It’s Cinco de Mayo, let’s celebrate! But what exactly are we celebrating? Here’s the history that gets overshadowed by the festivities:
Cinco de Mayo commemorates Mexico’s defeat of the French in a battle at the town of Puebla in 1862 during the Franco-Mexican War. Interestingly, it also helped shift the Civil War in favor of the north, since the Confederate Army no longer had the support of the French. In Mexico, this historical context is honored and the city of Puebla hosts a military parade, but the parties stay relatively tame.
In contrast, the celebration we have come to know and love has migrated across the border from its roots. Now, it’s more of a Mexican-American cultural extravaganza across the US. Cinco de Mayo gives us a chance to feast on the spicy dishes and salute the zesty drinks of Mexico, while blasting classic Mariachi tunes through the speakers.
The good thing about this holiday is that Mexican cuisine is filled with fresh vegan ingredients like peppers, corn, beans, tomatoes, onions and cilantro that make it easy to splurge and experiment in the kitchen.
There are also tons of easy swaps you can make in the kitchen whenever you run into animal-based ingredients. For instance, you can substitute jackfruit for pork, coconut milk for cow’s milk, and soyrizo for chorizo.
Plus the drink menu is just as diverse as the food menu, and thankfully tequila is vegan! Citrus, salt and a creative flourish is all you need to invent a new margarita. (I don’t know of any fruit that doesn’t pair well with tequila.)
Here are some delicious 100% plant-based recipes to get the party started on Cinco de Mayo.
Salsas and Toppings
Comments will be approved before showing up.