May 5th: Flavors of Resistencia and Fiesta – Celebrate Mexican Cuisine with Pride

From Mole poblano to tequila with sangrita, this Cinco de Mayo, rediscover the aromas, colors, and flavors that make México a kind of worth celebrating

Although May 5th is just an excuse for many to eat tacos and toast with margaritas, this date holds a story of pride, identity, and resilience. And like any good Mexican celebration, it is honored with food, with flavor, witflavor, andh dishes that speak volumes beyond recipes: they speak volumes about who we are.

The Story Behind May 5th and Its Connection to Cuisine

May 5th commemorates the Battle of Puebla in 1862, when a poorly equipped Mexican army defeated the powerful French army. It's not Independence Day (as it's often mistaken for outside the country), but a date that symbolizes something equally powerful: the resilience of the Mexican people and their determination in the face of adversity.

Over the years, this holiday has evolved in the United States as a celebration of Mexican and Chicano heritage. And where there's culture, there's cuisine. Because if there's one thing Mexico knows how to do, it's turn every historic date into a culinary experience.

Traditional dishes to celebrate May 5th.

1. Mole Poblano. It's impossible to talk about May 5th without mentioning this iconic dish originating in Puebla. With more than 20 ingredients, including dried chilies, spices, seeds, chocolate, and tomato, mole is deep, complex, and ceremonial. It's traditionally served over pieces of turkey or chicken, accompanied by white rice.

2. Chalupas Poblanas . Small, crispy, and full of flavor. Chalupas are made with tortillas lightly fried in butter and topped with red or green salsa, onion, and shredded beef. In Puebla, they're a classic favorite at any party.

3. Golden Potato Tacos with Queso Fresco. A humble yet texture-packed dish, golden potato tacos are perfect for large gatherings. They're served with lettuce, sour cream, cheese, and salsa—a testament to how simple ingredients can achieve great things when combined creatively.

4. Chiles en Nogada (a special version for May) Although traditionally served in September, many cooks adapt them for May 5th as a patriotic symbol. Stuffed with meat and fruit, tossed in walnut sauce, and topped with pomegranate, they represent the colors of the Mexican flag.

5. Enchiladas Suizas. A tribute to the European influence in Mexico, enchiladas Suizas are bathed in a creamy green sauce with melted cheese. They're a classic at celebrations because they fuse tradition with comfort.

Drinks to toast with the flavor of Mexico

Hibiscus water with a touch of cinnamon. Refreshing, colorful, and natural. Hibiscus, infused with cinnamon and a touch of citrus, is an excellent choice for children and adults alike, and also represents respect for non-alcoholic beverages on the Mexican table.

Tequila with Sangrita. No Cinco de Mayo is complete without a good drink. But tequila, when enjoyed with respect, is best accompanied. Sangrita, made with orange juice, lemon, chili, and a touch of grenadine, balances the drink and enhances the spirit.

Tamarind or Chili and Mango Margarita. A modern take that honors the spicy and sour qualities of two key flavors of the Mexican palate. Perfect for those who want to celebrate with something classic, but with a twist.

What excites me most every May 5th isn't just cooking, but remembering. Because every dish we serve that day is steeped in history. We're not celebrating a war, but the victory of being who we are: a country that blends flavors with identity, corn with memory, and celebration with slow fire.

And so, here I am with a bonus recipe for all of you:

Tequila with Sangrita – The Duo That Honors Agave.

Tequila is more than a drink: it's a symbol. And when served with respect, it's not just gulped down, it's savored. To pair it with it, nothing beats sangrita , that traditional drink that doesn't contain alcohol but does contain character. Its origin is uncertain—some say it originated in Guadalajara, others in San Luis Potosí—but the truth is that its flavor enhances that of tequila like no other companion.

Sangrita is spicy, sour, and sweet in perfect balance. It's served in a shot glass, alongside tequila, so you can alternate sips and extend the experience. It's the toast of those who don't run, but rather celebrate.

Ingredients (for 4 servings – 4 CABALLITOS)

For the sangrita:

• ½ cup fresh orange juice (natural, not boxed)

• ¼ cup lemon juice (freshly squeezed)

• 2 tablespoons tomato juice (optional, depending on the version)

• 1 tablespoon grenadine (or reduced natural pomegranate juice)

• 1 teaspoon hot sauce (such as Valentina or Tabasco, adjust to taste)

• 1 pinch of salt

• 1 pinch of chili powder (can be piquín, tajín, or ground dried chile de árbol)
  

To serve:

• 4 shots of 100% agave white tequila

• 4 shots of sangrita

• Lemon or orange slices for garnish (optional)
  

Step-by-step preparation

1. Prepare the sangrita. In a measuring cup, combine the juices (orange, lemon, and tomato if you choose to use them), the grenadine, the hot sauce, salt, and chili powder. Taste and adjust the heat and acidity to your liking. The sangrita should have that balance of sweetness, acidity, and a spiciness that doesn't burn, but still awakens.
   

2. Chill well . Refrigerate for at least 30 minutes before serving. You can also add ice while it rests and then strain it before pouring it into the glasses. The cold temperature intensifies the freshness of the juices and tames the heat.
   

3. Serve with respect. Serve the blanco tequila in one shot and the sangrita in another, side by side. Don't mix them: the secret is to alternate the sips. First one, then the other, without rushing. This way, the tequila doesn't burn, but lets itself be understood.
   

Tips from Chef Yerika

• Don't use bottled juices or those with added sugar. The quality of the fresh ingredients is what elevates this drink to a ritual.
  

• Commercial vs. Natural Grenadine. Natural grenadine (pomegranate juice reduced with a little honey or sugar) gives a more authentic, less artificial color and profile.
  

• With or without tomato? Traditional sangrita doesn't use tomato juice, but some regions include it. If you use tomato, reduce the grenadine and adjust the acidity.
  

• Dried Chili Alternative: You can infuse orange juice with dried guajillo or ancho chili for a few minutes for a unique smoky flavor.
  

Sangrita isn't about softening tequila, but rather pairing it with dignity. It's about prolonging the moment, savoring the fire without getting burned. It's a pairing born in the land of agave , for those who understand that a good drink, like a good dish, is honored without rushing.

Ultimately, today we're not just cooking; we're honoring a root. A bit of Mexico is served in every dish. And it proves, once again, that cooking is also resistance.

And you, what are you going to serve today?