Celebrate Cinco de Mayo with authentic Mexican drinks

Hola amigos y amigas, si, it’s almost Cinco de Mayo once again! We are so fortunate at this time of year that in our fair city of Denver we are privy to one of the most celebratory Cinco de Mayo celebrations in the continental U.S.

Even in Mexico, this holiday is primarily confined to the state of Puebla where it is called El Dia de la Batalla de Puebla, or The Day of the Battle of Puebla. It is a day to celebrate Mexican heritage but is not – contrary to popular belief – Mexico’s Independence Day, which is September 16.

In the spirit of Cinco de Mayo and of the proud, wonderful, and colorful people of Mexico, here are the best ways to embrace this festive holiday through some of my favorite forms of consumable cultural heritage.

They say the best place to begin is at the beginning so yes, the margarita really is a Mexican drink! I’m not talk’n bout the gross blended, sugary-sweet, neon green crap that you see most places now a days – no way Jose!

A true margarita is a simple mixture of good tequila, triple sec and lime juice on ice. That’s it, baby!

Numero dos is La Paloma – my neighborhood spot calls is a Cantarito – another wildly popular, tequila based beverage. This tasty La Paloma is a mix of tequila and Squirt or any grapefruit-flavored soda, with or without a splash of blue Curacao, served on ice.

It is a nice, refreshing twist on a Margarita, especially in wicked hot weather.

For you beer drinkers, and you know who you are, say hola to La Michelada. Mix your favorite hot sauce, a little of Worcestershire, a splash of lime juice and a pinch of salt in a glass rimmed with a mixture of chile powder, salt and ground maguey: The worm in mezcal that we’ve all been dared to drink and hopefully did it once and then just said NO!

Once mixed, top the mixture with your favorite beer and enjoy.

A few beers I like for this drink are Negra Modelo, Dos Equis, or any darker-style beer like these.

El Tejuino is next in the lineup. I don’t know what crazy bastard came up with this concoction but damn it if I don’t love ’em for it! The Tejuino is a drink made from masa – ya know, that corn based flour that you make tamales with – mixed with piloncillo – unrefined Mexican sugar – boiled, then allowed to ferment for a spell. This unique beverage is sometimes served with a scoop of lemon ice floating in it.

Sounds good, right?

Last but not least is a Mexican secret that I had the delightful pleasure of experiencing once upon a time adventuring south of Puerto Vallarta.

It’s called Raicilla and is, quite frankly, the shit. It’s known as Mexican moonshine, made, like mescal and tequila, from the agave plant. Rumored to have hallucinogenic effects, and difficult to come by, this ghost of a spirit is oh so much fun!

I can attest that a shot of Raicilla, a couple of beers and some tripe tacos on the beach are the recipe for an utterly perfecto afternoon.

If you would like to learn more about this illusive spirit, I highly recommend a book by an ex-pat by the name of Gil Gevins – Puerto Vallarta on 49 Brain Cells a Day – truly one of the silliest gringos that side of the border.

I tip my sombrero all and wish you a very happy Cinco de Mayo!