6 mexican dishes to celebrate may 5

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The celebration of May 5 may be very popular in the United States, but in Mexico, the day is also celebrated with parades and food. It commemorates the victory of the Mexican army over the French army, which was better armed, said to be the best army in the world, and was determined to invade Mexico.
The Battle of Puebla took place on May 5, 1862, when Benito Juárez was president and was led by Ignacio Zaragoza. Currently, the Mexican population in the United States celebrates it, and in Mexico, in the state of Puebla, an annual military parade is held to commemorate the date. Additionally, gatherings with typical food, such as mole, chiles en nogada, or pozole, are common. All thanks to the Battle of Puebla celebrated on May 5 in Mexico.

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Stew TacosFor Mexicans, the most practical option for a gathering is often stew tacos, as they are economical and filling. Moreover, everyone can bring a stew to participate with the food. The stews that cannot be missed for this type of taco gathering are chicharrón in salsa, tinga, rajas, or potatoes with chorizo, and they always come with rice, beans, and delicious salsas.

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EnmoladasThe mole poblano is one of the star dishes of Mexican cuisine, so it cannot be missing from the tables for the celebration of May 5. Enmoladas are enchiladas, but with mole made either from scratch with a recipe passed down from grandma or with traditional mole paste from Mexican markets.

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Chiles en nogadaAnother very Mexican recipe typical of the state of Puebla is chiles en nogada. The nogada is a sauce made with walnuts and cream cheese, giving a characteristic flavor to these chiles, which are also filled with a somewhat sweet picadillo. Chiles en nogada are definitely the quintessential Mexican dish traditionally eaten for Independence Day, but they also work perfectly for May 5.

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White PozolePozole is also a great dish for this date. It is a broth of pre-Hispanic origin, its name comes from the Nahuatl “pozolli” meaning "frothy" or "boiled," and although there are various versions today, white pozole tends to be popular. It is made with pork meat and cacahuazintle corn, and its accompaniments are always lettuce, radishes, lime, onion, oregano, and piquín chili.

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Green EnchiladasMaking enchiladas is much easier than you might think, as the sauce only requires cooking the ingredients, blending them, and then frying it with a little oil to moisten the tortillas. They are topped with cream, cheese, and onion rings.

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Mixiote TacosTo make mixiote tacos, just prepare the marinade and let the meat steam cook. Mixiote tacos are typical in Puebla, but also in Querétaro, Hidalgo, Tlaxcala, and Mexico City.

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6 mexican dishes to celebrate may 5

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