The holiday of Cinco de Mayo, the 5th of May, commemorates the victory of the Mexican army over Napoleon and the French at The Battle of Puebla in 1862. Puebla is renowned for their artisanal furniture-making, and this holiday is celebrated throughout the state as well as the city.
Celebrating this holiday has become very popular, especially near the U.S.-Mexico border, in states where there is a naturally high population of Mexican immigrants. As a result, several cities have caught on to the spirit of Cinco de Mayo by holding parades and throwing big fiestas. New York is home to a quite a few Mexicans, and many restaurants will take full advantage of the chance at festivities.
Like New Year’s Eve, I prefer a balanced mix of house party and going out. You save some money that way, control your environment, and above all, can go all out on the food and wine, in this case spirits.
One memorable Cinco de Mayo party I’ve attended in the past was at my friends’ flat, Peter and Hope. Hope, who is part Mexican, crafted some delicious Mexican fare, from moist duck enchiladas to rich moles, to perfect guacamole, just to name some highlights. Partnered with Peter’s lascivious margaritas with fruit purees, and forget about it. I’ve spent one or two of these holidays comatose on their couch. With their recent addition of Isabella, the adorable one, parties have simmered down just a tad.
For going out, I like to bar hop. Some of my old haunts include Zarela, Rosa Mexicana, Rancho’s, Mama Mexico, and Rio Grande. If I’m feeling lucky, I’ll head over to 116th Street between 2nd and 3rd Avenues for the real deal, complete with mariachis. This little enclave is like Little Mexico, smack dab in the middle of El Barrio, with a few Italian businesses still hanging on for good measure.
Then of course there’s the good house party, which is made up of good country Mexican music (for lamenting and screaming), good guacamole and chips (to keep from being smashed too quickly), and proper tequila (margaritas too).
Have each guest bring a bottle so you never run out, and have some for next year. There are some fancy tequilas on the market now, and they can be as expensive as a single malt scotch. Reserve those only for sipping. Some of my favorites are Centenario, Tres Generaciones, and Don Julio. But for mixing, try a reposado like Cazadores, although run of the mill stuff like Sauza Comemorativo and Cuervo Especial will do the job.
While in Puerta Vallarta, Mexico, a good friend of mine (who happens to be a general in the army) opened up the back of his SUV and declared, “En mi pais (In my country), hay dos necessarios (there are two essentials), mis tequilas (my tequilas) y mis armas.(my guns).” Neither ever left his side.
Engage in wild dancing and screaming contests, and rejoice in the independence of the Mexican people, and people all over the world who have had to struggle against oppression for their right to party.
For my recipes go to www.chefmateo.com