Cinco de Mayo isn’t just a great excuse for chips and guacamole (as though we needed one anyway), it’s also a wonderful time to celebrate Mexican culture.
Cinco de Mayo commemorates the Battle of Puebla, when Mexicans, vastly outnumbered, successfully defended themselves against a French attack on May 5, 1862. While not a major holiday, Cinco de Mayo is a chance to celebrate Mexican heritage and this unlikely victory.
Restaurant-Style Queso Blanco
Creamy, drippy, and highly caloric, queso blanco is a Mexican restaurant highlight.
Go classic with chips but queso is also delicious on veggies.
Authentic Pico de Gallo
Pico de Gallo is so simple, fresh and delicious. Spice it up by leaving in the jalapeno seed or scoop the seeds out for a little less eat. Use pico de gallo as a topping on tacos or eggs or grab your chips and dig in!
Cinco de Mayo life without guacamole?
Bonus, this kid-friendly dip is packed with healthy fats, vitamin C, potassium and fiber.
Homemade Flour Tortillas
I Wash… You Dry
While corn tortillas are a traditional Mexican staple, many of us can’t resist a soft flour tortilla.
Enlist a little help in the kitchen from the kids and have them roll out the dough, then
cook them on a dry skillet for a soft and delicious way to hold your favorite toppings.
Slow Cooker Refried Beans
Mom on Time Out
Ah, the classic Mexican crock pot… Okay, well this might not be the most traditional way to cook refried beans but it’s a great way to save a little time and effort, and it’s a bit healthier than the more authentic pork fat version. Get your beans cooking in the crockpot for a nice warm compliment to your favorite Mexican dish.
Mexican Street Corn
Seeded at the Table
If you’re not in the mood to fire up the grill you can make them with simple boiled corn, but they’re really good with a lightly charred taste hot off the grill.
Cooking with Jax
These little tacos are rolled up and fried and make ideal Cinco de Mayo party food.
The Domestic Woman
When it starts getting warm out, it’s nice to have something a little lighter than the run of the mill beef taco. These tacos are a perfect lighter dinner and make great use of your pico de gallo.
Chicken Taco Salad
A bottle of lime marinade and some chicken make a great base for a chicken taco salad (or chicken tacos).
This one makes a regular appearance at our house.
The Other Side of the Tortilla
Serve these beans up as a side or a main dish. If you’ve never had them before they’ve got bacon, beans and chorizo in them… so they’re delicious.
Caramelized Onion, Mushroom and Avocado Quesadillas
These quesadillas will keep vegetarian and meat eaters happy. Creamy avocado and meaty mushrooms and a hint of barbecue sauce… bonus: quesadillas are a flexible dish so you can whip up a bunch for a party and use a couple different ingredients.
Buns in my Oven
If you’re missing pork carnitas at Chipotle, you can make your own at home.
Shrimp Ceviche served in a Avocado Shell
Pronounced seh-BEE-tcheh, ceviche is a marinated seafood dish.
Served up in avocado shells, this dish is light and refreshing and perfect for warmer weather.
Empanadas are finger food so they are perfect for kids and parties.
You can prepare these ahead of time and fry them up just before eating.
Green Chile Beef Enchiladas
Enchiladas are a classic crowd pleaser and perfect for feeding a large family.
Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette
Half Baked Harvest
Get your omega-3’s with this yummy summery dish… I bet it goes well with a margarita.
Sheet Pan Fajitas
Easy peasy and feeds the whole crew! Toss in your favorite veggies and wrap up the left overs in a tortilla for lunch the next day.
Gimme Some Oven
Mom and dad deserve a Cinco de Mayo treat and this coconut margarita looks like just the kind of indulgent parents-only treat.
Lady Behind the Curtain
Perfect for a Cinco de Mayo party, these little cupcakes are yummy and, well, adorable.
Tres Leches Cake
Patti’s Mexican Kitchen
This authentic Mexican recipe is surprisingly easy to do, and tres leches cake is always a crowd pleaser.
Fried Ice Cream
Seeded at the Table
Because if you can make fried ice cream, why wouldn’t you?