Festejar, festejar... it's Cinco de Mayo!

Feliz Cinco de Mayo from your friends at the Dog Denizens of Genesee Park!

Too many Americans view Cinco de Mayo as an occasion to overindulge in fully loaded nachos and margaritas. While we would never begrudge anyone from consuming too much fat, dairy, sodium, carbs and alcohol (all the major food groups), we at the DDGP also think one should possess the most rudimentary understanding of a holiday that rationalizes your purchases of José Cuervo.

Cinco de Mayo traces its roots back to French occupation of Mexico. After the Mexican-American War of 1846-1848, the Mexican economy fell into crisis and the country in bankruptcy. Attempting to clear up the debt, Mexican President issued a two-year moratorium of foreign debt on July 17, 1861; debt restructuring and repayment would commence two years later. Like some of the predatory banks and mortgage companies in the real estate crisis in our country a decade-and-a-half later, a cadre of foreign debtors (American, Spanish and French) attempted to foreclose and regain the monies.

On May 5, 1862, the Mexicans fought back. A rag-tag team of 5,000 underpowered Mezito and Zapotec Indians defeated the French army in the "Batilla de Puebla. Party on, Wayne.

Chances are, if you aren't sipping a Tecaté, Dos Equis, or Corona with a lime wedge (remember when that was all the rage in the mid-1980s?), you're fixing a batch of margaritas. There's nothing wrong with going "old school" -- tequila, orange liqueur and lime juice. But if you want something different, try the...

Madagascar Marquita

• ½ oz. Navan vanilla liqueur
• 1½ oz. premium light tequila
• ¼ jalapeño, muddled
• 1 barspoon agavé nector
• Jalapeño pepper for garnish

Muddle (grind) the jalapeño in the bottom of the drinking glass.

Add the other ingredients.

Shake and serve in a glass with ice. Garnish with a jalapeño.

Party like it's 1862.