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Why The History of Cinco de Mayo is more than Tacos and Tequila



  Why The History of Cinco de Mayo is More Than Tacos and Tequila
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It's not like we need any reason to indulge in a jar of margaritas, but somehow Cinco has Mayo has been associated with tequila and therefore our fit to participate in everything seen as the finest culture. However, if you are going to participate in the holiday, you should at least understand the meaning of Cinco.

"Most people think that Cinco de Mayo is Mexico's Independence Day, but it is not true. Cinco de Mayo celebrates the Mexican Army's victory over France on May 5, 1862 in the Battle of Puebla during the French-Mexican War," culinary director says. for Mexico's Velas Resorts, Michel Mustiere, who helped to spy upcoming Cinco events on the properties. "At Velas Resorts, we will have special theme parties, tasting menus and fiestas with familiar elements typical of the state of Puebla."

Puebla City was strategically located just outside the capital city of Mexico City, and at the time of the game Mexico was an independent nation liberated from Spain just a few decades earlier, with the aim of colonizing Mexico's attack on the French Puebla City and Cinco de Mayo on May 5, 1862 Battle of Puebla, an underdog gain of the new Mexico nation against France's evil forces, although the French invaders finally took control of the city of Puebla and the nation's ho The woodcock, the Cinco victory was a symbol of pride, resilience and demand for respect from European colonizing forces.

So now you know the story of Cinco, go and enjoy the margaritas. Take it, colonizers!

Mustiere says antojitos (Mexican street laps, such as elote, sopes, tacos and tlayuda) are typical festive foods. Then check out Grand Velas recipe for Mexican chicken and street grains. And of course, don't forget tequila!

Mexican Chicken with Street Corn

Ingredients (10 people)

10 pieces
Bone chicken (6 oz each)

½ cup
olive oil

2 tablespoons fresh
thyme

10 tablespoons
lemon juice

3½ tablespoons garlic,
peeled

3½ tablespoons fresh cracked pepper

4 tablespoons bacon,
chopped
4 tablespoons lard

3½ tablespoon red
onion, chopped
2½ tablespoons epazote leaves, julienned

2½ ss serrano
chili, chopped [9459028] 9 grams of goat cheese,
crumbled

9 grams
cotija cheese, grated

2 cups
charcoal white corn

salt and pepper to taste

Directions: Combine
olive oil, thyme, lemon juice, garlic, salt and pepper in a blender. marinate
the chicken with the mixture for at least 1 hour. In a brow brown chicken
on both sides for 2 minutes. Remove from pan and place on baking sheet
finished cooking in the oven for 5 minutes. Heat the colors in a pan and saute
bacon for gold. Add onion, chili and epazote and cook for two minutes.
Add the cheeses and throw with the cob corn.

The food and drinks Cinco de Mayo Food


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