Sunday is Cinco de Mayo, May 5th. The Mexican holiday celebrates the day that “the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War,” the History Channel’s website says. Over the years it has become commercialized with thousands of people eating at Mexican restaurants or celebrating with festivals.

If you’re looking for a place to eat this Sunday, why not try these:

Public House in Quechee

From 3 p.m. to 7 p.m., the Public House in Quechee, VT, is hosting its annual Cinco de Mayo Party. This year will include a special Cinco Edition of Pub Trivia.

According to the Facebook event, chefs Eric, Eric, and John have prepared an “amazing menu” for the celebration, including nachos grande. Don’t forget the margaritas this holiday. Jeff and Jen have curated an amazing margarita and cocktail menu for the event.

Gusanoz Mexican Restaurant

Enjoy some authentic Mexican food this Cinco de Mayo at Gusanoz Mexican Restaurant in Lebanon, NH. Enjoy tacos, burritos, quesadillas, and more. Make sure to order one of the many margaritas. View the full menu here.

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If you like to try your hand at new food or drinks, why not try making a margarita with a twist?

The Pomegranate Margarita is a delicious, refreshing twist on the classic cocktail.

Time: 15 minutes

Yields: 8 margaritas

Ingredients:

Pomegranate Margarita Ingredients

• Black lava salt or kosher salt, for the rim

• 1 1/2 cups blanco tequila

• 1 1/2 cups fresh lime juice

• 1 cup pomegranate syrup (recipe below)

• 24 dashes of orange bitters

• Lime wedges, for garnish

Pomegranate Syrup

• 3/4 cup pomegranate juice

• 3/4 cup granulated sugar

Directions:

Make the Pomegranate Syrup: 

• Whisk together 3/4 cup unsweetened pomegranate juice with 3/4 cup sugar until the sugar is dissolved.

• You should have 1 1/2 cups. The syrup can be refrigerated in a glass jar for up to 1 month. If you need to store it longer, it can also be frozen.

Make the Margarita: 

• Spread salt in a shallow dish. Run a lime wedge around the rims of chilled cocktail glasses, then dip the rims in the salt to coat.

• In an ice-filled pitcher, combine the tequila, lime juice, pomegranate syrup and bitters. Stir well.

• Strain into the cocktail glasses.

Find more recipes on Food and Wine’s website.