Cinco de Mayo

While for many of us, Cinco de Mayo is just an excuse to go out and eat Mexican food and/or drink a few margaritas, if you are of Mexican descent, the holiday means much more. Many people think Cinco de Mayo celebrates Mexico's Independence (which is actually September 16), but it really commemorates a victory y Mexican troops in La Batalla de Puebla on May 5, 1862.

From the time of Mexican Independence in 1821 to the time of this battle in 1862, Mexico had endured numerous setbacks in its attempt to construct a stable government. A case in point was the Mexican-American War (1846-1848), which resulted in the United States obtaining half of Mexico. Severe economic problems plagued the Mexican government, and soon led the President Benito Juarez to halt payments to France (to whom the bulk of the debt was owed). The powerful French Army of Napoleon III promptly sent in troops to secure payment of the owed debts. By all accounts, the French army expected to march into Veracruz and head to Mexico City without much resistance. The ill-equipped, rather disorganized Mexican troops were extremely outnumbered by the French. Despite the tremendous odds, the Mexican Army defeated the French army.

The following year, the French did successfully invade and install a government in Mexico, which lasted four years until the French leader was executed. Even so, the success of La Batalla de Puebla instilled a sense of pride, patriotism and perseverance in the Mexican people--the likes of which had never before been experienced by the people. Though in Mexico September 16 is more hugely celebrated than Cinco de Mayo, in the United States the Mexican-American population still rallies around May 5 as a tribute to winning that great battle against such incredible odds and in honor of the patriotism the win generated.

O.K. your history lesson is over--now let's get down to the food. I am a huge fan of Mexican cuisine--whether it is the Americanized version or the authentic stuff. If you have never tasted the "authentic" stuff, I urge you to check out one of the many tiny Mexican establishments around town. Try a taco--it will be nothing like the tacos made from ground beef and a packet of seasoning, but it will excite your taste buds. Or, try a sope--a cornmeal like biscuit that is topped with chicken, beans, beef, or other toppings. If you have only tried guacamole that is pre-made, you are in for a treat with the "real" thing. Avocados tend to be a bit pricey, so I do not make this as often as I could eat it--which would be dangerously close to every day. Feel free to adjust the heat to your liking. Remember to handle the jalapenos carefully--wear rubber gloves if possible.

Adlen Robinson is a free lance food writer and columnist. Feel free to send her an email with your questions at [email protected].