Guess what folks? It’s margarita week! It’s no coincidence that it just so happens to fall on the same week as Cinco de Mayo. It’s all strategically planned because it’s a holiday when the U.S. goes fiesta-crazy with tacos, sombreros and zarapes celebrating the Mexican Army win over French forces. Back then, the French Army was the most illustrious and notable force that couldn’t be beat. But Mexico defeated them with limited resources, limited troops and limited funds. This created a great deal of unity, pride and patriotism with the Mexican people.
Cinco de mayo is commonly mistaken as the day to celebrate the Mexican Revolution or Mexican Independence day. That is a big no-no! We take our 20 de noviembre and 16 de septiembre very serious and it’s frowned upon to confuse those holidays with one another.
To be clear, Cinco de Mayo is NOT celebrated in Mexico. As a matter of fact, It’s practically ignored. Only in the sate of Puebla (and rightfully so) the day is celebrated with military parades, colorful parade floats assembled by students, fairs, parties, food and music.
In the United States, the events that occurred at the battle of Puebla takes a back seat and the holiday has now evolved into a celebration of Mexican culture. Events with mariachi music and folklorico dancers take the main stage. Mexican and non-Mexican brands have stepped up their game and capitalized on the festivities.
After many years of ignoring the holiday, it’s finally grown on me and I’ve learned to embrace it. I see it as a reminder to teach my son about his Mexican culture and educate others about what the battle of Puebla meant for Mexican history.
For now, I will focus back on the important subject of margarita week. My margarita of choice this time is chamomile. If you like the tea, you’ll love the cocktail. The drink is easy and only takes just a few ingredients: chamomile tea bags (I know you have in your pantry), lemons, tequila blanco, sugar, water and ice. That’s it!
If chamomile is not your cup of tea (pun totally intended), click here to see what my fellow food blogger friends have created just for you during Margarita Week.
- 1 cup granulated sugar
- 1 cup water
- 6 cups chamomile tea bags
- 1/4 cup granulated sugar (or salt) to rim glasses
- 1 ounce fresh lime juice
- 1 3/4 ounces tequila blanco
- 1 1/2 ounces chamomile simple syrup
- lime slices for garnish
- In a medium saucepan, combine water and sugar. Heat over medium heat until sugar dissolves; stir occasionally and bring to a boil. Remove from heat, add tea bags and steep for 45 minutes. Remove tea bags and set simple syrup aside.
- Place 1/4 cup granulated sugar or salt in a small plate, spread out in an even layer. Run a lime wedge around the rim of the glass. Dip rim of glass into layer of sugar ( or salt). Set aside.
- In a cocktail shaker, combine lime juice, tequila and simple syrup. Fill with ice and shake vigorously for 20 seconds. Strain into glasses, garnish with lime slices and serve.
Simple syrup makes enough for 6 cocktails. Store any unused symple syrup in a tightly sealed jar and refrigerate.