Cinco de Mayo

Cinco de Mayo celebrates the 1862 defeat of the French by the Mexican army at the Battle of Puebla. That battle occurred during the Franco-Mexican War, which was an invasion of Mexico launched by the French in 1861. 

The French invaded Mexico as a result of newly elected Mexican President Benito Juarez's decision to suspend interest payments on loans the country took out from foreign countries. France was one such creditor, but the French were not the only country to send troops to Mexico in response to Juarez's decision. 

Spain and Great Britain also sent troops to Veracruz, but both countries entered negotiations with Mexico and ultimately withdrew their forces. However, France, under the leadership of Napoleon III, wanted to ensure access to Latin American markets. 

The French naval fleet's arrival in Veracruz forced President Juarez and his government to retreat. Months later, Juarez's force of 2,000 squared off against 6,000 French troops at the Battle of Puebla. Despite being heavily outnumbered, the Mexican forces claimed victory, losing fewer than 100 men while French casualties numbered nearly 500. While the victory itself did not prove a major win in the war against the French, it symbolized the strength of the Mexican people and served to strengthen the resistance movement. 

Cinco de Mayo is a minor holiday in Mexico, but has grown into a popular celebration of Mexican culture in the United States.

 

Homemade Salsa on Cinco de Mayo

Much like St. Patrick's Day is celebrated by people with no trace of Irish heritage, Cinco de Mayo has become a day of celebration for people who do not trace their ancestry to Mexico. In fact, History.com notes that Cinco de Mayo is a relatively minor holiday in Mexico, where the day commemorates a symbolic yet not significantly strategic win by a heavily outnumbered Mexican army over French forces sent by Napoleon III to establish an empire on Mexican land. In the United States, Cinco de Mayo has become a day to commemorate Mexican culture, including its much-loved cuisine.

Food is front and center at many Cinco de Mayo celebrations. Home cooks hosting friends or those who simply want to enjoy some homemade Mexican fare this Cinco de Mayo can try their hands at this recipe for "Fiery Corn Salsa" from Kelley Cleary Coffeen's "200 Easy Mexican Recipes" (Robert Rose).

Fiery Corn Salsa

Makes 2 cups

1/4 cup olive oil

3 tablespoons freshly squeezed
lime juice

2 teaspoons minced fresh cilantro

3 tomatoes, seeded and diced

1-1/2 cups corn kernels

2 to 3 jalapeño peppers, seeded and diced

Salt and freshly ground black pepper

In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeño to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days.

Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.