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Cinco De Mayo: About

Cinco De Mayo

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Why Do We Celebrate Cinco de Mayo?

Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Wednesday, May 5 in 2021, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.

Cinco de Mayo is not Mexican Independence Day, a popular misconception. Instead, it commemorates a single battle. In 1861, Benito Juárez—a lawyer and member of the Indigenous Zapotec tribe—was elected president of Mexico. At the time, the country was in financial ruin after years of internal strife, and the new president was forced to default on debt payments to European governments.

In response, France, Britain and Spain sent naval forces to Veracruz, Mexico, demanding repayment. Britain and Spain negotiated with Mexico and withdrew their forces. France, however, ruled by Napoleon III, decided to use the opportunity to carve an empire out of Mexican territory. Late in 1861, a well-armed French fleet stormed Veracruz, landing a large force of troops and driving President Juárez and his government into retreat.

Certain that success would come swiftly, 6,000 French troops under General Charles Latrille de Lorencez set out to attack Puebla de Los Angeles, a small town in east-central Mexico. From his new headquarters in the north, Juárez rounded up a ragtag force of 2,000 loyal men—many of them either Indigenous Mexicans or of mixed ancestry—and sent them to Puebla. The vastly outnumbered and poorly supplied Mexicans, led by Texas-born General Ignacio Zaragoza, fortified the town and prepared for the French assault. On May 5, 1862, Lorencez gathered his army—supported by heavy artillery—before the city of Puebla and led an assault. Continue reading from The History Channel

Cookbooks from our Collection

Link to My Mexico City kitchen: recipes and convictions by Gabriela Cámara in the catalog
Link to The Mexican home kitchen: traditional home-style recipes that capture the flavors and memories of Mexico by Mely Martínez in the catalog
Link to A Lime and a Shaker: Discovering Mexican-Inspired Cocktails by Tad Carducci in the catalog
Link to Trejo's tacos: recipes and stories from LA by Danny Trejo in the catalog
Link to Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas by Jason Wyrick in the catalog
Link to From the Source - Mexico : Authentic Recipes From the People That Know Them the Best by Lonely Planet in the catalog
Link to Rustic Mexican: Authentic Flavors for Everyday Cooking by Deborah Schneider in the catalog
Link to Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home by Ivy Stark in the catalog
Link to Paletas: authentic recipes for Mexican ice pops, shaved ice, and aguas frescas by Fany Gerson in the catalog
Link to Amá: a modern Tex-Mex kitchen by Josef Centeno in the catalog
Link to Culinary Mexico by Daniel Hoyer in the catalog
Link to The food of Oaxaca: recipes and stories from Mexico's culinary capital by Alejandro Ruiz in the catalog
Link to Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider in the catalog
Link to Mexico: the cookbook by Margarita Carrillo Arronte in the catalog
Link to Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food by Jason Wyrick in the catalog
Link to The Baja California cookbook: exploring the good life in Mexico by David Castro Hussong in the catalog
Link to Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez in the catalog
Link to Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Scott Linquist in the catalog

Link to History of the World Resource Guide Series