one block without getting stopped by a neighbor saying hello. People are always out walking the sidewalks. Kids are playing in the yard or riding bikes. Doors are open. Neighbors are visiting. There is such a sense of community here.”
For residents like Danny, the street party is not only a perfect representation of their thriving community on Monterey North, but also of Mobile in general.
“With the celebratory atmosphere, the over-the-top preparations and decorations, the incredible food, overflowing drinks, paper invitations sent in the mail — even the fact that there is an actual dress code (‘street party casual’) — and all of it set beneath the sprawling live oaks of a historic Midtown street…it’s quintessential Mobile,” Danny says. “The street party and the street itself showcase what it means to live in this city and what the people here are like: we truly love to celebrate our traditions together.”
Recipes from the Monterey North Street Party
Le Monterey del Nord
Recipe by Christopher and Sarah Watkins
SERVES 8 – 10
20 medium lemons
2 cups sugar
2 cups Hendrick’s Gin
1 liter club soda
Fresh mint sprigs
Jar of maraschino cherries
1 3/4 cups water
1. Squeeze lemons until you have just over 2 cups of fresh lemon juice. Cut the remaining lemons into pieces and place them in
1 3/4 cups of water. Bring the water and lemon pieces to a boil for 5 minutes, then remove from heat and let cool.
2. Strain out the lemon chunks, then add sugar to the lemon-infused water. Bring the mixture back to a boil, stirring until the sugar dissolves to create a simple syrup. Remove from heat and let cool for 30 minutes.
3. In a large pitcher, combine 2 cups of lemon juice, 2 cups of simple syrup and Hendrick’s Gin.
4. To serve, fill a highball glass with ice cubes. Pour the lemon mixture over the ice, leaving room at the top. Top with club soda, a maraschino cherry and a fresh mint sprig. Stir gently and enjoy!
Italian Shrimp Salad
Recipe by Doug Whitmore
“This Italian shrimp salad is a fresh, briny and flavorful dish that’s always a hit at gatherings. I love serving it as a chilled appetizer, but it’s also incredibly versatile — I’ve used it as a bruschetta topping, tossed it with cavatappi pasta and baked it, and even made it with Cajun boiled shrimp for a spicy twist. Whether you keep it traditional or add your own spin, it’s a crowd-pleaser that gets better the longer it marinates!” – Doug Whitmore
SERVES 20
5 lbs. cooked shrimp, peeled and deveined
5 cups pitted green olives, halved
5 cups pitted Kalamata olives, halved
2 1/2 cups thinly sliced red onion
2 1/2 cups thinly sliced celery
2 1/2 cups sliced pepperoncini peppers
1 1/4 cups fresh parsley, chopped
1 1/4 cups fresh basil, chopped
1 1/4 cups extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup lemon juice
5 tablespoons dried oregano
2 1/2 teaspoons red pepper flakes (optional)
Salt and black pepper to taste
1. In an extra-large bowl, combine the cooked shrimp, green olives, Kalamata olives, red onion, celery, pepperoncini peppers, parsley and basil.
2. In a large bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt and pepper. Pour the dressing over the salad ingredients and toss gently to coat, ensuring everything is evenly mixed.
3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For even better flavor, chill for an hour or more. Enjoy chilled as an appetizer or side dish.
Street Corn Salad
Jennifer Tanner, Midtown Mobile Chef
“Jennifer Tanner, the beloved Midtown Mobile Chef, is known for bringing locals together through incredible food. Whether she’s helping a neighbor prepare a meal for a special occasion or whipping up a dish to share at a street party, she does it all with warmth and generosity. This Street Corn Salad is one of her crowd-pleasing favorites — bursting with bold flavors and the perfect blend of creamy, tangy, and spicy. She sources her cotija from Mi Pueblo Latino on Government and Azalea, ensuring an authentic touch. Whether served warm, cold, or at room temperature, this dish never lasts long when Jennifer makes it!” — Louise Oliver
SERVES 15
4 tablespoons butter
4 cloves garlic, minced
10-12 ears fresh corn, shucked and kernels cut off the cob
1 teaspoon salt
1 teaspoon black pepper
1/2 cup Duke’s mayonnaise
1/2 cup sour cream or plain Greek yogurt
1 cup finely grated Parmesan
1 large jalapeño, finely chopped
1 bunch cilantro, chopped
4 scallions, finely sliced
1 small red onion, finely chopped
Juice from 2-3 limes
1/2 cup crumbled cotija cheese
A sprinkle of chili powder for garnish
1. Melt butter in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the corn and toss well, letting it cook for about 2 minutes. You want some browning, but not too much. Transfer the corn to a large mixing bowl.
2. Add the mayonnaise, sour cream, Parmesan, jalapeño, cilantro, scallions, red onion, salt, pepper and lime juice. Stir well to combine.
3. Sprinkle the cotija cheese and chili powder on top just before serving. Can be served warm, cold, or at room temperature.
Brisket and Pulled Pork Taquitos
Recipe by Nicholas Clapper
“With all the mingling and house-hopping at the North Monterey Street Party, easy-to-eat finger foods are a must.” — Nicholas Clapper
MAKES 15
1 pound smoked chopped brisket
1 pound smoked pulled pork shoulder
8 ounces Oaxaca cheese, grated or cut into small pieces
1/4 cup cilantro, chopped, plus more for garnish
15 medium corn tortillas
Vegetable oil, for frying
8 ounces white Mexican queso dip
Smoked paprika, for garnish
Queso fresco, for garnish
1. In a large bowl, combine the brisket, pork, Oaxaca cheese and cilantro.
2. Lay a medium corn tortilla flat on a clean worksurface and place a small amount of the meat and cheese mixture down the center. Roll tightly and secure each end with a toothpick to hold it together during frying. Repeat until all the tortillas and meat are used.
3. Heat 1 inch of vegetable oil in a cast iron pan with high sides to 375 degrees. Using tongs, place taquitos a few at a time in the hot oil, flipping as needed, until golden brown — about 30-45 seconds per side. Remove taquitos to a tray lined with paper towels and continue frying until all are cooked.
4. Before serving, arrange on a serving platter and drizzle with warm queso dip. Sprinkle with smoked paprika or Mexican dry rub and garnish with extra cilantro and crumbled queso fresco.
Stephanie’s Grandma’s Potato Salad
Recipe from Marian Clarke
“This potato salad recipe was given to me by my dear friend and neighbor, Stephanie O’Dowd, who passed away in 2007. The recipe was originally her grandmother’s, and I cherish having it written in Stephanie’s handwriting. Every time I make it, I think of the laughter and fun times we shared. It’s a perfect dish for a large gathering — simple, full of flavor and always a hit.” — Marian Clarke
SERVES 12 – 15
5 lbs. red potatoes
1/2 stick butter, melted
1 cup mayonnaise
1/2 cup white balsamic vinegar
1/2 cup green onions, thinly sliced
Celery seed to taste
Salt & white pepper to taste
1. Cook the red potatoes in a large pot of boiling water until fork-tender, approximately 10-15 minutes minutes, depending on their size. Drain and allow them to cool slightly.
2. Cube the potatoes with the skin on and place them in a large bowl. Pour the melted butter over the potatoes. Add mayonnaise, white balsamic vinegar, green onions, celery seed, salt and white pepper. Stir gently to combine, ensuring all ingredients are evenly mixed.
3. Refrigerate for at least an hour before serving to allow flavors to meld.
