Cinco de Mayo, the Fifth of May, isn't Mexico's day of independence, as many people believe. (Independence is celebrated on September 16.) But Cinco de Mayo is a good day to celebrate Mexican patriotism and unity, family and health, and tasty recipes.

A day of patriotism and unity

Cinco de Mayo commemorates la Battalla de Puebla (the Battle of Puebla), which took place 144 years ago. During the 1800s, Mexico struggled through wars and internal crisis, and by the early 1860s, the country was on the verge of bankruptcy. Mexico's president, Benito Juarez, implemented a moratorium on repaying foreign debts for 2 years, so that the country could have a chance to recover. Instead of accepting this plan, the English, Spanish and French all invaded Mexico.

Eventually the English and Spanish troops withdrew, but Napoleon III, the emperor of France, tried to extend his empire into Mexico. On May 5, 1862, Napoleon's French forces met General Ignacio Zaragoza's Mexican troops, Indians and patriots in the town of Puebla, Mexico. Although the Mexican Army was poorly equipped compared to the French, Zaragoza's forces united with a ferocious spirit. By winning the Battle of Puebla against overwhelming odds, the Mexican community came to celebrate Cinco de Mayo as a day of unity and patriotism.

A focus on family and health

Battles can be fought against armies, and battles for health also can be fought within your body. In February 2006, the U.S. Surgeon General Richard H. Carmona, M.D., M.P.H., announced that a Web-based tool now is available in both English and Spanish to help gather and organize information about your family's health history.

Diseases such as cancer, stroke, diabetes and heart disease often can run in families. To make it easier to log and track this information, the Office of the Surgeon General has created "My Family Health Portrait." With a detailed, personalized record of your family's health history, it's easier to predict, treat or prevent the diseases that you may have a higher risk of getting.

In conjunction with the Surgeon General's initiative, the National Council of La Raza's Institute for Hispanic Health (NCLR/IHH) has developed an outreach program specifically for Hispanic families. Also, the Hispanic Dental Association has established objectives to promote oral health in Hispanic communities through improvements in prevention, treatment and education.

With Cinco de Mayo's historical focus on unity and pride, it's the perfect time to focus on learning more about your family, including your family's health history. And be sure to enjoy the flavors of Mexico in its culture and cuisine. Calabacitas (cah-lah-bah-SEE-tahs), camotes al horno (cah-MO-tays all ORH-no) and mole (MO-lay) are traditional dishes from the Puebla area of Mexico.

Recipes

Calabacitas

1 Tbls. corn oil or olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 large tomato, chopped
1 cup corn kernels, sliced from pre-cooked corn cobs (or 1/2 of a 1-lb. pkg. frozen corn kernels, thawed and rinsed)
1/4 cup green chili peppers, chopped (or 1 small can)
1/2 tsp. ground cumin, or to taste
1/4 tsp. salt
1/2 cup shredded pepper-jack cheese (optional)

In a large skillet over medium heat, cook onions and garlic in oil until soft and fragrant. Add zucchini, squash, and tomato, and cook until tender. Stir in corn, chili peppers, cumin, and salt. Spoon the vegetable mixture into a lightly oiled casserole dish, and sprinkle cheese on top. Bake at 350F for 15 to 20 minutes, or until cheese is melted.

Camotes al Horno

6 small yams
6 pats of butter (1 Tbls. each)
6 tsp. honey
1-1/2 tsp. cinnamon and 1-1/2 tsp. brown sugar, mixed together

Scrub yams and place in a large pot of boiling water. Cook until fork-tender, approximately 10 to 20 minutes. Drain, then place the yams in a lightly oiled baking dish. Cut a slit down the middle of the yams, and tuck a pat of butter in each. Bake at 350F for 10 minutes or until golden. Spoon 1 tsp. of honey over each yam, sprinkle with the cinnamon/brown sugar mixture, and serve.

Chicken Mole

3 Tbls. butter
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. ground cloves
1/2 tsp. ground coriander
1/2 tsp. anise seeds
1 Tbls. brown sugar
3 Tbls. dried red chile pepper or chili powder
2 Tbls. Mexican cocoa powder (or 2 Tbls. unsweetened cocoa powder plus 2 tsp. cinnamon)
1 can (14 oz.) chicken broth
1 small can (6 oz.) tomato paste
1 (3 lb.) chicken (roasted, skin removed, cut up)
salt and cayenne pepper to taste
1/2 cup slivered almonds, toasted
1 Tbls. sesame seeds, toasted

In a large skillet over medium-high heat, melt the butter and cook the onion until very brown, stirring frequently. Reduce heat to medium, add all spices except cocoa powder, and continue to stir and cook for 1 minute. Stir in the cocoa powder, chicken broth, and tomato paste, and simmer for 20 minutes, stirring occasionally. Add salt and cayenne pepper to taste.

Meanwhile, roast, remove skin, and cut up the chicken into pieces. (If desired, use a pre-cooked, deli-style rotisserie chicken.) Place in a serving dish and keep warm.

In a small skillet over medium-high heat, toast the almonds and sesame seeds until lightly browned. Remove from heat immediately. To serve, pour the mole sauce over the chicken, and sprinkle the almonds and sesame seeds over the top.