Host Your Own Cinco de Mayo Party

Cinco de Mayo (Spanish for "fifth of May") is not a Mexican holiday—it is an American Civil War holiday, created spontaneously by Mexicans and Latinos living in California. Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico. Cinco de Mayo is a holiday held on May 5 that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. People of Mexican descent in the United States celebrate this significant day by having parades, mariachi music, folk dancing and other types of festive activities.

To host your own Cinco de Mayo party, decorate with vivid colors particularly red, green, yellow and black. Use Sombreros, colorful blankets or ponchos, and Mexican flags to create a festive environment. You’ll need the perfect Margarita!

Here’s the classic Margarita recipe.

1 1/2 oz Tequila
1/2 oz premium triple sec (preferably Cointreau)
1 oz lime juice

Rub the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.

Tacos should be on the menu for your Cinco de Mayo party. Here is a fresh recipe from Better Homes and Gardens.

Margarita Fish Tacos with Mango Salsa

Ingredients

• 1 pound fresh or frozen swordfish, halibut, or mahi mahi steaks, cut 1 inch thick
• 1/2 cup margarita drink mix (no alcohol)
• 1 teaspoon Jamaican jerk seasoning
• 1 15-ounce can black beans, rinsed and drained
• 1 large mango, seeded, peeled and chopped
• 2/3 cup chopped seeded tomato (1 large)
• 2 to 4 tablespoons snipped fresh cilantro
• 2 tablespoons thinly sliced green onion (1)
• 1 fresh jalapeno chile pepper, seeded and chopped
• 1 tablespoon lime juice
• 1/2 teaspoon ancho chili powder* or regular chili powder
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 8 6-inch flour or corn tortillas
• 2 cups shredded fresh leaf lettuce or spinach

Directions

1. Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
2. Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
3. Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
4. *Note: Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
5. Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
6. Fish Tostadas: Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.
7. Serving suggestion: Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.

Fish Tacos, the perfect signature dish and tantalizing Margaritas will get people in a festive mood. Put on some mariachi music and you got yourself a Cinco de Mayo party. People will more than likely wear the sombreros in pictures, so have your camera ready to capture the fun!