It is crucial to state that it's not Mexican Independence day.
The history of Cinco de Mayo began when the Mexican army won a fight against the French army, which at the moment was the best military force on Earth.
During Cinco de Mayo you get discounts and free food all over the country.
It is the perfect time to prepare some drinks and food for friends and family.
Best food and drinks for Cinco de Mayo:
-2 oz tequila
-1 oz triple sec
-1 oz lime juice
-1 lime cut into wedges
-Salt the glasses rim by dipping the wet glass rim into a salt dish and rotating.
-Combine all ingredients into a shaker, shake well, and strain into the rock's glass over ice. Garnish with a lime wedge.
El Coco Carlos
-2 oz Flecha Azul Reposado Tequila
-1 oz coconut water
-.75 oz fresh lime juice
-.5 oz agave syrup
-Start by muddling an orange wedge in your shaker, then combine the rest of the ingredients into a shaker and shake vigorously with ice.
-Strain into a salted rocks glass over one giant cube. Garnish with an orange spiral.Mexican Martini
-2.5 oz Volcán de mi Tierra Tequila Añejo Cristalino
-1.5 oz orange liqueur
-1.5 oz lime juice
-1.5 oz olive brine from the olive jar
-Shake the ingredients in a shaker full of ice, strain into a martini glass, and spritz with the orange zest.
-Garnish with olives and an optional lime wedge.
-1 28-oz. can fire-roasted tomatoes
-2 green onions, sliced
-1 tsp. ground cumin
-1/4 tsp. Kosher salt
-2 tbsp. oil
-2 c. shredded cooked chicken
-6 oz. tortilla chips
-Radishes, sliced, for serving
-Cilantro, for serving
-Lime wedges, for serving
-1/2 c. sour cream
-1 tbsp. lime juice
-Puree tomatoes, green onions, cumin, and salt until smooth.
-In a 12-inch skillet, heat oil on medium; add the tomato mixture. Partially cover; cook 8 minutes or until slightly thickened.
-Stir in chicken and tortilla chips. Cook 2 minutes, uncovered.
-Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
-2 ripe avocados, halved and pitted
-2 tsp. vegetable oil
-3 tbsp. fresh lime juice
-1 clove of garlic, crushed with press
-1/2 tsp. ground chipotle chile
-1/4 c. finely chopped red onion
-1/4 c. finely chopped fresh cilantro
-Tortilla Chips, for serving
-Heat grill to medium-high. Brush cut sides of avocados with oil. Grill 2 to 4 minutes or until grill marks appear.
-transfer avocados to the cutting board; cool slightly.
-Remove avocados from the peel. Mash with lime juice, garlic, chipotle, and 1/2 teaspoon salt until almost smooth.
-Stir in red onion and cilantro. Transfer to a serving bowl.
-Refrigerate, covered, until cold, about 1 hour. Serve with tortilla chips.