Cinco de Mayo is the perfect excuse to gather, celebrate, and serve up bold, vibrant, seasonal flavors. These recipes, courtesy of Casey Easton of Food Lab Boulder, are designed to be approachable, crowd-pleasing, and just a little elevated. Whether you’re hosting a laid-back get-together or a full dinner spread, this menu brings everything you need for a festive and memorable evening—from a classic guacamole with a twist to shareable nachos, fresh tacos, and a crisp cocktail.
Guacamole Plus
The non-negotiable party dip, with a few fun additions
Serves: 6–8 | Time: 10 minutes
Ingredients
4 ripe avocados
2 cloves garlic, finely grated
¼ red onion, finely diced
1 jalapeño, minced
2 tbsp fresh lime juice
¼ cup pepitas, toasted
¼ cup cotija cheese, crumbled
¼ cup fresh cilantro, roughly chopped
Salt, to taste
Chips and/or plantains, for serving
Instructions
- In a large bowl, combine lime juice and salt. Add garlic, onion, and jalapeño, and mash slightly to release flavor. Let sit for 5 minutes.
- Add avocados and mash to your preferred texture.
- Fold in pepitas, cotija, and cilantro.
- Taste and adjust with more lime juice or salt as needed. Serve immediately.
Notes
- To prevent browning, press plastic wrap directly onto the surface and refrigerate.
- Toast pepitas in a dry pan over medium heat for 2–3 minutes until they begin to pop.
- Cotija can be substituted with feta if needed.
Loaded Cinco de Mayo Potato Nachos (or Tater Tots)
All the best parts of nachos, built on crispy roasted potatoes
Serves: 4–6 | Time: 45 minutes
Ingredients
3 lbs Yukon gold potatoes, cut into wedges (or tater tots)
Olive oil, for coating
Salt, to taste
1 tsp smoked paprika
1 tsp garlic powder
3 cups shredded Monterey Jack or pepper jack cheese
2 cups black beans, drained and rinsed
2 jalapeños, thinly sliced
½ red onion, diced (or pickled)
¼ cup cotija cheese, crumbled
½ cup fresh cilantro, roughly chopped
Sour cream or crema, for serving
Hot sauce, for serving
Lime wedges, for serving
Instructions
- Preheat oven to 425°F. Toss potatoes with olive oil, salt, paprika, and garlic powder.
- Spread in a single layer on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Transfer potatoes to a baking sheet or cast iron pan. Top with cheese, black beans, jalapeños, and red onion.
- Return to oven for 8–10 minutes, until cheese is melted and bubbling.
- Remove and finish with cotija, cilantro, and crema. Serve immediately with hot sauce and lime.
Carne Asada Tacos with Pickled Red Onion & Flour Tortillas
Serves: 4–6 | Time: 45 minutes (plus 1 hour marinade)
Ingredients
Carne Asada
2 lbs flank or skirt steak
½ cup olive oil
¼ cup fresh lime juice
⅓ cup soy sauce
3 tbsp orange juice
6 cloves garlic, grated
2 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
½ cup fresh cilantro, roughly chopped
Pickled Red Onion
1 large red onion, thinly sliced
½ cup red wine vinegar
½ cup warm water
1 tbsp sugar
1 tsp kosher salt
Flour Tortillas
2 cups all-purpose flour
¾ tsp kosher salt
¾ tsp baking powder
¾ cup warm water
3 tbsp vegetable oil or lard
To Serve
Fresh cilantro
Lime wedges
Cotija or queso fresco
Hot sauce
Instructions
- For the pickled onions, combine vinegar, water, sugar, and salt until dissolved. Add onion and let sit for at least 30 minutes.
- For tortillas, mix flour, salt, and baking powder. Add water and oil, mix into a dough, and knead until smooth. Divide into 8 balls, cover, and rest 20 minutes.
- Whisk marinade ingredients and coat steak. Marinate at least 1 hour (or overnight).
- Roll tortillas thin and cook in a dry skillet over high heat for 60–90 seconds per side. Keep warm.
- Cook steak in a hot pan or grill, 3–4 minutes per side for medium-rare. Rest, then slice thinly against the grain.
- Assemble tacos with steak, pickled onion, cilantro, and lime.
Notes
- Skirt steak offers more flavor; flank steak is easier to slice.
- Pickled onions keep for up to two weeks.
- This marinade also works well with chicken thighs.
Cucumber Margarita
Cool, crisp, and just a little spicy on the rim
Serves: 4 | Time: 10 minutes
Ingredients
8 oz blanco tequila
4 oz fresh lime juice
3 oz triple sec
6 oz fresh cucumber juice (from 1 English cucumber, blended and strained)
2 oz simple syrup
Tajín, for the rim
Lime wedges, for garnish
Ice
Instructions
- Run a lime wedge around the rim of each glass and dip in Tajín.
- In a pitcher, combine tequila, lime juice, triple sec, cucumber juice, and simple syrup. Stir well.
- Fill glasses with ice and pour the mixture evenly.
- Garnish with lime or cucumber slices.
Notes
- No juicer? Blend cucumber with a splash of water and strain.
- Mix ahead (without ice) and refrigerate until ready to serve.
- For a spicy version, muddle jalapeño slices in the glass before pouring.