Over the past several years, Cinco de Mayo, a celebration noting the defeat of the invading French Army by Mexicans, has surged in popularity. Why? Well, it's a significant day in Mexican history, and with a significant number of people in this country boasting Latino heritage, certainly has gained ground as a celebration. Coming on the heels of what has been challenging spring weather  throughout our country, this could be the year to gather friends and family close and enjoy being together and eating good food with a Mexican flair.

So what to eat? At its simplest, good Mexican beer, chunky, spicy guacamole and nacho chips, loaded with cheese, meat, onions and anything else you want. That's easy and while not super-authentic (because true Mexican cooking is a complex blend of spices and flavors), it is simple and satisfying.

If you want to be more authentic, check out some of the interesting sauces, including moles that use bittersweet chocolate in ways that don't even seem like chocolate. Interesting treatments of squash, such as chayote, fresh fruit coolers with lime and strawberries, jicama with hot chile powder, perhaps a firm white fish, cooked Veracruz style...all these can summon up Mexican cuisine at its finest.

As for me, it's always fish tacos. Originally popular just over the border from San Diego (think Tijuana), fish tacos, with the just-caught fresh fish, a mix of lime-flavored cabbage slaw and cilantro and just a bit of avocado, summon up for me sunshine, summer and good times. That's what I'm having on Cinco de Mayo.