|Cinco de Mayo Taco Party||| Print ||
Cinco De Mayo—The Fifth Of May—commemorates Mexico’s victory over the French army in 1862. In the city of Puebla, where the momentous battle took place, the celebration has a grand fair—replete with music, games and great food—to celebrate liberty and freedom.
In recent years, Cinco de Mayo celebrations have spread to U.S. cities with large Mexican populations. In San Marcos, Texas, they celebrate with a menudo (tripe stew) cook-off, in Omaha they are hosting a burrito eating contest, and in San Francisco there will be a black-tie gala.
For food-lovers everywhere, Cinco de Mayo is a terrific excuse for a party featuring Mexican-inspired fare. We love to celebrate with a taquisa (taco party) by offering several taco fillings, baskets of steaming hot fresh tortillas, a variety of toppings including cheeses, chopped cilantro and a selection of salsas.
Before the guests arrive, we fire up the grill to cook the onions, chiles and vegetables we’ll add to the taco fillings. We save grilling the steak and chicken that go into the fillings until the last minute. Make at least two taco fillings if you are expecting more than a couple of guests. All the recipes double nicely for a crowd.
Guacamole stars at nearly every party we’ve hosted for the past decade. This year we’re jazzing it up a bit by offering three versions—all starting with Frontera Guacamole Mix as a base. Our new homemade Thick & Crunchy Tortilla Chips can really scoop up the guac, so you’ll want to have plenty.
For openers, we like to serve an ice-cold beer cocktail infused with mango, pineapple, pomegranate and lime juices. Amazing and refreshing!
For dessert, bowls of ice cream accompanied by our version of a chocolate chip cookie—made with toasted pecans and chopped Mexican chocolate. Your guests will certainly celebrate their good fortune!
Cinco de Mayo Menu
A trio of Guacamoles with assorted Frontera Tortilla chips and salsas:
Assorted Taco Fillings with warm tortillas, chopped cilantro, shredded cheese, assorted salsas: