When it comes to Cinco de Mayo, a holiday that commemorates Mexico’s victory over France at the Battle of Puebla during the Franco-Mexican War in 1862, we like to celebrate with more than margaritas. (Okay yes, margaritas too.) Here’s a menu for our favorite Mexican foods—not just tacos, but also salsa-drenched breakfast and a cake that always wins over a crowd.
More: 5 Huge Cinco de Mayo Screwups
Breakfast: Saucy Chilaquiles
Canned chipotles and chorizo add smoke and depth to simple tortillas. Get the recipe for Chilaquiles »
Lunch: Yucatán-Style Shredded Pork Tacos with Achiote
This pibil recipe, inspired by one used at Chando’s in Sacramento, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Get the Recipe for Cochinita Pibil Tacos »
And on the Side: Classic Guacamole
Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »
Dinner: Mexican Braised Spare Ribs With Squash and Corn
Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs With Squash and Corn »
On the Side: Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)
The recipe for this simple Mexican salad of grilled zucchini, avocado, and salty, crumbled añjeo cheese was served at a dinner party attended by Mexican composer Carlos Chávez and Nelson Rockefeller. Get the recipe for Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)
Dessert: Tres Leches Cake
Popular throughout Latin America, this milk-soaked cake is thought to have originated in Nicaragua. Get the recipe for Tres Leches Cake »
And to Drink: Cilantro, Chile, and Pineapple Sangrita
This flavor-packed sipper is served alongside a neat glass of tequila at La Mezcaleria in Ajijic, Mexico. Do as many Mexicans do: A sip of tequila, a sip of sangrita—repeat, for the best experience. Get the recipe for Cilantro, Chile, and Pineapple Sangrita »
Watch: The Easiest Way to Dice Avocados
This article was written by Amanda Arnold from Saveur and was legally licensed through the NewsCred publisher network.
