Great Guacamole Recipes for Your Cinco de Mayo Fiesta
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Need something delicious for your fiesta? Try these tasty recipes
Try These Great Guacamole Recipes!
As you’ll see from the recipes on this list, guacamole is far from basic. Sure, we have a few simple versions, but we also happened to have gathered some very hearty and deliciously diverse dips that will surprise and delight partygoers. In fact, we are sure that if you make a few of these for your fiesta, your guests won’t want the party to end!
5-Minute Guacamole Recipe
This guacamole features fresh salsa and can be made in just five minutes.
Blue Cheese Guacamole
Blue cheese and avocado make for a truly delicious union that, as any fan of the Cobb salad understands, is not as odd as it sounds. Try to use the best stuff you can find at the cheese counter, such as Roquefort, Cabrales, or Danish blue, but even the pre-crumbled blue cheese you can find in any grocery store will be delicious.
Deep Fried Guacamole
We all know chips and guac taste good together, and this recipe makes the best out of both by deep-frying them together.
Edamame Guacamole Recipe
Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables, like celery, carrots, and radishes, for dipping or alongside baked pita chips as a healthy snack or appetizer.
Here is a basic recipe that will serve as a solid foundation for you to play around with some of the variations above. And as the name suggests, it's best made fresh and served immediately.
Step up simple homemade guacamole with sautéed chorizo, which adds peppery, savory notes. Use fresh chorizo sausages and remove the casings before crumbling on the stovetop. Strain and save the slightly spicy orange chorizo cooking oil as a dipping oil for crusty Italian bread or as a finishing oil. This is literally a “double dipper!”
Simple Guacamole Recipe
Sun-Dried Tomato Guacamole Recipe
For a twist on traditional guacamole, try this recipe that features sun-dried tomatoes and green chiles.
Add kefir, a slightly tangy fermented milk drink popular in Eastern Europe, to guacamole for extra vitamin D, calcium, and a hit of live and active cultures. Serve this guacamole as a dip with vegetables or chips, or spread it on sandwiches instead of mayonnaise. Recipe courtesy of Lifeway.
Cinco de Mayo Mexican Fiesta Dinner Party Ideas (Plus, the Best Authentic Guacamole Recipe)
I will always remember my college graduation day. Not because it marked years of hard work, accomplishment, or the beginning of a new chapter, but because it was Cinco de Mayo. Following commencement, I had both Virginia friends and friends who had driven up from Georgia (on a whim as a surprise) come together for a big Cinco de Mayo graduation fiesta. It was actually dubbed “Cinco de Kelley” – and yes, I know the translation makes zero sense haha. It was one of my most favorite days, with my favorite people, with my favorite food… since then, each Cinco de Mayo, we always reminisce on that sweet, festive celebration my mom pulled together on my behalf. Fast forward several years later… with my love of everything Mexican combined with Dave’s hometown of San Antonio, if holidays were spirit animals, Cinco de Mayo would be ours. This year, I wanted to pull together a celebration that combined elements from that favorite day in May from my twenties with all the sights and sounds we experienced at Fiesta last year (you can see that full post HERE). As a bonus, along with all the Cinco de Mayo dinner party fiesta ideas, I’ll be sharing Dave’s famous (seriously), authentic guacamole recipe at the bottom of the post.
*Posts on KelleyNan.com may contain affiliate links. Click HERE for full disclosure.*
Whether you are planning a full graduation sized soiree or are hosting an intimate dinner, hopefully you’ll finish this post with all kinds of ideas – from food to decorations – to host the most festive Mexican fiesta ever.
The BEST Cinco De Mayo Recipes For Your Fiesta
We love Mexican food for any and all meals, whatever the occasion. But Cinco De Mayo gives us an extra excuse to gather around a big bowl of guacamole, as well as some of our other favorite eats. Plus, tequila is a festive way to celebrate big Mexico's big victory over France.
This year, ring in the holiday with an easy home-cooked fiesta. Below, we have a whole menu mapped out for you with some of the tastiest (and easiest) Cinco De Mayo recipes.
Looking for a little beverage inspo to go along with your Mexican feast? Check out our extensive tequila roundup to quench your thirst and wash down that last bite of seven-layer bean dip.
Mexican Oven Nachos
These baked beauties take under an hour to make and are the perfect shareable snack.
Photo: Courtesy of The Wicked Noodle.
This guacamole recipe is fresh, easy, and totally customizable.
Photo: Courtesy of Cooking Classy.
Mexican Street Corn
Mexican street corn is delicious, vibrant, and super simple to throw together.
Fresh Tomato Salsa
This salsa takes no time to whip up and is a flavorful addition to any dish.
Photo: Courtesy of Little Broken.
Cheesy Avocado Quesadillas
30-minute quesadillas are the perfect, fast fix for pleasing a crowd.
Photo: Courtesy of Damn Delicious.
Crunchy Taco Cups
Looking for a bite-sized, group friendly, version of tacos? Look no further than these crunchy taco cups.
Photo: Courtesy of Kevin & Amanda.
Mexican Chopped Salad
Freshen up your fiesta feast with this colorful and zesty chopped salad!
Photo: Courtesy of The Café Sucre Farine.
Band Bang Shrimp Tacos
Crispy shrimp tacos with a creamy chili sauce will pair perfectly with that fresh margarita pitcher.
Photo: Courtesy of Damn Delicious.
Hot Mexican Street Corn Dip
What's better than Mexican street corn? Mexican street corn dipped in a tortilla chip — off the cob, dip-able, deliciousness.
Photo: Courtesy of The Cookie Rookie.
Individual 7-Layer Bean Dips
This seven-layer bean dip is taken to the next level with adorable individual servings.
Photo: Courtesy of Cooking Classy.
Surprise your party people with a spectacular dessert.
Photo: Courtesy of Dessert Inspired.
Like what you see? How about some more R29 goodness, right here?
This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. Don't skimp on the garnishes they add color and freshness.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
26 Healthy Mexican Food Recipes for Cinco de Mayo
Dust off that blender and get ready to whip up those margaritas, because Cinco de Mayo is upon us. Take advantage of the holiday to throw a Mexican celebration of epic proportions.
From flavorful tacos to cool, refreshing salads to guac, we&aposve got the recipes you need to make your fiesta the most happenin&apos one on the block. What are you making? Tweet us @Shape_Magazine, tag us on @Instagram, or comment below.
Apps and Dips
Of course this has to be first on the list. There are endless guac possibilities (guacamole with fruit in it. guacamole with cumin. poblano peppers!), but when in doubt, keep it simple. This classic and chunky recipe from chef Richard Sandoval uses minimal ingredients in the perfect amounts to let avocados star front and center.
2. Pico de Gallo
You could run to the store and pick up the pre-made kind. or you could quickly chop up tomatoes, onions, and cilantro and make your own. This recipe is super simple and positively sings with fresh flavor and heat. You won&apost regret DIY-ing this one.
They&aposre just as cute as they sound and couldn&apost be easier. Simply throw together your favorite guac recipe and scoop into "cups" made from baked wonton wrappers for bite-sized guacamole and chips. Want to try your hand at a slightly more upscale version? Go with these veggie taco cups, which double as a healthy breakfast.
We know that Cinco de Mayo is a Mexican holiday, but this chunky salsa recipe is so flavorful, we&aposre willing to break the rules and slip a little Italian-inspired dish into the mix. Serve the Caprese-salad-inspired mix on its own, or turn into a robust side or main dish by adding shredded chicken to it.
Combine fish (or shrimp) with lime juice and spicy chiles with this recipe from Rick Bayless and take your tastebuds on a refreshing trip south of the border. Bonus: It&aposs perfect for those experimenting with the paleo diet or who eat gluten-free. For an upscale splurge, try this lobster ceviche from "Lobster de Mayo" chef Howard Kalachnikoff.
This recipe from the Pioneer Woman Cooks is a little labor-intensive, but the finished product is positively gorgeous and bursting with dimension and flavor thanks to cumin, chili powder, and garlic spicing up the chicken. Make extra for tomorrow&aposs lunch or another night, and experience even richer tastes when you dig into the leftovers.
This spicy, colorful salad makes the perfect warm-weather side dish. Loaded with black beans, corn, tomatoes, jalapeños, and avocados for a mix of crunchy, soft, sweet, and heat, it&aposs rich in antioxidants, low in calories.
When you&aposre hosting a get-together, you need to get food on the table fast. This recipe is just the thing. Serve up a heart-healthy, filling combination of nutty garbanzo beans, buttery avocado, zesty lime, and salty, tangy feta to get the party started.
Liven up corn on the cob by throwing it on the grill and slathering it with delicious Mexican pesto. Made with pumpkin seeds, robust cotija, and cilantro, the piquant sauce with a touch of spice makes a great topping for meat and fish too.
10. Fiesta Lime Rice
Easy, easy, easy: Throw together leftover rice, canned black beans, tomatoes, scallions, and onions, and you have a fiesta-worthy side dish to balance out all the meat- and cheese-heavy dishes you&aposll be serving for Cinco. It can also do double-duty in this stuffed peppers recipe.
11. Turkey Taquitos
Baked rather than fried, these light, flaky taquitos are super rica and insanely better than anything you&aposd find in the frozen foods aisle. They&aposre good with shredded chicken as well, and they&aposre husband- and kid-approved.
Fish tacos tend to be fried, but this recipe calls for breaking out the grill, which will help you save some calories. Topped with lime-spiked slaw, tomato, and the creamiest guac ever, you&aposll make these all summer long.
According to recent stats released by GrubHub, the most popular taco filling is chicken, but we&aposre confident that will change after you try these. It&aposs a mouthful to say, but trust us when we say the savory, spicy, slightly sweet flavor of the quinoa, sweet potatoes, and pomegranates will win you over in a heartbeat.
Adobo chiles, fire-roasted tomatoes, sweet onions, and a little bit of garlic all work together in this recipe to give the chicken a robust, smoky note. Pile into a tortilla, top with cotija cheese, crema, and avocado, and you&aposll have a restaurant-style meal in no time.
Who doesn&apost like burritos? While a typical burrito can set you back 1,200 calories (no joke!), these ones come in way under the wire at 354 calories per serving, yet they&aposre still loaded with all the good stuff: chicken, beans, salsa, and cheese.
Cheese-lovers unite! This fritatta is so pretty to look at it, it almost hurts. Whether you&aposre having a boozy brunch or doing breakfast for dinner this Cinco de Mayo, you won&apost be able to keep yourself from digging into this cheesy, gooey, savory recipe. It&aposs a bit indulgent, yes, but it&aposs a holiday.
This recipe isn&apost for the faint of heart! But if you can stomach lots of spicy chile, get ready to turn up the heat in the kitchen. This slow-simmered beef stew (a.k.a. guisada) is the epitome of Mexican soul food. You&aposll want to dive into the bowl as it cooks thanks to the cumin, oregano, allspice, and cloves. Oh, and bacon and beer.
Non-meat-eaters, rejoice! Give the Mexican staple a power food upgrade by skipping the meat and rice and using kale and mushrooms instead. Spoon out the slightly sweet, spicy red sauce included in the recipe for an extra layer of depth.
It&aposs Mole Monday! If you can make enchiladas, you can make these babies. Drench them in a thick, velvety, and slightly chocolatey mole sauce that tastes as rich as it looks for a savory, chicken-filled dish that practically envelopes you in warmth and heat.
The Manhattan meets the margarita for a spicy, sophisticated drink that skimps on calories-not flavor (or booze!).
Can&apost leave los guaguas (babies) out of the action! This creamy horchata recipe tastes almost like a vanilla milkshake-with a dash of cinnamon and almond. Alcohol-free, kids of all ages will sip it up.
As blogger Kristin Porter says, there&aposs no reason Cinco de Mayo can&apost also be Shrinko de Mayo. Skip the heavy margaritas and beers for this vibrantly-colored drink instead. It will only set you back 145 calories, though it is a little high in sugar (most of it natural), so if you&aposre trying to be cognizant of your intake, remember to indulge in moderation.
Who knew avocado was so versatile? Use guacamole&aposs star ingredient to make quite possibly the richest, moistest cupcakes ever. There&aposs even avocado in the super silky chocolate icing, but all you&aposll taste is yum!
Remember when you were a kid, and you used to get ices or slushies every time you went to the beach or an amusement park? Enter the grown-up version: Simply blend together your favorite sweet wine, juice, and ice in a blender or food processor for a party-ready cool and fizzy dessert.
25. Margarita Mousse Bars
Have you ever noticed that when you stick the word "margarita" in front of something, it instantly becomes a hundred times better? Case in point: These margarita mousse bars are soft and pillowy, tangy and sweet, just a little bit boozy, and are completely out of this world. You&aposre not going to get better than these for Cinco de Mayo!
26. Baked Churro Donut Holes
Sweet, fluffy, cinnamon-y, cake-like, and churro-ish all at the same time, these bite-sized donut holes are a healthier alternative to the traditional sugary Mexican churro. These treats are easy to pop and therefore easy to overdo, so remember: Moderation is the name of the game. (Though we predict they&aposll be so popular that you won&apost even have time to be tempted to overindulge!)
Photo credits (in order of appearance): Gimme Some Oven, The Pioneer Woman Cooks, Half Baked Harvest, Billy Parisi, Homesick Texan, Iowa Girl Eats, and The Quinoa Queen
Homemade Sides that are Meal Makers
Grilled Corn with a Twist
There’s nothing like a fiesta outside with food on the grill, and grilled vegetables are equally as scrumptious as grilled meat! Check out this grilled corn with a twist recipe, which can actually be prepared ahead until ready for grilling. This may become a new favorite recipe for the Summer grilling season!
- 1 8-ounce package large dried corn husks
- 12 ears sweet corn, husks and silk removed
- 1 gallon brine mixture (see Testing Notes)
- 1 cup Mexican crema, sour cream or creme fraiche
- 1/2 cup Mexican queso anejo or other grated garnishing cheese like Romano or Parmesan
- 1/4 cup ancho or guajillo chile powder
- 2 limes, cut into wedges
- Place the husks in a large bowl and cover with very hot water. Weight them down with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
- Place the cleaned ears of corn into a container along with the brine and let sit for several hours while the corn husks are softening. (You can choose to skip this step, but in addition to adding moisture to the corn, it’s also seasoning it.)
- Heat the grill to high. Remove the corn from the brine and grill about 6 minutes, turning occasionally until the corn is lightly charred on all sides. Remove from the grill and let cool. Cut the corn kernels off the cobs. If you’ve skipped the brining step, you’ll need to season the corn with salt.
- Drain the husks, lay out 12 of the largest ones for wrapping the grilled corn. Use several of the remaining corn husks to tear into 1/4-inch strips for tying the corn packages. You’ll need 24 strips. Scoop 3/4 cup of grilled corn into the middle of each of the 12 husks. Fold the side closest to you over the mound of corn to cover it. Take the opposite side and bring it up and over to seal the package. Twist and tie off both ends using the corn husk strips you prepared. If you’re preparing them ahead, arrange them on a tray and wrap tightly with plastic wrap. Place them in the refrigerator.
- When you’re ready to serve, place the corn packages on the grill over medium heat. Cook for 4 minutes, turn them over and cook for another 2 to 3 minutes or until the corn is hot. Remove them to a platter, slit the packages open and pass the crema, cheese, chile powder, and lime around so that each of your guests can add the toppings of their choice.
Testing Notes: To make the brine, combine 1 gallon cold water with 1/2 cup salt and 1/2 cup of sugar. Stir to combine. Soak the ears of corn in this brine for at least 30 minutes up to 8 hours. This not only seasons the corn, but also provides extra moisture, so that the corn can stand up to the heat of the grill. This method was developed by the Cook’s Illustrated Test Kitchens and originally aired on their Cook’s Country TV show.
Home Cooked Beans
With a little preparation, you can have an easy side dish full of flavor to complement your Main Course. Home Cooked Beans can be prepared low and slow on the stove top or in a pressure cooker for quick cooking. Always delicious and healthy, recipes for beans make enough to incorporate into several meals. Or, you can turn the beans into a full meal with some on-hand ingredients.
Recipe: Mexican Everyday Cookbook by Rick Bayless
- 1 pound (about 2 1/2 cups) dried beans (any Phaseolus bean will work, from white navies to reds and blacks —I’m not talking about lentils, garbonzos or favas here)
- 2 tablespoons rich-tasting fresh pork lard, vegetable oil or bacon drippings
- 1 medium white onion, roughly chopped
- 1 large sprig fresh epazote or 2 fresh or dried avocado leaves if cooking black beans (optional)
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn’t like to eat. Scoop into a colander and rinse. If using a slow-cooker, first pour the beans into a medium-large pot, pour in 2 quarts of water and bring to a rolling boil over high heat then pour into the slow-cooker. For stove-top, pour the beans into a medium-large (4- to 6-quart) pot or a pressure cooker. Pour 2 1/2 quarts water into the pot or 2 quarts into the pressure cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (For best flavor, lightly toast the avocado leaves in a dry skillet.)
- For theslow-cooker, allow at least 6 hours on high for the beans to become tender, though you can leave them cooking for up to 10 hours. For the pot, bring to a boil on high, then partially cover (unless you’re using an earthenware Mexican bean pot) and reduce the temperature to low (the liquid should show a barely discernible simmering movement) the beans should be tender in 1 1/2 to 2 1/2 hours, depending on the variety and their freshness. You may need to replenish some of the water during stovetop cooking to keep the beans floating freely. For the pressure cooker, follow the directions that came with your model in mine, cooking takes 25 minutes.
- When the beans are tender, stir in 1 1/2 teaspoons salt and simmer for a few minutes longer. Taste and season with additional salt if you think the beans need it. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.
Cooking Notes and Ideas:
- Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor
- Cut 1 1/2 to 2 pounds of boneless pork shoulder roast into 1-inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow-cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.
Holy Guacamole! And Other Easy And Delicious Recipes To Celebrate Cinco De Mayo
Ole! Hey friends! Today I'm sharing my favorite Mexican recipes in honor of Cinco De Mayo and I'm pumped. Cinco De Mayo often gets overlooked on my calendar because it falls somewhere between the beginning of Spring and Mother's Day - but this year, I thought it would be great fun to bring forth my favorite Mexican recipes that are both approachable and delicious!
The ingredients for these recipes are standard fair - meaning you probably already have all of them in your fridge or pantry. We are talking avocados, tomatoes, onions, bell peppers, rice, beans, limes and cilantro.
These recipes are super easy! They work great for celebrations with friends, and serve as delicious weekly meal prep ideas too. You can turn them into mains or side dishes - these recipes are that flexible! So if you are throwing a fiesta for Cinco De Mayo or if you are super busy looking for easy meal ideas for your family or even if you are cooking for a party of one, these easy and delicious recipes are for you!
The recipes in today's post really build on each other. I'm sharing my favorite guacamole, an easy 5 minute salsa, a baked rice dish (which incorporates the salsa) and stuffed bell and poblano peppers (which incorporate the salsa, the rice and the guacamole). So feel free to make any one of the above dishes or make them all! Let's get started shall we? Let's chat about Holy Guacamole! And Other Easy And Delicious Recipes To Celebrate Cinco De Mayo - starting with the yummiest of all - Guacamole!
18 Recipes That Will Guarantee You Have the Ultimate Cinco de Mayo Fiesta
Celebrate the fifth of May with festive drinks, apps, mains, and more.
You have your chips and dip ready, but now you need to set up for the main course. And you can't forget the margaritas! Celebrate the fifth of May the best way possible with these easy, delicious Mexican-inspired recipes. Bonus: They're so good you might put them in regular rotation the rest of the year, too.
Sweet and salty &mdash on corn? You'll never go back to the standard buttered version again.
Get the recipe at Country Living.
You'll want to make a couple batches of these caramel-filled treats &mdash they'll be eaten fresh out of fryer.
- Use fresh lime juice: Resist the temptation to use a sour mix or a store-bought bottled lime juice. A true margarita has very few ingredients, which means that the quality of each one is important. To get the most juice out of your limes (if they're not already ripe enough), microwave them for about 15 seconds, then roll them on the counter a few times before juicing.
- Use 100% agave tequila: Before you buy tequila, check out the label on the bottle. If it says "100% agave," you're good to go. If the label doesn't have this, "then up to 49 percent of your tequila is actually fermented cane sugar," according to Bon Appétit.
- Stick to a 2:1:1 ratio: Whether you're making a single margarita or a big batch for a crowd, you'll have a perfect pour every time if you stick to the ratio of two parts tequila, one part lime juice and one part triple sec or orange liqueur.
The following affordable tequilas are excellent mixing partners:
Dos Manos Blanco ($15): Dos Manos Blanco may not be a standout but it’s amazingly cheap considering that it’s triple-distilled and made with 100 percent blue agave. This tequila is relatively smooth and one of the best budget options.
Pueblo Viejo Blanco ($20): The one pick on our list that packs a little extra punch is Pueblo Viejo Blanco, a 100-proof tequila from the highlands of Jalisco. It’s a good choice for margaritas and other cocktails, but watch out — the extra alcohol can creep up on you.
El Jimador Blanco ($22): El Jimador Blanco a perfect choice for mixing, whether you're making margaritas, palomas or a spritzer. It’s an estate-grown and -bottled tequila that is a best seller in Mexico, although it's not the best choice for a neat drink.
Espolon Silver ($25): This award-winning tequila is quickly becoming a staple in tequila-based mixed drinks. It’s affordable, well packaged and boasts nice spicy notes. It’s smooth enough for many consumers to enjoy sipping straight, which is rare for such a modestly priced tequila.
The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you&aposre ready to knock Taco Tuesday out of the park.
Like lasagna, enchiladas are a surefire family favorite and can also be a labor of love. Between braising the meat simmering the sauce and rolling, filling, and layering several tortillas, the preparation alone takes more time than most cooks have on a busy weeknight. Our version takes just 20 minutes from start to finish. Kids can help by pulling the chicken into large shreds and tucking the rolled tortillas in the bottom of the baking dish. Use your leftovers again during the week: Cut corn tortillas into quarters, and bake until crisp then use the shredded chicken and any other ingredients you have on hand to build nachos on a baking sheet. Serve the enchiladas with a salad of fresh orange, avocado, and crisp lettuce.