Presented By
While Cinco De Mayo might not be considered a federal holiday in the U.S. or Mexico, it’s still marked on all of our calendars as an occasion—so the least we could do is toast to it! Cinco De Mayo is most commonly misidentified as marking the date for Mexican Independence Day (which is actually on September 16th). In actuality, it commemorates a single battle that took place in the Mexican state of Puebla where the local government fought back against high tariffs and French invasion and won. The holiday is celebrated in the state where the battle took place to this day, but stands more as an expression of Mexican pride and culture in the United States.
So now that you know all about where Cinco De Mayo originated (which was news to me as well to learn in recent weeks), we’ve gathered our favorite sips, dips, meals, and more to ring in the start of May and the state of Puebla’s independence from Napoleon III. Keep scrolling for a full menu to get your celebration started. —Magdalena O'Neal, assistant editor 
Our Favorite Mezcal Cocktail Recipes to Sip the Smoky Spirit if you are a fan of shaking, stirring, and serving up cocktails, mezcal makes for a perfect spirit that won't be overpowered by added juices or edible garnishes—that's why we've gathered up our favorite cocktail recipes to make with mezcal. 
20 Festive Cinco de Mayo Recipes From the best-ever shrimp tacos to amazing margs, these recipes round out your ultimate Cinco de Mayo celebration spread 
20 Essential Mexican Ingredients From fresh tortillas to fragrant chiles, here's the scoop on finding essential foods in every aisle of your local Mexican market
11 Delicious Mexican Desserts Create special treats with the flavors of dulce de leche, Mexican chocolate, chiles, and fresh fruit
Kitchen Tool of the Week 
Crate & Barrel Granite Mortar and Pestle, $50 A Molcajete Perfect for Mashing We love this mortar and pestle for its deep bowl that can be used to grind spices, mix pastes, make guacamole, and use as a serving vessel. Because it has no legs, it doesn’t wobble or slide when in use, and the pestle weighs enough to grind herbs into a fine powder. Season the mortar before its first use by rinsing it with hot water and letting it air dry, mashing 3 tbsp. of dry white rice to a powder (repeat three times), and grinding 1 tsp. of cumin, salt, and pepper. The seasoning process removes the grit and fills the ridges for a smooth consistency, easier cleaning down the line, and better grinding.
—Navpreet Sekhon, editorial intern We only recommend things we love. If you buy something through our site, we might earn a commission.
Now Get Cooking With These Recipes: 
Dahlia Margarita 
Halibut Tostadas with Yogurt-Lime Sauce 
Pineapple Al Pastor Pico de Gallo 
Mole de Pollo Maria Cruz
Subscribe to Sunset! Get one year of your favorite magazine—print and digital editions, plus access to our smartphone app, our Small Spaces ebook, and more—for just $24.95!
That's over 53% off the newsstand price.
Copyright 2021 Sunset Publishing Group. All rights reserved. Reproduction in whole or in part without permission is prohibited. |
