Cinco de Mayo celebrations mostly in the United States

Cinco de Mayo is a Mexican holiday celebrated by millions of people each year. Oddly enough, the majority of those people live in the United States instead of Mexico.
Cinco de Mayo commemorates the Battle of Puebla, during which the Mexican Army overcame significant obstacles to defeat the French Army under the direction of Gen. Ignacio Zaragoza. On May 5, 1862, an attacking French Army battled against Mexican forces that were roughly half the size of their opponents.
Despite that decided disadvantage, the Mexican Army won the battle. Mexican forces would ultimately be defeated by the French a year later, but that same year witnessed the first celebrations of Cinco de Mayo in California, where Mexican miners celebrated the heroic efforts of their countrymen a year prior.
Curiously, those 1863 celebrations would prove to be a harbinger of things to come, as Cinco de Mayo eventually became a more prominent holiday in the United States than it did in Mexico.
The only major celebrations of Cinco de Mayo in Mexico, where the day is a holiday but not considered a significant one (banks and government offices remain open), take place in Puebla, though the neighboring state of Veracruz also treats the day with a greater degree of significance than elsewhere in Mexico.
Historical reenactments of the battle and parades are part of celebrations in Puebla. Celebrations in the United States are considerable, as many people, including those with no ancestral ties to Mexico, look forward to May 5 as an opportunity to celebrate Mexican culture and food as well as the many traditions that make Mexico such a unique and special place.
Cinco de Mayo celebrations in the United States bear some resemblance to the country’s St. Patrick’s Day celebrations. St. Patrick is the patron saint of Ireland, though many American St. Patrick’s Day celebrants have no connection to Ireland or the Catholic Church. Rather, the day has become an opportunity for people from various backgrounds to celebrate Irish culture, much like Cinco de Mayo marks a chance to celebrate Mexican culture.
Cinco de Mayo treats can include:

MEXICAN EGGS WITH POTATO HASH
¼ cup olive oil
1 onion, finely chopped
400g beef mince
¼ cup chipotle chili sauce (see notes) or other hot sauce
400g can chopped tomatoes
1/3 cup roughly chopped cilantro, plus extra to serve
1kg (about 4) desiree (red) potatoes, unpeeled, scrubbed, coarsely grated
50g unsalted butter, melted
4 eggs
1 jalapeno or long green chili, thinly sliced
Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add beef and cook, stirring, for 5 minutes or until browned.
Stir in chipotle sauce, tomatoes and cilantro, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened.
Place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with melted butter, then season and stir to combine.
Heat another tablespoon oil in a separate frypan over medium heat. Using a 1/3-cup measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with remaining tablespoon oil and potato mixture.
Using a spoon, make 4 indents in the beef, then crack an egg into each. Cover and cook for 7 minutes or until whites are cooked.
Garnish with the chili peppers and extra cilantro.
Serve with the hash.

GUACAMOLE WITH A TWIST
3 limes
2 jalapeno chilies, seeds removed, finely chopped
2 spring onions, finely chopped
3 large avocados
1 canned tomatillo, husk removed, or green or red tomato, chopped
½ cup roughly chopped cilantro
Lightly salted corn chips, to serve
Roll limes on a hard surface with the palm of your hand to help release juice before squeezing into a bowl. Add jalapeno and spring onion. Let rest for 5 minutes (this will take the sharp edge off the chili).
Scoop flesh of the avocados into a large mortar and pestle. Add chopped tomatillo or tomato, cilantro, lime juice mixture and a pinch of sea salt, then roughly mash. It should be chunky and robust, not fine and smooth.
Serve with corn chips.
—Recipes from www.delicious.com.