Cinco De Mayo Celebration
Cinco de Mayo is a celebration that marks the Mexican army’s victory over the French Empire at the Battle of Puebla. This day is celebrated all around the world with traditional Mexican cuisine, cocktails, and music. This year, spice up your Cinco de Mayo fiesta with these mouth-watering Mexican recipes that are sure to impress your guests.
Famous Cinco De Mayo Dish: Guacamole
Guacamole is a quintessential Mexican dip that adds flavor to any fiesta. To make a delicious guacamole, mash four ripe avocados in a bowl and add a finely chopped onion, two diced tomatoes, a handful of chopped cilantro, and the juice of one lime. Mix all of the ingredients together, seasoning with salt and black pepper to taste. Serve with nachos or tortilla chips.
- 3 ripe avocados, peeled and cubed
- 1 garlic clove, minced
- ¼ to ½ teaspoon salt
- 1 small onion, finely chopped
- 1 to 2 tablespoons lime juice
- 1 tablespoon minced fresh cilantro
- 2 medium tomatoes, seeded and chopped (optional)
- ¼ cup mayonnaise (optional)
- Mash avocados with garlic and salt.
- Stir in remaining ingredients, adding tomatoes and mayonnaise if desired.
- Taste for salt and pepper.
- Serve with tortilla chips.
- For extra fun and flavor, add one of these delicious toppings to your guacamole.
- You can use lemon and lime juice interchangeably in this recipe to achieve a different flavor. To substitute orange, though, you’ll need to keep a little lemon or lime to spark up the flavor.
- To keep leftover guacamole green and fresh, place it in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about ½ inch of water on top, place the lid on the storage container and store it in the fridge. When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.
Per serving (¼ cup): 90 calories, 8g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 6g carbohydrate (1g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.
Traditional Dish: Carnitas Tacos
Carnitas tacos are a traditional Mexican dish made with crispy pork, fresh cilantro, and onions. To make four servings, heat two tablespoons of oil in a pan and cook one pound of diced pork until golden brown. Add a diced onion, three cloves of minced garlic, and a tablespoon of chili powder and cook for a further five minutes. Serve the carnitas with fresh tortillas, lime wedges, and your preferred toppings.
- 2-3 lbs pork shoulder
- 1 onion, diced
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 jalapeno, diced
- 1/2 cup orange juice
- 1 cup reserved slow cooker liquid
- 8-10 warm tortillas
- Toppings such as diced onion, cilantro, lime wedges, sour cream, and salsa verde
- In a small bowl, mix together oregano, cumin, black pepper, salt, and chili powder.
- Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Top the pork with the onion, garlic, jalapeno, and orange juice.
- Cover and cook on the low setting for 8-10 hours, or on high heat for 5-6 hours.
- Once the pork is tender, remove it from the slow cooker and place it on a large cutting board.
- Use two forks to shred the meat.
- Place the shredded pork on a baking sheet and pour 1 cup of the reserved slow cooker liquid over the pork to season.
- Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
- Serve the carnitas tacos with warm tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
Molten Cheese Dip: Queso Fundido
Queso fundido is a cheesy dip that is the perfect appetizer for any Cinco de Mayo celebration. To make four servings, preheat your oven to 375°F. Mix together two cups of grated Oaxaca or Monterey Jack cheese, one diced jalapeño, and a tablespoon of chopped cilantro in a baking dish. Bake in the oven for 15 minutes or until the cheese is melted and bubbly. Serve with toasted tortilla chips.
This Mexican Cheese Sauce recipe is a delicious, cheesy appetizer that’s sure to be a hit at your next gathering. This Mexican dish is made with a mix of melty cheeses, chorizo, and jalapeño for a flavorful, spicy kick. Serve with tortilla chips for a delicious snack that’s sure to please!
- 6 oz. Mexican chorizo, chopped into small pieces
- 1 jalapeño, seeded and minced
- 2 c. shredded Monterey Jack
- 2 c. shredded cheddar
- Freshly chopped cilantro, for garnish
- Tortilla chips, for serving
- Preheat oven to 400°. In a medium skillet over medium-high heat, cook chorizo until golden and crispy, 3 to 5 minutes. Add jalapeño and cook until fragrant, 1 minute more.
- Add cheeses to a small baking dish, about 6″-x–8″ and stir in chorizo mixture.
- Bake until melty and edges are bubbly, 8 to 10 minutes.
- Top with cilantro and serve with chips. Enjoy!
Refreshing Drink: Michelada
Michelada is a refreshing beer cocktail that is perfect for a sunny Cinco de Mayo fiesta. To make four servings, mix together two cups of cold beer, two tablespoons of freshly squeezed lime juice, one tablespoon of Worcestershire sauce, a pinch of salt, and a dash of hot sauce. Serve over ice with a lime wedge.
It’s the perfect pairing to your Cinco de Mayo feast or a thirst quencher on a hot summer day. Here’s how to make the perfect Michelada.
- 1 Mexican lager beer (Modelo is typical)
- Clamato or tomato juice
- 3-4 splashes hot sauce (more or less to taste)
- 2 splashes Worcestershire sauce
- 2 splashes Maggi sauce or soy sauce
- 1 lime, juiced
- Tajín seasoning or salt for the rim
- Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate.
- Rub a slice of lime around the rim of the glass and then press the rim in the Tajín to salt the rim.
- Fill the glass about 1/4 to 1/3 with the Clamato juice.
- Add the hot sauce, the lime juice, the Worcestershire sauce, and the Maggi (or soy sauce).
- If you used Tajín to salt the rim, pour any excess from the plate into the glass.
- Fill the rest with cold beer.
- Garnish with a slice of lime and enjoy!
Festive Drink: Margarita with a Twist
Margaritas are a classic Mexican cocktail that can be enjoyed year-round, but they are especially perfect for a Cinco de Mayo fiesta. To make four servings, mix together two cups of freshly squeezed lime juice, one cup of tequila, half a cup of Cointreau, and a tablespoon of agave syrup in a cocktail shaker filled with ice. Shake well and serve over ice in salt-rimmed glasses.
With a twist of kiwi, pineapple, and basil, this drink is sure to be a crowd pleaser.
- 6 oz. Lime-A-Rita Splash Staw-Ber-Rita
- 2 oz. club soda
- Fresh kiwi
- 2 parts Milagro Reposado tequila
- 3/4 part agave nectar
- 1 part fresh lime juice
- 4 pineapple chunks
- 2 basil leaves
- 1 1/2 oz. Cazadores Reposado tequila
- Juice of one large lime, freshly squeezed
- 3/4 oz. agave syrup
- 1 small piece of chile
- 1 stem of coriander
- 1 part Sauza Blue Silver 100-percent agave tequila
- 1 part tomato sauce
- 1 squeeze of Sriracha sauce
- 1 dash fresh black pepper
- 1 dash Worcestershire sauce
- Dash celery salt
- Dash paprika
- Dash cumin
- Juice 1/2 lemon
- 1 cucumber slice, for garnish
- 1/2 oz. Sauza Blanco tequila
- 3/4 oz. Cointreau
- 1 oz. blood orange puree
- 1/2 oz. fresh squeezed lime juice
- Splash of simple syrup
- 1 1/2 oz. (3 tablespoons) mango puree
- 1 oz. (2 tablespoons) blanco tequila
- 1/4 oz. clear orange-flavored liqueur
- 3/4 oz. fresh lime juice
- 2 fresh basil leaves, torn
- 1 oz. club soda, chilled
- Combine all ingredients in a shaker filled with ice. Shake well and pour into a margarita glass. Garnish with a kiwi slice.
- Muddle pineapple and basil leaves in a shaker. Add remaining ingredients, and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish with pineapple and basil.
- In a shaker filled with ice, combine all ingredients. Shake well and pour into tall glass over ice. Garnish with cucumber slice.
- Build in a shaker from the juice up, add ice, and shake. Strain over fresh ice in double rocks glass with a salted rim (salt optional). Garnish with an orange wheel.
- Add 1 1/2 oz. of mango puree, the tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice; top with club soda. Garnish with mango puree and basil leaves.
Enjoy your Margarita With a Twist!
Mexican Street Corn: Elote
Elote is a popular street food in Mexico that is made with grilled corn, lime, mayo, and chili powder. To make four servings, grill four ears of corn until they are golden brown and slightly charred. Spread a tablespoon of mayonnaise over each ear of corn and sprinkle with chili powder and freshly squeezed lime juice.
This craveable dish is surprisingly easy to make at home (with or without a grill) and requires only a handful of ingredients. Follow our top tips to learn exactly how to recreate this flavor-packed side in less than 30 minutes.
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese
- 1 lime, quartered
- Hot sauce (such as Valentina or Tapatio)
- Chili powder (such as Tajin or ancho chile)
- Wooden sticks (for taffy apple, corn dogs, etc)
- Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
- When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
- Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
- Repeat with remaining ears of corn and serve.
This side is perfect for any cookout staple—try it with barbecue chicken or grilled steak. For the ultimate party centerpiece, you could set up all of the toppings (adding a few wildcards, like scallions, crumbled bacon and sriracha) and create a build your own elote bar.
- The mayo. If you’re a mayo hater, don’t write this recipe off just yet. Absorbing the flavor of the chili powder, cotija cheese, and lime juice, the mayo becomes more like a creamy sauce.
- Cotija cheese. If you’re having trouble finding cotija cheese, you can replace it with a salty crumby cheese like feta or ricotta salata. But we really recommend getting your hands on cotija for its perfect blend of texture and taste.
- Chili powder. We used chili powder in our recipe, but your options don’t stop there—feel free to swap it out for ancho chili powder or tajín. Want a bit more heat? Add some cayenne pepper!
Sweet Treat: Churros with Chocolate Sauce
Churros are a delicious fried pastry that is perfect for an after-dinner treat. Mix together one cup of flour, one cup of water, and a pinch of salt in a mixing bowl until smooth. Let the dough rest for 10 minutes, then spoon the dough into a pastry bag fitted with a star tip. Pipe the dough into hot oil until golden brown, then roll the churros in a mixture of cinnamon and sugar. Serve with warm chocolate sauce for dipping.
This recipe is easy to make and only requires a few simple ingredients. With just a few steps, you’ll have a delicious snack that’s sure to please.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 1 cup freshly boiled water
- Vegetable oil (for frying; about 12 cups)
- 1/2 cup sugar
- 1 tablespoon ground cinnamon (preferably Ceylon)
- 3 ounces unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/8 teaspoon kosher salt
- Mexican Hot Chocolate (for serving; optional)
- Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
- Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
- Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it’s hot enough; or if you’re using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
- Preheat the oven to 175 degrees F.
- When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
- Chocolate sauce: Stir together chocolate, cream, sugar, cocoa powder, espresso powder, and salt in a small saucepan over medium-low heat. Cook, stirring constantly, until the chocolate has melted and the sauce is smooth.
- Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve with the warm chocolate sauce.
- It’s important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
- The chocolate sauce will thicken as it cools, so it’s best to make it right before you’re ready to serve it with the churros.
- A pastry tip isn’t essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
- This churro recipe can be easily doubled.
Birria Tacos: The Latest Trend
Birria tacos are the latest trend in Mexican cuisine, made with tender beef and flavorful broth. To make four servings, heat a tablespoon of oil in a pan and cook one pound of beef until browned. Add a diced onion, three cloves of minced garlic, two tablespoons of tomato paste, and two cups of beef broth. Cook for two hours on low heat, then serve with fresh tortillas, cilantro, and onions.
Here is a recipe to make your own birria tacos at home.
- 5 cups birria consomé
- 4 tablespoons olive oil, divided
- 16 (4- to 5-inch) corn tortillas
- 4 cups birria meat
- 12 ounces (350g) freshly grated cheddar cheese
- 1 medium white onion, finely diced
- 1 small bunch fresh cilantro, finely chopped
- 4 limes, cut in wedges
- In a medium saucepan over medium heat, reheat 4 cups consomé. Once it comes up to a boil, lower the heat to a simmer and keep the lid on.
- In a large frying pan set over medium heat, heat 1 tablespoon olive oil. When the oil is hot and rippling, but not smoking, dip a tortilla into the consomé, covering both sides with it. Fill the tortilla with 2 tablespoons birria meat and 1 tablespoon cheese. Transfer it into the hot pan, don’t fold it in half yet. Once the bottom of the tortilla turns lightly golden brown, fold it in half. Cook both sides until the cheese is melted and the tortillas are a deeper golden brown. Cook 2 to 3 tacos at a time following this process and adding more oil to the pan, as needed.
- Transfer the tacos onto a plate and serve with the onions and cilantro scattered on top and lime wedges on the side. Provide each guest with a small bowl of warm consomé for dipping. Enjoy!
The best birria tacos are freshly made, but leftover tacos and consomé can be tightly covered and refrigerated, separately, for up to 3 days. To reheat, simply place the tacos on a pan over medium-low heat and cover with a lid. Warm them up for 2 to 3 minutes on each side. Reheat the consomé separately in a small saucepan.
Shrimp Ceviche: Classic and Fresh
Shrimp ceviche is a light and refreshing Mexican dish that is perfect for a hot summer day. To make four servings, dice one pound of fresh cooked shrimp and mix with one diced cucumber, one diced jalapeño, half a diced red onion, and the juice of four limes. Season with salt to taste and let it marinate in the fridge for at least two hours. Serve with tortilla chips.
This shrimp ceviche recipe is a quick and easy appetizer that is loaded with nutritious ingredients. It is made with shrimp, tomato, avocado, red onion, jalapeno, cucumber, cilantro, and a zingy blast of citrus. The shrimp is briefly poached, then marinated in the citrus juice for 30 minutes to 1 hour. The jalapeno adds a kick, the tomatoes bring summer flavor, and the avocado balances everything out. Serve with tortilla chips, lettuce cups, tostada shells, or pita chips.
- 1 lb cooked shrimp, peeled and deveined
- 3/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 cup diced red onion
- 1 jalapeno, seeded and diced
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, diced
- Salt, to taste
- Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
- Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
- Serve chilled with tortilla chips if desired.
- I like to use small, bite sized shrimp to make the ceviche easier to eat. You can also use larger shrimp that have been cut into pieces.
- I use a mandoline to thinly slice the red onion in this recipe.
- Shrimp ceviche can be made up to 8 hours before you plan to serve it. If you’re preparing your ceviche in advance, omit the avocado and stir it in at the last minute.
- I like to serve shrimp ceviche with tortilla chips, saltine crackers are another popular option.
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
The beauty of shrimp ceviche is that it’s so easy to customize the flavors to your tastes. Sometimes I mix up this recipe by adding different types of seafood, vegetables, or even fruit!
- Seafood: You can substitute part of the shrimp with pieces of firm white fish, bay scallops, or even sliced octopus.
- Vegetables: I often add other vegetables such as red bell pepper or green onions.
- Fruit: Ceviche pairs really well with fruit for a tropical flavor. Omit the tomato, and instead try some diced mango or pineapple.
Shrimp ceviche is best eaten within 1-2 days of preparation. I really recommend enjoying your ceviche on the day you make it, as the avocado may start to break down and turn brown with extended storage.
Vegetarian Option: Grilled Portobello Tacos
Grilled portobello tacos are a delicious vegetarian option that is sure to satisfy even the most carnivorous guests. To make four servings, mix together two tablespoons of olive oil, one tablespoon of balsamic vinegar, two minced garlic cloves, and a teaspoon of chili powder in a bowl. Brush the mixture over four portobello mushroom caps, then grill for five minutes on each side. Serve on fresh tortillas with lime wedges, cilantro, and cheese.
Grilled Portobello Mushroom Tacos are a delicious vegetarian grilling recipe that is bursting with flavor. Marinated in a simple marinade, these tacos are served in warm tortillas and topped with guacamole, pico de gallo, sour cream, and cilantro for a delicious meatless meal option.
- ¼ cup avocado oil
- ¼ cup coconut aminos
- ¼ cup lime juice
- 3 cloves minced garlic
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 large portobello mushroom caps (stem removed)
- 1 large poblano (halved, stem and seeds removed)
- 8 tortillas
- Freshly chopped cilantro
- Pico de gallo
- In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, cumin, chili powder, salt and pepper.
- Add the portobello mushroom caps and the halved poblanos and toss until well coated. Set aside to marinade at room temperature for 15-30 minutes.
- Heat grill over medium-high heat (375- 400 degrees F) and oil the grill grates.
- Grill the portobello mushrooms and poblano peppers until browned and tender, about 4-5 minutes per side. The grill should be closed throughout the cooking process.
- Transfer to a cutting board and slice.
- Warm the tortillas on the grill, about 2 minutes per side, with the grill open throughout the warming process.
- Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro and your favorite hot sauce if you want! Enjoy!
Wrapping up Your Cinco De Mayo Feast with these Great Mexican Dishes
To wrap things up, these delicious Mexican recipes are sure to spice up your Cinco de Mayo celebration. Whether you prefer spicy food or refreshing cocktails, these dishes are guaranteed to impress your guests. So break out the sombreros and get ready to fiesta!