Cinco de Mayo: They Won The Battle But Lost The War

This article was adapted from the original that was published on May 5, 2011. It is a brief history of the origins of the Cinco de Mayo holiday which is not Mexico’s Independence Day.

On this day in 1862, the Mexican Army defeated the French forces at the Battle of Puebla

Certain that French victory would come swiftly in Mexico, 6,000 French troops under General Charles Latrille de Lorencez set out to attack Puebla de Los Angeles. From his new headquarters in the north, Juarez rounded up a rag-tag force of loyal men and sent them to Puebla. Led by Texas-born General Zaragoza, the 2,000 Mexicans fortified the town and prepared for the French assault. On the fifth of May, 1862, Lorencez drew his army, well-provisioned and supported by heavy artillery, before the city of Puebla and began their assault from the north. The battle lasted from daybreak to early evening, and when the French finally retreated they had lost nearly 500 soldiers to the fewer than 100 Mexicans killed.

Although not a major strategic victory in the overall war against the French, Zaragoza’s victory at Puebla tightened Mexican resistance, and six years later France withdrew. The same year, Austrian Archduke Ferdinand Maximilian, who had been installed as emperor of Mexico by Napoleon in 1864, was captured and executed by Juarez’ forces. Puebla de Los Angeles, the site of Zaragoza’s historic victory, was renamed Puebla de Zaragoza in honor of the general.

Mexico

Cinco de Mayo is a regional holiday limited primarily to the state of Puebla. There is some limited recognition of the holiday in other parts of the country.

United States

In a 1998 study in the Journal of American Culture it was reported that there were more than 120 official U.S. celebrations of Cinco de Mayo, and they could be found in 21 different states. An update in 2006, found that the number of official Cinco de Mayo events was 150 or more, according to Jose Alamillo, professor of ethnic studies at Washington State University in Pullman, who has studied the cultural impact of Cinco de Mayo north of the border.

In the United States Cinco de Mayo has taken on a significance beyond that in Mexico. The date is perhaps best recognized in the United States as a date to celebrate the culture and experiences of Americans of Mexican ancestry, much as St. Patrick’s Day, Oktoberfest, and the Chinese New Year are used to celebrate those of Irish, German, and Chinese ancestry respectively. Similar to those holidays, Cinco de Mayo is observed by many Americans regardless of ethnic origin. Celebrations tend to draw both from traditional Mexican symbols, such as the Virgen de Guadalupe, and from prominent figures of Mexican descent in the United States, including Cesar Chavez. To celebrate, many display Cinco de Mayo banners while school districts hold special events to educate pupils about its historical significance. Special events and celebrations highlight Mexican culture, especially in its music and regional dancing. Examples include baile folklorico and mariachi demonstrations held annually at the Plaza del Pueblo de Los Angeles, near Olvera Street. Commercial interests in the United States have capitalized on the celebration, advertising Mexican products and services, with an emphasis on beverages, foods, and music.

What’s Cooking: Cinco de Mayo Quesadillas & Margaritas

Adapted from diary originally published on May 5, 2012, the 150th anniversary of defeat the French forces by the Mexican Army at the Battle of Puebla.

It’s May and it’s getting warmer here in the northeast. Today is Cinquo de Mayo, the only battle that the Mexican army won in their war with the French. It’s celebrated in the United States by many Mexican Americans as a source of pride. In Mexico, it is an official holiday in the State of Puebla where is is called called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

Naturally, food and drinks are part of the festivities. There are various filling for Quesadillas but essentially they are the Mexican version of the French crepe using a flour tortilla instead of a thin pancake. It can contain vegetables meat or sea food, especially shrimp, or not, but it always has cheese. Use your imagination, be creative.

Quesadillas

The way I make them is rather easy, using mostly store purchased ingredients:

  • Soft corn or flour tortillas, I like size about 8 inches diameter best. You can find them in various sizes in the refrigerated aisle of the grocery store near the packaged cheeses;
  • Shredded cheese: extra sharp cheddar, Monterey Jack, about 8 to 12 oz.;
  • Salsa, jarred or fresh, “heat” dependent on taste;
  • Refried beans;
  • Guacamole, store made; or fresh sliced avocado;
  • Jalapeño pepper slices, jarred;
  • Sour Cream;
  • Shredded or thinly sliced grilled chicken, beef, pork or shrimp.
  • You’ll need a grill pan or a 10″ large, heavy flat skillet, cooking spray or a small bowl of vegetable oil and a brush, a large spatula and a cookie sheet lined with aluminum foil and a dinner plate.

    Preheat the oven to 200° F. Heat the skillet over medium heat, sprayed with vegetable oil. Place a tortilla on a dinner plate. Over half of the tortilla about a inch from the edge, spread some salsa, sprinkle with cheese, refried beans and shredded chicken/beef/pork/shrimp. If you like extra “heat”, add some jalapeño pepper slices. Fold in half. You can also cover one tortilla with fillings and top it with a second but it’s harder to flip.

    Gently slide onto the skillet.

    Let brown for 2 to 3 minutes until golden brown. Using the large spatula, flip, cooking 2 to 3 minutes, until golden brown. Adjust the heat if browning too fast or too slow. Place the finished quesadilla on the lined cookie sheet in the oven to keep warm. Repeat; making sure the pan is lightly oiled.

    You can do to or three at a time, depending on the size of the tortilla and the skillet. If you have a grill top on your stove, you can do as many as will fit.

    Cut quesadillas in half, thirds or quarters; serve with more salsa, refried beans, sliced jalapeños, sour cream, guacamole and avocado slices.

    Margarita

    This is the recipe I have used for years without complaints. I use 1800 Reposado Tequila, Rose’s Lime, Triple Sec, Kosher or course ground sea salt and fresh slices of lime. You’ll need either a shaker or a large glass filled with ice and a strainer and you’ll need lots of ice.

    Ingredients:

  • 6 oz tequila
  • 4 oz triple sec
  • 2 oz Rose’s® lime juice
  • Moisten them rim of a large glass with lime juice. Dip the glass into salt spread on a flat plate. Fill glass with ice.

    In the shaker or other large glass filled with ice add tequila, Triple Sec and lime juice. If user a shaker, shake vigorously or mix with a stirrer in the glass. Pour through a strainer into the salt rimmed glass. Serve with extra lime slices.

    Cinco de Mayo

    Reposted by TMC for ek hornbeck

    Reprinted from 5/5/2012

    The name simply means “The Fifth of May” and it’s an oddly U.S. American holiday.

    Except in the State of Puebla they don’t much celebrate the victory over the French at the Battle of Puebla in Mexico which makes it much more like Patriot’s Day that we here in New England get to celebrate almost every year as an extra filing day (I understand there’s also a foot race in Boston).

    Interestingly enough it was a stand up fight against the banksters which they lost (those who do not remember history…).  Some people say that the French intervention was intended to establish a supply line to aid the Slave Owner’s Rebellion (or as the more charitable put it, The War of the Rebellion).

    Not Congressionally recognized until 2005, celebrations started in California as early as the mid 1860s and for over 100 years were most common in Southwestern States with a large population of people of Mexican descent.  Now of course it’s just another excuse to over consume the cheap crappy Tequila and Beer that Mexico exports (don’t get me wrong, there are good Mexican Beers and Tequila but Corona, Dos Equis, and Jose Cuervo are not them) and ignore real, actual factual Mexican history because we’re so fucking exceptional that understanding and caring about the countries we border is as beneath us as even knowing which ones they are.

    Just don’t mistake it for Grito de Dolores.

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