It’s about that time for Cinco de Mayo festivities! Personally, I am a really big holiday celebrater and Cinco de Mayo happens to be one of my favorites!
So today, I’ve got for you some of the best taco recipes and other Mexican-inspired dishes that are a must-have for this week and any weekend celebrations you may have planned for this vibrant holiday!
Check out the recipes from some of my favorite bloggers below!
For some traditional flavors try these!
Grilled Steak Tacos with Cilantro Chimichurri Sauce from Feasting at Home
Caramelized Pork Tacos with Pineapple Salsa from Pinch of Yum
Vegetarian or Pescatarian? These will make all your meat-eater friends jealous!
Cauliflower Al Pastor Tacos from Half Baked Harvest
Spicy Fish Tacos from Foodie Crush
Lastly, try these taco recipes if you’re feeling adventurous!
Chipotle Braised Lamb Tacos with Balsamic-Soaked Raisins from Food52
Chinese Pork Tacos from Bev Cooks
And when you get thirsty try these delicious, cool drinks:
Mojito Margaritas from How Sweet It Is
Fresh Mango Margarita Frosty from How Sweet It Is
Frozen Raspberry-Ginger Margaritas from Epicurious
Deconstructed Grapefruit Sorbet Margaritas from With a Dash of Salt
See this recipe for my delicious Sparkling Grapefruit Sorbet.
Once you have prepared the sorbet, prepare your mini stemmed glasses. Dip the rim in water, then immediately into a prepared bowl of sugar crystals (or salt if you prefer!).
Once all glasses are ready, divide 2 small scoops into each glass and top with 1 tablespoon of tequila and a lime wedge.
For a Dash of Sweet…
Cinnamon Cupcakes with Lime Icing from With a Dash of Salt
See this recipe for my decadent Cinnamon Bundt Cake with Vanilla Glaze.
For a party that yields itself to more handheld treats, make it into delectable little cupcakes!
I definitely suggest cutting the bundt cake ingredients in half unless you are having a super large party. FORTY EIGHT CUPCAKES IS A BOAT-LOAD.
[Recipe below is for a full batch of the cake batter.]
Try these with a vanilla buttercream and a dash of cinnamon!
Yields 48 regular cupcakes or 96 mini cupcakes
Preheat oven to 400 degrees F.
Make batter according to directions above.
Line cupcake pan with liners (avoid the foil ones), or generously butter and flour the molds.
Fill each cupcake liner 3/4 full. No need to smooth them flat.
For regular sized cupcakes: Bake 7-9 min at 400 degrees, or until sides of cupcakes are set. It will create a small dimple in the middle of the cupcake. Reduce temperature to 350 degrees and cook for an additional 10-13 minutes until there is a light golden color on the edges of the cupcake. A toothpick should come out clean.
For mini sized cupcakes: Bake 4-6 min at 400 degrees, or until sides of cupcakes are set. It will create a small dimple in the middle of the cupcake. Reduce temperature to 350 degrees and cook for an additional 6-8 minutes until there is a light golden color on the edges of the cupcake. A toothpick should come out clean.
Once the cupcakes are cooked, remove from the oven and let sit for 2 minutes.
Remove cupcakes from pan and set on a cooling rack until completely cooled, about 45 minutes.
Meanwhile, make your frosting or make the glaze mentioned above!
Decorate! I put a dash of cinnamon on mine, but you could do a candied nut or fruit peel for some color. (Or add some food coloring and make red, white and green icing to represent the Mexican flag!)
To round out your celebration, get these festive decorations!
Fiesta Like There’s No Manana Napkins from Amazon
MesaChic Mexican Banner from Amazon
Colorful Cocktail Margarita Glasses from Amazon
Lastly, try this awesome diy for some cactus love!