All You Need for the Best Cinco de Mayo Celebration Ever
Today is the 5th of May, better known to many as Cinco de Mayo. And if you have read my blog before/know me, it probably comes as no surprise that this is one of my favorite days of the year.
And if that does come as a surprise to you, let me quickly break it down — tacos, margaritas, chips y salsa. Bueno!
Cinco de Mayo began as a day to celebrate the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. And in Mexico today, it is actually a pretty minor holiday. In the United States, however, Cinco de Mayo has turned into a commemoration of Mexican culture and heritage. And that’s where the tacos, margaritas and chips and salsa come in.
So on that note, I have gathered some of my favorite recipes to help you celebrate.
I’ve written about the importance and health benefits of a good margarita before, I think that’s a good place to start your celebration. My favorite recipe that is also super simple below:
- 2 oz. tequila
- 1 1/2 oz. fresh squeezed lime juice
- 1/2 oz. agave nectar
- Splash of orange juice
Combine ingredients with ice in a cocktail shaker, shake and pour in a salt rimmed glass. For a little kick, I like to add a little bit of chili powder to the salt (but that is 100% optional). Done. Finished. Easy as that. Drink up.
If that’s not enough, check out 13 Margarita Recipes You Should Print, Laminate and Keep Forever, from the fine people at Mic (which from the title seem to people after my own heart).
Margaritas not your thing? Get out! Just kidding (kind of), check out Pure Wow’s 17 Cinco de Mayo Drinks That Are Easy to Make at Home (and Aren’t All Margaritas), most intriguing of which is the Avocado Margarita, which I’m both terrified and super excited about.
Moving on, your party will also need some apps to soak up that drank. If you can snag some homemade or locally made tortilla chips, more power to ya. I also like Late July’s corn tortilla chips . They’re organic, made with non-GMO corn, organic sunflower oil and sea salt. And the company also gives 10% of it’s profits to children’s nonprofits.
My salsa recipe varies depending on the day, but to give you a rough idea:
- 1 can organic diced tomatoes (do fire-roasted if you want to add a little bit of smokiness)
- 2-3 jalapeños (depending on how spicy you want it)
- 1/2 onion (I usually use a yellow onion, but the choice is yours)
- 1 clove garlic, minced
- About 1/3 cup cilantro
- Red Chili Flakes
- Chili Powder
- Juice of 1 lime
Mix in a blender, add any more spices to suit your flavor and voilà, you’re done! Dip that chip.
If Pico de Gallo is more your jam (or you’re like myself, and you just really appreciate a fully stocked party), it’s almost equally as easy:
- 2-3 jalapeños
- 1 lime
- 12 roma tomatoes
- 2 cups cilantro
- 3 yellow or red onions
Dice up tomatoes and onions. Chop cilantro. Slice the jalapeno(s) in half and scoop out the seeds with a spoon, unless you’re brave and want to leave them in (me: raising my hand right now). Dice the jalapenos. Dump all the choppin’s in a bowl and, squeeze with the juice from the lime. Add salt (and any other seasonings) to taste. Done.
And, of course it’s not fiesta without the guac:
- 3 avocados
- 1/4 diced onion
- 1/2 cup diced tomato
- 1/2 cup chopped cilantro
- 1 diced seeded jalepeno
- Lime juice
- Salt to taste
Mash the avocados, add the other ingredients, squeeze the lime juice and add salt (and other spices) to taste. The end. And, if you’re a cheat like me, make your pico first and just add a bit to your mashed avocado. Same same.
And then of course, there’s the tacos. Below I have gathered some of the best looking vegetarian taco recipes out there. Not all tried and true, but I can tell you I’ve subbed mushrooms, potatoes, cauliflower, jackfruit, sweet potato and squash into my tacos instead of meat, and they’ve all been beyond delicious:
Let the fiesta begin!