• Mole poblano. (Feast Magazine)Source: Feast Magazine
Cinco de Mayo is celebrated in May in Mexico and the United States.
By
Saman Shad

10 Apr 2014 - 8:58 AM  UPDATED 5 May 2016 - 9:51 AM

Celebration 
Cinco de Mayo is translated to the “Fifth of May”. In Mexico it is referred to as “El Día de la Batalla de Puebla”.  

 

When 
It is celebrated on the 5th of May every year.

 

Origins
Cinco de Mayo commemorates Mexico’s victory over the French Army at the Battle of Puebla on May 5th, 1862.

 

A celebration of Mexican pride
Curiously, Cinco de Mayo is a bigger celebration in the US than it is in Mexico itself, where it is primarily celebrated in the state of Puebla. In the US the day is now associated with displaying Mexican pride. The celebrations are marked by putting up Mexican flags, dressing in the colours of green, white and red, and holding parades. For most Americans however, Cinco de Mayo is an excuse to eat, drink and party.

 

Emphasising Mexican cuisine
All kinds of Mexican foods are eaten on the day, including quesadillas, burritos, tortillas and nachos. As the celebration originates from the town of Puebla, dishes traditional to the town, such as dulce de camote (candies made from sweet potato), and mole poblano (a rich chocolate and chilli sauce) are eaten. Elsa Lavin Salazar, from Riverlife (who are holding a big Cinco de Mayo celebration this May in Brisbane) says, “Mole poblano is the most representative dish of Mexican cuisine for this celebration, as the name of the dish recalls the name of the city of Puebla.  The celebration cannot be complete without a mariachi band interpreting famous Mexican songs such as “Cielito lindo” or “Cucurrucucu Paloma””.  

 

Celebrations in Australia 
For Mexicans in Australia, Cinco de Mayo is a time to celebrate their culture with food and festivities. This is a fantastic time to throw your very own Mexican-themed party, crank out the taco toppings, salsa and dip and put on a costume to celebrate.

 

Want to cook up a Mexican feast? Check out our collection here.

 

Sweet and savoury!
Salted caramel ice-cream churros tacos

For a new venture I introduced chef-inspired daily delicious ice-cream, made from all natural seasonal ingredients, available to take home from the restaurant. To promote this offer I created a fun spin on the classic tubular churros. We piped them flat like tacos so you can eat your ice-cream and churros together, rather than dipping them. The churros can be either fried or baked. Both elements in the dish can be made in advance so you can have a delicious dessert at a moment’s notice.

Black and blue corn tortilla soup with bacon and pumpkin

Black bean soup is a classic for a reason. It’s comforting, hearty and one of the most versatile soups you will ever come across. You can add your favourite vegetables and herbs and spices to complement and liven up the earthy nature of this soup. This version uses bacon and ham hock to develop a really solid base and is served with pumpkin (winter squash) and goat’s cheese crema for sweetness and balance.

Chicken chimichanga with green tomato salsa

Popular in Tex-Mex cuisine, the origins of the ‘chimichanga’ are a little unclear. Whoever takes the credit, deep frying a filled burrito until golden was a great idea – one that is still revered today. Shredded chicken braised in a spicy chipotle chilli sauce is wrapped in a flour tortilla and fried until crisp. Served with a tart, green tomato salsa, it’s a burrito like you’ve never had before.