Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Thursday, May 5 in 2022, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. In France May the 5th is celebrated by the French foreign legion. A small group of legionnaires kept on fighting against ten of thousand Mexican soldiers, until the last man.
To celebrate in style, here are a few ideas to savor with a few glasses of Margarita… VIVA MEXICO… Happy CINCO!!!
Enjoy a Margarita… get Stella’s Recipe and let us know what you think?
Top Authentic Cinco de Mayo Food Specialties
Poblano, Chalupas, and Tamales. Authentic celebrations feature savory meats like Barbacoa and Carnitas, while popular favorites include Guacamole, Chilaquiles, Enchiladas, and Fish Tacos.
- Mole Poblano: The signature dish of Puebla, this rich sauce uses chilies, nuts, spices, and chocolate, usually served over chicken or pork.
- Chalupas: Small, crispy fried tortilla “boats” topped with shredded pork or chicken, red or green salsa, and cheese.
- Tamales: Corn dough (masa) filled with meats, cheeses, or chilies, wrapped in corn husks and steamed.
- Chilaquiles: Corn tortillas cut into quarters and lightly fried, simmered in red or green salsa, often topped with eggs or chicken.
- Pozole: A hearty soup made with hominy and meat, garnished with shredded lettuce, radish, and lime.
- Carnitas & Barbacoa: Slow-cooked, tender pork or lamb popular for tacos and platters.
- Guacamole & Salsa: Essential dips made from avocado, tomato, onions, and jalapeños.
Top Authentic Cinco de Mayo Food Specialties
- Mole Poblano: The signature dish of Puebla, this rich sauce uses chilies, nuts, spices, and chocolate, usually served over chicken or pork.
- Chalupas: Small, crispy fried tortilla “boats” topped with shredded pork or chicken, red or green salsa, and cheese.
- Tamales: Corn dough (masa) filled with meats, cheeses, or chilies, wrapped in corn husks and steamed.
- Chilaquiles: Corn tortillas cut into quarters and lightly fried, simmered in red or green salsa, often topped with eggs or chicken.
- Pozole: A hearty soup made with hominy and meat, garnished with shredded lettuce, radish, and lime.
- Carnitas & Barbacoa: Slow-cooked, tender pork or lamb popular for tacos and platters.
- Guacamole & Salsa: Essential dips made from avocado, tomato, onions, and jalapeños.
- Popular Additions and Festive Treats
- Tacos: Often featuring grilled meats (carne asada) or Baja-style fish.
- Queso Fundido: Melted cheese often mixed with chorizo and served with tortillas.
- Tres Leches Cake: A sponge cake soaked in three types of milk.
- Churros: Fried dough pastry covered in cinnamon sugar.
- Margaritas & Horchata: Popular drinks including lime margaritas and rice-based horchata.
