First of all, how did Cinco de Mayo start? It’s something about Mexico, right? Yes! Let’s look at a little more detail before we get into some delicious recipes that you can make to celebrate.
History of Cinco de Mayo
Cinco de Mayo was originally created to celebrate Mexico’s 1862 victory over the French army.
The French stormed Veracruz in late 1861. The president, Juarez, gathered 2,000 men to fight. The French were ready to attack but the Mexicans fortified their city, Puebla. They attacked and lost only 100 men, while France lost 500. While definitely not the biggest win, the win is more celebrated for what it signifies: just because the other side has more people doesn’t mean they have the advantage.
In Mexico, mainly Puebla, this holiday is celebrated specifically for the win it represents. Now, the day is taken more to celebrate Mexican culture. Don’t get confused and think this is their Independence Day, which is September 16.
Recipes for Cinco de Mayo
Have you ever wanted to make an easy, special meal to join the Mexicans in celebrating their culture? Here is a delicious recipe called Roasted Poblano and Pecan Guacamole.
Roasted Poblano and Pecan Guacamole
Yields: 5 cups
Prep time: 15 min
Cook time: 5 min
- 1 poblano chile
- 4 ripe Hass avocados, halved and pitted
- 1 tablespoon fresh lime juice
- ½ cup diced sweet onion
- ¼ cup chopped cilantro leaves
- 1 medium tomato, seeded and diced (optional)
- 1½ teaspoons olive oil
- ¼ teaspoon ground cumin seeds, toasted
- Salt and Pepper to taste
- ⅓ cup pecans, lightly toasted, chopped
- Heat broiler. On a foil-lined baking sheet, broil the poblano, turning occasionally, until blistered all over, 4 to 6 minutes. Transfer to a small bowl and cover with plastic wrap.
- When the poblano is cool, peel, seed, and finely dice it. Set aside.
- Using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the onion, cilantro, tomato, olive oil, cumin, salt, and pepper. Add the pecans and the poblano, and lightly mash using a fork. Serve immediately.
What else can you serve for Cinco de Mayo? A delicious drink called Sangria.
Prep time: 10 min
Cook time: 20 min
Yields: 6 servings
- 1/2 cup brandy
- 1/4 cup lemon juice
- 1/3 cup frozen lemonade concentrate
- 1/3 cup orange juice
- 1 (750 milliliter) bottle dry red wine
- 1/2 cup triple sec
- 1 lemon, sliced into rounds
- 1 orange, sliced into rounds
- 1 lime, sliced into rounds
- 1/4 cup white sugar (optional)
- 8 maraschino cherries
- 2 cups carbonated water (optional)
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
And there you have it- A fast, delicious way to celebrate Cinco de Mayo. Be safe and fave fun! Hola!