Cinco de Mayo; Killer Drinks and Mouth Watering Dishes

If you are planning to throw a party for Cinco de Mayo, here are some dishes and drinks I picked to celebrate the festive day. Enjoy!!

First, a selection of drinks that are quite easy to make.

Cilantro & Jalapeño Margarita
Click here to see the recipe

Blackberry Thyme Margaritas
Click here for the recipe

Chocolate Margarita, interesting combination of white tequila and kahlua, with chocolate syrup
Click here for the recipe

Peach and Black Pepper Margarita
Click here for the recipe

For those who are not found of Tequila, here are a couple of cocktails made with white or red wine
White Wine and Peach Sangria
Click here for the recipe

Mexican Fruit Sangria
Click here to see the recipe

Can't drink on an empty stomach!! For the main course, a selection of tapas and dishes from Latin America.

Char-grilled Grouper Ceviche with Lobster

  • 600g grouper tenderloin
  • 600g lobster tails
  • 40g chopped coriander
  • 40g chopped spring onion
  • 200ml lemon juice
  • Salt
  • 1 cup Chicha de Jora (can be replaced with a dry white wine, with low alcohol content)
  • 3 tablespoons Peruvian yellow chilli (a paste based on blended yellow chilli pepper and vegetable oil)
  • 15g chopped Limo chilli
  • 12 green corn leaves


Dice the grouper tenderloin into 2cm cubes, season and dice lobster tails separately. Add the blended yellow chilli, chopped coriander leaves and spring onions. Add the lemon juice, white wine (or Chicha de Jora) and set aside.
Wash the corn leaves in very hot water to soften, and lay over a char-grill at a high heat. Pour the chilli, coriander and spring onion preparation over the leaves and cook for 5-8 minutes.
Season with chopped Limo chilli and serve immediately.
Courtesy of Hector Solis from FIESTA.

Cheese Tamales
Click here to view the recipe

Beef and Cheese Enchiladas
Easy recipe via this link

Light and fresh tasting with these Fish Tacos
Click here for the recipe

A zesty salsa with this Mango Pico de Gallo
Click here for the recipe

Healthy Five Layer Dip
Click here for the recipe

Sweet Plantain Balls

Authentic Guacamole

Cornbread Piled with Carnitas

To end this post, here are some yummy desserts

Orange-Infused Flan

La Golondrina Cafe's flan

Total time: About 2 1/2 hours, plus chilling time for the flan

Servings: 12

Note: Adapted from La Golondrina Cafe. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.

3/4 cup sugar

Juice of 1 orange, about 1/2 cup

5 eggs

2 1/2 (14-ounce) cans condensed milk

1 1/2 (12-ounce) cans evaporated milk

1 3/4 cups milk

1 tablespoon amaretto

1 tablespoon vanilla

1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.

2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.

3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.

Via LA Times

Leche Flan with Candied Lime Peels

Mexican Chocolate Cake

Tres Leches Cake

Horchata to clean the palate

Agua de Sandia

Happy Cinco de Mayo!!!

All images and links are courtesy of Gojee.

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