There's no better way to celebrate Mexico's proud culinary heritage than with intensely flavored, authentic recipes. Here, we're featuring our favorite Mexican dishes and drinks that turn any gathering into a delicious fiesta.
Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.
This rich dessert, also called chocoflan, is made with cajeta, a sweet Mexican syrup made of caramelized milk. Making the flan is not the impossible part—while baking, the custard appears hidden behind the cake.
In Mexico, small plates, called antojitos, are more than quick bites, they're a way of life. These empanadas are a creative, stepped-up version of a traditional antojito.
These bright, spicy tacos get their
authentic flavor from a mixture of orange and lime juices (to replicate
the bitter oranges grown in the Yucatán) and herbs and spices like
Mexican oregano and annatto.
The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.
Serve this Tex-Mex salad with a stack of warm, fresh flour or corn tortillas.
The marinade on these quick-cooking kebabs is a celebration of Mexican flavors. Tortillas, queso fresco, black beans, and grilled scallions make the kebabs a complete meal.
A creamy lime-chipotle sauce gives these
crispy tacos a bit of smoky heat. Radishes and cabbage are common
garnishes on many Mexican foods and add a nice, fresh crunch. A mild
fish like tilapia is the perfect vehicle for a beer batter.
Take your Cinco de Mayo party outside with this smoky grilled corn with a knock-out tart and spicy butter.
This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy berries. If berries aren’t your thing, make the classic vanilla version or add coffee and chocolate, or toasty coconut.
In this queso fundido, the tequila not only shines through with its agave brightness, but gives the melted cheese a luscious texture.
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos.
Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.
The name gorditas is used in an endearing manner in Mexico to describe many small but "fatty" (referring to thickness) foods. These are fried, which makes them double gordita.
If you like your beer with a spicy kick and a squeeze of lime, this simple and delicious beer cocktail is the perfect way to toast Cinco de Mayo.
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