I am not Mexican, but because my birthday is on “cuatro de Mayo,’ Cinco de Mayo has always been a special holiday for me. Cinco de Mayo, May 5, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862.

Cinco de Mayo is primarily a regional holiday, celebrated throughout the Mexican state of Puebla, with some regional recognition in other parts of the country. The holiday is also celebrated in U.S. cities with a significant Mexican population, like San Diego. It is not, as many people think, Mexico’s Independence Day, which is actually September 16.

Holiday celebrations are all about friends, family and food. Last year, I wrote about a great recipe for fajitas, but those close to me, know tortilla soup is my favorite. The ingredients are easy, and the taste is perfect. The soup can stay fresh for about a week in the fridge if you hold off on adding the tortilla strips and avocado until you serve it. I once watched the film Tortilla Soup while eating the soup; it was a memorable experience. There are many great places to get a bowl of tortilla soup in San Diego. El Torito is one of them.

El Torito’s tortilla soup, called Sopa de Tortilla, is so good that I’ve made it this week’s recipe. Their version of the classic soup includes chicken, carrots, potatoes, tomatoes and zucchini, for a loaded Mexican flavor. It sure is a crowd pleaser at the restaurant. To save time, use cooked rotisserie chicken from the market or your own leftover chicken. So, chop a couple of veggies in your kitchen, and have a wonderful Cinco de Mayo with your friends and family. And don’t forget to have a margarita for me.

Cilantro sprigs

Directions:

Combine chicken broth, onion, carrots, celery, bell pepper, potatoes, tomato paste, bay leaf, garlic and oregano in a large pot. Season to taste and bring to boil. Simmer 25 minutes. Then add zucchini, tomatoes and shredded chicken breast pieces to the pot. Bring it to boil and simmer for 10 minutes. Remove from heat. Cut tortillas into matchstick-size strips. Sauté the strips in hot oil until crisp. Then drain the strips on paper towels and set aside. To serve, place the tortilla strips in individual bowls. Cover with shredded cheese and ladle the soup into each bowl. Top with slice of avocado and cilantro sprig.