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Delicious Cinco de Mayo feast

Even if you don’t have Mexican heritage, Cinco de Mayo is the perfect inspiration to feast on delicious Mexican dishes and sip sweet, indulgent margaritas. The tasty variety of Mexican recipes gives you many options to include in a Cinco de Mayo feast. Here is our favorite Mexican food menu, including mouthwatering main courses, classic Mexican appetizers, dessert and an update on the usual margarita.

Beef Stuffed Taquitos

Cinco de Mayo Feast

Set out the sombreros and Mexican decor, the following Cinco de Mayo menu will give your dinner gathering authentic Mexican appeal.

  • Traditional Guacamole and Chips
  • Shrimp Ceviche
  • Beef Stuffed Taquitos (recipe below)
  • Beer Battered Fish Tacos
  • Corn and Summer Squash Tacos (recipe below)
  • Honey Coconut Flan
  • Pomegranate Margarita (recipe below)

If you have family favorite Mexican recipes, add them to this filling and festive feast.

Cinco de Mayo Recipes

Beef Stuffed Taquitos

Makes 4 servings

1-1/4 pounds lean ground beef
1/2 red onion, minced
1 small chile pepper, minced
1 garlic clove
2 tablespoons canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 large corn tortillas
3/4 cup grated manchego cheese
2 tablespoons crema fresca or sour cream

1. Preheat oven to 350 degrees F.

2. In a large skillet, saute beef, onions, chile pepper and garlic in oil until beef is browned. Season beef with cumin, salt and pepper, and continue cooking until beef is cooked through. Remove from heat.

3. Lay tortillas flat on the counter or large cutting board and spoon beef mixture onto the center of each tortilla. Sprinkle manchego cheese onto beef and roll tortillas into logs. Arrange rolled tortillas on a foil lined baking sheet, seam side down.

4. Place baking sheet in oven and cook 15 to 20 minutes or until tortillas are golden brown. Serve with crema fresca or sour cream drizzled over top.

Corn and Summer Squash Tacos

Makes 4 servings

4 medium summer squash, peeled and cut into 1/2-inch slices
2 teaspoons dried oregano
Salt and ground pepper to taste
2 tablespoons olive oil
1 cup frozen corn
1 red onion, halved and cut into 1/4-inch slices
12 corn tortillas
1 cup Pepper Jack cheese, shredded
1 avocado, halved, pitted, peeled, sliced

1. Preheat oven to 400 degrees F.

2. Arrange squash on a foil-lined baking sheet and season with oregano and salt and pepper. Drizzle olive oil over top and gently toss.

3. Place squash in oven and bake for 20 to 25 minutes or until tender, tossing the corn in during the last 5 minutes.

4. While squash and corn are cooking, heat tortillas in a skillet for 2 to 3 minutes or until warm.

5. When ready to serve, top tortillas with squash and corn mixture, sprinkle with cheese, and garnish with avocado slices.

Pomegranate Margarita

Makes 4 servings

4 cups pomegranate juice
1 cup freshly squeeze lime juice
1 cup triple sec
1 cup tequila
2 teaspoons granulated sugar
Coarse salt to rim glass

1. Combine pomegranate juice with lime juice, triple sec, tequila, and sugar in a cocktail shaker with ice.

2. Shake well and strain into a margarita glass rimmed with salt.

More Mexican recipes for Cinco de Mayo

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