Note: This has been cross-posted from Edwardian Promenade. A few days late for this blog, but still relevant (I also recommend reading this modern perspective on this North American holiday too).
I live in California, and coincidentally, this was where the first Cinco de Mayo celebrations were held in the 1860s. Just in case you have no clue what the holiday entails, “[t]he 5th of May (Cinco de Mayo) commemorates the great victory of the Mexican forces, led by Gen. Porfirio Diaz and Gen. Ignacio Zaragoza, over the French attacking Puebla, on May 5, 1862. It was essentially a military victory, and its celebration gives occasion for arousing the martial spirit and enthusiasm of the united people.”
The turn of the century witnessed America’s adventurous palate, and restaurants serving ethnic cuisine and cookbooks showing how to cook these new dishes sprang up in abundance. In 1914, Bertha Haffner-Ginger published the California Mexican-Spanish Cookbook to clue in the average American woman how to prepare such “exotic” fare as frijoles and tamales. Because most affixed the more genteel term “Spanish” to anything made with chiles, beans, or tortillas, Haffner-Ginger takes pains to explain “it is not generally known that Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods” before jumping into recipes ranging from salads to tacos to side dishes. Here is a peek at some of the recipes from the book.