For no particular reason other than an excuse to drink a margarita (and really, any reason to drink a margarita is fine by me!), I present my Cinco de Mayo celebration menu:
DRINK | Mango Margarita via Food & Wine
EAT | Mini Taco Cups via Taste of Home | Black Bean + Corn Salad via Rachel Ray | Sweet Mango Avocado Toast with Radicchio via Healthy. Happy. Life.’s Kathy Patalsky | Churro Bites via Pillsbury (originally OhSweetBasil.com‘s Carrian Cheney)
The drink of choice for Cinco de Mayo is, of course, a margarita. I’ll be trying this recipe, which calls for a chili powder-rimmed glass. Despite my personal extreme aversion to spicy food I think this garnish would offset the creamy mango perfectly and make for a memorable marg.
With my great love but lower tolerance for tequila, I’ll be smart and serve up a bunch of filling food at this celebration. Mini taco cups made with wonton wrappers seem oh so clever to me, and allow guests to garnish bites from a taco toppings bar you might set up for a bit of interactive foodie fun.
This side salad of black beans, corn and tomato garnished with lime is a regular around here no matter the date. I love using fresh corn on the cob, but frozen will also do just fine.
You could serve up traditional guacamole and salsa, but why not try this twist on avocado toast instead and carry the mango flavor through the menu?
Finish your fiesta with a sweet and sugary churros. It seems decadent, but is really only semi-homemade with packaged dough. Go the extra mile by offering chocolate and caramel dipping sauces – or don’t. I’m pretty sure these tasty bites won’t last long anyway.
Bon Appetit, and happy Cinco de Mayo!
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