Cinco de Mayo is a great opportunity to celebrate Mexican food and culture. From the amazing flavors, rich music, and vibrant traditions, Mexican culture has spread to every corner of the globe for very good reason.
But before we get into recipes and tips, let's clarify some May 5th history:
Cinco de Mayo is NOT Mexico's Independence Day.
The 1862 Battle of Puebla, an unlikely defeat for Napoleon's French army during the Franco-Mexican war, was a morale boost for Mexican forces, and became an annual celebration in Puebla and the surrounding states. Mexico's indepedence celebration, if you were curious, is September 16 - the beginning of the Mexican War of Independence.
While this is a war holiday, it is still a great idea to celebrate the rich traditions of Mexico, just don't wear sombreros and call it Cinco de Drinko.
With that, here are some of our favorite Cinco de Mayo necessities:
Tacos are undeniably one of the most famous foods in the world. Its flexibility with ingredients makes it a great dish for parties and large groups. But great tacos start with the tortilla, so quality is a must. It's alright to use store bought tortillas; but considering how easy making homemade tortillas are, we recommend the latter.
Corn tortillas, in particular, add an unbeatable flavor and texture to your tacos. Use our recipe below, find yourself a tortilla press or two, and host a taco party with your fresh homemade tortillas. Trust us, it makes a huge difference.
The simpler, the better. Using good meat and produce, along with those corn tortillas you just made, makes a good taco.
Our favorites include blackened chicken and lime tacos, the classic asada tacos with onion and cliantro (pictured above), and - drumroll please - the best pork carnitas taco recipe you'll ever find. Take a look:
It's a hard cocktail to not enjoy. But we've seen the margarita get over complicated with sugary nonsense over the years. Remember this ratio: 2-1-1, 2 oz. tequila (reposado or blanco), 1oz. agave nectar, 1oz. lime juice. Shake vigorously with ice and strain into a salt-rimmed rocks glass. Garnish with a lime wedge, and you're good to go.