Cinco De Mayo, or the 5th of May, is a day many celebrate Mexican heritage with traditional food, drinks, music, and customs.
But what’s the true meaning behind the holiday?
Many people confuse it with Mexico’s Independence day on September 16th.
However, Cinco De Mayo festivities celebrate Mexico’s victory over the French in the Battle of Puebla on May 5, 1862.
History says that’s when Napoleon’s French army of around 8,000 soldiers was defeated by a much smaller and poorly armed Mexican militia of around 4,500.
The holiday is typically celebrated in the city of Puebla and across the United States, especially in areas with a high population of people with Mexican heritage.
Here’s a list of some of the celebrations happening in Tucson Thursday.
Cinco de Mayo Mariachi Breakfast, 8 a.m., The Fountains at La Cholla
Desertview Performing Arts Theater, 7:30 p.m., featuring Genaro Moreno with traditional mariachi
2nd Annual Cinco on Congress Festival, 4 p.m.
The Hut, 8 p.m., featuring the B-Foundation
Sharks Bar, 9 p.m.
Why not try making some Mexican food for your weekend. We will be serving a Mexican breakfast here at Desert Dove. Book a room for the weekend or even one night. You will love it!
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.