Cinco de Mayo is quickly approaching, so we have the best Cinco de Mayo recipes to try this year. When throwing a party, you want to ensure you have the best foods that everyone will enjoy. Plus, it’s always fun to celebrate a holiday with a theme. Our recipes will do just that as we bring out 10 dishes that are inspired by Mexican cuisine.
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What is Cinco de Mayo?
Cinco de Mayo is a holiday celebrated in remembrance of the Mexican army’s victory over France at the Battle of Puebla during the Franco-Mexican war. It took place on May 5, 1862, so that is why May 5th is significant. The French had 6,000 troops sent out to attack Puebla de Los Angeles, a town just east of central Mexico. Juarex rounded a ragtag of 2,000 loyal men, either Indigenous Mexicans or of mixed ancestry, sent to Puebla. Even with more troops, they lost over five hundred soldiers, while the Mexicans lost fewer than a hundred. French retreated, which led to the Mexicans winning the war.
Cinco de Mayo appetizer recipes
- 4 cups corn kernels cut from the cob (canned or frozen corn works too)
- 1 tablespoon olive oil
- 1/2 red bell pepper chopped
- 1/2 red onion chopped
- 1/2 cup fresh cilantro chopped
- 5 green onions chopped
- 1 jalapeno pepper diced
- 1/2 avocado chopped
- 4 tablespoon lime juice
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese crumbled
- Depending on the type of corn you get, you will want to cut the corn off the cob or prepare the canned or frozen corn in a bowl.
- In a pan, you will preheat the oil on the stove at high heat. Stir the corn for three to five minutes until the corn is charred. If you use frozen corn, add a few more minutes to the cooking time.
- Move the corn to a large bowl and let it cool for a few minutes.
- Once the corn has cooled, add the remaining ingredients. Stir the remaining ingredients well.
- Depending on how much you are making, adjust the amount of lime juice and salt and pepper by tasting it, making sure it is just right.
- You can top it with some more cheese and cilantro.
- 2 cups cooked shredded chicken (you can make it yourself or buy a rotisserie chicken from the store)
- 6 ounces of cream cheese
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup chopped baby spinach leaves
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 15-20 corn or flour tortillas
- Optional: guacamole, sour cream, and salsa are best to serve on the side
- In a mixing bowl, add cream cheese, salsa, and sour cream and stir until it is smooth. Add the remaining ingredients except for the tortillas and mix very well.
- Heat the tortillas on a nonstick griddle over medium-high heat and cook for fifteen to thirty seconds on each side. Once they are all warmed, place them on a plate and cover them with foil.
- Place a large spoonful of the chicken mixture in a line down the tortilla and roll them tightly. If you need extra security, use a toothpick to hold it.
- Preheat the oven to 425 degrees. On a pan, place a rack on top and all the rolled tortillas on the rack. Spray the top with cooking spray or brush them lightly with oil. Bake for fifteen to twenty minutes or until the shells are crispy.
- You can serve the taquitos with guacamole, salsa, or sour cream, whichever you might prefer.
Flavorful Mexican taco recipes
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
- Mix the soy sauce, lime juice, one tablespoon of canola oil, garlic, chili powder, cumin, and oregano in a medium bowl.
- Add the steak to the soy sauce mixture in a large Ziploc bag or in a large bowl and let it marinate between one and four hours.
- Heat the other tablespoon of canola oil in a large skillet over medium heat.
- Cook the marinaded steak until it is brown and the marinade is reduced (about five or six minutes).
- Warm the tortillas up in the microwave for about fifteen to thirty seconds.
- Cut the steak up into pieces and place them in the tortillas.
- Once the steak is in the tortillas, you can top it with onion, cilantro, and lime, and they are ready to be served.
- 1 pack of skirt steak
- 2 avocados
- 3 tbsp cotija cheese
- 1/3 cup onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 6 tortillas
- Lime slices for garnish
- Grill the skirt steak until it is cooked to your choosing. Slice them along the grain and then chop them into smaller pieces.
- Smash the avocado with a spoon and spread it onto each tortilla.
- Then top it with the steak, cotija cheese, diced onion, and fresh cilantro.
- You can squeeze fresh lime juice on top for more flavor, and these tacos are ready to be served.
Cinco de Mayo recipes for a crowd
- 2 cloves garlic
- 1/2 yellow onion, roughly chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 2 14-ounce cans of fire-roasted diced tomatoes, drained
- 1 4-ounce can of green chilies
- 1/2 cup fresh cilantro, approx. 1/2 a bunch
- 1/2 lime, juiced
- 1/2 teaspoon salt, to taste
- Bag of Calidada Tortilla Chips (or any preferred tortilla chips)
- Add onion, garlic, and jalapeño in a blender or food processor.
- Add the drained tomatoes, green chilies, cilantro, lime juice, and salt.
- Blend the salsa mixture together until combined, but don’t over blend it
- You can add a little salt or lime juice if you need more taste in the salsa.
- It is ready to be served with tortilla chips and enjoyed by everyone.
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 can refried beans
- ¼ cup water
- 1 bag tortilla chips
- 2 cups shredded cheese
- ¼ cup pickled jalapeños
- 3 roma tomatoes, diced
- ½ cup diced red onion
- 1 avocado, diced
- ⅓ cup sour cream
- ¼ cup roughly chopped fresh cilantro leaves
- Preheat the oven to 400 degrees.
- In a skillet over medium heat, cook the ground beef using a spatula to break the meat, ensuring it is cooked everywhere.
- Add taco seasoning and cook for five more minutes until the ground beef is nice and browned.
- Add the refried beans and water to the skillet and stir well with the ground beef.
- Add tortilla chips on a rimmed sheet pan and top with ground beef, bean mixture, cheese, and jalapeños.
- Bake for ten to fifteen minutes until the cheese melts, and the tortilla chips are golden.
- Take the pan out of the oven after the cooked time and add the diced tomatoes, onion, avocado, sour cream, and cilantro.
Cinco de Mayo dessert recipes
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
- 1-2 cups neutral vegetable oil
- 6 tablespoons cane sugar
- ½ tablespoon cinnamon
- Add the flour and baking powder to a large bowl and whisk in the salt.
- Mix the melted coconut oil and water to the dry ingredients.
- Move the dough to a lightly floured surface. You will knead it to form a sticky ball enough to stay together. You will knead it for ten to fifteen minutes.
- Cut the dough into at least eight smaller pieces. Roll each piece of dough between your palms until it is smoothed and flattened.
- Once they are flattened, cover them with a towel and let them rest for 30.
- In a bowl, mix the sugar and cinnamon.
- Add oil to a frying pan, add one buñuelo at a time, and fry for 30 to 45 seconds on each side.
- Push the buñuelos down with a spoon or spatula to keep the bubbles from getting larger.
- On a paper towel plate or tray, place the cooked buñuelos. Sprinkle on each side of the cinnamon-sugar mixture.
- Once the buñuelos are all cooked and have the coating, they are ready to be enjoyed.
- ¾ cup sugar
- 1 can of sweetened condensed milk
- 1 ¼ cup whole milk
- 4 eggs
- 1 tablespoon vanilla extract
- Preheat the oven to 350 degrees. Set aside a 7-inch round pan and a large baking dish.
- Place a skillet over medium heat and add sugar. Stir the sugar constantly until it melts and turns into syrup.
- Remove it from the heat and put it in the 7-inch pan. Make sure to spread the sugar evenly in the pan to cover the entire bottom of the pan. Set it to the side and let it cool down to harden.
- In a large mixing bowl, whisk together eggs, condensed milk, whole milk, and vanilla extract.
- Pour the mixture on top of the sugar into the pan and cover it with aluminum foil.
- In a large baking dish, pour water into it. You need enough water to reach halfway up the pan.
- You will then place the dish in the oven to bake for one hour.
- After the hour, take the dish out of the oven and take the pan out of the dish. Remove the foil and let it cool at room temperature.
- Once it has cooled down, cover it back up with aluminum foil and put it in the fridge for four to six hours.
- Take the pan out of the fridge. Along the edges, slide a knife around the pan. Place the plate on the pan and carefully flip it upside down. Lift the pan gently so the flan is nicely placed on the plate.
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Trending Mexican recipes
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 4 dried mutalo chilies (buy online or at a local Spanish store)
- pinch cinnamon
- 1 clove
- 1 slice of bread
- 4 cooked chicken breasts, shredded
- 1 bag of salted tortilla chips
- 1 cup of grated cheddar cheese
- In a small pan, heat one teaspoon of oil on low heat. Fry the seeds, garlic, and onions for a few minutes.
- Remove the stalks from the chilies. Blend the chilies, one cup of water, the onion mix, cinnamon, clove, and the bread until smooth.
- Heat the remaining oil in a medium size pan and warm the blended sauce. Stir nonstop until thick and glossy.
- Preheat the oven to 350 while you layer the tortilla chips and shredded chicken in an oven-proof dish.
- Pour the sauce over the tortillas and spread the cheese on top. Place the dish in the oven long enough to melt the cheese.
- Once the cheese is melted, you can serve it with sour cream and it is ready to be enjoyed.
- 4 cups Masa Harina
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
- 8-ounce package of dried corn husks
- You can choose the filling of your choice, but the most popular is refried beans and mozzarella cheese
- You will want to soak the corn husks in a bowl of hot water for 30 minutes until you see they have softened.
- Place the refried beans and the shredded cheese in a separate bowl for easy access.
- Mix the lard and 2 tablespoons of broth in a large bowl until it is fluffy.
- Combine the masa flour, baking powder, salt, and cumin in a separate bowl.
- Stir in the lard with the seasonings.
- Add the broth slowly until it forms a very soft dough. You will beat it at high speed for several minutes. Cover the mixing bowl with a paper towel to keep the dough from drying.
- Lay the corn husk glossy side on the counter with the wide end at the top. Scoop about ¼ of the dough at the top of the center corn husk. place a plastic wrap on top, press down, and spread the masa thinly. You can use your hands or a spoon to help. Keep the dough along the top half of the corn husk so you can fold it from the bottom up when ready.
- One or two tablespoons of the filling in a line down the center of the dough.
- Fold in one long side of the husk over the filling. Then fold the other long side, making sure they overlap each other. Finally, fold the bottom of the husk.
- You can cook on top of the stovetop. One cup of water to the steamer and bring that water to a boil. Place the tamales standing upright with their open end up. Make sure to keep them standing.
- Bring the water to a boil, and once the water is boiling, reduce the heat and check them after 45 minutes.
- Remove one of the tamales and pull the husk off. If the husk pulls away nicely from the Tamala, they are done. If the dough still looks sticky and we are looking, they need about 5 to 10 minutes longer cooking.
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Is Mexican food hard to make?
Some Mexican foods can be hard to make because they use specific ingredients and a few complex steps. There are tons of seasonings used make the dishes so tasty. Here are some tips to help you make a Mexican dish and try out these Cinco de Mayo recipes:
- Ensure you know how many people you will be feeding because you may need to double the ingredients.
- If you are trying to make a Mexican dish, you should write everything you need for ingredients before going to the store.
- When you have all your ingredients, you can place them on the counter, so it is easy to see and grab everything when making your dish.
- You can pre-measure and place the seasonings to the side, so it is all ready to go.
What are popular Mexican flavors?
Popular Mexican flavors are cumin, cayenne, cloves, thyme, Mexican oregano, and Mexican cinnamon. Mexican foods use these popular seasonings, giving them their familiar zesty taste. If you close your eyes when you take a bite of a Mexican dish, you can instantly taste the unique combination of seasonings that make it such an incredible cuisine.
There will be dishes with complicated directions, making the dish hard to make. When reading the directions, take it one step at a time and reread it aloud instead of in your head. It can make a difference in helping you understand how to prepare the food.
Cinco de Mayo party tips
If you want to have the best Cinco de Mayo celebration, here are some tips to ensure your party is fantastic.
- Colorful and festive decorations
- Piñatas for the kids filled with Mexican candy
- Mexico flags
- Serve festive drinks that are bold and colorful for both kids and adults
- A table for playing the Mexican train game for all the Tia’s and Tio’s
- Music playing in the background