Cinco de Mayo Recipes

20+ Cinco de Mayo Recipes to Spice Up Your Celebration

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Cinco de Mayo is more than just a day for festive parties—it commemorates Mexico’s victory over the French at the Battle of Puebla in 1862. While it’s a relatively minor holiday in Mexico, it’s widely celebrated in the United States with lively gatherings, colorful decorations, and, of course, delicious food.

Whether you’re hosting a fiesta or just looking for an excuse to enjoy some authentic Mexican flavors, these 20 Cinco de Mayo recipes have you covered. From appetizers and main courses to sides, desserts, and drinks, we’ve put together a collection of recipes that will bring the spirit of Mexico to your table.

Contents hide
1 1. Appetizers to Kick Off the Fiesta
2 2. Traditional & Modern Main Courses
3 3. Festive Side Dishes
4 4. Sweet Treats: Cinco de Mayo Desserts
5 5. Bonus: Cinco de Mayo Drink Pairings
6 Conclusion

1. Appetizers to Kick Off the Fiesta

Start your celebration with these flavorful starters that set the mood for an incredible meal.

1. Classic Guacamole

Guacamole is a staple of Mexican cuisine and a must-have for any Cinco de Mayo celebration. This simple yet delicious dip is perfect for serving with tortilla chips, tacos, or as a topping for various dishes.

Ingredients:

  • 3 large ripe avocados
  • ½ medium white onion, finely diced
  • 1 medium Roma tomato, diced
  • 1 small jalapeño, finely chopped (remove seeds for milder flavor)
  • ¼ cup fresh cilantro, chopped
  • 1 small lime, juiced (about 2 tablespoons)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 small garlic clove, minced (optional, for extra flavor)

Instructions:

  1. Prepare the avocados:
  1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
  2. Mash the avocados using a fork or potato masher until smooth but slightly chunky.
  3. Mix in the fresh ingredients:
  1. Stir in the diced onion, tomato, jalapeño, and chopped cilantro.
  2. If using garlic, mix it in at this stage.
  3. Add lime juice and seasoning:
  1. Squeeze the fresh lime juice over the mixture to enhance flavor and prevent browning.
  2. Sprinkle in the salt and black pepper, adjusting to taste.
  3. Combine and taste:
  1. Stir everything together until well combined.
  2. Taste and adjust seasoning if needed.
  3. Serve immediately!
  4. Enjoy with tortilla chips, tacos, burritos, nachos, or as a topping for your favorite Mexican dishes.

 2. Fresh Pico de Gallo

This fresh salsa combines diced tomatoes, onions, cilantro, lime juice, and jalapeños for a tangy and refreshing kick. Perfect as a dip or a topping for tacos and nachos.

Ingredients:

  • 4 large Roma tomatoes, finely diced
  • ½ medium white onion, finely diced
  • 1 medium jalapeño, seeded and finely chopped (or more for extra spice)
  • ¼ cup fresh cilantro, chopped
  • 1 small lime, juiced (about 2 tablespoons)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 small garlic clove, minced (optional, for extra flavor)

Instructions:

  1. Prepare the ingredients:
    • Dice the Roma tomatoes into small, even pieces.
    • Finely chop the white onion.
    • Remove the seeds from the jalapeño (if you prefer less heat) and finely chop it.
    • Mince the garlic (if using) and chop the fresh cilantro.
  2. Mix the ingredients:
    • In a medium-sized bowl, combine the diced tomatoes, chopped onion, jalapeño, garlic (if using), and cilantro.
  3. Add seasoning:
    • Squeeze fresh lime juice over the mixture.
    • Sprinkle in salt and black pepper.
    • Stir everything together until well combined.
  4. Let it rest:
    • Allow the pico de gallo to sit for at least 15 minutes before serving. This helps the flavors meld together beautifully.
  5. Serve & enjoy!
    • Serve immediately with tortilla chips, tacos, burritos, grilled meats, or as a topping for any Mexican dish.

3. Queso Fundido

A gooey and cheesy delight, queso fundido is made with melted Oaxaca or Monterey Jack cheese, mixed with crumbled chorizo and roasted poblano peppers. Serve with warm tortillas for dipping.

Ingredients:

  • 2 cups Oaxaca cheese, shredded (or mozzarella as a substitute)
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup chorizo, crumbled (or spicy sausage)
  • ¼ cup white onion, finely diced
  • 1 small jalapeño, finely chopped (optional for spice)
  • 2 cloves garlic, minced
  • ¼ teaspoon smoked paprika (optional for extra depth)
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (for garnish)
  • Warm tortillas or tortilla chips, for serving

Instructions:

  1. Preheat the oven:
    • Set your oven to 375°F (190°C).
  2. Cook the chorizo:
    • In a cast-iron skillet or oven-safe pan, heat 1 tablespoon of olive oil over medium heat.
    • Add the crumbled chorizo and cook for about 5 minutes, breaking it apart until browned and crispy.
    • Remove the chorizo with a slotted spoon and set it aside.
  3. Sauté the aromatics:
    • In the same skillet, add diced onion, jalapeño (if using), and garlic.
    • Cook for 2–3 minutes until softened and fragrant.
  4. Add the cheese:
    • Sprinkle the shredded Oaxaca and Monterey Jack cheeses evenly over the skillet.
    • Stir in the cooked chorizo and smoked paprika for extra flavor.
  5. Bake until melted and bubbly:
    • Transfer the skillet to the preheated oven.
    • Bake for 10–12 minutes or until the cheese is fully melted and slightly golden on top.
  6. Garnish & serve:
    • Remove from the oven and sprinkle with fresh cilantro.
    • Serve immediately with warm tortillas or crispy tortilla chips.

4. Mexican Street Corn Dip

This Mexican Street Corn Dip is creamy, tangy, and packed with bold flavors—just like traditional elote (Mexican street corn) but in a scoopable dip! Perfect for Cinco de Mayo, serve it with tortilla chips or warm pita for a crowd-pleasing appetizer.

Ingredients:

  • 2 ½ cups corn kernels (fresh, canned, or frozen)
  • 1 tablespoon butter (or olive oil)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Cotija cheese, crumbled (or feta as a substitute)
  • 1 small jalapeño, finely chopped (optional for heat)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce (optional, for an extra kick)

Instructions:

  1. Sauté the corn:
  1. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  2. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until slightly charred.
  3. Remove from heat and let cool slightly.
  4. Mix the creamy base:
  5. In a large bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  6. Add the corn and mix-ins:
  1. Stir in the charred corn, crumbled Cotija cheese, jalapeño, chopped cilantro, lime juice, and hot sauce (if using).
  2. Mix well until all ingredients are evenly combined.
  3. Serve and enjoy!
  1. Transfer the dip to a serving bowl and garnish with extra Cotija cheese, cilantro, and a sprinkle of chili powder.
  2. Serve immediately with tortilla chips, crackers, or warm pita bread.

5. Stuffed Jalapeños

These stuffed jalapeños are spicy, cheesy, and full of flavor—perfect for Cinco de Mayo! Whether baked or grilled, they make an irresistible appetizer that pairs well with margaritas and tacos.

Ingredients:

  • 12 fresh jalapeños, halved lengthwise, seeds removed
  • 4 oz cream cheese, softened
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 4 slices bacon, cooked and crumbled
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • 1 tablespoon panko breadcrumbs (optional for crunch)

Instructions:

  1. Preheat the oven:
  1. Set your oven to 375°F (190°C).
  2. If grilling, preheat the grill to medium heat.
  3. Prepare the jalapeños:
  4. Slice jalapeños in half lengthwise and remove the seeds and membranes for a milder heat level.
  5. Make the filling:
  1. In a mixing bowl, combine cream cheese, shredded cheddar, Monterey Jack, garlic powder, onion powder, smoked paprika, lime juice, and a pinch of salt and black pepper.
  2. Stir in crumbled bacon and chopped cilantro (if using).
  3. Stuff the jalapeños:
  1. Spoon the cheese mixture into each jalapeño half, pressing slightly to fill.
  2. If using panko breadcrumbs, sprinkle a little on top for extra crunch.
  3. Bake or grill:
  1. Oven: Place stuffed jalapeños on a baking sheet and bake for 15–20 minutes, or until cheese is bubbly and jalapeños are tender.
  2. Grill: Place jalapeños cut-side up on the grill and cook for 10–12 minutes until the cheese is melted and the peppers are slightly charred.
  3. Serve & enjoy!
  1. Remove from the oven or grill and let cool for a minute.
  2. Garnish with extra cilantro and serve warm.

2. Traditional & Modern Main Courses

These hearty dishes bring authentic Mexican flavors straight to your kitchen.

6. Carne Asada Tacos

These Carne Asada Tacos are bursting with bold, smoky, and citrusy flavors. Marinated steak is grilled to perfection, sliced thin, and served on warm tortillas with fresh toppings. A must-have for Cinco de Mayo or any taco night!

Ingredients:

For the Carne Asada Marinade:

  • 1 ½ lbs flank steak (or skirt steak)
  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon soy sauce (adds umami flavor)
  • 1 tablespoon apple cider vinegar
  • 1 jalapeño, finely chopped (optional for heat)
  • ¼ cup fresh cilantro, chopped

For the Tacos:

  • Corn tortillas, warmed
  • 1 small white onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 1 avocado, sliced (optional)
  • ½ cup crumbled Cotija cheese (optional)
  • Lime wedges, for serving

Instructions:

1. Marinate the Steak:

  1. In a large bowl or zip-top bag, whisk together lime juice, orange juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, black pepper, salt, soy sauce, apple cider vinegar, jalapeño, and chopped cilantro.
  2. Add the flank steak to the marinade, ensuring it’s fully coated.
  3. Cover and marinate for at least 2 hours, preferably overnight for maximum flavor.

2. Grill the Steak:

  1. Heat a grill or cast-iron skillet over high heat.
  2. Remove the steak from the marinade and pat it dry with paper towels.
  3. Grill for 4–5 minutes per side (for medium-rare) or until desired doneness.
  4. Let the steak rest for 5 minutes, then slice thinly against the grain.

3. Assemble the Tacos:

  1. Warm the corn tortillas on the grill or a dry skillet for 30 seconds per side.
  2. Add slices of carne asada to each tortilla.
  3. Top with diced white onion, fresh cilantro, avocado, and Cotija cheese (if using).
  4. Serve with lime wedges and a side of salsa or hot sauce.

7. Chicken Tinga Tostadas

These Chicken Tinga Tostadas are crispy, smoky, and full of bold Mexican flavors. Shredded chicken is simmered in a spicy tomato-chipotle sauce, then piled high on crispy tostadas with fresh toppings. Perfect for Cinco de Mayo or an easy weeknight dinner!

Ingredients:

For the Chicken Tinga:

  • 2 boneless, skinless chicken breasts (or 3 boneless thighs)
  • 2 tablespoons olive oil
  • ½ white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14 oz) can fire-roasted tomatoes
  • 2 chipotle peppers in adobo sauce, chopped (adjust for spice level)
  • 1 tablespoon adobo sauce (from chipotle can)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth (or water)
  • 1 tablespoon apple cider vinegar (for a tangy kick)

For the Tostadas:

  • 8 tostada shells (store-bought or homemade)
  • 1 cup refried beans (warmed)
  • ½ cup shredded lettuce
  • ½ cup crumbled Cotija cheese (or queso fresco)
  • ½ cup Mexican crema (or sour cream, thinned with lime juice)
  • 1 avocado, sliced or mashed
  • ½ cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions:

1. Cook the Chicken:

  1. In a large pot, bring 4 cups of water to a boil. Add the chicken breasts and simmer for 15–18 minutes until fully cooked.
  2. Remove the chicken, let it cool slightly, and shred with two forks. Set aside.

2. Make the Tinga Sauce:

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté the sliced onions for 3–4 minutes, until soft. Add the garlic and cook for another minute.
  3. Stir in the fire-roasted tomatoes, chopped chipotle peppers, adobo sauce, oregano, cumin, smoked paprika, salt, black pepper, and chicken broth.
  4. Simmer for 5–7 minutes, then blend the sauce using an immersion blender (or transfer to a blender) until smooth.
  5. Add the shredded chicken and apple cider vinegar to the sauce, stirring to coat. Simmer for 5 more minutes.

3. Assemble the Tostadas:

  1. Spread a layer of refried beans onto each tostada shell.
  2. Top with a generous scoop of chicken tinga.
  3. Add toppings: shredded lettuce, Cotija cheese, avocado, and a drizzle of Mexican crema.
  4. Garnish with fresh cilantro and serve with lime wedges.

 8. Slow Cooker Carnitas

These Slow Cooker Carnitas are melt-in-your-mouth tender with crispy, caramelized edges. The pork is slow-cooked in citrus juices and Mexican spices, then shredded and broiled for the perfect crispy finish. Perfect for Cinco de Mayo tacos, burritos, tostadas, or nachos!

Ingredients:

For the Carnitas:

  • 4 lbs boneless pork shoulder (pork butt), cut into large chunks
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup orange juice (freshly squeezed for best flavor)
  • ¼ cup lime juice (fresh)
  • ½ cup chicken broth
  • 4 cloves garlic, minced
  • 1 small white onion, diced
  • 1 bay leaf

Instructions:

1. Prep and Season the Pork:

  1. Cut the pork shoulder into large 3-inch chunks and pat dry with paper towels.
  2. Rub the pork with salt, pepper, cumin, smoked paprika, oregano, chili powder, garlic powder, and onion powder until well coated.

2. Slow Cook the Carnitas:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2–3 minutes per side until browned. (This step adds extra flavor but can be skipped.)
  2. Transfer the pork to a slow cooker. Add orange juice, lime juice, chicken broth, minced garlic, diced onion, and bay leaf.
  3. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork is fork-tender.

3. Shred and Crisp the Carnitas:

  1. Remove the pork from the slow cooker and shred with two forks.
  2. Optional but recommended: Spread the shredded pork on a baking sheet, drizzle with some of the cooking juices, and broil on HIGH for 5 minutes until crispy. Stir and broil for another 3–5 minutes for extra crispiness.

Serving Suggestions:

🌮 Tacos: Serve in warm corn tortillas with diced onions, cilantro, avocado, and lime.
🥙 Burritos: Wrap in a flour tortilla with rice, beans, salsa, and cheese.
🥑 Bowls: Serve over rice or cauliflower rice with toppings.
🍽️ Tostadas: Pile onto crispy tostadas with guacamole and queso fresco.

9. Shrimp Ceviche

This Shrimp Ceviche is fresh, zesty, and packed with citrus-marinated shrimp, crisp vegetables, and vibrant flavors. It’s the perfect dish for Cinco de Mayo, summer gatherings, or a light appetizer with tortilla chips!

Ingredients:

For the Ceviche:

  • 1 lb raw shrimp, peeled, deveined, and cut into small pieces (or pre-cooked shrimp)
  • ½ cup lime juice (freshly squeezed, about 4–5 limes)
  • ½ cup lemon juice (freshly squeezed, about 2 lemons)
  • ½ cup orange juice (optional, for a hint of sweetness)
  • 1 medium Roma tomato, diced
  • ½ small red onion, finely diced
  • ½ cup cucumber, diced
  • ½ cup avocado, diced
  • ½ jalapeño, finely chopped (remove seeds for less heat)
  • ¼ cup fresh cilantro, chopped
  • 1 garlic clove, minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon hot sauce (optional, for extra heat)

For Serving:

  • Tortilla chips or tostadas
  • Extra lime wedges
  • Sliced radishes (optional garnish)

Instructions:

1. Prepare the Shrimp:

  • If using raw shrimp, place the chopped shrimp in a glass bowl and cover with lime and lemon juice.
  • Stir well, cover, and refrigerate for 30–45 minutes, stirring occasionally, until the shrimp turns opaque and firm (this means it’s “cooked” by the citrus juice).
  • If using pre-cooked shrimp, skip this step and move to step 2.

2. Mix the Ingredients:

  • Once the shrimp is ready, drain excess juice (but keep a little for flavor).
  • Add tomatoes, red onion, cucumber, avocado, jalapeño, cilantro, and minced garlic.
  • Stir in orange juice (if using), salt, black pepper, and hot sauce. Mix gently to combine.

3. Chill & Serve:

  • Cover and refrigerate for at least 15 minutes to let the flavors meld.
  • Serve chilled with tortilla chips, tostadas, or in lettuce cups.

10. Vegan Jackfruit Tacos

These Vegan Jackfruit Tacos are a delicious, plant-based alternative to traditional carnitas tacos! The jackfruit is slow-cooked in smoky, citrusy seasonings until tender, then crisped up for a perfect taco filling. Serve with your favorite toppings for a festive Cinco de Mayo treat!

Ingredients:

For the Jackfruit Filling:

  • 2 (14 oz) cans young green jackfruit (in water or brine, NOT syrup)
  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • ½ teaspoon salt (or to taste)
  • ½ cup vegetable broth
  • 2 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons orange juice (for sweetness)
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce or coconut aminos
  • 1 teaspoon maple syrup or agave nectar

For Serving:

  • 8 small corn tortillas, warmed
  • ½ cup red cabbage, shredded
  • ½ avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges, for garnish

Instructions:

1. Prep the Jackfruit:

  • Drain and rinse the canned jackfruit well.
  • Use your hands or a fork to pull apart the jackfruit into shredded pieces, removing any tough core parts.

2. Cook the Jackfruit:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 2–3 minutes until softened.
  3. Stir in garlic, cumin, smoked paprika, chili powder, oregano, cayenne, and salt. Cook for 1 minute until fragrant.
  4. Add the shredded jackfruit, vegetable broth, lime juice, orange juice, tomato paste, soy sauce, and maple syrup.
  5. Stir well and simmer uncovered for 10–15 minutes, stirring occasionally, until the liquid is absorbed.
  6. For crispy jackfruit, spread onto a baking sheet and broil for 5 minutes, stirring once for even crisping.

3. Assemble the Tacos:

  • Fill warm corn tortillas with the jackfruit mixture.
  • Top with shredded red cabbage, avocado slices, jalapeño, cilantro, and a squeeze of lime.

3. Festive Side Dishes

No Cinco de Mayo meal is complete without these delicious sides.

11. Mexican Rice

This Mexican Rice is light, fluffy, and packed with flavor, thanks to tomatoes, garlic, and spices. It’s the perfect side dish for Cinco de Mayo and pairs beautifully with tacos, enchiladas, or any Mexican feast!

Ingredients:

✅ 2 tablespoons vegetable oil
✅ 1 cup long-grain white rice
✅ ½ small onion, finely chopped
✅ 2 cloves garlic, minced
✅ 1 cup tomato sauce (or 2 medium Roma tomatoes, blended)
✅ 1 ¾ cups vegetable or chicken broth
✅ 1 teaspoon salt (adjust to taste)
✅ ½ teaspoon ground cumin
✅ ½ teaspoon smoked paprika (optional)
✅ 1 small carrot, diced (optional)
✅ ½ cup frozen peas (optional)
✅ 1 jalapeño or serrano pepper, whole (optional, for mild heat)

Instructions:

1. Toast the Rice:

  1. Heat vegetable oil in a medium saucepan over medium heat.
  2. Add rice and cook, stirring frequently, for 3–5 minutes until golden brown.
  3. Stir in onion and garlic, cooking for another 1–2 minutes until fragrant.

2. Simmer the Rice:

  1. Pour in tomato sauce, broth, salt, cumin, and paprika. Stir well.
  2. If using, add diced carrots, peas, and a whole jalapeño for extra flavor.
  3. Bring to a boil, then reduce heat to low. Cover and let simmer for 18–20 minutes, until the liquid is absorbed.

3. Fluff & Serve:

  1. Remove from heat and let sit, covered, for 5 minutes.
  2. Fluff with a fork, discard the jalapeño, and serve warm.

 12. Refried Beans

These homemade refried beans are creamy, flavorful, and perfect as a side dish for Cinco de Mayo! Made with pinto beans, garlic, and spices, they pair wonderfully with tacos, burritos, or as a dip with tortilla chips.

Ingredients:

For the Beans:

✅ 2 cups cooked pinto beans (or 1 can, drained and rinsed)
✅ ½ cup reserved bean broth (or water)
✅ 2 tablespoons lard, bacon grease, or vegetable oil (for a vegan option)
✅ ½ small onion, finely diced
✅ 2 cloves garlic, minced
✅ ½ teaspoon ground cumin
✅ ½ teaspoon smoked paprika (optional)
✅ ½ teaspoon salt (or to taste)

For Garnish (Optional):

✅ Crumbled cotija cheese
✅ Chopped fresh cilantro
✅ Diced jalapeños

Instructions:

1. Sauté the Aromatics:

  1. Heat lard or oil in a skillet over medium heat.
  2. Add diced onion and cook until softened (2–3 minutes).
  3. Stir in garlic, cumin, and smoked paprika, cooking for 30 seconds until fragrant.

2. Cook the Beans:

  1. Add pinto beans and ½ cup reserved bean broth to the skillet.
  2. Mash the beans with a potato masher or the back of a spoon until you reach your desired consistency (chunky or smooth).
  3. Simmer for 5–7 minutes, stirring occasionally, until the beans thicken. Add more broth if needed.
  4. Taste and adjust salt if necessary.

3. Serve & Garnish:

  • Transfer to a serving dish and garnish with cotija cheese, cilantro, or jalapeños.

13. Elote (Mexican Street Corn)

Elote is grilled Mexican street corn slathered in a creamy, tangy, and cheesy sauce with a hint of spice. It’s a must-have for Cinco de Mayo and perfect for backyard cookouts!

Ingredients:

✅ 4 ears of fresh corn, husked
✅ 2 tablespoons mayonnaise
✅ 2 tablespoons Mexican crema (or sour cream)
✅ 1 tablespoon lime juice (freshly squeezed)
✅ ½ teaspoon chili powder (plus more for garnish)
✅ ¼ teaspoon smoked paprika (optional)
✅ ½ cup crumbled cotija cheese (or feta)
✅ 1 tablespoon chopped cilantro
✅ Lime wedges, for serving

Instructions:

1. Grill the Corn:

  1. Preheat a grill to medium-high heat.
  2. Brush corn with a little oil or butter.
  3. Grill for 8–10 minutes, turning occasionally, until charred and tender.

2. Make the Sauce:

  1. In a small bowl, mix mayonnaise, crema, lime juice, chili powder, and smoked paprika.

3. Coat & Serve:

  1. Brush or spoon the sauce over the warm grilled corn.
  2. Sprinkle with cotija cheese and chopped cilantro.
  3. Garnish with extra chili powder and lime wedges.

14. Chiles Rellenos

Chiles Rellenos are poblano peppers stuffed with cheese, battered, and fried to golden perfection, then smothered in a light tomato sauce. This classic Mexican dish is perfect for Cinco de Mayo celebrations!

Ingredients:

For the Chiles:

✅ 4 large poblano peppers
✅ 2 cups Oaxaca or Monterey Jack cheese, shredded
✅ ½ cup all-purpose flour, for dusting

For the Batter:

✅ 3 large eggs, separated
✅ ¼ teaspoon salt
✅ ½ cup all-purpose flour (for coating)
✅ Vegetable oil, for frying

For the Tomato Sauce:

✅ 2 tablespoons vegetable oil
✅ ½ small onion, finely chopped
✅ 2 cloves garlic, minced
✅ 3 Roma tomatoes, blended (or 1 cup tomato sauce)
✅ ½ teaspoon salt
✅ ½ teaspoon ground cumin
✅ ½ cup vegetable or chicken broth

Instructions:

1. Roast & Peel the Peppers:

  1. Place poblano peppers directly over a gas flame, grill, or under a broiler.
  2. Roast, turning occasionally, until the skin is charred and blistered (about 8–10 minutes).
  3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  4. Peel off the charred skin and make a small slit down one side. Remove the seeds.

2. Stuff the Peppers:

  1. Fill each poblano with cheese, gently pressing it inside.
  2. Lightly dust the peppers with flour to help the batter stick.

3. Make the Batter:

  1. Beat egg whites until stiff peaks form.
  2. Gently fold in egg yolks and salt, keeping it light and airy.

4. Fry the Chiles:

  1. Heat ½ inch of vegetable oil in a pan over medium heat.
  2. Dip each pepper into the batter, ensuring it’s fully coated.
  3. Fry until golden brown, about 2–3 minutes per side.
  4. Transfer to a paper towel-lined plate.

5. Make the Sauce:

  1. In a saucepan, heat vegetable oil over medium heat.
  2. Sauté onion and garlic until fragrant (2 minutes).
  3. Add blended tomatoes, salt, cumin, and broth. Simmer for 10 minutes.

6. Serve:

  • Pour warm tomato sauce over the fried chiles.
  • Garnish with cilantro and serve with Mexican rice or refried beans.

15. Homemade Tortillas

Soft, warm, and incredibly easy to make, homemade tortillas elevate any Cinco de Mayo meal! Whether you’re making tacos, burritos, or quesadillas, these tortillas will be the perfect base.

Ingredients:

For Flour Tortillas:

✅ 2 cups all-purpose flour
✅ ½ teaspoon salt
✅ ¾ teaspoon baking powder
✅ 3 tablespoons lard or vegetable oil
✅ ¾ cup warm water

For Corn Tortillas:

✅ 2 cups masa harina (corn flour)
✅ ½ teaspoon salt
✅ 1½ cups warm water

Instructions:

For Flour Tortillas:

1️⃣ Mix the Dough:

  • In a bowl, whisk flour, salt, and baking powder.
  • Add lard or oil and mix until crumbly.
  • Slowly add warm water, kneading until a smooth dough forms.

2️⃣ Rest & Divide:

  • Cover dough with a towel and let rest for 30 minutes.
  • Divide into 8 equal balls.

3️⃣ Roll & Cook:

  • On a floured surface, roll out each ball into a thin circle.
  • Heat a dry skillet over medium-high heat and cook each tortilla 30–45 seconds per side, until bubbly and lightly charred.
  • Keep warm in a towel.

For Corn Tortillas:

1️⃣ Mix the Dough:

  • In a bowl, mix masa harina and salt.
  • Gradually add warm water, kneading until a soft dough forms. It should feel like soft Play-Doh.

2️⃣ Rest & Shape:

  • Cover with a towel and let rest for 20 minutes.
  • Divide into 10–12 small balls.

3️⃣ Press & Cook:

  • Place a ball between two sheets of plastic wrap and flatten with a tortilla press (or rolling pin).
  • Cook on a hot dry skillet for 30–60 seconds per side.
  • Wrap in a towel to keep warm.

4. Sweet Treats: Cinco de Mayo Desserts

Satisfy your sweet tooth with these festive Mexican desserts.

16. Churros with Chocolate Sauce

Crispy on the outside, soft on the inside, and coated in cinnamon sugar, churros are the ultimate Cinco de Mayo dessert! Dip them in a rich chocolate sauce for an irresistible treat.

Ingredients:

For the Churros:

✅ 1 cup water
✅ 2 ½ tablespoons unsalted butter
✅ 1 tablespoon sugar
✅ ¼ teaspoon salt
✅ 1 cup all-purpose flour
✅ 1 egg
✅ ½ teaspoon vanilla extract
✅ Vegetable oil, for frying

For the Coating:

✅ ½ cup sugar
✅ 1 teaspoon ground cinnamon

For the Chocolate Sauce:

✅ ½ cup heavy cream
✅ ½ cup dark or semi-sweet chocolate chips
✅ 1 teaspoon vanilla extract

Instructions:

1. Make the Churro Dough:

  1. In a saucepan over medium heat, bring water, butter, sugar, and salt to a simmer.
  2. Add flour all at once and stir vigorously with a wooden spoon until it forms a smooth dough.
  3. Remove from heat and let cool for 5 minutes.
  4. Mix in egg and vanilla extract until fully incorporated.

2. Fry the Churros:

  1. Heat 2 inches of vegetable oil in a pan to 375°F (190°C).
  2. Transfer dough into a piping bag fitted with a star tip.
  3. Pipe 4–6 inch strips directly into the hot oil, cutting with scissors.
  4. Fry until golden brown, about 2 minutes per side.
  5. Drain on a paper towel.

3. Coat in Cinnamon Sugar:

  1. Mix sugar and cinnamon in a shallow bowl.
  2. Roll warm churros in the mixture to coat.

4. Make the Chocolate Sauce:

  1. Heat heavy cream in a small saucepan until warm (but not boiling).
  2. Pour over chocolate chips and let sit for 1 minute.
  3. Stir until smooth, then mix in vanilla extract.

5. Serve & Enjoy!

  • Serve warm churros with a side of chocolate sauce for dipping.

 17. Tres Leches Cake

A Cinco de Mayo favorite, Tres Leches Cake is a light and fluffy sponge cake soaked in three types of milk, making it incredibly moist and rich. Topped with whipped cream, it’s the perfect balance of sweetness and decadence!

Ingredients:

For the Cake:

✅ 1 cup all-purpose flour
✅ 1 ½ teaspoons baking powder
✅ ¼ teaspoon salt
✅ 5 large eggs, separated
✅ 1 cup sugar, divided
✅ ⅓ cup whole milk
✅ 1 teaspoon vanilla extract

For the Milk Mixture (Tres Leches):

✅ 1 (12 oz) can evaporated milk
✅ 1 (14 oz) can sweetened condensed milk
✅ ½ cup whole milk

For the Whipped Topping:

✅ 1 ½ cups heavy whipping cream
✅ 3 tablespoons sugar
✅ 1 teaspoon vanilla extract

Optional Garnishes:

🍓 Fresh strawberries or berries
🍫 Cinnamon powder
🥥 Toasted coconut

Instructions:

1. Make the Cake:

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat egg yolks with ½ cup sugar until pale.
  4. Stir in milk and vanilla extract.
  5. In another bowl, beat egg whites until soft peaks form, then gradually add remaining ½ cup sugar and beat until stiff peaks form.
  6. Gently fold egg whites into the yolk mixture, then fold in the flour mixture.
  7. Pour batter into the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

2. Soak the Cake:

  1. Once baked, let the cake cool completely.
  2. Poke holes all over with a fork.
  3. In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
  4. Slowly pour the milk mixture over the cake, letting it absorb.
  5. Refrigerate for at least 1 hour (or overnight for best results).

3. Make the Whipped Topping:

  1. Beat heavy cream, sugar, and vanilla until soft peaks form.
  2. Spread evenly over the chilled cake.

4. Garnish & Serve:

  • Sprinkle with cinnamon or top with fresh fruit.
  • Serve chilled and enjoy!

18. Mexican Hot Chocolate Brownies

Spiced with cinnamon and a hint of cayenne, these Mexican Hot Chocolate Brownies are a rich, fudgy twist on a classic treat. Perfect for Cinco de Mayo, they bring bold flavors with a warm, slightly spicy kick!

Ingredients:

For the Brownies:

✅ 1 cup (2 sticks) unsalted butter
✅ 8 oz semi-sweet or dark chocolate, chopped
✅ 1 ¼ cups granulated sugar
✅ ½ cup brown sugar
✅ 4 large eggs
✅ 1 teaspoon vanilla extract
✅ ¾ cup all-purpose flour
✅ ¼ cup unsweetened cocoa powder
✅ 1 teaspoon ground cinnamon
✅ ¼ teaspoon cayenne pepper (or more for extra heat!)
✅ ½ teaspoon salt

For the Topping:

✅ ½ teaspoon cinnamon (for dusting)
✅ Powdered sugar or flaky sea salt (optional)

Instructions:

1. Preheat & Prep:

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×9-inch baking pan with parchment paper and grease lightly.

2. Melt the Chocolate & Butter:

  1. In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave (stir every 20 seconds).
  2. Let cool slightly.

3. Make the Batter:

  1. Whisk sugars, eggs, and vanilla extract into the melted chocolate.
  2. In a separate bowl, whisk together flour, cocoa powder, cinnamon, cayenne, and salt.
  3. Gradually fold dry ingredients into the chocolate mixture until just combined.

4. Bake the Brownies:

  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

5. Cool & Finish:

  1. Let brownies cool completely before slicing.
  2. Dust with cinnamon, powdered sugar, or flaky sea salt for extra flavor.

 19. Sopapillas

Golden, puffy, and lightly crispy, sopapillas are a delicious Mexican dessert, perfect for Cinco de Mayo! These deep-fried pastries are dusted with cinnamon sugar and drizzled with honey for a sweet, airy treat.

Ingredients:

✅ 2 cups all-purpose flour
✅ 2 teaspoons baking powder
✅ ½ teaspoon salt
✅ 2 tablespoons unsalted butter, softened
✅ ¾ cup warm water or milk
✅ Vegetable oil, for frying

For Topping:

✅ ½ cup sugar
✅ 1 teaspoon cinnamon
✅ Honey, for drizzling

Instructions:

1. Make the Dough:

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. Cut in butter using a fork or your hands until crumbly.
  3. Slowly add warm water while mixing until a soft dough forms.
  4. Knead on a lightly floured surface for 3–5 minutes, until smooth.
  5. Cover and let rest for 30 minutes.

2. Roll & Cut:

  1. Roll out dough to about ⅛-inch thickness on a floured surface.
  2. Cut into 3-inch squares or triangles.

3. Fry the Sopapillas:

  1. Heat 2 inches of oil in a deep pan to 375°F (190°C).
  2. Fry a few pieces at a time, flipping until golden brown and puffy (about 1 minute per side).
  3. Remove and drain on a paper towel-lined plate.

4. Coat & Serve:

  1. Mix sugar and cinnamon in a small bowl.
  2. Sprinkle over warm sopapillas.
  3. Drizzle with honey and enjoy!

20. Flan

Flan is a classic Mexican dessert with a smooth, creamy custard base and a rich caramel topping. This silky treat is perfect for Cinco de Mayo, offering just the right balance of sweetness and elegance.

Ingredients:

For the Caramel:

✅ 1 cup granulated sugar
✅ ¼ cup water

For the Custard:

✅ 1 (14 oz) can sweetened condensed milk
✅ 1 (12 oz) can evaporated milk
✅ 4 large eggs
✅ 1 tablespoon vanilla extract
✅ ½ cup whole milk

Instructions:

1. Make the Caramel:

  1. In a small saucepan over medium heat, combine sugar and water.
  2. Stir until sugar dissolves, then stop stirring and let it cook until it turns a deep amber color (about 5–7 minutes).
  3. Quickly pour the caramel into a 9-inch round cake pan (or individual ramekins), swirling to coat the bottom.
  4. Set aside to cool and harden.

2. Make the Custard:

  1. Preheat oven to 350°F (175°C).
  2. In a blender or large bowl, mix condensed milk, evaporated milk, whole milk, eggs, and vanilla until smooth.
  3. Pour the custard mixture over the hardened caramel.

3. Bake in a Water Bath:

  1. Place the flan dish inside a larger baking pan.
  2. Fill the outer pan with hot water until it reaches halfway up the flan dish.
  3. Bake for 50–60 minutes, or until the center is set but slightly jiggly.

4. Cool & Serve:

  1. Let flan cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
  2. To serve, run a knife around the edges and invert onto a plate to release the caramel sauce.

5. Bonus: Cinco de Mayo Drink Pairings

Pair your meal with these festive Mexican drinks to round out your celebration:

  • Classic Margaritas – Tequila, lime juice, and triple sec shaken over ice.
  • Spicy Jalapeño Margaritas – A fiery twist on the classic with muddled jalapeños.
  • Horchata – A creamy and sweet rice milk drink with cinnamon.
  • Agua Fresca – Refreshing fruit-infused beverages in flavors like watermelon, hibiscus, or cucumber-lime.

Conclusion

Cinco de Mayo is the perfect excuse to indulge in vibrant and delicious Mexican cuisine. Whether you’re throwing a big fiesta or just enjoying a cozy dinner at home, these 20 recipes will bring authentic flavors and festive energy to your table.

Mix and match your favorites, try something new, and most importantly—enjoy the celebration! Which recipe are you most excited to try? Let us know in the comments!