Get ready for Cinco de Mayo

While Cinco de Mayo is a relatively minor historical anniversary in Mexico, in the U.S. it has become a much larger celebration. The date commemorates the Mexican Army’s victory over the French Empire at the first Battle of Puebla, on May 5, 1862. It is not, as many people assume, Mexican Independance Day (that falls on September 16). In the United States the day has morphed into a broader celebration of  Mexican-American culture. These celebrations began in California, where they have been observed since 1863, and have spread across the country. 

Since celebrating culture often means sharing in food and drink, Mexican-American foods like guacamole, burritos, and tacos rule the day (along with Mexican lagers and margaritas galore).  Of course, the EYB library contains everything you need for a successful Cinco de Mayo celebration. Start off with dips: pico de gallo and over 620 recipes for guacamole, ranging from basic (No-frills guacamole) to inventive (Strawberry guacamole). You can quench your thirst with delicious drinks such as sangria, margaritas, mojitos, and micheladas. (I am partial to a good paloma.)

The options for main dishes are staggering, and this is one holiday that is especially kind to vegetarians. While traditional foods such as burritos (like the Carne con chile burritos from Pati Jinich pictured above), faijtas, and quesadillas are always a hit, there are many excellent dishes that go beyond standard fare, including roast duck breasts with pomegranate chile sauce, roasted pobalnos stuffed with chicken and cheddar, Zacatecas-style green mole with chicken, and Mexican noodle casserole (sopa seca). 

For dessert, you could try strawberry, coconut, and avocado-kale pops featuring the colors in the Mexican flag. Other great options are Tres leches tiramisu, Paletas de fresas, Churro bundt cake, and almond flan.