Home Life Style Cinco de Mayo's 17 recipes for your upcoming party

Cinco de Mayo’s 17 recipes for your upcoming party

May 5 is all about celebrations Mexican culture—And we receive especially on it here in Texas (it’s a rich major part of our state culture!) That’s why we’ve put together 17 incredibly delicious Cinco de Mayo recipes for this upcoming party. your coming. For those unfamiliar with history, Cinco de Mayo began to honor the impossible victory of the Mexican Army at the Battle of Puebla in 1862.

Interestingly, the holiday isn’t really celebrated in Mexico (they lost the match just a few days later.) But it’s still a great reason to honor Mexican culture and the people who have enriched the country we, like Dolores Huerta, Sandra Cisneros, and many more. It’s not just about pleasurable pleasures, though there’s certainly nothing wrong with a little indulgence. Especially since today, it’s like the official kick-off for the warm summer days ahead and offers a break from the reel of our news cycle. And yes, it’s obviously also a welcome excuse to savor some of the delicious treats Mexican-inspired dish and a wine bottle.

This year, we didn’t let quarantine prevent us from celebrating Cinco de Mayo celebrations with friends and family (thanks, Zoom!) Instead, we use it as a welcome excuse. to celebrate and a pleasant change from our day – daily meals and habits.

The festival’s focus has always been on a delicious meal, so we’ve put together our best Cinco de Mayo culinary ideas complete with apps, power supplies and of course, margarine! Scroll to the list and let us know how you will be celebrating at home in the comments.

Main courses and appetizers:

In case you think Cinco de Mayo did not start until happy hour (aka margarita hourThis deliciously baked egg dish will convince you to kick off your first thing celebrations this morning. I’ve long been a fan of any kind of scrambled eggs and veg (hello shakshuka) and it seems that every culture has its own version. This cannot be missed.

Around Austin, when we say “Mexican food”, we usually mean “Tex Mex.” And for most, the thought of Tex Mex is often reminiscent of melted cheeses, greasy fats, and sugary margarine. Don’t get us wrong, there’s a time and place for all of that (aka tonight) but for lunch, why not keep it light and sane? This way, you’re ready to bring the good along, without guilt. Not all Cinco de Mayo foods must be large and complete meals.

Okay, let’s start by saying: I never really feel guilty about eat guacamole. Avocados are loaded with healthy fats, fresh coriander and tomatoes, and fresh lemon juice – what else to dislike? But since my guac often comes with fries and margarine that’s not good for your health, I’d like to pack in some extra health benefits if possible.

Recently, I started adding a stealthy ingredient to give my guac some more vegetable protein so I wouldn’t feel bad if I accidentally, you know, eat french fries and guac at dinner . Fold a few green beans into the mixture!

In addition to their health benefits, they add flavor to the texture and satisfying sweetness. That’s right, green beans are naturally sweet!

People tend to have a strong sense of their guacamole: there are purists who ask for more than butter, lemons, onions and cilantro, and then there are creative versions with popcorn, black beans – I even tried a few guacs with crab meat. Honestly, I am happy to eat any of them, but I’m pretty proud of this signature recipe. If you’re looking for a classic, crowd-loved guac, this is it. It’s one of our must-have Cinco de Mayo appetizers!

A refreshing twist on your classic guac – this chipotle mango guacamole recipe is sweet, spicy and delicious. Butter, cherry tomatoes, mango and cilantro all work together to make the perfect piece of cake (with just a little push!) That’s why it’s one of those easy Cinco de Mayo recipes do our favorites.

With these stuffed enchilada boats, I can satisfy my cravings without losing carbs after a meal. I use all of my favorite seasonal ingredients and have leftovers for several days. Pancakes can be easily modified to suit your personal preferences or dietary restrictions.

Mexican sugar popcorn is our classic home dish every summer, and for me this recipe is the perfection. There is one caveat, that is: everyone ends up with aioli on fingers and corn in the teeth. You have to accept the fact that you will be completely messy eating it. I finally got the great idea separating the corn from the core and turning this recipe into the perfect salad for Cinco de Mayo or any other Mexican-themed menu this summer.

Simplicity isn’t always boring. I made this for a lot of pool parties and backyard barbecue, and it always earned a lot of praise. Plus, if you’re cooking on a barbecue, this is one of the most comfortable meals to serve a crowd. Just add chips and salsa, maybe some Mexican street corn, and good margarine.

These vegetarian pancakes are very crispy, fresh, and eaten will make you full (no feeling immediately overwhelmed). They are made from hearty, fresh vegetables and topped with a layer of delicious chipotle mayo and a squeeze of fresh lemon juice.

Even when we’re on a clean diet, we never let that get in the way of our weekly tacos. addiction habit. These grilled cauliflower tacos have become our home week’s favorites, and they’re truly vegan, gluten-free and packed with all sorts of healthy ingredients. your.

My current favorite answer to the “what to cook for dinner” conundrum? These 5-ingredient pan fajitas! I call them that because they’re made entirely on a literal pan, and when you line that pan with foil or parchment, the dreaded post-dinner cleaning becomes non-existent. The key to making a recipe with just a few ingredients more complex is all about the way you season it. This meal requires boneless chicken breasts, bell peppers, onions and taco spices, but don’t be fooled – they’re bland!

I tested a healthier mosquito recipe, and the result was this version with tequila-soaked chicken and black beans – they were grilled instead of fried to have a crunchy mosquito without any problems. Any grease factor.

I firmly believe that everyone should make churros at home. There is hardly anything more satisfying in this world than being bitten on a warm, freshly fried and generous churro covered with a crunchy, crispy cinnamon sugar. When done properly, they are crunchy and sweet on the outside and soft with a hint of salty in the middle. And really, I promise, getting it right isn’t as complicated as you might think.

Types of cocktails:

A great twist (and super Instagrammy!) Great for your classic Cinco de Mayo drink – these prickly pear coffees taste sweet, savory, and very tasty packaged.

This Garden margarine is your traditional green celery juice, but with a little mezcal variation. Taken from Exalted, The newest health restaurant in Houston, we can’t get enough of this refreshing cocktail.

One thing I like about this recipe is that it just relies on the sweetness of the frozen watermelon. Usually I order a margarita at a restaurant and it does sweet. I like that I can fully control the sweetness without actually having to add any sweeteners. This means it is important to touch the full-ripened watermelon with your hand. But don’t worry, if you find yourself having a less star-studded melon, you can always add a little bit of simple syrup or a little honey to liven things up. Peppermint is purely optional and takes a bit of time, but I like the refreshing taste of the garden it adds. And tequila? Well, that is self explanatory.

A simple, no-frills margarine made from agave nectar. That’s right, there’s no sweet and sour or three seconds in this mix, my friends – and it really makes a difference. If I find it weird, I’ll drop a few blackberries and mix them on the bottom of the glass for a more dramatic color and flavor, and you can always duplicate this recipe, add ice and mix it all up. together for frozen food. But when you crave the classic, all you really need is fresh lemon, agave syrup, and delicious silver tequila.

I love grapefruit, and I like a margarita with a spicy taste, so this recipe is pretty much my ideal cocktail. And it’s great just tossing sliced ​​jalapeños into the mix and letting them sit overnight gives the drink the greatest amount – and on party day, all that’s left to do Pull the perforated jar or bowl out of the refrigerator and drink. up!

This post was originally published April 27, 2020, and has since been updated.



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