Finally, the day we’ve all been waiting for is here.

Everyone’s favorite holiday, Cinco de Mayo, has finally arrived and we couldn’t be more grateful. We’re welcoming the holiday with open arms and empty glasses, ready to celebrate with tons of guacamole, margaritas and a couple bowls of queso. What’s a Cinco de Mayo party (socially-distanced, of course) without the food?

Admittedly, for us, a big part of the holiday is the food. But we’re not just talking about your average taco here. We’re mixing it up this holiday with a couple of delicious spins on all our classic favorites. From easy 5 ingredient queso dip to homemade corn and goat cheese empanadas, you’ve definitely never celebrated like this.

So, hold up your salt-rimmed glasses, slice into a fresh avocado and get the party started.

Scroll through to see all the dishes we’re making this holiday:


Cinco de Mayo recipes

See Gallery

Quesadillas Verde with Cacique Queso Fresco (Courtesy of Chef Aarón Sánchez)


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 10-ounce bag fresh spinach leaves, cleaned, any tough stems discarded
  • 1 large jalapeño, seeded and minced
  • 1 12-ounce package Cacique Queso Fresco, crumbled
  • Salt and pepper
  • 8 8-inch flour tortillas
  • Cacique Crema Mexicana Agria, for serving
  • Prepared salsa, for serving
READ  Carson Daly opens up about shedding his dad at 5


1. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and chopped jalapeño and cook, stirring frequently, for 3 to 4 minutes, until the spinach wilts.

2. Remove the pan from the heat and stir the crumbled Cacique Queso Fresco into the spinach, stirring well until the cheese softens. Taste and season with salt and pepper, as needed.

3. Lay four tortillas out on a clean space. Divide the spinach mixture among then, using a spoon to smooth the mixture to the edges of the tortillas. Top each with another tortilla.

4. Heat a large dry cast-iron skillet over medium heat. Using a large spatula, lift the first filled tortilla into the pan. Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the edges are slightly crisp.

5. Remove to a cutting board and use a large sharp knife to cut the quesadilla into quarters. Keep warm on a serving platter while you cook the remaining quesadillas. Serve with Cacique Crema Mexicana Agria and salsa, if desired.

READ  North Korea’s illicit global smuggling network – News (Details)

Mexican Stuffed Peppers with Quinoa & Black Beans

Find Love & Lentils’ recipe here.

Easy-Five Mexican Dip

You can find the recipe here.

Chipotle’s Guacamole 


  • 1 large ripe avocado, peeled, pitted
  • 2 tsp chopped fresh cilantro
  • 2 Tbsp fresh cilantro
  • 14 cup finely chopped onion
  • 2 large clove garlic, finely chopped
  • 2 large Serrano chili, seeded, chopped
  • 14 tsp salt


1. Using fork, mash avocado with lime juice in small bowl.

2. Add cilantro, chopped onion, chopped garlic, Serrano chilies and salt.

3. Stir to combine.

Street Corn (Courtesy of Dos Caminos Mexican Street Food) 


  • 8 ears corn, shucked
  • 12 cup melted unsalted butter
  • 12 cup mayonnaise
  • 12 cup grated Cotija cheese
  • 1 Tbsp chili powder
  • 2 2 lime, cut into wedges


1. Heat the grill, a large skillet, or a broiler over medium-high heat.

2. Grill the corn until hot and lightly charred all over, using tongs to turn it.

3. Roll the ears in the melted butter and then spread with mayonnaise.

4. Sprinkle with Cotija cheese and chili powder and serve with lime wedges.

Piñata Cake


  • 3 cups self-rising flour
  • 1 cup regular flour
  • 2 2/3 cups caster sugar
  • 10.5 oz melted butter
  • 6 eggs, beaten
  • 1 3/4 cups milk
  • 2 tsp vanilla bean paste
  • Food coloring
  • Candy
READ  Samsung Galaxy Be aware 9, Tab S4 Will not Want Dock For DeX Expertise


  1. Mix flour together in mixer and add sugar.
  2. Mix, mix, mix in butter and eggs.
  3. Pour in milk and vanilla bean paste, mix on high for 3 minutes.
  4. Divide into 4 bowls and add food coloring. Mix
  5. Divide into 4 greased flour pans. Bake at 320 degrees for 30-40 minutes.
  6. Cut out center of two colors. Frost bottom layer.
  7. Place cutout on top and frost.
  8. Fill with candy and add top layer
  9. Frost. Decorate. Enjoy.

Hot Mexican Street Corn Dip 

You can find The Cookie Rookie’s recipe here. 

Loaded Vegetarian Nachos

You can find Savory Nothing’s recipe here.

Beer Battered Fish Tacos

You can find Hola! Jalapeno’s recipe here.

Corn and Goat Cheese Empanadas

You can find The Woks of Life’s recipe here. 




Please enter your comment!
Please enter your name here