Guest Author - Sarah Salas
Cinco de Mayo is the celebration of a battle that took place on Mexican soil called the Battle of Pueblo. It is commemorates the fact that the Mexican army defeated the French on May 5, 1862 in the state of Pueblo. The Mexican army was outnumbered and nowhere near as well equipped as the French army; however the Mexican army still managed to defeat the French troops and stop Napoleon III’s advance.
In order to commemorate this victory, celebrations are held every year in Pueblo on “cinco de Mayo” (the fifth of May in Spanish). While Cinco de Mayo is celebrated in Pueblo, it is not nearly as popular in other parts of Mexico as it has become in the United States, where it has become a quite popular holiday. Many celebrate it as a sign of Mexican pride, or as a celebration of Mexican Culture. Many people also assume (incorrectly) that it is Mexican Independence Day, which is actually September 16th, and much more widely celebrated in Mexico.
Often times Cinco de Mayo celebrations will include traditional Mexican costumes, mariachis, beer and of course food! If you are planning a Cinco de Mayo celebration this year, here are some great easy recipes to try for your fiesta.
Salsa de Fuego (Fire Salsa)
2 medium onions
4 Green peppers
3 Tomatoes
2-3 Habanero peppers
˝ Cup vinegar
2 Tablespoons hot sauce
1 cup pineapple
˝ Bunch of cilantro
Chop all of the ingredients by hand to a consistent size (around the size of a pea). Mix and chill for 2 hours. Serve fresh with tortilla chips as an appetizer or with your main course.
Non-Alcoholic Sangria
4 Cups Club soda or Sprite
2 Cups white grape juice
2 Cups apple juice
1 Cup chopped watermelon
1 Cup chopped mango
˝ Orange
˝ Lemon
2 Cinnamon sticks
Place all of the ingredients except for the soda into a large bowl and place covered in the refrigerator over night. In the morning, add the soda and stir gently. Strain into glasses and serve chilled.
Savory beef fajitas
1 lb. flank steak sliced into thin strips
2 cups Goya marinade
˝ Cup mustard
˝ cup Worchester sauce
1 large green pepper
2 medium onions
2 cups cooked rice
1 can black beans
Tortillas
Seasoning salt to taste
Mix Marinade, mustard and Worchester sauce and seasoning salt in a large bowl with steak and allow to marinate for 2-3 hours refrigerated. Roughly chop onions and green peppers and mix with marinated meat. Combine in a skillet and cook on medium heat for 10 - 15 minutes or until meat is done. Warm black beans in a separate skillet or pot. Combine rice, black beans, steak, onions and peppers in a warm tortilla and serve!
