-scale=1.0,maximum-scale=1.0" : "width=1100"' name='viewport'/> Plum Street Chili: Cinco de Mayo

Thursday, May 5, 2016

Cinco de Mayo

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). 

The Battle of Puebla was important for at least two reasons. First, although considerably outnumbered, the Mexicans defeated a much better-equipped French army. This battle was significant in that the 4000 Mexican soldiers were outnumbered by the well-equipped French army of 8000 that had not been defeated for almost 50 years. Second, since the Battle of Puebla, no country in the Americas has subsequently been invaded by any other European military force.

In the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.

Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

This year I am going to celebrate with a Salty Chihuahua. Sort of a variation on a Salty Dog. And home made Enchiladas.


1 wedge Lime
coarse Salt
1 (1.5 fluid ounce) jigger Tequila
5 fluid ounces fresh Grapefruit Juice

Wet the rim of an old fashioned glass with lime juice, then dip in salt. Fill glass with ice. Pour in tequila and fresh grapefruit juice. Squeeze and drop in the lime wedge. Stir.

A nice variation is adding a bit of coarse Sugar to the Salt. Of course, you could also add more Tequila.

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