Cinco de Mayo has become a super popular holiday in the United States–it’s more popular here than in Mexico. It’s also often mistaken as Mexico’s Independence Day. But, the day actually commemorates Mexico’s defeat of the French at the Battle of Puebla. In Mexico, is more of a bank holiday than anything else. But I say, any day we can spend celebrating our neighbors to the south is a good day to me.
I’ve always been inspired by Mexican flavors and ingredients. And, after visiting Mexico City a few years ago, I’ve come to appreciate Mexican food and culture even more than before my visit. I can’t wait to get back for a longer visit as soon as I can.
But while I wait, I’ll crack open a cervaza and make a few of these recipes for Cinco de Mayo!
10-Minute Restaurant-Style Salsa is one of my most popular recipes. It’s quick, easy, and super delicious. It’s an obvious recipe for Cinqo de Mayo. Actually, make this recipe on cuatro de Mayo to let the flavors meld. And remember my tip for the tortilla chips: warm them in the oven for a few minutes and really feel like you’re at a Mexican restaurant.
These nachos might seem simple, but the ranchero sauce is super flavorful and complex (though easy to make!) Pro-tip: make a double batch of the ranchero sauce for the freezer. This sauce is great for nachos, enchiladas, or huevos rancheros!
These vegetarian quesadillas are so tasty. The heavily seasoned sweet potatoes and black beans are hearty enough to stand-in for meat. In fact, the last time I made these, Sean thought there was chicken in them. Perfect for meat-eaters and vegetarians alike!
I love a fish taco and this recipe is a quick and easy weeknight Cinco de Mayo recipe: the fish takes less than 10-minutes to make. Simply rub the fish with a few flavorful spices, bake for 6-minutes, and pile into a taco shell with some easy-to-prep toppings. The result: fish taco perfection!