By Alicia Cruz
Senior writer
theblackurbantimes.com
Cinco de Mayo is two months away, but if you know any Mexicans, they'll tell you that many of them begin planning their fiesta right about now.
Especially if they throw big parties like the one my amiga, Magdalena throws every year replete with at least 10 pinatas, a DJ, three open bars, a volleyball pit, three grills, a menu with traditional mexican meals and seafood and 10 coolers filled with Mexican beers and every other kind of beer.
It's a party we talk about the entire year and a day/night we celebrate until 4 or 5 in the morning.
Contrary to popular belief, Cinco De Mayo is not Mexico's Independence Day celebration as many seem to think. Mexico's Independence Day is actually September 16.
Cinco De Mayo (Fifth of May) is celebrated mainly in the state of Puebla, Mexico and commemorates the Mexican army's defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín.
While Cinco de Mayo is not recognized throughout Mexico it is observed in the United States as celebration of Mexican heritage and pride. A lot of Hispanics celebrate it, but not nearly as well as the Mexican's. They go all out and their fiestas are huge.
I am of Colombian and Puerto Rican heritage, but I love celebrating Cinco de Mayo and one of my friends showed me how to make a meal for the celebration that my friends and family have enjoyed for years. This recipe for a full Cinco De Mayo meal is one you'll love sharing with your friends and family.
Happy Cinco De Mayo cooking and celebrating to one and all.
Oh, and don't forget to add your Pinata and Maracas to the party for a real fiesta feel. WEPA!
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