Cinco de Mayo, is a yearly holiday on May 5th, which celebrates the anniversary of Mexico’s victory over the Second French Empire in 1862 at the Battle of Puebla. Today, people celebrate this special day with all kinds of delicious Mexican dishes.
Below are some of the best Mexican-inspired recipes that you may or may not have tried.
These recipes are all super delicious, easy to make, and perfect for Cinco de Mayo celebrations!
Take your snacking to the next level with this Cheesy Enchilada Dip. Beans are layered with ground beef and enchilada sauce, and topped with lots of melty cheese, green onions and a dollop of sour cream.
This fresh, easy Pico de Gallo recipe is a classic Mexican salsa made from tomatoes, onions, lime, chiles, and cilantro. It’s a delicious snack to enjoy with chips or as a topping on tacos, eggs, and burrito bowls!
This sweet Mango Salsa has tons of flavor and flair! The bursts of acidity and brightness from the juicy fresh mangos, jalapeno, lime juice, and red onion are delicious with tortilla chips or on fish tacos.
Slow Cooker Chicken Tortilla Soup can be made easy with your crockpot. Just add all the ingredients to your slow cooker and go! Serve it up with crispy tortilla chips, avocado, sour cream & cheddar cheese.
Inspired by the flavors of the classic Mexican restaurant side dish, this Instant Pot Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your pressure cooker!
These Slow Cooker Black Beans are easy to make and taste so much better than the canned version! No soaking required. Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls.
I’m serving up these Oven Roasted Mexican Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good!
Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.
Quick Pickled Red Onions are so easy to make at home. With just 5-minutes you can have your red onions pickling. Let them cool to room temperature before using and then you can store them in the fridge for up to two weeks!
This Hibiscus Margarita recipe is a fun twist on a traditional margarita. Made with an easy homemade hibiscus tea concentrate, grapefruit juice and tequila. The ingredients are simple, but the taste is amazing!
These Mexican Street Corn Chicken Tacos put a fun twist on elotes or grilled Mexican corn on the cob that’s slathered in a tangy cream sauce and sprinkled with chili powder. Plus, they come together in just 20 minutes!
Many of these recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Recipes?
Please leave a comment and rating below, if you loved this round up of recipes for Cinco de Mayo. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
These Cinco de Mayo recipes will have you prepared for a festive holiday! 35+ Mexican food recipes including appetizers, tacos + margaritas. Try this Mexican Corn Soup. It has all the flavors of Mexican street corn in soup form.
In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.
Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.
Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.