A skillet filled with queso, topped with crumbled chorizo and cilantro.
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Well, well, well, my friends, it’s that time of year again when we pretend to know what Cinco de Mayo commemorates while stuffing our faces with outrageously delicious Mexican food and drinking tequila like it’s water.

For the record: it celebrates Mexico’s impressive victory over France at the Battle of Puebla during the Franco-Mexican War on May 5, 1862.

This year, I say we raise a margarita (or four) to salute Mexico’s win and then dive into some of our best Mexican recipes. From classic pico de gallo to some funky fresh twists on traditional dishes, these recipes will help enjoy the weekend and make it one to remember. Depending on how much you drink, maybe not!

David Leite's handwritten signature of 'David.'
A cast-iron skillet filled with chilaquiles on a wooden cutting board with a block of queso fresco and half a jalapeno beside it.
Christopher Hirsheimer
1 of 9

Chilaquiles

These chilaquiles are a quick, authentic, and very satisfying Mexican breakfast, made with day-old tortillas, eggs, and cheese.
Recipe

I love this chilaquiles recipe! I grew up with my mother’s chilaquilas – corn tortillas cut and passed through hot oil, then passed through red chili; layered in between cheese and green onions, and baked. HOWEVER . . . I loved the simplicity of your version and have made it many times.

JC MArc
A highball filled with a long margarita, ice, a lime wedge, and a dish of chili salt for rimming on the side
Issy Croker
2 of 9

Long Margarita

When done well, Mexico’s most famous cocktail balances the four primary categories of taste. This longer twist on the classic drink includes Cointreau and Fever-Tree soda. A crisp lime wedge serves up a sour tang. Finally, good-quality tequila brings bitterness to complete the experience.
Recipe
A red Dutch oven filled with braised pork cubes with an orange wedge on top and a few orange wedges, garlic cloves, oregano, and spoon on the side.
Romulo Yanes
3 of 9

Carnitas ~ Mexican Braised Pork

This old-school carnitas–pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy–is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.
Recipe

My husband is from SoCal and we live in Florida, so he’s always complaining that he can’t get good Mexican food. Carnitas are his absolute favorite, so I made this recipe for his birthday last year. It was incredible. This is now my go-to when I want to impress guests!

Pam
A cast-iron skilled filled with choriqueso, a cheese dip topped with queso.
Lisa Fain
4 of 9

Choriqueso

Choriqueso is a Mexican cheese dip topped with cooked chorizo sausage and a sprinkling of cilantro that is served with chips or warm tortillas. Makes a swell appetizer or even a meal unto itself.
Recipe
Two chicken enchiladas with green sauce in a black shallow bowl with cubed avocado, sour cream, cilantro, and a lime half.
Peden + Munk
5 of 9

Chicken Enchilada with Green Sauce

This deliciously cheesy chicken enchilada recipe with green sauce is stuffed with tender chicken and bathed in a zesty green tomatillo sauce. Corn tortillas make this Tex-Mex favorite gluten-free. Pile on the sour cream, avocado, and limes, taco-style.
Recipe

This chicken enchiladas recipe is fabulous. Unfortunately, I gave some to my family, and now they request them ALL the time. I make a batch for me and one for them to share. 

The green sauce is incredible. As another reviewer suggested, I added jalapeños to spice it up. Highly recommended.

zilma
Nine fried avocado dippers on a silver platter with a small dish of chipotle dipping sauce beside them
Ryland Peters & Small
6 of 9

Fried Avocado Dippers

The combination of crispy beer batter and soft avocado in these fried avocado slices is amazing, and the garlicky chipotle dipping sauce takes it over the top.
Recipe
A bowl of pico de gallo with a spoon resting inside set on a piece of parchment in a rimmed baking tray.
Todd Coleman
7 of 9

Pico de Gallo

This pico de gallo recipe, made from tomatoes, onion, cilantro, lime, and chile, is a form of fresh salsa. A Mexican and Tex-Mex staple.
Recipe

The texture of this pico de gallo was great — wonderful chunky tomatoes and crunchy onions and peppers. The chili pepper was perfect to add quite a kick that sticks with you through the aftertaste!

Ashley
Three ears of grilled Mexican-style street corn slathered with lime mayo and sprinkled with cilantro, cheese, hot sauce.
David Malosh
8 of 9

Elote ~ Mexican-Style Street Corn

For this Mexican-style street corn, or elote, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce. The corn husks make for a nifty eating handle.
Recipe
A plate of churros with a cup of hot chocolate in the background
Calle Stoltz
9 of 9

Churros

These churros are based on the Spanish and Mexican classic that comes together with ingredients you already have on hand. The resulting fried dough is crisp on the outside, airy on the inside, and irresistible through and through.
Recipe

Cinco de Mayo Food FAQs

What is traditionally served at a Cinco de Mayo meal?

A typical American celebration of Cinco de Mayo will include margaritas and tacos. However, in Mexico, you’ll find classic Mexican dishes, such as carnitas, mole poblano, or barbacoa made with lamb.

What should I serve for dessert on Cinco de Mayo?

Churros are a fantastic handheld dessert option, and you could serve them with a mug of Mexican hot chocolate for dipping. For a more formal take, try this tres leches cake–a popular dessert in Mexico, for good reason.

What are you serving at your Cinco de Mayo celebrations? Will you be noshing on Tex-Mex fare, such as tacos, burritos, and nachos, or are you indulging in traditional Mexican food, like carnitas or sopa seca de fideo? Let me know in a comment below.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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4 Comments

    1. We haven’t tried this, Peter, so I’m not sure if it would work. You might need to spray your parchment with baking spray to make sure that they slide right off.

      Reply

    2. Absolutely! Just be careful when lowering toward oil parchment-side up. Then immediately peel the parchment off with a set of tongs.

      This method is commonly used, including when dropping bagels into their very hot soda-water bath. Just be sure to have all your parchment pre-cut. I hope this helps!

      Reply