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Entries tagged with 'Cinco de Mayo'

5 Mexican-Inspired Desserts to Celebrate Cinco de Mayo

Sweets Carrie Vasios Mullins Post a comment

From a coconut version of tres leches cake to a flan that married rice pudding, these five desserts will give a new twist to your 5 de Mayo dessert. More

The Ultimate Fully Loaded Nachos

Daniel Gritzer 14 comments

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More

The Food Lab Rapido: Mexican Chorizo Tacos

The Food Lab J. Kenji López-Alt 3 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft, warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Easy Mexican Chorizo Tacos

Serious Eats J. Kenji López-Alt 5 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

5 Wacky Salsa Recipes for Cinco de Mayo

Suzanne Lehrer 1 comment

Once you delve into the wonderfully complex world of homemade salsas, you'll never reach for the jarred stuff again, and sub-par pico de gallo will have you siesta-ing on the spot. Get started with these five great salsa recipes. More

Charred Tomatillo and Yellow Pepper Salsa

Serious Eats Suzanne Lehrer 1 comment

Dried, toasted pasilla chilis are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. Smooth and beautiful in color, this salsa will work great in fish tacos, on roasted or grilled corn, or mixed into rice and beans. More

Ancho-Chipotle Salsa with Chocolate and Fried Almonds

Serious Eats Suzanne Lehrer 2 comments

Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. More

Grilled Bloody Mary Salsa

Serious Eats Suzanne Lehrer Post a comment

Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity. More

Peach Salsa with Pickled Red Onions and Serrano Chiles

Serious Eats Suzanne Lehrer 1 comment

This muy fuerte salsa is tangy, spicy, and looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. More

22 Recipes We Love For Cinco De Mayo: Tortas, Chilaquiles, Enchiladas, and More!

Eunice Choi Post a comment

We've rounded up our favorite main dishes for your Cinco de Mayo fiesta. More

14 Taco Recipes We Love for Your Cinco De Mayo Fiesta

The Serious Eats Team 4 comments

With Cinco de Mayo coming up, we collected all of our favorite taco recipes. Everything from carnitas and barbacoa to vegetarian fillings like charred asparagus or butternut squash. And we couldn't forget the breakfast taco. More

10 Sweets for Your Cinco de Mayo Fiesta

Sweets Lauren Rothman Post a comment

It's that time of year again, folks: Cinco de Mayo is here. Many of us associate this day with tequila and cheap Mexican beer—and there's absolutely nothing wrong with that—but there comes a point when you've got to put down the bottle and sober up with some spicy eats and then, as a finale, some Latin-inflected desserts. From sugar covered wedding cookies to a beautiful coconut tres leche cake, here are 10 options for your holiday table. More

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

Drinks Jessica Leibowitz 3 comments

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Ask A Sommelier: The Best Wines For Mexican Food

Drinks Maggie Hoffman Post a comment

Which wines work well with a plate of juicy carnitas or a carne asada burrito? We asked 17 sommeliers for their advice. More

Weekend Cook and Tell Round Up: Mexican Party Food

Caroline Russock 1 comment

La semana pasada en nuestro fin de semana de cocinar y contar... oh wait. Last week on our Weekend Cook and Tell challenge we asked all of you to break out the margarita glasses and oversized sombreros, and tell us all about your Cinco de Mayo celebrations. As usual, our cast of cookers and tellers didn't disappoint when it came to down to fiesta time. Here's a look at some the most estupendo responses. More

Better Tacos al Pastor

Serious Eats Joshua Bousel 6 comments

A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise. More

4 Great Unaged Mezcals for Cinco de Mayo

Drinks Andrew Strenio 1 comment

Tacos and margaritas on the fifth of May are no more Mexican than green beer in the middle of March is Irish. But if you're looking to put a shot of authenticity into your celebrations this Saturday, you should really consider making it mezcal day. More

How to Make Tomato Salsa from Scratch, Better than Jarred Salsa

Joshua Bousel 13 comments

Why go jarred when you can put together a fresher, more flavorful salsa in mere minutes, and often cheaper as well? Put some tomatoes, onion, cilantro, hot pepper, and lime juice in a blender and you'll have something that will outdo the jarred stuff anyway. More

Roasted Tomato Salsa

Serious Eats Joshua Bousel 21 comments

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Throw a Cinco de Derby or Derby de Mayo Party!

Serious Entertaining Meredith Smith 7 comments

What happens when the Kentucky Derby and Cinco de Mayo collide? You might call it Cinco de Derby or Derby de Mayo, or something far less appropriate*! Big hats, mustaches, horses, and booze are the ingredients for this holiday that only comes once every seven years. (Ok, I don't know if that's true, but it sounds good.) As the resident Spanish speaking Kentuckian, I bring you the complete guide to Cinco de Derby party-throwing! Complete with carnitas, piñata cookies, and a Mint Julep bar with an anejo tequila option. More

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