Traditional Cinco de Mayo Foods

What’s your traditional Cinco de Mayo menu? If tacos and margaritas are your go-to, that’s ok, but not very authentic. How much do you actually know about this holiday? Most of what’s considered traditional is not very true to the cultural heritage of the day.

So, what is Cinco de Mayo? Here’s what it’s not: Mexican Independence Day. It actually celebrates victory of the Mexicans at the Battle of Puebla, during the Franco-Mexican War. Not familiar with that one? It came after Mexico’s independence from Spain, the Mexican-American War, and the Mexican Civil War. In Mexico, it’s primarily celebrated in the Puebla region.

What we’ve lost in the celebration of Cinco de Mayo in the U.S. is the cuisine associated with Puebla. Known as a culinary capital before the Spanish explorers even arrived, Puebla’s food includes dishes like lamb barbacoa smoked underground in banana leaves, and carnitas with queso fresca, pickled onions, and salsa verde, wrapped in a warm corn tortilla. If you’d like a more authentic Cinco de Mayo, try these three classic dishes from Puebla.

• Mole Poblano: The ultimate combination of old and new world cooking practices and ingredients, this dish is rumored to have been created in the Santa Rosa convent in Puebla in the late 17th century. The recipes are complex, but once you taste this thick, dark sauce, it will all be worth it. For another version, try this Chicken in Mole, Puebla Style.

• Chalupas Poblanas: Chalupas may have been named after baskets in which women of Colonial times carried things to the river, or they may have been named after Aztec boats, but however they were named, they’re an iconic street food now. Fried thick tortillas are topped with salsa, shredded meat, chopped onion, and sometimes queso fresco. Want to try more than one recipe? Here’s another version of Chalupas Poblanas.

• Chiles en Nogada: One of the most celebrated dishes in Puebla, this is also said to have been invented at a convent. This time it’s the convent of Santa Monica, and the dish was made for Agustin de Iturbide, the first emperor of Mexico, upon his visit in 1821. Signifying Mexico’s independence, Chiles en Nogada features the colors of the Mexican flag: red, white, and green. It’s got picadillo stuffed poblano pepper dipped in egg batter, fried, and topped with walnut sauce, pomegranate seeds, and parsley for a sweet and savory flavor.

Whether you’re making an authentic Cinco de Mayo feast or just an ordinary weeknight meal, you’ll find everything you need at NetCost Market. For over 20 years, we’ve been committed to helping our customers save time and money while offering them the world of food all in one place. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with NetCost Market, you’ll find a comfortable, gratifying shopping experience that even includes online grocery shopping and home delivery.