Feel Good Friday: Cinco de Mayo
/Since it’s Friday, we’re going to start the Cinco de Mayo party a little early. First, Cinco de Mayo commemorates the Mexican army winning the Battle of Puebla against the French army—known as one of the most powerful military forces at the time--in 1862. Today the holiday is a celebration of Mexican culture and heritage, mainly in the United States and Mexico.
But it IS a celebration with food and music and dancing and…margaritas. No one is quite sure how, when or where the margarita came about, but tequila was smuggled over the Mexican border during Prohibition, and it was becoming more popular by the 1940s. One origin story credits an Irish bartender in Tijuana for accidently making a tequila “daisy”—a popular genre of drinks at the time using spirits, citrus and sweeteners. “Margarita” is Spanish for “daisy.”
Another version points to a drink called the Picador, made with tequila, Cointreau and lime, documented in 1937 London. The drink’s popularity really took off when the frozen margarita machine came on the scene in the early 1970s. A Texas restaurateur modified a soft-serve ice cream machine and started a new craze.
One of the best margaritas I’ve ever had was at a Mexican restaurant in Carmel, California. It was a Cadillac margarita made with Jose Cuervo Especial Gold tequila and Grand Marnier. Mmmm, mmm, bueno, and here’s the recipe:
- 1 1⁄2 ounces tequila
- 3 ounces prepared sweet-and-sour mix
- 3⁄4 ounce triple sec
- 3⁄4 ounce lime juice
- Grand Marnier
- Add tequila, triple sec, sweet and sour mix, and lime juice to a shaker with ice; shake.
- Pour over ice in salt-rimmed margarita glass.
- Top off with Grand Marnier, and garnish with slice of lime.
There is no fiesta without music, so here’s a fun video--"Bailando (Dancing)"--to help you get shaking. Viva the weekend!