Cinco de Mayo is a holiday that celebrates the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862. It is often mistakenly thought of as Mexico’s Independence Day, which is actually celebrated on September 16th.

In the United States, Cinco de Mayo has become a popular holiday to celebrate Mexican culture and heritage. Many people celebrate with traditional Mexican food, drinks, music, and dancing. Parades, festivals, and other cultural events are also common.

We’ve got a team of fantastic chefs for the Cinco De Mayo celebration, but our star chef for the event is none other than Chef Arturo! Hailing from Mexico City, he’s the real deal when it comes to authentic Mexican cuisine.

With over 10 years of experience in the gastronomy industry, Chef Arturo’s specialty is Mexican food, and he’s a master of Oaxacan cuisine in particular. Many argue that this is the most diverse and delicious cuisine in all of Mexico! So come join us for Cinco De Mayo and taste the magic that Chef Arturo and our team have in store for you.

Horchata is a popular drink in Latin America, Spain, and other parts of the world. It is typically made from ground almonds, rice, or a combination of both, mixed with water and sweetened with sugar and cinnamon. Other ingredients such as vanilla, coconut, and lime can also be added to create different variations of the drink. Horchata is often served cold and is a refreshing beverage to enjoy on a hot day. It is also sometimes used as a base for cocktails or as an ingredient in desserts.

Chiles Rellenos is a delicious Mexican dish featuring poblano peppers stuffed with cheese or meat, then battered and fried to golden perfection. Here’s a simple recipe to make Chiles Rellenos at home:

Ingredients:

• 6 large poblano peppers
• 2 cups Monterey Jack or Oaxaca cheese, shredded or cut into small strips
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup vegetable oil (for frying)
• Toothpicks (optional)

For the Tomato Sauce:

• 2 cups canned crushed tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. Prepare the poblano peppers: Roast the poblano peppers over an open flame or under a broiler until their skins are charred and blistered. Turn them frequently to ensure even roasting. Once they’re evenly charred, place the peppers in a plastic bag or a covered bowl for 10-15 minutes to steam, which will make it easier to remove the skins.
2. Peel the peppers: After the peppers have steamed, gently peel off the charred skins. Be careful not to tear the peppers.
3. Make a small slit in each pepper: Using a sharp knife, make a small slit lengthwise in each pepper. Remove the seeds and membranes without tearing the pepper.
4. Stuff the peppers: Fill each pepper with the shredded cheese or cheese strips. If needed, secure the opening with toothpicks to keep the cheese from escaping during frying.
5. Prepare the batter: In a medium bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. Gently fold the yolks into the beaten egg whites until just combined.
6. Coat the peppers in flour: Gently roll each stuffed pepper in flour, making sure to coat the entire surface. Shake off any excess flour.
7. Heat the oil: In a large frying pan, heat the vegetable oil over medium heat.
8. Fry the peppers: Dip each flour-coated pepper into the egg batter, ensuring an even coating. Carefully place the peppers into the hot oil and fry until golden brown on both sides. Use a spatula to flip the peppers gently. Once cooked, remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Prepare the tomato sauce: In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and garlic and cook until soft and fragrant. Add the crushed tomatoes and season with salt and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
10. Serve the Chiles Rellenos: Spoon the tomato sauce onto a serving plate, then place the Chiles Rellenos on top of the sauce. Serve immediately with rice, beans, or tortillas.

Enjoy your homemade Chiles Rellenos, a traditional and flavorful Mexican dish that is perfect for special occasions or a delicious dinner.

Would you like your team to make them? You can!