Celebrate Cinco de Mayo

Before I begin extolling the virtues of celebrating Mexican food for Cinco de Mayo, I want to make sure that everyone knows that this holiday is NOT Mexican Independence Day. What Cinco de Mayo does commemorate is the Mexican Army’s victory over the French Empire at the first Battle of Puebla, on May 5, 1862. Regardless of its actual historical significance, the day has morphed into a broad celebration of Mexican food and culture. Cinco de Mayo celebrations originated in California in 1863, and have since spread across the country and around the world. 

As with most celebrations food plays an important role, and Mexican-American fare such as guacamole, burritos, and tacos rule the day (along with copious amounts of Mexican beer and margaritas).  The EYB Library contains everything you need for a successful Cinco de Mayo celebration. Start with dips: pico de gallo and hundreds of guacamole recipes, ranging from the basic (Classic guacamole [Roberto Santibañez], pictured above) to the inventive (Strawberry guacamole). Quench your thirst with delicious drinks like sangria, margaritas, mojitos, micheladas, and palomas (my favorite).

The options for main dishes are staggering, and this is one holiday that is especially kind to vegetarians (see, e.g., Melissa Clark’s Black bean skillet dinner with quick-pickled red onion and lime crema). While traditional faijtas and quesadillas are always a hit, there are many excellent dishes that go beyond the basics, including Shredded pork in ancho-orange sauce (Chilorio) from Pati Jinich, Chipotle meatballs (Albondigas al chipotle) from Rick Bayless, Easy pressure cooker pork chile verde from J. Kenji López-Alt, and Hot Oaxacan and Jack cheese dip with chorizo and cactus (Queso flameado con chorizo y nopales) from Gonzalo Guzmán and Stacy Adimando.

For dessert, try Strawberry ice pops (Paletas de fresa) from Fany Gerson, Other great options are tres-leches cake, Heavenly almond torte (Torta de cielo), and almond flan.