Cinco de Mayo Central
Lynley Jones
Taco party in the Adventure Kitchen, with a much-deserved cold beer :)
Let's get this out of the way first: Cinco de Mayo is not Mexican independence day. (Here's the rest of that story.) But since everyone else thinks it is, maybe it’s a good time to celebrate the food and culture of our neighbor to the south.
As an Arizona gal, I’ve always had a special place in my heart for Mexican food. The cuisine is as multi-layered and nuanced as the culture, filled with history and great stories. Great Mexican food is a medley of flavors and textures, bringing the country’s rich history together on every plate.
So, below are my Mexican (and Mexican-American) recipes for your Cinco de Mayo, including main courses, tacos, sides and desserts, plus a section of traditional recipes so you can enjoy the real deal.
At the bottom you can check out the links to more Mexican cooking how-tos and other content, including: how to make tostadas, how to warm tortillas for your taco party, and the actual story of Mexican independence.
Mains
Mexican and Mexican-American main courses for your fiesta
Tacos
Make it a taco party with any of these:
Sides
What to serve alongside the main attraction:
Desserts
Sweet endings for your fiesta:
Traditional
Real-deal traditional Mexican recipes:
More to Celebrate Mexican Cooking and Culture
The complete collection of every Mexican recipe on the website, all in one place.
Everything you need to know to make tostadas like a pro, and how and why they really should become part of your repertoire. (Hint: they're easy and everyone loves them.)
How to throw a taco party, including knowing what makes for a great taco, how to warm and hold tortillas for a crowd, and more.
The Nectar of Independence
The real story of Mexican independence, and why I created this recipe to honor Mexico in one of my first cooking classes.
fOR YOUR pANTRY:
These mildly spicy dried chiles are a classic ingredient in Mexican and other Latin cuisines. Ancho chiles add a deep, raisin-y chile flavor, just a hint of heat, and a rich, dark color when ground. Toast them first, or use them as-is. Drop them whole into a soup or stew pot, or grind or blend them into enchilada sauce and more.
About 6 chiles/bag.
See recipes below…
Organic. Richly flavorful, ground organic cumin seeds from India and Turkey. These ground cumin seeds have a robust flavor and a beautifully silky appearance. Cumin is a classic ingredient in cuisines around the world, including Indian, Mexican, Middle Eastern and many others.
1/2-cup sized jar.
These mildly spicy dried chiles are a classic ingredient in Mexican and other Latin cuisines. Guajillo chiles add a brighter chile flavor than their ancho cousins. They’re mildly spicy and contribute a ruddy red color when ground. Toast them first, or use them as-is. Drop them whole into a soup or stew pot, grind or blend them into enchilada sauce, add them to chocolate and more.
About 6 chiles/bag.
See recipes below…
Our flavorful organic cumin seeds come from India and Turkey. These high-quality cumin seeds have a robust flavor and a gorgeously deep brown color, flecked with green and gold. Cumin is a classic ingredient in cuisines around the world, including Indian, Mexican, Middle Eastern and many others. Use them whole in rice, curries, beans and soups to infuse the dish with flavor. Or crush them with a mortar and pestle to sprinkle on meats and taco toppings.
1/2 cup-sized jar.
Imported from Mexico. Cane sugar syrup, dried and hardened into a traditional cone-shaped mold.
Each cone is 8 ounces.
Common in Latin American, Caribbean and Middle Eastern and Persian cuisines. Steep with spices for tea or use to make a dessert sauce. Steep with savory ingredients to make a sauce for chicken, lamb or shrimp.
1/2 cup-sized jar.
We get our Ceylon cinnamon straight from Sri Lanka, where it originates. Known as the real "original" cinnamon, it has a mild, subtle flavor and is the cinnamon traditionally used in Indian and Mexican cuisines, and many others.
1/2 cup sized jar.
We get our organic Ceylon cinnamon straight from Sri Lanka, where it originates. Known as the real "original" cinnamon, it has a bright, mild flavor and is the cinnamon traditionally used in Mexican cuisine and many others.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.