(Closed) Cinco de Mayo – What's cooking?

posted 4 years ago in Cooking
Post # 2
4203 posts
Honey bee


passthepeas:  I’d like to make carne asada fries but I don’t enjoy deep frying the potatoes. I wish I know how to make horchata as well. I need a deep fryer bad. I think I might end up with chicken and carne asada tacos in corn tortillas, homemade guacamole, and salsa fresca. I’d like to add some flan for dessert then coronas and margaritas for drinks. 

Post # 4
382 posts
Helper bee

Just a quick question, why do you consider cinco de mayo a special date? 

Post # 5
1941 posts
Buzzing bee
  • Wedding: May 2018 - City, State

We’re just having burrito bowls –nothing special, but super delicious! 

Post # 8
382 posts
Helper bee

passthepeas:  I was just curious. Being a mexican, I find May 5th to be more of a commemoration day (to honor fallen heroes and remember our first and only victory against a foreign army). Outside of Puebla, the state, there aren’t many people whom celebrate it or do anything special; although, I do believe this has changed during the last years because of the strong association that is being created between May 5th and getting drunk -especially at states which border the USA.

Most people agree May 5th is more of a chicano (american-mexicans) celebration, as it evokes many symbols related to them. For example: Ignacio Zaragoza, considered the hero of the battle, was actually borned in Texas before it was part of the USA; or the fact that during those years, while France was hoping to invade Mexico, Mexico received a lot of help -in arms and army- from the USA (and president Abraham Lincoln) hoping to avoid France aiding the South side of the USA (which was in civil war against the North side).

So I have always been curious as to what non-mexicans think when thinking about May 5th. 

On a side note, La batalla de Puebla (the name of the battle that took place on such date) was NOT part of the independence movement. Mexico gain its independence from Spain in 1821, while May the 5th took place during 1862, during Benito Juarez’s presidency. The battle took place because of two reasons: first, Mexico owned a lot of money to France which Juarez decided not to pay (the country had barely any money to invest in itself) which lead to Napoleon III to consider conquering Mexico; and second, Mexico was a key position during the USA’s Civil War, and France thought conquering Mexico might help them aid the South of the USA, hence, conquering the USA (that is, if they won the civil war).

In the end, the battle was one by Mexico but historians haven’t been able tu ensure why or how, given the context surrounding both armies (France was tired from making its way from Veracruz to Puebla; Puebla was more of an army school and the Mexican army was made mostly of country men, etc.). They all agree that the battle raised the Mexican army’s motivation, although a year later France returned to Mexico and was able to win the war, leaving Maximiliano de Habsburgo as emperor of the country. The history from there turns sort of dim, with Juarez eventually killing Habsburgo and then Porfirio Diaz becoming president and so on.

Anyway, just a little bit of history to enhance your May 5th : ) 

By the way, Pozole seems like a great idea! Have you considered Pozole blanco poblano (white pozole)? I know many people believe it to be the best recipe of pozole in Mexico -although, personally I have only tried Pozole rojo (red pozole). Tortilla soup with chicken also sounds delicious. 

If you dare, you could also go for something like tamales de hoja de platano (banana’s leaf tamales), gorditas or sopes. The last two are quite easy to make and very much delicious, and use ingredients much easier to find.



socalgirl1689:  Horchata is super easy! I share with you a recipe I found online some time ago and tried it out back then.


  • 1 cup of white rice (not cooked)
  • 1 condensed milk (390 gr) -La Lechera
  • 1 evaporated milk (378 gr) -Carnation/liquid
  • 1 teaspoon of vanilla extract
  • 1 string of cinammon (2.5 gr)
  • 1/2 teaspon of cinammon powder
  • 4 tablespoons of sugar



Rinse the white rice with the help of a strainer, then transfer the rice to a bowl. Add the string of cinammon to the bowl and cover with water (I recomend using two cups of water per cup of rice). Let them soak for a couple of hours until both ingredients are soft to touch.


Once the rice and cinammon are soft, transfer the bowl (including water, rice and cinammon) to a blender. Add the rest of the ingredients to the blender, with the exception of the cinammon powder. Mix. You will notice that it will adopt a new texture, quite different than the liquid water. When done mixing, strain the water into a pitcher making sure the rice doesn’t fall into the pure liquid. Add the cinammon powder, 2 lts of water (optional, I added less because I like the thick texture) and ice cubes (optional). Mix again with a spoon and serve.

Post # 9
130 posts
Blushing bee
  • Wedding: December 2015


thats exactoy how my mom makes Agua De horchata! She doesn’t measure, she does It by feel. Which is pretty cool since she makes it how grandma makes it. 

Ill be making tacos al pastor, btw. 

Post # 10
4203 posts
Honey bee

newlywednewbie:  Thanks. I showed the recipe & directions you wrote to SO and he said he will try it on Cinco de Mayo. 

Post # 11
382 posts
Helper bee

LoveWillLightTheWay:  My grandmother also measures with feelings, and it amazes me how she is able to multiplicate food! Tacos al pastor sounds delicious 😀 gosh…now I am craving them, lol.

socalgirl1689:  Good luck! 

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