5 Cinco de Mayo Recipes

Is it even Cinco de Mayo without an epic spread of delicious Mexican recipes? It certainly is not. The food might just be the highlight of the day, so you want to get it right. If you are wondering what to make for a Cinco de Mayo Mexican fiesta, then you have come to the right place. 

Guacamole.

Ingredients:

• 3 avocados.
• 1/2 small onion. (Finely diced)
• 2 Roma tomatoes. (Diced)
• 3 tablespoons cilantro. (Finely chopped)
• 1 jalapeno pepper. (Seeds removed and finely diced)
• 2 garlic cloves. (Minced)
• 1 lime. (Juiced)
• 1/2 teaspoon sea salt.
  

Preparation:

• Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. 
• Use a fork to gently mash them to your desired level of chunky or smooth.
• Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt.
• Stir everything together. 

Creamy Pico de Gallo.

Ingredients:

• 4 Roma tomatoes. (Deseeded and diced)
• 2/3 cup white onion. (Finely diced)
• 1 bunch cilantro. (Finely chopped)
• 1 lime. (Juiced)
• 1/2 tsp salt
• 1 serrano pepper or jalapeño. (Finely chopped)
• 1 1/2 cups Greek yogurt.

Preparation:

• Place all the ingredients for the pico de gallo in a bowl and stir together.
• In a separate bowl, add the Greek yogurt and add the pico de gallo. (Which should be approximately 3 cups.)
• Serve with chips or veggies and enjoy.
• Extra recommendation. Scoop the pico de gallo rather than pouring it into the yogurt, so you don't add the extra juices at the bottom of the bowl. This will keep your dip thicker and creamier.

Carne Asada Tacos.

Ingredients:

• Carne asada.
• 2 avocados.
• 3 tbsp cotija cheese.
• 1/3 cup onion. (Finely diced)
• 1/2 cup fresh cilantro. (Chopped)
• 6 tortillas.
• Limes, for garnish.

Preparation:

• Grill the carne asada until it’s cooked to your preference and slice it against the grain, then chop it into small pieces
• Use a spoon to mash the avocado and spread a large spoonful or two onto each tortilla. 
• Top the avocado with chopped carne asada, a sprinkle of cotija cheese, some diced onion and fresh cilantro. 
• Squeeze fresh lime juice on top.

Citrus Shrimp Ceviche

Ingredients:

• 1 lb raw shrimp. (No shells)
• 1/3 cup lime juice.
• 1/4 cup lemon juice.
• 1/4 cup orange juice.
• 1 grapefruit. (Peeled and diced)
• 2 oranges. (Peeled and diced)
• 1 cucumber. (Sliced and diced)
• 1/2 small red onion. (Diced)
• 1 jalapeno pepper. (Seeds and pith removed, fined diced)
• 1/4 cup cilantro leaves. (Chopped)
• Salt, to taste

Preparation:

• Bring a pot of water to a boil. While you're waiting for that, fill up a large bowl with ice and water and set aside.
• Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. 
• Once the shrimp have fully cooled, drain the water through a colander.
• Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp.
• Give them a stir and place in the refrigerator for 20 minutes to marinate.
• Add the remaining ingredients to the bowl of shrimp and stir everything together. 
• Optional: Garnish with avocado before serving.

Horchata.

Ingredients:

• 1 cup long grain white rice.
• 4 cups water.
• 2 cinnamon sticks.
• 2 cups almond milk, or any dairy or dairy-free milk.
• 1/3 cup maple syrup, or other sweetener.
• 1 teaspoon vanilla extract.

Preparation:

• Under running water, rinse the rice in a fine mesh sieve.
• Add the rice, water, and cinnamon sticks to a high speed blender. Blend for about 40-60 seconds until the rice and cinnamon are grounded.
• Pour the mixture into a large container. Then cover and let it chill in the fridge for about 8-12 hours, preferably overnight.
• Over a pitcher, strain the mixture through a nut-milk bag.
• Stir in the milk, vanilla, and maple syrup. Add more sweetener if needed.
• Serve over ice and garnish with freshly ground cinnamon or cinnamon sticks.