Celebrating Cinco de Mayo (May 5th) has become increasingly popular in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas, the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico. The holiday commemorates the victory over the French at The Battle of Puebla in 1862.
A great menu could include any of your favorite including guacamole, enchiladas, tostados, tamales, chimichanga, chilies rellenos, black beans, rice, homemade chips, and salsa. margaritas and finish off with a purchased Tre Leches Cake.
Have on hand
Can(s) of black beans (local Mexican store)
Tomato sauce for Spanish rice
Sweet Onions (enchiladas, rice, and guacamole)
Enchiladas sauce (local Mexican store or make your own)
Medium Casera sauce (local Mexican store)
Poblano Chilies for toasting (rellenos)
yellow bell pepper
Queso fresco (local Mexican store)
Corn tortillas (local Mexican store)
Flour tortillas (local Mexican store)
Tamales (local Mexican store)
Mexican Onions (local Mexican store)
Roasted chicken thigh meat for chimichanga and tostados
Tre Leches Cake (local Mexican store)
Salt and pepper
Make a Pico de gallo
Chop tomato, sweet onion, minced garlic, cilantro, yellow bell pepper and chilis (generally jalapeños or serranos) and a little lime juice. Use this sauce as a topping.
These are deep-fried burritos that are popular in the Southwest, Tex-Mex and the Mexican states: Sinaloa and Sonora. The dish is typically prepared by filling a flautas-sized flour tortilla with marinated meat or shredded chicken with salsa. It is rolled like a spring roll then deep-fried. Top with salsa, guacamole, sour cream, and pico di gallo.