What is the Mexican Cinco de Mayo holiday all about?

“Cinco de Mayo” literally means ‘the fifth of May,’ and it celebrates the Battle of Puebla, which took place on May 5, 1862. On this day, Mexican soliders defeated an invading French army.

How is Cinco de Mayo celebrated?

In Puebla, the city where the battle was won, and in many American cities with large Mexican populations, there are celebrations with parades, dancing and festivals. Traditional Mexican food is served. Mariachi bands fill town squares with their music. And, a lot of Dos Equis and Corona beer is consumed.

A few fun facts about Cinco de Mayo:

■ It is not a national holiday in Mexico, so banks, post offices and schools are still open.

■ In Mexico, Cinco de Mayo is not nearly as important as Sept. 16, which is Mexican Independence Day.

■ The world’s largest Cinco de Mayo party takes place in the U.S., in Los Angeles. Every year, people come far and wide to celebrate “Festival de Fiesta Broadway” on May 5.

There really is no set traditional food for Cinco de Mayo, and food varies based on regions. Commonly, Mexican celebrations might include guacamole, enchiladas and mole poblano. Mexican fare is traditionally colorful, with vegetables, various salsas and even fruit, and this especially holds true on a celebratory day.

If you’re getting the Cinco de Mayo itch and feeling festive, why not throw your own celebration? Here are some great recipes to make your party pop!

MEXICAN STREET NACHOS

Start to finish: 25 minutes

3 tablespoons salted butter

Black pepper, to taste

4 cups fresh corn

2 tablespoons olive-oil mayonnaise

2 tablespoons sour cream

8 ounces shredded Monterey Jack cheese

1 cup heavy cream

Tortilla chips

1/2 cup Cotija cheese

2 finely chopped jalapeno with seeds removed

Cayenne pepper to taste

1 lime, cut into wedges

Chopped fresh parsley to garnish

Melt the butter in a pan over medium-high heat, add the corn and black pepper and let it sit until it browns. Mix it up and let it continue to brown, until mixture is almost burnt. Remove corn mixture from heat and mix in mayonnaise and sour cream.

In another pan, put the cream on medium heat and bring it to a simmer. Once simmering, reduce the heat and mix in the Monterey Jack cheese until it melts.

Put tortilla chips on a serving dish, pour on the cheese and cream mixture, then top with the corn mixture, Cotija cheese, jalapeno peppers and cayenne pepper. Add a few squeezes of lime juice and garnish with parsley.

BRIGHT A.M.P. SALSA

Start to finish: 20 minutes

2 avocados, peeled, pitted and diced

Juice of 1 lime

2 1/2 cups diced fresh pineapple

1 mango, peeled, seeded and diced

1 small red onion, minced

1 habanero pepper, seeded and chopped

Salt to taste

Tortilla chips

Place the diced avocado into a serving bowl and mix with the lime juice.

Mix in the mango, red onion, habanero pepper and salt.

Serve with tortilla chips.