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.
'cinco de mayo' on Serious Eats
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.
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.
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.
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.
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.
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.
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.
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.
We've rounded up our favorite main dishes for your Cinco de Mayo fiesta.
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.
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.
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.
Which wines work well with a plate of juicy carnitas or a carne asada burrito? We asked 17 sommeliers for their advice.
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.
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.
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.
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.
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.
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.