Celebrating Cinco de Mayo

Tomorrow is Cinco de Mayo, or the fifth of May.  Interestingly, the day, which is known to college students everywhere isn’t really celebrated in Mexico very widely.  Commemorating the victory of the Mexican army against the French in Puebla Mexico in 1862, Cinco de Mayo is often seen as a celebration of Mexicans, Mexican-Americans and others, especially in California.  Similar to St. Patrick’s day and other holidays that are not of my ethnic background, I enjoy these holidays as a time to explore and learn more, read up on history,  and to try new foods and music.

A couple of years ago, a Mexican-American friend took the opportunity to prepare a festive meal of the foods she grew up with (including homemade tamales) and we sat around and watched a black and white movie and sang old Mexican folk songs badly.  I remember having too much sangria and a lot of fun.  This year, I will be making my new favorite Mexican rice bowls with carnitas, guacamole and hot salsa.  Instead of sangria, I will be making Mexican hot chocolate after dinner with a molinillo (special Mexican wooden whisk) someone gave me as a gift.  It’s fun celebrating other holidays.

Mexican Hot Chocolate
2 cups milk (preferably whole)
2 T cream
4 oz. good quality semisweet chocolate
dash of vanilla extract
cinnamon stick

Chop the chocolate fine and place into a glass bowl.  Heat the milk, cream, cinnamon stick and vanilla in a saucepan until it just comes to a boil.  Turn down the heat below simmer and let the cinnamon flavor permeate the milk, for about  minutes, stirring well.  Remove the cinnamon stick and pour the hot milk over the chopped chocolate.  Whisk vigorously (with a whisk or molinillo).

I’d love to hear of your favorite special days.

shared at Works for Me Wednesday