The New Way to Celebrate Cinco de Mayo in the US

There is a continuous debate about the Mexican dishes consumed by people in the US at Cinco de Mayo celebrations compared to dishes enjoyed in Mexico during Independence Day and other public holidays. 

Mexico, in fact, doesn’t throw a party out of Cinco de Mayo. Also referred to as the Battle of Puebla, this day commemorates a historical event that took place in 1862. It was a confrontation between the Mexican army—led by General Ignacio Zaragoza—and the French forces, which were considered one of the most powerful armies in the world at that time. Despite being outnumbered and outgunned, the Mexican army achieved victory over the French!

Then why is Cinco de Mayo celebrated in the US but not in Mexico? Cinco de Mayo is definitely an important date in Mexican history, but the largest and most colorful celebration for it takes place in the US. The main reason lies in the cultural influence and Mexican diaspora in US territory. Let’s just say that, in the United States, Cinco de Mayo has become an excuse to celebrate and honor Latino heritage and Mexican culture with parades, music, folk dances, and, of course, tacos and tequila!

That said, Mexico does celebrate other occasions with food as well. We enjoy regional dishes like mole (a complex sauce made with chocolate and chilies, originating from Puebla), chalupas (fried tortilla boats filled with savory ingredients), chilaquiles (a traditional breakfast dish made with fried tortilla chips simmered in spicy sauce), birria (a traditional dish from Jalisco, originally made with goat meat), pozole, barbacoa (slow-roasted meats prepared differently in each Mexican region), and tamales. Meanwhile, people in the US tend to enjoy popular Mexican dishes like tacos, guacamole &  tortilla chips, quesadillas, nachos with cheese, jalapeños, sour cream, guacamole, beans, and sometimes meat and Margaritas, of course!

With so many options available, we encourage you to change things up in Cinco de Mayo by going for something beyond tacos and Margaritas. We have prepared a selection of drinks and dishes for you. How about going for a Pinche Cha Paloma instead of a Margarita? This Paloma was created for the day after a night of partying, like in Mexico when we usually go for a beer with clamato and some seafood, both with spicy salsas. Of course, it’s also inspired in part by the Bloody Mary, but the Mexican version—with Tajín, salsa, and tequila. We love to serve this paloma at brunches and summer events. Try different garnishes depending on your theme or event, and experiment with different chiles. The best part is that all the ingredients are easy to find. 

Pinche Cha Paloma 

Ingredients

• 10 ml Altos Reposado
• 30 l fresh lime juice
• 30 l fresh grapefruit juice
• 3 l tomato juice
• 1 dash of hot sauce
• 1 dash of celery bitters
• salt and ground chile mix for the glass rim
  
  

Method

Add all ingredients to a shaker with ice and toss. Pour into a tumbler rimmed with salt and ground chile mix. Garnish with a celery stalk, a slice of grapefruit, and pickled chiles.

And here are other ideas!

And in the case of tacos, why not replace traditional tacos with cochinita pibil pork tacos?

Cochinita Pibil Pork Tacos

Ingredients

• 1kg bitter oranges (around 8 oranges) 
• 3 tbsp achiote paste
• 400 g pork shoulder (espaldilla)
• 400 g pork ribs (with the bone) (costillas) 
• 300g pork loin (cabeza de lomo) 
• 1 banana leaves
• 1 tbsp white vinegar
• 1 purple onion
• 2 habanero chiles
• 1.5 tbsp pork lard or oil
  
  

Preparation

1. Juice the oranges into a bowl, then mix in vinegar and achiote paste. Blend everything well and marinate the meat overnight in this mixture. 

2. After marinating, place banana leaves in the bottom of a pressure cooker. Add the meat along with the marinade and pour in water to cover. 

3. Cook on high heat for 50 minutes, reducing to low heat once it begins making noise. 

4. Take the meat out of the pressure cooker and strain it from the broth, reserving the broth for later. 

5. Shred the meat with a fork in a bowl, discarding any bones until the meat is clean. 

6. Julienne the onions. Heat two tablespoons of lard in a pan, add the onions, and sauté until they become translucent.

7. Mix in the meat and sauté until it becomes crispy, adding just enough juice to moisten without making it soupy. Cook for 15 minutes mins.

For the taco garnish

Chop 1/2 onion in julienne, and add 1/2 cup of vinegar and 1/2 cup of water to a bowl. At the top of the bowl, add slices of habanero chile. Choose red or yellow Habaneros for this, as they will look beautiful on top of the red onion. This will be your garnish for the tacos.

For Salsa Habanero (a.k.a. Liquid Fire!)

Place whole Habanero chiles and a 1cm (about 3/4 inch) thick onion slice on a griddle without any oil, turning them until they are evenly browned. Next, transfer them to a pan with a bit of oil and cook for two to three minutes. Use a blender or food processor to blend all the ingredients together. 

Serve the meat with tortillas, refried black beans, and lime wedges, garnished with the red onion mixture, and add a drop or two of Habanera salsa and some lime juice. Enjoy!

For this Cinco de Mayo, reimagine the traditional American trio of nachos, margaritas, and plastic sombreros by embracing authentic Mexican flavors. Enjoy a refreshing Pinche Cha Paloma or whip up some homemade cochinita tacos to celebrate the vibrant richness of Mexican culture in a delicious, mindful, and enjoyable way.

Celebrating our roots is not just about raising a toast but about understanding, savoring, and sharing who we really are: a culture with history, great seasoning, and tons of heart.