5 Cinco De Mayo Recipes

Carne Asada Tacos

I know we’re still too young to be doing best-of compilations, and I don’t want you to start associating this website with some haggard 80’s hair band doing a reunion tour, but cinco de Mayo is around the corner and I didn’t want to leave you hanging without any south-of-the-border inspiration. cinco de Mayo is an oft misunderstood holiday that’s actually more of an American holiday than something celebrated by our neighbors to the south, so in that spirit, here are five recipes that are more Mexamerican than something like this or this.


Horchata is a milky white beverage originally made from tigernuts in Spain. In mexico it’s typically made with rice milk, but I’ve given it my own twist with the addition of raw cashews which gives it a more creamy body.

Carne Asada

Carne Asada being sliced
One of the reasons cinco de Mayo is so popular in the US is because it also marks the start of barbecue season. Carne Asada literally means roasted meat and while preparations in Mexico vary, this grilled marinated skirt steak is is more Tex-Mex in spirit. Try making some home-made tortillas to go with this.

Chicken Enchiladas

Chicken Enchiladas with Red Enchilada Sauce
Not ready to bust out the grill, or have a lot of people coming over? These chicken enchiladas are a little labor intensive, but you can make them ahead of time, and throw them in the oven just before your guests arrive, making them perfect for parties.

Chile Verde

Chile Verde Recipe
Chile Verde is anther dish of questionable provenance but when it comes to taste, there’s no question that this pork stew is delicious. The perfect balance of savoury, sweet, tart, and spicy, the green sauce tenderizes the meat as it simmers for hours.

Pastel De Tres Leches

Pastel De Tres Leches
Soaked in three kinds of milk, this cake is a popular dessert all over Latin America. It’s traditionally made with regular all-purpose flour, but I’ve substituted the flour for a mixture of corn-meal and masa harina which ironically makes it more authentic if not very traditional.

  • http://allthingsnice.typepad.com syrie

    Bad time to be looking at this when I'm hungry. That skirt steak looks heavenly. It all does. I love horchata too. I make mine be making rice milk with cinnamon and sugar and at the end I add little cubes of rockmelon. Sounds weird but I picked it up from a cooking class in Oaxaca and it's a lovely addition.

  • http://bunkycooks.com bunkycooks

    These all look so good! I am about to start some Cinco de Mayo dishes of my own today, but I may have to add one or two of these!

  • http://twitter.com/shelnew19 Michelle

    Everything looks incredible!

  • http://mangiodasola.com Memoria

    What an interesting spelling of “cinco”! What is the meaning behind using a “q”?

    The roundup of dishes looks fantastic!!! I want to try almost everything!!

  • norecipes

    Yikes, that's what I get for writing a post a 1am!

  • danielle_bonvivant

    That Carne Asada and Chile Verde are calling my name – thanks for sharing these!

  • joannova

    Ay caramba! I would have hard time choosing just one of these delicious. Beautiful interpretation of Mexican favorites.

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    All looks so gorgeous. But naturally, I'm drawn to the cake that involved three different kinds of milk…

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  • ouichef

    Marc – I have visited on and off for the past few months (I found you through Zen), and just wanted to share how much I enjoy your blog. I am always inspired by your ability to create terrific food without working from a cookbook, it is a skill I am working hard to learn. In an effort to be better at “using the force” when cooking, I'm sure you'll be seeing more of me around these parts, scrounging for ideas. Cheers – S


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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