Celebrating Cinco de Mayo

Like St. Patrick’s Day, Cinco de Mayo is a national holiday celebrated by people far outside the borders of its original nation. It’s likely that many people who celebrate this day may not fully comprehend the history behind it: it is not, as many people believe, Mexico’s Independence Day, which is September 16. Rather, it’s a relatively minor holiday in Mexico, commemorating a Mexican army victory over France at the battle of Puebla during the Franco-Mexican War (1861-1867).

In the United States and beyond, Cinco de Mayo has evolved into a celebration of Mexican culture and heritage. And what better way to celebrate than with food and drink? Going out to eat at a favorite Mexican restaurant is probably not an option for this year’s festivities, so we’ll have to make something at home that keeps the spirit of the holiday.

Naturally, the EYB library contains many recipes to make your stay-at-home Cinco de Mayo celebration a success. Start off with dips: pico de gallo and over 250 recipes for guacamole, including one with pineapple and cucumber, a tasty mango version, and this intriguing grilled garlic and orange variety. Slake your thirst with delicious drinks like margaritas, mojitos, and micheladas.

The options for main dishes are plentiful, and this is one holiday that is especially kind to vegetarians. While tacos, faijtas and quesadillas are always a hit, there is a lot more to choose from, including Yucatán-style pulled pork (Cochinita pibil), Enchiladas de mole poblano, Tinga de pollo, Chilaquiles, and the Tamales – green salsa chicken (filling 2) from Mexico from the Inside Out by Enrique Olvera pictured above.

Dessert possibilities are likewise nearly boundless. Many of them can be made with simple ingredients, a bonus in these times of empty store shelves. There’s no better time to try making your own churros, tres-leches cake or flan. What’s on your Cinco de Mayo menu?