cinco de mayo recipes

I have a lot of siblings. Instead of gifts for Christmas, we try to do something a little different each year. This past holiday, my one sister came up with the idea of everyone hosting a theme party. Last month my sister had a Spanish murder mystery party where she made some pretty impressive paella. In June, my one brother is throwing a Hawaiin lu’au and yesterday, we were going to have a combo Cinco de Mayo / Kentucky Derby party. However, Jamie’s work travel changed things a bit and we are now doing a Cinco de Mayo, er once, party for Mother’s Day.

In honor of the real holiday tomorrow, here are some of the recipes we are making:

Guacamole – a given. This recipe is from Salpicon, a fantastic Mexican restaurant in Chicago.

2 fully ripened Mexican avocados
1 cup diced plum tomatoes
1 medium onion, chopped
1/2 cup chopped cilantro
1 tbsp. finely chopped serrano or jalapeno chile
1 tbsp extra virgin olive oil
1 tbsp lime juice

Combine everything and season with salt to taste. over bowl tightly with plastic wrap and refrigerate for one hour to blend flavors.

Black bean and corn salad

1 can black beans, rinsed and drained
2 cups corn
1 red pepper, chopped
1/2 red onion chopped
2 tsps ground cumin
2 tsps hot sauce
1 lime, juiced
2 tbsp olive oil
salt to taste

Mix everything and serve or refrigerate until ready. I like this as a side, but it also makes a great dip served with tortilla chips.

Mexican chopped salad with beets and walnut dressing (Food & Wine)

Meat tacos with mole sauce (Food & Wine). I won’t have time to make mole sauce so I’m picking some up from Momocho tomorrow night, which will actually be much better than anything I could have made.

Margarita fish tacos with chipotle-lime mayo and arugula (Cooking Light). I’ve made this many times before; also good with tilapia.


  1. Anonymous
    Posted May 5, 2008 at 9:57 am | Permalink

    Checked out your blog because you started following me on twitter. My recipe for guacamole is almost the same except adding a small amount of raw garlic. I also add some red wine vinegar and then some sliced avocado right before serving to my black bean salsa.

    You guys enjoy your Cinco de Mayo.


  2. michelle v
    Posted May 5, 2008 at 10:00 am | Permalink

    Thanks for the comment, but there must be some mistake b/c I’m not follwing anyone on Twitter. I was following two people for work stuff, but never really felt the need to continue.

  3. Brian Evans
    Posted June 26, 2008 at 2:25 pm | Permalink

    I love how you specify extra-virgin olive oil be used with this recipe. I always use extra-virgin olive oil when olive oil is required.
    The best olive oil I’ve come by comes from Holy Food Imports.