On May 5, 1862, a small Mexican city wrote world history. The Battle of Puebla marked a decisive moment in the struggle against the French invasion – yet paradoxically, this day is celebrated more in the USA than in its country of origin, Mexico.
The Road to the Battle of Puebla
After the Mexican-American War and the Reform War, Mexico was in financial crisis in 1861. President Benito Juárez was forced to suspend debt payments to European creditors for two years. This decision provoked France, Spain, and Great Britain to launch a joint intervention.
While Spain and Great Britain withdrew their troops after negotiations, Napoleon III had other plans. The French emperor wanted to establish an empire in America and used the debt crisis as a pretext for a complete occupation of Mexico.
The Day That Could Have Changed History
General Charles Latrille de Lorencez led 6,000 well-equipped French soldiers against the fortified city of Puebla de Los Ángeles. Facing them were only 2,000 Mexican soldiers under General Ignacio Zaragoza – many of them of indigenous descent and poorly equipped.
What if the French had won? French cuisine might have taken even stronger influence over Mexican gastronomy – would mole or chiles en nogada even have been created, or what French-Mexican fusion dishes would have instead shaped the cuisine? The culinary development would definitely have been different. But the Mexican defenders fought with such determination that after a day of bloody battle, the French had to retreat with nearly 500 casualties.
Cinco de Mayo: More Popular in Brooklyn Than in Puebla
While the Battle of Puebla is mainly observed as a regional holiday in Puebla, Mexico, May 5th has become a cultural phenomenon in the USA. Cinco de Mayo is more popular in the United States than in Mexico and became nationally famous through advertising campaigns by beer, wine, and tequila companies in the 1980s. Today, Cinco de Mayo generates beer sales on par with the Super Bowl.
What once began as a remembrance day for the Mexican-American community in California has become a nationwide celebration. 59% of those celebrating Cinco de Mayo planned to buy alcohol for the day. People from all backgrounds throw Cinco de Mayo parties, eat tacos, and drink margaritas – often without knowing they’re not celebrating Mexico’s Independence Day.
The True Treasures of Puebla: Five Culinary Masterpieces for Home
While the world sips margaritas on May 5th, true lovers of Mexican cuisine should discover the authentic specialties of Puebla:
1. Mole Poblano – Mexico’s national dish is a complex sauce made from over 20 ingredients, including chocolate and various chilis. According to legend, nuns in the Santa Rosa convent created this masterpiece for a bishop’s visit. Surprisingly simple to prepare: ready-made mole paste in jars can be found in Mexican shops or online – simply stir with broth and season to taste with additional spices or chilis.
2. Cemitas (also called semitas) – These hearty sandwiches are served on sesame brioche-like bread and traditionally filled with milanesa (breaded meat), Oaxaca cheese, avocado, and chipotle chili. Doable with German ingredients: chipotle chilis and Oaxaca cheese can be found in Mexican specialty shops, and a sesame brioche roll from the bakery works perfectly.
3. Chiles en Nogada – Poblano peppers filled with picadillo (meat, fruit, and spices), topped with walnut sauce and pomegranate seeds. The green-white-red colors represent the Mexican flag. The challenge: chile poblano is rare and seasonal in Europe, most easily found in Mexican shops or as Dutch imports. Walnuts and pomegranates are available seasonally in Turkish or African shops. Unfortunately, this excellent dish isn’t suitable for Cinco de Mayo because of the seasonality of these ingredients.
4. Chalupas Poblanas – Small, thick tortillas fried in lard and topped with red or green sauce, shredded meat, and onions. The name derives from “chalupa” (a small boat, like the famous colorful boats in Xochimilco), as the tortillas curl up at the edges when frying and take on a boat-like shape that perfectly holds the filling. You’ll need masa for the tortillas and chilis for the salsas – available in Mexican shops or your local tortillería.
5. Tacos Árabes – A legacy of Lebanese immigrants from the 1920s: grilled pork in flatbread similar to pita. This fusion of Arabic and Mexican flavors is unique to Puebla. We’ve probably been eating them for a while in Turkish restaurants – the difference lies in the Mexican flatbread and the addition of salsas, cilantro, and lime, which give the German döner an authentically Mexican twist.
A Culinary Journey to Mexico
Although Cinco de Mayo is an important historical event in Mexico that is always acknowledged by the media and government, it is not celebrated as a major festival – so people work normally. Nevertheless, this day offers the perfect opportunity for a culinary discovery journey. With these or other classics of Mexican cuisine, the true taste of Mexico can be brought to life at home – best with friends and a few good bottles of mezcal. After all, authentic Mexican flavors don’t need a special occasion.
