Cinco de Mayo Recipes

Three layers—cajeta, flan, and chocolate cake—make up this incredible dessert.

A refreshing variation on a classic frozen margarita.

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!

Horchata de arroz is easy to make at home with these top-rated recipes.

Fork-tender, flavorsome pork; use as a filling for tacos and burritos.

Tender pork carnitas pressure-cooked with onion, garlic, orange, and spice.

I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Easy recipe for a sweet, creamy drink made with rice, cinnamon, and milk.

Cucumber is blended with fresh lime juice for a thirst-quenching drink.

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

This watermelon slushy is just perfect for hot summer days! Watermelon, ice, and a bit of lime juice are simply blended together in this quick treat.

If you are looking for an authentic Mexican cocktail, you just found it!

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.

Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!

This iced hibiscus tea is an agua fresca served throughout Mexico. Made with hibiscus flowers, the flavor of agua de jamaica is tart and refreshing.

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

This Mexican soup can easily be made at home with just a few ingredients.

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.