A little bit of history...
Cinco de Mayo (Spanish for "fifth of May") is a voluntarily-observed holiday that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is celebrated primarily in the state of Puebla and in the United States. While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico
Here are some easy recipes for you to make and celebrate Cinco de Mayo!
- 1/4 cup kosher salt
- 1 wedge lime
- 2 tablespoons (1 ounce) fresh lime juice
- 2 heaping teaspoons superfine sugar
- 1 tablespoon (1/2 ounce) Cointreau or other triple sec orange liqueur
- 1/4 cup (2 ounces) reposado tequila
- About 2 cups ice cubes
Spread salt on small plate. Rub lime wedge halfway around rim of 10-ounce glass (such as double old-fashioned). Dip moistened side of glass in salt to lightly coat. Set aside.
In cocktail shaker, stir together lime juice and sugar until sugar partially dissolves (about 5 seconds). Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.
Guacamole with Fresh Corn and Chipotle
- 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
- 1 tablespoon fresh lime juice
- 1 ear of fresh corn
- 1 plum tomato, seeded, diced
- 2 green onions, chopped
- 1 canned chipotle chile, finely chopped*
- 1/4 cup sour cream
Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.