This year with Cinco de Mayo and the Kentucky Derby falling back-to-back, what better excuse is there for a weekend-long party? We’ve created a menu with nods to both traditions, starring jalapeno-laced Hot Browns from Kentucky-based chef Anthony Lamas. It’s served with Lamas’ sweet-and-spicy grilled stone fruit and arugula salad. For cocktails, we don’t mess with the classics, so we’re serving both mint juleps and sweet-tart palomas. Finish the meal with a Mexican take on the classic Derby Pie: a torte filled with crunchy pepitas and chocolate, as well as candied ancho chiles.