Cinco de Mayo is one of our busiest days of the year, so we want to give you a heads-up on what’s happening, how to beat the line, and a little bit of history while we’re at it.
A quick history lesson
Here’s something a lot of people don’t know: Cinco de Mayo isn’t Mexican Independence Day (that’s September 16). It marks the Battle of Puebla in 1862, when a smaller, under-equipped Mexican army defeated French forces. In most of Mexico it’s a fairly modest holiday. In the United States, it grew into a broader celebration of Mexican-American culture, and that’s the spirit we love: food, music, and family.
What’s on the menu
For one day only, our head chef Sofía is serving mole poblano, the dish most closely tied to the city of Puebla. It’s a two-day project in our kitchen: more than twenty ingredients, including three kinds of dried chiles, toasted sesame, almonds, plantain, and a little Mexican chocolate. We serve it over braised chicken with red rice, beans, and fresh tortillas.
We’ll also have:
- Agua fresca flight: horchata, jamaica (hibiscus), and a seasonal watermelon-lime
- Churro sundaes with cajeta and Wisconsin vanilla ice cream
- Our usual full menu, all day
Music on the patio
Mariachi Los Compadres will play two sets on the patio, at 5:30 pm and 7:30 pm. Bring a sweater; early May in Wisconsin can still be chilly once the sun goes down. We’ll have the patio heaters going.
How to beat the line
We don’t take reservations on Cinco de Mayo, but here’s how to make it easier:
- Come for lunch. We open at 11 am, and the mole is available all day.
- Order ahead for pickup. Call the restaurant and we’ll have it ready at the side door.
- Be patient with us. Our whole family will be working, from the kitchen to the host stand. We promise we’re moving as fast as we can.
Thank you for celebrating with us. Nos vemos pronto!
Lomelee’s is a fictional restaurant, and the people, places, and events in this post are made up for a portfolio demo site.