Who doesn’t love Cinco de Mayo? It’s a day dedicated to all our favorite Mexican foods: guac, tacos, enchiladas, salsa, flan, margaritas, and more. Whether you prefer the classic dishes or want to try something new, everything you need for your south-of-the-border spread is on this list.
This recipe is really three stand-alone dishes in one: an easy grilled chicken recipe you’ll put on repeat all summer long; a creamy and spicy yet cooling green sauce; and foolproof quinoa. The toppings are up to you – fresh corn, beans, tomatoes, cucumbers, avocado, or whatever your heart desires. GET THE RECIPE
Unlike most salsas, which are raw, the vegetables in this recipe are roasted — intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a light touch of smokiness. Warning: It’s highly addictive. GET THE RECIPE
My whole family loves these chicken enchiladas. They take a bit of time to make — but the good news is that you can make the sauce and filling ahead of time, and then assemble and bake the enchiladas later for a quick weeknight meal. GET THE RECIPE
While traditional guacamole is made with raw onions, this updated version is made with roasted garlic, which has just as much flavor and none of the unpleasant aftertaste. Always a crowd-pleaser! GET THE RECIPE
These are my kids’ all-time favorite tacos — they’re healthier than traditional beef tacos, and just as good, if not better. GET THE RECIPE
Skip the Velveeta: from-scratch queso is so much better! This version — made from fresh jalapeños, Cheddar and Pepper Jack — is rich, creamy and dangerously addictive. GET THE RECIPE
These fajitas are easy to make. All the prep is done ahead of time, so all that’s left to do at dinnertime is quickly grill the chicken. Plus, they’re so much fun! GET THE RECIPE
This make-ahead salad is one that everyone loves. Whether you serve it as a side dish, salad or dip, the bowl is always empty and the mouths are always full. GET THE RECIPE
This recipe was inspired by a black bean dip I had at a restaurant in Costa Rica. Given, it’ll never win a beauty contest — but it’s so flavorful, healthy and easy to make, you won’t care. GET THE RECIPE
AKA Margarita Chicken, this is one of those dishes that just screams fun. The marinade — a combination of tequila, lime, garlic and spices — is loaded with bright South-of-the-Border flavor. GET THE RECIPE
This dish is not really authentic — true Mexican rice is more complicated and time-consuming to make — but my kids claim it tastes just like the rice served at their favorite Mexican restaurant. GET THE RECIPE
Inspired by the delicious chicken tortilla soup served at Tommy Bahama Café, this silky purée of vegetables, corn tortillas, chicken broth and spices is hearty enough to serve as a meal. GET THE RECIPE
Crisp flour tortillas filled with gooey melted cheddar and shredded chicken in a smoky chipotle-tomato sauce — these are truly the ultimate quesadillas. The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors. GET THE RECIPE
Popular in Latin America, Tres Leches Cake is a light and fluffy cake soaked with a mixture of three milks: sweetened condensed milk, evaporated milk and heavy cream. In this version, rum is added to the soaking liquid and a simple rum-spiked dulce de leche glaze covers the cake. My husband calls it “heaven on earth.” GET THE RECIPE
For a twist on the traditional margarita, try pomegranate juice. Use a good quality 100% agave tequila like Patron Silver — it’ll taste better, and you’ll be glad for it the next day. GET THE RECIPE
Also known as Snowballs, Butter Balls or Russian Tea Cakes, Mexican Wedding Cookies are crisp, shortbread-like cookies made from ground nuts, flour, butter and sugar. This version is flavored with lime, pecans and ground coconut. GET THE RECIPE
Latin Flan is a rich, sweet custard topped with caramel sauce. This version tastes like a cross between pudding and cheesecake. GET THE RECIPE
Citrusy and slightly sweet, these margaritas are a refined version of the syrupy, fake-tasting margaritas served at many bars and restaurants. GET THE RECIPE