Cinco de Mayo Recipes!!!! For your sizzling Fiesta!

cinco-de-mayo-party-set up

I have the entree , the main course, the drink and the dessert for you to gather familia and friends this 5 de Mayo! Gear up and make your way into the kitchen to satisfy the palate of your party people, plus every Latin knows you learn to cook like this and you might as well be ready for marriage!

This holyday which is celebrated in both the U.S and Mexico it’s the perfect opportunity to get in touch with you Mexican food heritage!  So celebrate your victory by eating like a king with this easy and delicious recipes!

First we have CEVICHE IN SPICY RED SAUCE! This fabulous tradition from the Pacific Coast is a must! Fresh fish, lime and smoky Mexican flavors blend into one incredible party dish!


You will need (4 servings)

1 lb. very fresh, boneless red snapper or other white lean-fleshed fish, cut into ½-inch cubes

½ cup fresh lime juice

1 tbsp. Olive Oil

2 cloves peeled garlic, cut in half

½ cup finely diced white onion

¼ cup finely chopped, fresh cilantro

1 can (8 oz.) Spanish-Style Tomato Sauce

2 tbsp. Hot Sauce with Lime Juice

1 packet Sazón with Cilantro and Tomato

½ cup Pitted Manzanilla Spanish Olives, chopped


What you do:

1.Place fish in shallow glass dish. Add lime juice, cover with plastic wrap and marinate for 2 hours at room temperature or until opaque. (The fish will not “cook” as quickly if refrigerated.) Stir occasionally.

2. In small skillet heat oil on medium, add garlic, and slightly flatten with fork, sauté for 3 minutes. Let oil cool, and discard garlic.

3.Pour off excess lime juice from fish. Stir in onion and season with Adobo. Cover and refrigerate for 30 minutes.

4.Just before serving, add cilantro, Tomato Sauce, Olives, garlic-oil and mix well. Serve cold with soda crackers.

BLACK BEAN SALSA. Melted cheese, zingy peppers and crisp tortilla chips shout “Viva Mexico!” Plus is super easy!

black bean salsa

You will need (8 servings)

2 cans (15.5 oz. each) Black Beans, drained and rinsed

1 jar (17.6 oz.) Salsa Pico de Gallo

1 can (15.25 oz.) Whole Kernel Corn, drained

3 tbsp. Extra Virgin Olive Oil

3 tbsp. chopped Green Pickled Jalapeno Nacho Slices (optional)

1 tbsp. Chili Powder

2 tsp. Cumin

2 tsp. Minced Garlic or 4 cloves garlic, finely chopped


What you do:

1. In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips.

THE ORIGINAL MARGARITA. It’s not Cinco de Mayo without a big pitcher of Margarita, is The flower of Mexican cocktails come on!




You will need (8 servings)
1½ cups tequila blanco (white tequila, 100% agave)

1 cups Lemon Juice

½ cup orange liqueur, like Triple Sec or Cointreau

2 tbsp. sugar (optional)

Salt (optional)

What you do:
1. In large pitcher, combine tequila, lime juice and orange liquor; stir to combine. (Note: Margarita mixture can be made up to 12 hours in advance. Keep in refrigerator, covered.)

2. If using salt, pour onto small plate. Moisten rims of lowball or margarita glasses with a damp paper towel; dip glasses in salt, tapping off excess.

3. Fill glasses with ice. Pour margarita mixture into each glass (about 3 oz. per glass). Serve immediately.

And of course the happy ending to any party! MEXICAN MANGO-CHILE ICE POPS. What could be more refreshing than this juicy fruit popsicle with a hint of spice?

mexican popsicle


You will need (8 servings)

1 pkg. (14 oz.) frozen Mango Fruit Pulp, thawed

1 cup sugar

2 tsp. Lemon Juice

¼ tsp. cayenne pepper, or more, to taste

1 mango, cubed

What you do:

1. In medium bowl, mix together mango fruit pulp, sugar, ½ cup water, lemon juice and cayenne pepper, stirring until sugar dissolves.
2. Evenly divide mango cubes among eight 3-oz. ice pop molds. Pour mango pulp mixture into molds. Transfer molds to freezer; freeze until slushy, about 1 hour. Insert Popsicle stick into each mold; freeze until pops are frozen solid, about 3 hours more.
3. To serve, quickly run bottom of molds under hot water before unmolding.

Isn’t your mouth watering already! Now bring on the mariachis!

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