Not even realizing tht it was Cinco de Mayo when I planned the day's menu, I made a Sunday brunch fritatta, Southwestern style, with 6 eggs seasoned with corriander, cumin, onion, garlic Mexican oregano and a touch of crushed red pepper; carnitas, jalopy peppers, and 5 cheese Mexican blend; two buttered flour tortillas, and an orange mimosa.
For Sunday dinner I had a bowl of homemade chili with beans and a slice of cast iron skillet jalapeño corn bread.