In many parts of Mexico, Cinco de Mayo is, well, May 5, a normal day just like any other. It’s a festival in the town of Puebla, Mexico, where, in 1862, the army beat French forces under Gen. Ignacio Zaragoza Seguin. But for most of the country, the big day to celebrate Mexican pride is Sept. 16 — Mexican Independence Day.
In the United States, though, the day has become a celebration of Mexican heritage and pride — and a day for non-Mexicans to partake in the happy tradition of imbing margaritas. The holiday has been celebrated in the U.S. since the Civil War, when Latinos in California used it as a commeration to celebrate Mexican and Central and South American immigrants. According to the UCLA Center for the Study of Latino Health and Culture, the first American celebration took place on May 5, 1863.
As a proud Southern Californian, I think the holiday is, well, awesome. It’s an excuse to get together, dance wildly, wear beautiful flowing dresses and eat good guacamole. (If you’re in Washington, here’s what to do on Cinco de Mayo.)
It must be served on the rocks, in a rock glass. Salt optional.
1/2 oz. of fresh-squeezed lime juice
2 oz. Tequila Corralejo Blaco Reposado
1 oz. hibiscus syrup
A splash of orange juice
That’s it! Happy Cinco de Mayo!