By Mass Communication Specialist Seaman Apprentice Oscar Albert Moreno Jr.
YOKOSUKA, Japan – The U.S. Navy’s forward-deployed aircraft carrier USS George Washington (CVN 73) hosted a Cinco de Mayo luncheon on the ship’s mess decks, May 5.
The meal provided Sailors the opportunity to celebrate Mexican heritage and pride through numerous Hispanic-themed dishes, including nachos, enchiladas, tacos and churros.
“The food was fantastic,” said Airman Daniel Sanchez, from Brooklyn, N.Y. “What made the food even better is that I haven’t had a real Mexican meal in more than five months.”
Planning began during the weekend to make the fiesta preparation easier on culinary specialists.
“The work accomplished on Sunday helped tremendously when it came to prepare for Monday’s celebration,” said Culinary Specialist 3rd Class Samantha Santiago, from Trenton, N.J.
According to Sanchez, serving a variety of cultural dishes from different countries was a great way to recognize diversity in the Navy during the Cinco de Mayo feast.
“Some people were excited to see a special meal as opposed to the regularly served food,” said Santiago. “It gives everyone a chance to enjoy something that resembles a homemade meal; something that many Sailors have not been able to eat in quite a while.”
George Washington and its embarked air wing, Carrier Air Wing (CVW) 5, provide a combat-ready force that protects and defends the collective maritime interest of the U.S. and its allies and partners in the Indo-Asia-Pacific region.