Cinco de Mayo

Fried dough in any incarnation is something to get excited about. Though we’re sorta partial to this particular cinnamon sugar-coated awesomeness.

• Quick Glance
• 30 M
• 40 M
• 4

Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.

• (1)
• 15 M
• 15 M
• 14

Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.

• (2)
• 10 M
• 1 H, 30 M
• 6

You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.

• Quick Glance
• 25 M
• 55 M
• 0

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

• (3)
• 25 M
• 25 M
• 26

Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.

• Quick Glance
• 25 M
• 40 M
• 0

A little spicy, a little tangy, and a little less than an hour from start to table.

• Quick Glance
• 30 M
• 50 M
• 0

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

• (4)
• 1 H, 10 M
• 2 H, 30 M
• 26

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

• Quick Glance
• 25 M
• 1 H, 10 M
• 0

These red chile pork tamales are the real authentic Mexican deal. They taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.

• (6)
• 1 H, 30 M
• 8 H, 30 M
• 34