Category Archives: Cinco DeMayo

12 Drinks and Desserts For Your Cinco de Mayo Party

Source: – By tbspJake

Mex it up: Cinco de Mayo sips and sweets!

Thinking about a Cinco Party? You’re going to need refreshments. Here are our fiesta faves, from authentic margaritas to awesome piñata cookies.

Somewhere in between Easter Feasts and Memorial Day BBQs, there’s a celebration lull. But don’t forget about Cinco de Mayo!

You can always tip back cervezas over a bowl of chips and guac – but why stop there? Take it up a notch with some decadent desserts and sensational sips. So let’s put tomato juice in our beer and set our ice cream on fire. It’s time to party!

1. Mexican Chocolate Pot de Crème

12 Drinks and Desserts For Your Cinco de Mayo Party

This is melt-in-your-mouth creamy chocolate pudding spiked with cinnamon and ancho chili powder. It’s like, “Hey, taste buds – let’s party.”

2. Cajeta Mexican Caramel Sauce

12 Drinks and Desserts For Your Cinco de Mayo Party

Caramel sauce made from goat’s milk and vanilla and cinnamon? So decadent, you’ll want to eat it with a spoon (if there are people around, try it drizzled over pound cake or ice cream).

3. Michelada Cocktail 

12 Drinks and Desserts For Your Cinco de Mayo Party

Get your happy hour started with a Michelada, Mexico’s answer to the Bloody Mary. Dark Mexican beer + Tomato juice + Soy sauce + Worcestershire + lime. You won’t wanna stop at one, so make a pitcher.

4. Mexican Margaritas

12 Drinks and Desserts For Your Cinco de Mayo Party

If you’ve had one too many pineapple-strawberry-infused slusharitas, get back to the basics: a good tequila, lime, salt, a little sugar and a few cubes of ice. Salty-rim mustaches optional.

5. Sombrero Piñata Cookies 

12 Drinks and Desserts For Your Cinco de Mayo Party

Did you think we forgot party favors? These little cookie hats are adorable enough. But then you break ‘em open like a piñata to reveal hidden rainbow treats. Olé!

6. Caramel Flan

12 Drinks and Desserts For Your Cinco de Mayo Party

No, this isn’t a 5-minutes-and-you’re-done dessert. This legendary confection takes some patience and focused attention. So make it before you do tequila shots.

7. Mexican Coffee Popsicles

12 Drinks and Desserts For Your Cinco de Mayo Party

Popsicles made with strong coffee, cinnamon and almond flavoring. It’s a straight-up shot of icy, bitter and sweet—the perfect caffeinated party pick-me-up.

8. No-Fry Fried Ice Cream

12 Drinks and Desserts For Your Cinco de Mayo Party

Afraid of frying? You can still savor this Mexican classic. Our version is ice cream balls rolled in crunchy cereal with a drizzle of caramel syrup and whipped cream. All mmmmm, no mess.

9. Fro Yo Margaritas

12 Drinks and Desserts For Your Cinco de Mayo Party

What’s that? You hadn’t heard about Yoplait Margarita-flavored Yogurt? Now you know what was wrong with every other frozen margarita you ever had. You’re welcome.

10. Churro Cheesecake Bites 

12 Drinks and Desserts For Your Cinco de Mayo Party

Churros are just fried dough and sugar, right? Why is there no cheesecake in there? WAIT, LOOK AGAIN. That’s better. Now try to stop at just 1 or 2.

11. Tres Leches Cake 

12 Drinks and Desserts For Your Cinco de Mayo Party

Imagine three kinds of leche (milk) poured over a moist and amazing cake. Made with boxed cake mix and ready-to-spread frosting, so you’re ready to indulge in no time.

12. Pina Colada Mango Smoothie 

12 Drinks and Desserts For Your Cinco de Mayo Party

Don’t call it a night quite yet. Here’s one more round on us: Easy-breezy piña colada-inspired smoothies that don’t even have to be boozy. Serve it as-is or spike with a touch of rum.


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How to Make A Flaming Cinco de Mayo Shot

Source: – by tbspangela

Nothing says “celebrate good times” quite like flaming booze in a shot glass.

This year, Cinco de Mayo falls on a Saturday, which, for a vast number of 20-somethings across the country, means that tequila-fueled fun is inevitable. As you may well know, taking shot after shot of warm tequila chased with a lime gets old after a short period of time.

That’s why some ingenious bartender invented the layered flaming shot – it’s a blood-alcohol level boost and entertainment all in one small, fiery glass. Even sweeter – it looks like an Mexican flag!

First, gather your ingredients: grenadine, tequila, creme de menthe and a high-proof liquor, like Bacardi 151. You may want to use pour spouts – those fancy nozzles on liquor bottles in bars – to keep things from getting messy.

Carefully fill the shot glass less than one-third full of grenadine, then layer your tequila and creme de menthe on top of that and finish it off with the high-proof booze. Using a torch lighter (and a lot of safety – people!), ignite the tops of the shot glasses and take in the glory. Next – and this step is super important, guys – blow out the fire and take your shot.

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Cinco De Mayo The Party Food Dude Way!

Source: – By Chris Perrin ‘The Party Food Dude’, and author of

May 5th is the time to celebrate Mexican Independence the only way Americans know how…by drinking copious amounts of liquor and eating lots of food!  Here’s a party menu that might not be the most traditional, but is sure to get everyone in a fiesta state of mind.


On the Menu:

Spicy Syrup for Margaritas

The Dip

Chicken Albondigas

Vegetable Quesadillas

Mole Tacos

Spicy Syrup for Margaritas

What would Cinco de Mayo be without a nice, frosty margarita?  Get the party going with a nice blend of margarita mix, triple sec, tequila and lime juice.  Then give your cocktails a little extra kick with this spicy syrup featuring the kiss of the habanero.  This recipe calls for mango juice, but use whatever you like: guava, papaya, peach nectar, even plain old orange juice.


2 cups mango juice

1 cup sugar

2 habanero peppers, sliced


Pour all ingredients into a saucepan and bring to boil over medium-high heat.

Reduce the heat to medium and continue cooking until the juice has gotten very thick.  Let it cool.

To serve, either dip a margarita glass into the syrup to coat its edge or pour a teaspoon of the syrup on top of a drink.

The Dip

American Tex Mex cuisine has come to idolize cheese dip in its many forms.  However, this Cinco de Mayo party is going to elevate cheese dip to a whole new place with a multilayer taste experience that everyone come to know as simply “The Dip.”


2 cups milk

2 cups shredded Monterrey Jack cheese + more for the top of the dip

1 can diced green chilies

2 tablespoons vegetable oil

4 cloves garlic, minced

1 pound hamburger

1 tablespoon ground cumin

12 oz refried beans

8 oz enchilada sauce

2 green onions, sliced

1 tomato, sliced

1 can black olives

Tortilla chips


Preheat the oven to 350.

Pour the milk into a skillet with high sides over medium heat.  Let it come to a boil.  The minute the milk boils, add the cheese and stir to let it melt.  Once it has melted, add the green chilies.

In a second skillet over medium high heat, add the vegetable oil.  When hot, add the garlic, hamburger, and the cumin.  Cook until the hamburger is browned.  Drain any liquid which remains.

Construct the dip by layering first the refried beans, then the hamburger, then the enchilada sauce, then the cheese sauce, and finally more Monterrey jack cheese.  Put the dip in the oven until the shredded cheese melts.

Remove and top with green onions, tomatoes, and black olives.

Serve with the tortilla chips and watch it disappear.

Chicken Albondigas

Albondigas is the Spanish word for “meatballs.”  These little party appetizers are balls of ground chicken, corn, and jalapenos rolled into balls. Served with a fancy salsa or sour cream on the side.


4 pounds ground dark meat chicken

4 eggs

1/2 cup Tortilla chips that have been broken up

1 cup frozen corn

2 jalapenos, seeds removed and diced

6 tablespoons olive oil


Mix all of the ingredients in a bowl except the olive oil.  When well incorporated, roll the mixture into quarter-sized balls.

In a skillet over medium-high heat, add the olive oil and let it get warm.  Cook the albondigas in small enough batches so that they do not touch each other in the pan.  Cook them for about 14 minutes, turning them every 3-4 minutes.  Break one open to test it to make sure they are cooked all the way through.

Alternately, you can brown the albondigas on each side and then put them in the microwave.

Vegetable Quesadillas

Give the average quesadilla a kick by adding a nice fresh assortment of sautéed Mexican-inspired vegetables.  There’s no reason the health conscious and vegetarians at your bash need go hungry!


4 tablespoons olive oil

2 poblanos, seeds removed and cut into strips

2 white onions, sliced into strips

2 cloves garlic, minced

12 green onions, greens only

1 pound white button mushrooms

4 cups cheddar cheese

8-12 large flour tortillas


In a skillet over medium-high heat, add the olive oil.  Once hot, add the onions and the poblanos with a good pinch of salt.  Cook until the poblanos are soft.  Then add the green onions, garlic, and mushrooms.  Continue cooking until the mushrooms have turned dark brown.  Set aside to cool.

To build the quesadilla, microwave a tortilla for 15 seconds.  Next, sprinkle 1/4-1/2 cup of cheese over half of the tortilla.  Then put some of the filling on it.  Fold and cook either in a panini press or in a nonstick skillet with another skillet pressed on top of it until the cheese is nice and melty.

Serve with salsa and sour cream.

Mole Tacos

Mole is a traditional Mexican sauce made from raisins, chocolate, chilies, bread, salt, pepper, garlic, and at least ten other ingredients.  A classic mole can take anywhere from eight to twelve hours to make properly.  Or you can grill up some chicken, slather it in store bought mole and serve it to your friends in about 30 minutes!


4 boneless skinless chicken breasts

Salt and pepper

4 tablespoons olive oil

1 jar of prepared mole

Corn tortilla shells

Pico de gallo or salsa

Sour cream

Sliced avocado


Sprinkle the chicken liberally with salt and pepper.

Cook the chicken by either grilling it (6-8 minutes per side), sautéing it in a skillet (again 6-8 minutes per side), or baking it in a 350 degree oven for 20-30 minutes.

Whichever way you decide to cook the chicken, cover it generously with mole sauce and cook it an additional 2-3 minutes so that the mole sauce gets cooked into the meat.

Before serving, microwave the corn tortillas for 15 seconds or heat them about one minute per side on a skillet over medium high heat.  Then serve the mole chicken with the tortillas, pico de gallo, sour cream, and avocado for a make-your-own taco bar.

Cooking Plan:

If you want to pull this party off without a hitch, here is a plan for getting all of the cooking done.

Day before the party:

Make the spicy syrup

Brown the hamburger for The Dip

Make the chicken albondigas and cook them

Cook the chicken for the mole tacos, but stop before you add the mole

3 hours before the party:

Cook the vegetables for the quesadilla

Cook the chicken with the mole sauce

1 hour before the party:

Construct the quesadillas

30 minutes before the party:

Make the cheese sauce for The Dip

Bake The Dip

Make the quesadillas

Heat the albondigas

Heat the mole chicken

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