For many Americans, Cinco de Mayo means enjoying Mexican food and maybe a few margaritas.

And just like St. Patrick's Day is more widely celebrated here in the U.S. than it is in Ireland, the same goes for Cinco de Mayo."It's a national holiday," says Reyna Gonzalez, who was born in Mérida in the Yucatén peninsula of Mexico. "But it's not our Independence Day, which is Sept. 16 and a big holiday."Cinco de Mayo, which represents a Mexican victory in a small battle over the French, is celebrated on a much smaller scale in its homeland."It's more commercial now," she says. "It's more popular with the younger generation."In fact, she says its broad popularity in the United States can most likely be attributed to a beer company."We didn't grow up with that. It was a small memorial for people who died to maintain Mexico."But that doesn't mean she and her family won't be celebrating. And when they do, Mexican food will definitely be on the menu."Mexican food is part of our tradition. We'll cook enchiladas, chile rellenos, nachos or tacos. It depends how busy we are," she says."We may have a make your own taco with ground beef, ground turkey, chicken or fish. We always have on the side rice and refried beans, made from scratch."Gonzalez and her husband, Miguel, who passed away in 2010, came to the United States with their children in 1988. She went to work for her brother at his Mexican restaurant, La PoSada in Dingman's Ferry. When the restaurant closed in 1993, the family moved to Lehighton. She rented a small space next to a dairy bar near Beltzville where she operated a Mexican fast food restaurant for five years.A seamstress in Mexico, she works for David's Bridal, where she is the alterations manager.Cooking and sewing have both been careers for Gonzalez, but since she enjoys both so much, they are also her hobbies. She loves doing both for her family, which includes four grown children, their spouses, and her 11 grandchildren.Create a little Mexico at homeIf you'd like to enjoy traditional Mexican food for Cinco de Mayo, or any other day, Gonzalez shared several of her favorite recipes.Mexican food is Spanish cuisine combined with the food of the native Mayans or Aztecs. The basics are simple: tomato, avocado, cilantro, lime, white onion and garlic."We have that in about every food," says Gonzalez.Ground Beef FillingThis is used for Chile Rellenos, enchiladas or tostadas.1 pound ground beef2 tomatoes, diced10 green olives, chopped½onion, chopped½teaspoon oreganoSalt and pepper to tasteSaute the ground beef with the other ingredients for ½ hour until cooked through.Refried Beans1 pound pinto beans3 quarts water,½cup chopped onionSalt to tasteOlive oilRinse dried beans and remove any dirt or stones. Add to a large pot with water and cook until soft, about 2½ hours. Saute chopped onion in olive oil until soft and translucent. Add strained beans (do not discard water beans were boiled in) and about ¼ cup of the water. Mash the beans in the pan while you are cooking them until they are a soft paste. Add more bean water if necessary. Add salt to taste and cook until heated through. Serve alongside Mexican dishes or enjoy with fried tostadas broken into chips, or with nacho chips.Tomato sauce1 pound tomatoes, diced1 onion, diced⅓olive oilSalt to taste1 small habenero pepper, wholeSaute onion in olive oil. Add tomato, salt to taste and habenero for flavor. Breaking pepper will add heat to the sauce. Leave whole for milder sauce.Cook for 10 minutes.Chile RellenosChile Rellenos are poblano chiles filled with meat and sometimes with cheese and vegetables, all fried in a crispy egg batter. It is one of the most traditional Hispanic recipes, says Reyna, and dates back to the early 1800s. Its origins are from the city of Puebla.6 poblano peppers1 pound ground beef4 eggs, separated½cup green olives⅓cup chopped onions3 large cloves garlic, mincedSalt and pepperFlour1 cup vegetable oil to fry peppersQueso frescoGrill poblano peppers to char the skin, then wrap with a wet cloth for 5 minutes. Wash and remove skin. With a sharp knife, cut down the length of one side of the pepper and across the top in a T, remove seeds and veins.Cook ground beef with onions, garlic and olives, and set aside.Beat egg whites until stiff like a meringue, add 1 teaspoon salt and the yolks and incorporate into egg whites.Stuff peppers with ground beef, secure with toothpicks. Roll in flour. Cover with the egg mixture and fry in hot oil until egg is cooked through.Serve with tomato sauce on top and queso fresco, with a side of rice and refried beans.Mexican Rice2 cups white rice4 cups water1 packet of Goya Sazon with saffron½onion, chopped2 large cloves garlic, mincedsalt1 small can peas and carrotsOilIn a large pan, brown rice with onions and garlic in oil. Add water and Sazon, cover and cook for about 15 minutes until rice is done. Add peas and carrots and season with salt to taste.Enchiladas1 jar Dona Maria mole paste1 chicken breast½onion, choppedCilantro, to tasteSalt and pepper12 corn tortillas1 container queso frescoMexican crema (Mexican sour cream)Boil the chicken in water with cilantro, onions, salt and pepper. When the chicken is cooked through, shred the chicken. Add the mole paste to the broth and cook with the chicken for 10 minutes. Place shredded chicken into a tortilla, roll, and fry to make the enchiladas.Top with mole sauce, crema and queso fresco. Serve with shredded lettuce, refried beans and rice.