Cinco de Mayo Recipes – A Roundup of Tasty, Mexican-Inspired Recipes on ToriAvey.com
Though Cinco de Mayo is often thought to be Mexican Independence Day, it is actually a holiday commemorating the Mexican army’s victory over Napoleon III’s French soldiers on May 5, 1862. In 1861, French, Spanish and American troops invaded Mexico after they declared a moratorium on repayment of foreign debts. When the Spanish and American troops eventually withdrew, the French stayed on in hopes of establishing a monarchy under Ferdinand Maximilian Joseph of Austria, in addition to limiting U.S. power in North America. Despite being vastly outnumbered against the stronger and better-equipped French army, the 4,000 Mexican soldiers, commanded by Gen. Ignacio Zaragoza, defeated 8,000 French soldiers at Puebla. The fighting did not cease entirely and the French stuck around for several more years, but the victory at Puebla was seen as a major turning point in the Mexican resistance. The city was officially renamed Puebla de Zaragoza and is now home to a museum honoring the battle. Cinco de Mayo also marks the last time in history that a European military force invaded a country in the Americas. In Mexico, and in Puebla especially, the day is celebrated with speeches and parades.
In the United States, Cinco de Mayo has become a celebration of Mexican heritage and pride. The day is celebrated with many traditional festivities– music, dancing, drinking, and lots of delicious Mexican food! As a lifelong California resident, Cinco de Mayo celebrations have always been a part of my local culture. My good friend Sandra was born in Puebla, Mexico and has helped me to develop some fantastic Mexican-inspired recipes over the years. I’ve also dabbled in a few Mexican/Middle Eastern “fusion” recipes. Below I’ve shared a few of my favorites. Any of them would make a great addition to a Cinco de Mayo celebration. Enjoy!
Sandra’s Mexican Israeli Salad
Vegan Lentil Cauliflower Tacos
Quinoa Black Bean Burrito Bowls
Katsuji’s Smoky Chipotle Avocado Salsa
Eileen Laetsch says
Made brisket empanadas for friends at work …. underestimated the amount of time it takes to make them and was up until 3am…. BH they were a hit….
Sheri Ellyn Weiner-Gross says
I’m making Chicken Fajitas tonight with Spanish Rice. But, I Love Chile Rellenos.
Deborah Allen says
I haven’t had a Mexican dish I didn’t like with the exception of Mennudo. which I cant stand.. I order 10 flour tortilias on the side when I place my order and. any one reaching for one gets a swat and a firm #orderyourown. lol
Susan Rose says
I like too many to really have a favorite; it might be a toss-up between enchiladas, tamales, chiles rellenos, and pollo encebollado! Mole’s right up there but depends entirely on the recipe! Happy Cinco de Mayo to all!!!
Patricia Kelley says
ike
K Michael O'Donovan says
You are the best!
Kathy Knebel Tinkelman says
Hatch green chile chicken enchiladas, or shredded beef burros with Hatch green chiles.
Vicky Denn says
Flan…I just love it!
Brett Weshner says
Grilled fish tacos with fresh Baja sauce (white) with a frozen margarita (or three).
Suzanne Brown says
When’s dinner
Elizabeth Padilla Butterworth says
I make fresh corn tamales.
Recipe calls for
Fresh corn masa.
Spices are
garlic , comino ,
kosher salt , white pepper. Onion piwder
Corn sliced off the cobb
A portion is ground into liquid to blend the masa
The other
Part left whole to mix
With a filling
Which is layered
In center of masa spread on corn husks
Roasted shedded
Long green Hatch green chiles.
White cheese
Roll and steam .
: D
Scrummy
Xxe~
Helene Sicherman says
My favorite Mexican dish is actually a New Mexican dish: I make killer cheese enchiladas with Hatch green chiles. Yum!!
Gilly Martin says
Mmmmm love Mexican food! Tamales are my favorite but we really love your panko fish tacos too. Muy bueno!