Cinco De Mayo and Chimichangas

What is Cinco De Mayo, it means May 5th in Spanish. It is much more commercialized in the United States and celebrated every year.

Cinco de Mayo is really seen as a day to celebrate the Mexican culture, with a Mexican background, who live in the United States.

There is a large commercial element to the day here in the U.S., especially with businesses promoting Mexican services and particularly food, Margaritas drinks and music.

One of the largest Cinco de Mayo celebrations is in cities such as Los Angeles, San Jose, San Francisco, San Antonio, Sacramento, Phoenix, Albuquerque, Denver and El Paso in the USA's south-western regions.

In many of these cities, a large portion has migrated there and are of Mexican descent.

Several people hang up banners and school districts organize lessons and special events to educate their pupils about the culture of Americans of Mexican descent. In some areas, particularly in Pubelo de Los Angeles, celebrations of regional Mexican music and dancing are held.

Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. It is not the anniversary of the defeat and expulsion of the French forces by the Mexicans, which occurred in 1867.

It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16.

It is believed that the origins of Cinco de Mayo celebrations lie in the responses of Mexicans living in California in the 1860s to French rule in Mexico at that time.

Here is a favorite recipe we enjoy every year.

chimichangas

1 can refried beans
1 envelope of chili seasoning
1/4 cup water
1 1/2 pounds of ground sirloin
1 package of flour tortilla's
16 0z. of sharp cheddar shredded
lettuce, chopped tomatoes, olives chopped, sour cream and shredded sharp cheddar
Taco Sauce

Mix meat, water, seasoning and saute in a pan with a little non stick spray, until brown. Add beans and mix well.
Put two tablespoons or more of filling in flour tortilla, roll up and place on a greased cookie sheet.
Bake around 15 minutes till toasted. Broil for around 5 minutes to brown tops.

Garnish with chopped lettuce, tomatoes, olives, sour cream, shredded sharp cheddar and taco sauce.
* If you want the cheese melted, put in a glass bowl and microwave shredded cheddar with 2 tablespoons of milk stir until melted around 30 seconds, pour over tortilla.