Cinco de Mayo - The Importance of the Holiday and a Few Food Ideas

Cinco de Mayo is a holiday that is celebrated on the 5th of May every year in Mexico and other parts of the world. The day is often misunderstood as Mexico's Independence Day, but in reality, it marks a significant battle in Mexico's history.
On May 5, 1862, the Mexican army, led by General Ignacio Zaragoza, defeated the French army at the Battle of Puebla. This victory was significant because it was the first time a small Mexican army had defeated a large and powerful European force. The battle was fought during the Franco-Mexican War, which began in 1861 when France, under the leadership of Napoleon III, invaded Mexico and attempted to establish a French colonial empire there.
The victory at the Battle of Puebla was a morale boost for the Mexican army and people, who were fighting against a much stronger enemy. However, the war was far from over, and the French army would eventually capture Mexico City and establish Maximilian I as the Emperor of Mexico.
Despite the fact that the holiday does not mark Mexico's Independence Day, it has become a significant cultural celebration for Mexican people and those of Mexican descent around the world. Cinco de Mayo is often celebrated with parades, music, dancing, and traditional Mexican food, such as tacos and margaritas.
In the United States, Cinco de Mayo has become a widely recognized and celebrated holiday, particularly in areas with a significant Mexican-American population. The holiday has also been commercialized, with many companies using it as a marketing opportunity to sell products and services.

While the meaning of Cinco de Mayo has evolved over time, it remains an important day for Mexican people and a celebration of their history and culture. It serves as a reminder of the courage and resilience of the Mexican people, who have faced many challenges throughout their history and continue to do so today.


Here is an authentic recipe for Mole Oaxaqueño Coloradito, a slightly spicy and aromatic mole sauce from the southern Mexican state of Oaxaca:

Ingredients:

• 4 dried ancho chiles, stemmed and seeded
• 4 dried guajillo chiles, stemmed and seeded
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 3 garlic cloves, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 2 tablespoons masa harina (corn flour)
• 2 cups chicken broth
• 1/2 cup tomato puree
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sugar

Instructions:

1. In a large skillet, toast the dried chiles over medium heat until fragrant, about 2-3 minutes per side. Remove the chiles from the skillet and transfer them to a bowl. Cover them with hot water and let them soak for 30 minutes to soften.
2. In the same skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the cinnamon, cloves, coriander, cumin, and oregano and continue cooking for another minute.
3. Drain the softened chiles and transfer them to a blender along with the onion mixture. Add the sesame seeds, pumpkin seeds, almonds, raisins, masa harina, and enough chicken broth to the blender to puree the ingredients into a smooth sauce.
4. Pour the sauce into a large pot and add the remaining chicken broth, tomato puree, salt, black pepper, and sugar. Bring to a simmer over medium heat, stirring occasionally. Cook for about 30 minutes, until the sauce has thickened slightly and the flavors have melded together.
5. Serve the mole sauce over cooked chicken, pork, or beef, garnished with sesame seeds and chopped cilantro, if desired.
6. ​
   Mexican Rice 
   
   Ingredients:
   1 tablespoon vegetable oil
   1 cup long-grain white rice
   
   Instructions:
   1. Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and cook, stirring frequently, until lightly browned, about 5 minutes.
   
   2. Add the chicken broth, tomato sauce, onion, garlic, cumin, chili powder, and salt to the skillet. Stir well to combine.
   
   3. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
   
   4. Fluff the rice with a fork and garnish with chopped cilantro before serving.

Black Bean Salad

Ingredients:

• 1 can black beans, rinsed and drained
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the black beans, red onion, red bell pepper, jalapeño pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
   
   
   Grilled Corn on the Cob with Lime and Cotija Cheese

Ingredients:

• 4 ears of corn, shucked
• 2 tablespoons vegetable oil
• 1/4 cup Cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the corn with vegetable oil and sprinkle with salt and pepper.
3. Grill the corn for 10-15 minutes, turning occasionally, until lightly charred on all sides.
4. Remove the corn from the grill and transfer it to a serving platter.
5. Sprinkle the Cotija cheese and cilantro over the corn.
6. Squeeze lime wedges over the corn and serve.

Here is an authentic recipe for Mexican Beef Tacos, a classic and delicious dish that is perfect for a casual meal or a party:
Ingredients:

• 1 pound beef sirloin, cut into thin strips
• 1/4 cup vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 12 corn tortillas
• Toppings: chopped cilantro, diced onion, lime wedges, crumbled queso fresco or Cotija cheese, hot sauce (optional)

Instructions:

1. In a large skillet, heat the vegetable oil over high heat. Add the beef strips and cook, stirring frequently, until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and jalapeño pepper and sauté until the onion is softened, about 5 minutes.
3. Add the tomato paste, cumin, oregano, salt, and pepper to the skillet and stir to combine.
4. Return the beef to the skillet and stir to coat it with the sauce. Cook for another 5 minutes, until the beef is cooked through.
5. Heat the corn tortillas in a dry skillet or over an open flame until they are lightly charred and pliable.
6. Serve the beef in the tortillas, topped with chopped cilantro, diced onion, crumbled queso fresco or Cotija cheese, and a squeeze of lime juice. Serve hot with hot sauce, if desired.

​