What's cookin'? - it's cinco de mayo!

It is May 5 - or, el cinco de mayo in Spanish.

That is how you say the date. And no, the month is not supposed to be capitalized like in English!

It is an important date in Mexican history, but no, it is not Mexican Independence Day! (That is September 16.)

As a Spanish teacher it is my duty to give you a quick history lesson... Back in 1861 the French, under the rule of Napoleon III, came to Mexico to collect debts. When Mexico couldn't pay they sent Maximillian and established a monarchy, occupying the country. The Mexicans fought French troops, and celebrated an unlikely victory in the town of Puebla, on May 5, 1862. This date remembers that victory and is celebrated throughout the country as well as parts of the United States. 

There you have it in a nutshell - the meaning of cinco de mayo. 

You're welcome.

Many Americans, not affected in any way by Mexican heritage, just see it as another opportunity to have Mexican food and down some margaritas!

Okay, I'm down with that. 

As I have grown older I have come to the realization that not everybody studies Spanish or finds Mexican culture as fascinating as I do.

I forgive you.

Anyhoo, so as I do every year, I have to make Mexican food for dinner. 

This year I made Chipotle Chicken Black Bean Soup otherwise known as Mexican "stoup".  I featured this on my blog before. I hope you will check it ou!t it is listed under the date: Jan. 27.

Of course, I also made a dessert!

I made Mexican Chocolate Sopapilla Cheesecake!

Is this an authentic Mexican dessert?

No, not really.

Although, it does incorporate two authentic Mexican flavors - Mexican chocolate and sopapillas.

If you have ever experienced Mexican hot chocolate (for dipping churros) you know that it has a somewhat spicy flavor. The chocolate in this dessert mimics that with a pinch of cinnamon and a pinch of cayenne pepper, both added to the chocolate.

A sopapilla is a  common Mexican dessert. It is a flaky, lightly fried, "pillowy" pastry sprinkled with cinnamon and sugar. It is often served with honey for drizzling.

Sooooo.... These  components are American-ized into this wonderful dessert!

The chocolate is spiced up and added to a cheesecake mix. The pastry part comes from Pillsbury crescent dough!

Ingredients

• 2 cans Pillsbury crescent rolls
• 2 packages (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup semi-sweet chocolate chips, melted
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
Topping
• 1 tablespoon cinnamon
• 1/4 cup sugar
• 1/4 cup butter, melted

Instructions

1. Preheat the oven to 350 degrees.
2. Unroll one can of the crescent roll cans and spread the whole sheet on the bottom of an ungreased 9x13 pan.
3. In a medium sized bowl, mix the cream cheese, sugar, and vanilla together until combined.
4. In a separate bowl melt the chocolate chips according to the package directions. Then stir in the cayenne pepper and the 1/2 teaspoon cinnamon. Add to the cream cheese mixture and mix until combined.
5. Spread the cheesecake mixture on top of the crescent roll.
6. Unroll the remaining crescent roll and spread the whole sheet on top of the cheesecake layer.
7. Spread the melted butter on top of the crescent roll layer and sprinkle with the combined cinnamon sugar mixture.
8. Bake for 20-30 minutes or until the crescent is golden brown.