Although Cinco de Mayo While it’s not an official holiday, that doesn’t mean we can’t be reminded to indulge in our favorite Mexican (and Tex-Mex) indulgences.
Well, well, well, my friends, it’s that time of year again where we pretend to know what Cinco de Mayo is reminiscent of while stuffing our faces with outrageously delicious Mexican food and drinking tequila like it’s water.
For the record, it celebrates Mexico’s impressive victory over France at the Battle of Puebla during the Franco-Mexican War on May 5, 1862.
This year, I say, let’s raise a margarita (or four) to welcome Mexico’s victory, then dive into some of our best Mexican recipes. From classic guacamole and salsa to funky, fresh takes on traditional fare, these recipes will help kickstart the weekend (Cinco de Mayo is on a Friday) and make it one to remember. Depending on how much you drink, maybe not!
This ultimate margarita is made with tequila, agave, and lime juice. nothing else. It’s not the classic margarita. It’s impossibly better. So much so that we think it’s for the best. So did everyone else who tried it and fell back for seconds.
Recipe
I’ve made this margarita recipe a few times now. It is definitely the best margarita recipe. I only used simple syrup and no agave.
I love the fact that I don’t need the gooey, sweet Cointreau with even more calories. This is a goalkeeper and the only one I will be using in the future.–Sagar M.
Choriqueso is a Mexican cheese dip with cooked chorizo sausage and a sprinkling of cilantro, served with fries or warm tortillas. Makes a great appetizer or even a meal on its own.
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This deliciously cheesy Green Sauce Chicken Enchilada recipe is filled with tender chicken and bathed in a zesty green tomato sauce. Corn tortillas make this Tex-Mex favorite gluten-free. Layer sour cream, avocado, and lime taco-style on top.
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This chicken enchiladas recipe is fabulous. Unfortunately I gave some to my family and now they request it all the time. I’ll make a batch for myself and one for them to share.
The green sauce is amazing. I add jalapeños to spice it up a bit as another reviewer suggested. Highly recommended.-Zilma
In the Yucatan, sour oranges are used for the marinade. Try this with the bitter juices of Seville oranges or mix orange and lime juice. This marinade goes particularly well with spare ribs. If you can snag banana leaves, they add extra flavor, but the ribs can still be slow-cooked until juicy by simply wrapping them in parchment paper and foil.
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This fire roasted salsa is made with charred tomatoes and onions and, just for complexity and to ensure the salsa is sufficiently smoky, a hint of chipotle in adobo. Great for dipping, dipping and dabbing.
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This is probably the best salsa I’ve ever tasted.– Kristin S.
Step up your guacamole game and add a little sweet spiciness to the classic spice with this mango guacamole.
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These carnitas tacos are made with moist, tender pork shoulder, avocado, onions, tomatillo salsa, lime and cilantro. Great party food for a crowd, weekend dinner or outdoor entertainment.
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I had this Carnitas recipe at a friend’s house and it was wonderfully delicious. The tomatillo salsa in particular added so much flavor that my taste buds cheered. I can imagine making the dish with any meat or just making it as a vegetarian meal. Really satisfactory in every way.–Lesley M.
This Mexican Chocolate Pops recipe is a frozen swirl of bittersweet chocolate, brown sugar, rich cinnamon, un pocoquito of cayenne, and lots of halfs and halves.
Recipe
Frequently asked questions about Cinco de Mayo foods
What is traditionally served with a Cinco de Mayo meal?
A quintessential American celebration of Cinco de Mayo includes margaritas and tacos, but in Mexico you’ll find classic Mexican dishes like carnitas, mole poblano, or barbacoa with lamb.
How can I accommodate vegan, vegetarian, and gluten-free guests at my Cinco de Mayo party?
Tortilla chips with salsa and homemade guacamole are a great option and are suitable for most diets. You can also serve a variety of enchiladas, including black bean enchiladas or these sweet potato enchiladas, which are vegan and can be made gluten-free.
What should I serve for dessert on Cinco de Mayo?
Churros are a great on-hand dessert option, and you can serve them with a cup of Mexican hot chocolate for dipping. For a more formal option, try this Tres Leches Cake, which is a popular dessert in Mexico.
What do you serve at your Cinco de Mayo celebrations? Do you eat Tex-Mex dishes like tacos, burritos and nachos or indulge in traditional Mexican food? Let me know in a comment below.
9 Recipes to Celebrate Cinco de Mayo
No holiday meal is complete without a sweet treat at the end, and Cinco de Mayo is no exception. Our personal favorite is a mug of hot Mexican chocolate and a bunch of it ☞ CHURROS.
Make the churros
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In a medium saucepan over medium-high heat, combine water, butter, salt, and 1 tablespoon sugar and bring to a boil.
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Add the flour to the pan all at once and cook, stirring vigorously, for about 4 minutes until stiff but smooth. (Enjoy the bicep workout while you’re at it!) Put the dough in a bowl and let it cool for about 5 minutes.
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Beat in the egg until the batter is very smooth.
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Fill the prepared piping bag or resealable plastic bag with the batter. The 1/4 inch [6-mm] The star-shaped tip might look too small, but trust us, the batter will swell as you fry and the star shape will leave nice ridges on your churros. (If you like, you can refrigerate the dough in the piping bag overnight. Bring the chilled dough to room temperature before using so that it is easier to squeeze out.)
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Mix the cinnamon and 3 tablespoons sugar in a large plate.
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In a large, heavy saucepan, pour enough oil to reach a depth of at least 2 inches. Set the pot over medium-high heat until the oil reaches 180°C on an instant-read thermometer. The oil is ready when a small drop of batter sizzles and falls to the bottom of the pot, only to immediately rise back to the top.
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Working gently, hold the piping bag over the hot oil, squeeze out a few 6 inch pieces of churros batter, cut with clean scissors and fry, turning once, until golden brown, 3 to 4 minutes. Don’t overcook or the churros will lose the creamy interior that makes them so irresistible. (This particular churros recipe is designed to be crispier and less cakey.) Fry the churros in batches, being careful not to overcrowd the pan.
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Using tongs, place the fried churros on kitchen paper or a brown paper bag and allow to drain briefly. While still hot, toss the warm churros in the cinnamon sugar and toss to completely coat them.
Portion: 1churrosCalories: 88kcal (4%)Carbohydrates: 10G (3%)Protein: 1G (2%)Fat: 5G (8th%)Saturated Fatty Acids: 2G (13%)Polyunsaturated fat: 1GMonounsaturated fatty acids: 1GTrans fats: 0.1GCholesterol: 21mg (7%)Sodium: 85mg (4%)Potassium: 16mgFiber: 0.3G (1%)Sugar: 3G (3%)Vitamin A: 102ie (2%)Vitamin C: 0.01mgCalcium: 6mg (1%)Iron: 0.5mg (3%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
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