Despite many myths, Cinco de Mayo, or the fifth of May, is not a celebration of Mexican Independence Day. Rather the holiday commemorates the Battle of Puebla. On May 5, 1862 the Mexican army defeated the French at the Battle of Puebla during the Franco- Mexican War.
The Battle of Puebla happened during a hostile time in Mexican History. 50 years prior Mexico declared their Independence from Spain and their economy was still in turmoil from both the Mexican American War and the Mexican Civil War. Since the country had many outstanding debts to other nations and France saw this as the perfect opportunity to collect their repayment and invade the country.
It was in Puebla that the much smaller and less equipped Mexican army was able to defeat the French and keep them from invading Mexico City. For Mexicans, this victory caused a surge in patriotism and pride. Ultimately, Cinco de Mayo became a regional holiday to remember the unlikely triumph.
Cinco de Mayo is not recognized as a national holiday in Mexico and is usually celebrated near the state of Puebla. In more recent years the holiday has become a celebration of Mexican heritage and culture in the United States. The holiday has become a much bigger celebration north of the boarder than south of it. Like Irish restaurants on St. Patrick’s Day, Mexican restaurants will be full of people looking to celebrate Cinco de Mayo with a margarita and a taco!
Chili peppers are cultivated around the world and come in a wide variety of colors, flavors and spice. From tongue torching hot to sweet and crisp, peppers are nutrient rich vegetables. Varieties of these small, bright pods can really pack the heat. The spicy of the chili pepper is measured on the Scoville scale, with 0 SHU being flame free to 16,000,000 being pure capsaicin.
Check out our list of the hottest and most popular varieties:
According to the Guinness Book of World Records, the Carolina Reaper is the hottest pepper in the world. Measuring in at 1,569,300 SHU this pepper is a cross breed of the Pakistani Naga and the Red Habanero. This South Carolina native was created exclusively for its spicy heat, yet has a sweet somewhat fruity flavor.
This Indian transplants heat sneaks up on you after your first bite. It was not until 2000 that this pepper made its way to the U.S. market. The Ghost Pepper is twice as hot as the Habanero and is most commonly used in wing sauces. In 2007 it was named as the Guinness Book of World Records hottest chili pepper with 1,041,427 SHU.
There are many great influences on recipes and drinks from Mexico. Tacos, guacamole, burritos and the most beloved of all… the margarita. Salt, no salt, frozen or on the rocks- no matter how you like them, that sweet and salty combination is sure to hit the spot.
Although it isn’t known exactly who invented the margarita, we are sure glad someone thought up this tasty concoction. Whether it was the restaurant owner in Tijuana or the Dallas socialite on vacation, we’ll toast to the invention! The cocktail was created to mimic the combination of flavors found in a tequila shot. The triple sec was added to tone down the bitter taste of tequila while the salt and lime complement each other.
The drink, marketed in the United States as “Margarita: it’s more than a girl’s name” , has been popular among women since its creation in the late 1930’s. The original cocktail was shaken and served over ice cubes. It wasn't until years later that bartenders begin mixing the drink with a blender. Now, there are many varations of the drink including flavors such as strawberry and pomegranate and more recently the rise of the Corona-Rita, that combines the cocktail with beer.
There is no question why the margarita has remained the most popular cocktail in the United States. Whether you take yours flavored or prefer the traditional, frozen or on the rocks, with or without salt sometimes you know you just have to say cheers and have a margarita!
At Amigo's Mexican Restaurants, we celebrate the dishes and recipes we know best, but also love to have fun with cooking. That's why we make everything fresh and from scratch, and aren't afraid to put a little "Tex" in "Tex Mex." We serve up family dishes like Abuela's Guacamole and Traditional Tamales with savory pork and mole, but also more American-influenced fare like Mexipizza and the Guakimaki Burger. When you love making new friends over good food, you want to serve up something for everyone, from Tostadas to Texas Amigo Salad.
When you eat at Amigo's, know that it's a celebration of not only the dishes we love and love to cook, but also of the friends we've met. Throughout East Tennessee we never turn down an introduction or an opportunity to toast to a new buddy. We're proud to bring quality, well-prepared cuisine to cities throughout East Tennessee that are a culinary tour across the United States, Central America, and sometimes even further afield.
Go take a look at our menu—you'll see the broad geography from the Southwestern Tilapia to the Cali Burrito to the Steak Mexican Style to a home-grown Chicken Sandwich. Not only will you have taken a little tour reading the menu, you just might have worked up an appetite. So come on over to your local Amigo's, and taste this delicious array dishes for yourself!