Happy early Cinco de Mayo, all!
I’ve almost always had a reason to celebrate on May 5 — but never really for the actual Mexican holiday. First, May 5 is my college friend Danielle’s birthday, so of course, we just had to celebrate it all throughout undergrad.
Second? my bachelor’s degree commencement ceremony was held on May 5, so I capped off my college career with a non-Cinco-themed party (there was a bounce house involved, though) for the occasion.
Then, work and grad school happened, and who really has time for themed parties and get togethers when you’re trying to be a functioning adult? OK, maybe those of you who have your sh!t together, but certainly not me for the last several years.
So, when Jennie invited me to make Cinco de Mayo cocktails with Katie, Jess, Maya and Sarah to celebrate the date at her apartment, I was super excited to join in and actually celebrate the holiday for the first time since high school.
I took Spanish classes all the way from middle school through college, and while I sadly can’t remember much of the language, I do remember a lot of the lessons about Mexico’s history, culture and celebrations. I know there’s always a fine line between appropriating and honoring another culture, and I think cuisine and cocktails are a great way to keep things tasteful — both figuratively and literally.