This is one of those days that has changed in my lifetime. I suppose that with the rise of Latino culture in my area, there has become more awareness of the culture in general. I would equate it more to Saint Patrick’s Day where people are enjoying something that they have no idea what it is about.

Ask a typical American what is Cinco de Mayo and there is a good chance they are going to say Mexican Independence Day which is wrong. Mexican independence is September 16 Cinco de Mayo is the celebration of a victory against the French at Puebla in 1962. Huh, so what so important about that? Good question, not a lot. My wife who has lived in Mexico says that it really isn’t acknowledged as a holiday.

You can read all about it if you like, but now that you know the truth what are you going to do? I say enjoy it. I love Mexican food and the weather is (often) nice. Crack a cold one or two and start to get educated the real history.

Now that I have given permission to enjoy, let’s get serious. Mexican food is way (and I mean way) more diverse than tacos and Coronas. Just like the United States, Mexico is an infusion of culture primarily German, French, Spanish and native. For instance, my favorite Mexican beer is Dos Equis Amber which is an example of a Vienna style lager. In fact, all of the ‘brown’ beers like Negro Modelo are take-offs of the Vienna style lager. We all know about the Margarita (lime and tequila) but what about the Paloma which is grapefruit juice and tequila?

I am going to transition from drinks to food now but I was trying to give some recognizable difference to show what is under the surface but probably not known. So, food… who doesn’t love nachos? But what we think of as Mexican food is colored by a number of factors. First let’s start at a high level history of the food.

The basis of the food is the indigenous base. That means that it is different depending on the location. For instance, food is different in the southern region than it is in the northern and the inner regions differ from the coast. Because of the long history of different indigenous cultures, every state (in Mexco) often has variation of the same dish. It had to do with the spices and raw ingredients available. To the tortilla, wheat is from the north and corn is the most ubiquitous. It is also why I consider pairing wheat with beef but more often corn with everything else.

You take the base (or real) Mexican food and you start mixing food from other countries like France and you end up with very intricate and refined food. Sauces such as mole are extremely complicated and rich in flavor. Don’t be fooled with the restaurant mole, this can be highly refined and delicious. I would submit that Mexican food can be fine dining and held up against anything else in the world or dressed down to street food.

As food and culture migrate, so does the interpretation. Frequently what we see as ‘Mexican’ food has been coopted into Tex-Mex and American tastes. It is kind of like when I had a hamburger or pizza in China, close but not right. Our typical rice, beans, entrée plate has become what is synonymous with Mexican food but it runs much deeper than that.

End Your Programming Routine: Enjoy Cinco de Mayo. I haven’t decided what is for dinner yet, but it is either going to be ceviche (not originally Mexican but already made) or some fresh made chorizo (Spanish origin) I bought yesterday. Take the time to be educated in history and culture so that you make your celebration about the right things like just having fun rather than thinking you are some culturally sensitive, woke dumbass.