When I realized my post fell on Cinco de Mayo, I wondered how the day became such a big United States celebration. Okay, I hear those who remember I live in Texas saying, “You’re just asking this now?” Yes, I should’ve researched this sooner having lived in Texas over 35 years, but as my father said, I was born two weeks late and have been late ever since!
The first thing I discovered, that celebrating Cinco de Mayo is primarily a US festivity, surprised me. I also mistakenly thought some that the day commemorated Mexico’s independence from Spain. (This occurred on September 16, 1821.) What Cinco de Mayo originally celebrated was 1862 Battle of Puebla during the Franco-Mexican War. On that day, Mexican peasants with South Texas and Rio Grande Valley vaqueros led by Goliad, Texas, born General Ignacio Zaragosa defended forts in Puebla. Though poorly trained, short on ammunition, weapons, and artillery, they defeated the French.
In 1864, Mexican American associations in California organized an event to memorialize the battle. To these people, the win was a symbol of Mexican pride and hope for freedom over tyranny. Soon after, communities in South Texas started commemorating the day. Newspapers from the 1880s and 1890s contained stories on Cinco de Mayo celebrations in San Antonio, Laredo, and El Paso. In the 1960s Goliad created the General Zaragoza State Historic Site in Goliad State Park. In 1973 the town held Fiesta Zaragoza which included music, ballet folklórico performances, and a barbecue cookoff. (After all, this was Texas!) In 1980 Puebla gifted Goliad with a statue for their historic site, and in 1990, the Texas Senate declared Goliad the “official place to celebrate Cinco de Mayo.”
As to how Cinco de Mayo has become the huge event it is today in the US? Part of the reason could be because as some claim winning the Battle of Puebla, slowed Napoleon III’s taking of Mexico and installing Maximilian I, and prevented the French’s involvement in the US Civil War on the Confederate’s side. But most agree the celebration’s huge popularity is due to marketing folks realizing the day’s potential.
Tonight if you want to celebrate Cinco de Mayo and toast General Zaragoza and the bravery of those Texans that fought with him against the French but aren’t big on crowds, here’s my dear hubby’s margarita recipe.
Into a shaker with ice, place the following:
1 shot Tequila
1/2 shot orange liqueur such as Triple Sec
1/2 shot Fresh squeezed lime juice
1/2 shot Simple Syrup (Make by bringing equal parts of sugar and water to a boil and cooling.)
Shake well. Strain into a glass filled with ice and rimmed with salt (optional).
Note: You can make a margarita mix to store in the fridge by mixing equal parts of fresh lime juice and simple syrup.
As an extra bonus, here’s my hubby’s great fajita recipe to go with the margaritas. The meat is also super in quesadillas.
1 lb skirt steak
1 pkg tortillas
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
1 tsp coarse salt
1 tsp coriander
1 Tbl chili powder
Sprinkle meat with tenderizer. Combine dry ingredients to make the rub. Apply the rub to the meat, let stand 10 minutes. Sprinkle meat with fresh lime juice. Refridgerate 30-60 minutes covered. Grill on high heat for 6-8 minutes per side. Let rest 5 minutes. Slice against the grain.
To be entered in today’s giveaway of a margarita car air freshener, car coasters (they also fit in my couch’s cup holders), and a copy of The Rancher and the Vet leave a comment about your favorite Mexican dish, dessert, or cocktail. My favorite is a tie between sopapillas and flan!