Cinco de Mayo commemorates the Battle of Puebla in 1862, when Mexico came out victorious over France. In the United States, it has evolved over the years as a celebration of Mexican culture & heritage. For me it is my wedding anniversary as well! We are eager to join in the festivities & enjoy the beautiful colors, incredible flavors, & absolute merriment of the fiesta! Here are some of my favorite recipes to help celebrate the day, or any day, at that! Enjoy!!

Street Corn Salsa
Ingredients
- 2 Cups Fresh Corn off the Cob, or Thawed Frozen Corn
- 1/2 Cup Finely Chopped Fresh Cilantro
- 1/3 Cup Finely Chopped Red Onion
- 2-3 T Finely Chopped Jalapeno
- 1 T Fresh Lime Juice
- 1 T Fresh Lemon Juice
- 1/2 tsp Salt
- 1/4 Cup Cotija Cheese, Crumbled
Directions
- Stir together 1st 7 ingredients, season to taste & sprinkle with cheese. Enjoy!
Pickled Red Onions are the perfect addition to any street taco, Click here for my recipe!!

Shrimp Tacos
Ingredients
- 1 lb Shrimp, Peeled & Deveined
- Zest of 1 Lime, plus 1 T Juice
- 3 T Vegetable Oil
- 2 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Garlic Powder
- Salt & Pepper
Directions
- Toss Shrimp in vegetable oil.
- Mix all the spices together in a separate bowl.
- Toss all together and spread in a single layer onto a parchment lined sheet tray.
- Roast at 425 for 6-8 minutes.

Cauliflower & Chickpea Street Tacos
Ingredients
- 1 Head of Cauliflower, Broken into Florets
- 1 Can of Chickpeas
- 3 T Vegetable Oil
- 2 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Garlic Powder
- Salt & Pepper
Directions
- Toss florets & chickpeas in vegetable oil.
- Mix all the spices together in a separate bowl.
- Toss all together and spread in a single layer onto a parchment lined sheet tray.
- Roast at 400 for about 25 minutes.

Avocado Crema
Ingredients
- 1 Avocado, Peeled & Pitted
- 1/2 Cup Sour Cream
- 1/2-1 Jalapeno, Seeded
- 1 Garlic Clove
- 1 T Lime Juice
- 1 Cup Fresh Cilantro
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 2 T Olive Oil
Directions
- Add all ingredients to food processor & puree until smooth. Season to taste. ******alternatively, if you do not have an avocado, or they are rock hard (like the ones I got!!), you can substitute to avocado for 1/2 cup of mayonnaise…it adds the necessary fat to make it good and creamy and serves as a stand in when we can’t wait for the avocados to ripen!!

Mexican Rice
Ingredients
- 2.5 Cups White Rice
- 3 T Vegetable Oil
- 12 oz Tomato Sauce
- 1/4 Cup Cilantro (Stems & All)
- 1 tsp Salt, Pepper to Taste
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 2 Cloves of Garlic, Minced
- 5 Cups Water or Broth
Directions
- Heat the oil in a large pan on medium heat & add garlic. Add your rice, coat in oil and let toast for 2-3 minutes
- Add remaining ingredients and bring to a boil.
- Lower heat to a simmer, cover pan & let cook about 25 minutes, or until cooked through. Season to taste.

Cilantro Lime Slaw
Ingredients
- 3 Cups Thinly Shredded Purple &/or Green Cabbage
- 1/2 Jalapeno, Chopped Finely
- 1/2 Cup Cilantro, Chopped Finely
- 3 T Plain Greek Yogurt
- 2 T Lime Juice
- 1 T Orange Juice
- 1/4 tsp Cumin
- 1/2 tsp Salt
Directions
- Toss together all ingredients & let sit for at least an hour before serving.
This is a quick video with my recipe for Pickled Red Onions…I think they are a MUST on a taco and honestly on so many other things too!! They last for a few months in your fridge, just place into a jar and cover them in pickling liquid!
Now for that Margarita Bar!!! All sorts of exciting items on this table, and some are my absolute favorites!!
I think using a syrup for adhering you ‘rim’ to the glass is much more effective than water or lime juice. For our margarita bar, we used a dandelion syrup & a ginger syrup. Both of these are just infused simple syrups (equal parts sugar & water, simmered until the sugar has dissolved and steeped with a flavoring agent). Pour syrup onto plates just as the rims are and start there!

Rims:
Basil, Cinnamon, & Sugar – Pulverized in food processor. I used 1 cup white sugar to 1/3 cup of basil and 2 tsp cinnamon
Smoked Sea Salt
Lime Zest, Hot Pepper, & Salt – Lime zest should be air dried before mixing in. 1 cup sea salt to zest from 3 limes and 1.5 tsp crushed red pepper flakes – pulverized in food processor.
Tajin
Lemon Sugar – zest from 2 lemons to 1 cup of sugar, pulverized in the food processor.
Mixers:
Classic Lime – 1 cup fresh lime juice, 1.5 cups simple syrup (3/4 cup of sugar & 3/4 cup water – gently simmer until sugar is dissolved – let cool), and 1.5 cups cold water – mix and serve!

Spicy Pineapple – 2 sliced habaneros – let steep in 1/2 gallon of fresh pineapple juice. stir in 1/2 cup of fresh lime juice.

Hibiscus Lemon – Make a strong hibiscus tea using flowers or tea bags & 2 cups of water. Add to 1/2 gallon of lemon juice and 1/2 cup of fresh lemon juice.

Have fun, & Fiesta like there’s no Manana!!!
