42 Cocktail & Appetizer Recipes for a Delicioso Cinco de Mayo!

We know that you know that Cinco de Mayo isn't really Mexican Independence Day but really the celebration of the Mexican army defeating French forces in the Battle of Puebla. But we also know that, whether you're Mexican or not, you love to celebrate this festive holiday. And what's a better way to celebrate Cinco de Mayo than with food and drinks? This year, we have the ultimate Cinco de Mayo cocktails and appetizer recipes guide with these delicioso ideas that, trust us, you won't be able to resist.


1. Mezcalita de Piña Margarita

Every Mexican knows and loves the flavor of tajin! It's delicious whether you sprinkle it on fruit (piña, anyone?), in your jugito or even straight into your mouth (we're not ashamed!). So of course we had to include this Mezcalita de Piña Margarita from Toloache in NYC in our Cinco de Mayo slideshow because -- hello! -- it has tajin in it (and the glass is rimmed with tajin instead of salt). Yep! It's a winner!


  • 2 ounces Fidencio Mezcal Joven
  • 11⁄2 ounce lime juice
  • 3⁄4 ounce agave syrup 2 pieces pineapple, grilled
  • 3⁄4 bar spoon jalapeño, finely chopped
  • 4 cilantro leaves Pinch of tajin spice
  • For Garnish: Tajin spice, to rim the glass. Cilantro sprig (optional).


  1. Combine the pineapple, jalapeño and cilantro in a cocktail shaker and muddle ingredients together. Then combine the remaining ingredients in the cocktail shaker, include a pinch of tajin spice. Add ice and shake well.
  2. Double strain the cocktail into a chilled tajin-rimmed rocks glass over fresh ice and garnish with the sprig of cilantro.

2. Shrimp and Sweet Corn Fundido

Lighten up Queso Fundido for Spring with shrimp and make this yummy Shrimp and Sweet Corn Fundido! Created by Chef Eduardo Garcia, co-founder of Montana Mex seasoning salts -- you won't be able to stop going back for more. Chips, please!

Ingredients: (Makes 4 Servings)

  • 1/2 pound peeled and de-veined small shrimp (Note to cook, not for posted recipe: 20-22 size shrimp)
  • 1/2 cup frozen sweet corn kernels
  • 1 teaspoon Montana Mex Chile Salt
  • 1 teaspoon Montana Mex Sweet Salt
  • 2 teaspoons Fresh garlic, minced
  • 2 tablespoons olive oil
  • 4 oz Fresh Oaxaca Cheese, grated


  1. Pre-heat oven on Low Broil
  2. In a large skillet on medium heat, add olive oil and shrimp, saute for 2 minutes.
  3. Add Corn, garlic, Montana Mex Chile Salt, Montana Mex Sweet Salt and saute until shrimp are fully cooked, remove from heat.
  4. Allow shrimp to cool for a few minutes, then chop into bite size pieces.
  5. Take mixture and place evenly on bottom of oven proof dish/casserole dish.
  6. Sprinkle all the oaxaca cheese evenly over the mixture, and broil until cheese melts and is golden-brown.
  7. Serve warm with fresh Corn Tortillas or favorite tortilla chips.

3. Chipotle Sangrita

Who wants a shot?! A spicy little Sangria, this Chipotle Sangrita is a savory, fun cocktail option for Cinco de Mayo! (Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You’ll need to puree some for this recipe).


  • 1 cup tomato juice
  • 1 teaspoon chipotle puree in adobo sauce
  • Juice from 1 lemon wedge
  • 1 1/2-ounce chilled shot of reposado tequila


Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along¬side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.

Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Shots by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2014.

4. Quesadilla de Huitlacoche y Trufas

Quesadillas are the perfect food pairing for a boozy Cinco de Mayo. With melty cheese, huitlacoche salsa, truffle oil and plenty of cheese, this Quesadilla de Huitlacoche y Trufas from Toloache in NYC will absorb that alcohol right up! Our mouths are watering already.

Ingredients: (Makes 4 Servings)

  • 4 6-inch flour tortillas
  • 2 cups Chihuahua or gouda cheese, shredded
  • 4 Tbsp corn kernels, roasted
  • 2 Tbsp huitlacoche salsa
  • 1 Tbsp black truffle oil
  • 2 Tbsp black truffle peeling
  • ¼ cup Mexican crema
  • ¼ cup chives, finely chopped


  1. Place flour tortillas on a pan sheet. Top each tortilla with ½ cup Chihuahua cheese, ½ tablespoon of black truffle peelings, and the roasted corn kernels. Back in a 350 degree Fahrenheit oven for about 5 to 10 minutes, or until golden brown.
  2. Cut each quesadilla into 4 triangular slices. Per quesadilla, drizzle with the truffle oil, then add a dollop each of the huitlacoche salsa and Mexican crema on the individual triangles. Garnish with chopped chives.

5. Sauza Pineapple Chipotle Margarita

The perfect way to welcome warmer weather is with tropical fruit, like pineapple, with a chipotle kick! So obviously you're gonna wanna "MAKE IT" with Sauza and try the Sauza Pineapple Chipotle Margarita this Cinco de Mayo


  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 1 part frozen limeade
  • 2 parts pineapple juice
  • 1-2 dashes of Tobasco Chipotle Hot Sauce
  • Pineapple slice (for garnish)


In a glass filled with ice, combine Sauza Blue Silver 100% Agave Tequila, limeade, pineapple juice, and Tobasco Chipotle Hot Sauce. Stir gently. Garnish with a pineapple slice (optional). Enjoy!

6. Creamy Spicy Mango Salsa

Salsa is great paired with guacamole! Whip up this yummy Creamy Spicy Mango Salsa from MakingLifeBetter.com on Cinco de Mayo -- your fiesta guests will LOVE you for it!


  • 1/4 cup Ragu® Old World Style® Pasta Sauce
  • 2 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise 1/2 tsp. chipotle chili powder
  • 1 large ripe mango, peeled and chopped
  • 1 small red bell pepper, chopped (about 1 cup)


Combine Ragu® Old World Style® Pasta Sauce, Hellmann's® or Best Foods® Light Mayonnaise and chili powder in large bowl. Stir in mango and red pepper. Serve, if desired, with tortilla chips.

7. Moscato Ginger Margarita

Ginger is one popular ingredient right now, and we're loving it! Follow the trend and try out this Moscato Ginger Margarita featuring GFV Moscato this Cinco de Mayo


  • 1.25 ounces GFV Moscato
  • 1 ounce silver tequila
  • 1 1/3 ounces lime juice
  • 1/2 ounce orange juice
  • 1/4 ounce ginger simple syrup
  • Rock salt
  • Lime wheel for garnish


Combine moscato, tequila, lime juice, orange juice, and ginger syrup in an ice-filled shaker. Salt the rim. Carefully add ice to the glass, then empty shaker into glass. Garnish with lime wheel.

8. Atkins No-Bean Chicken Chili

For a healthier take on a classic, we're loving this Atkins No-Bean Chicken Chili. It's pale in color, thanks to shredded chicken spiked with lime and cauliflower, but it has a big, bold flavor—no beans about it!  Cooking the chicken with its skin and bones yields superior flavor and keeps the meat from drying out. Letting it rest in the broth finishes the cooking without toughening the meat, as boiling does. This dish freezes well, so feel free to double the recipe.

Ingredients: (Makes 4 Servings)

  • 3 chicken breasts, with bones and skin
  • ½ teaspoon mild chili powder
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ½ small red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup cauliflower florets
  • 4 cups chicken broth
  • 2 limes, zested and juiced (or ¼ cup bottled lime juice)
  • ½ cup sour cream
  • ½ cup chopped cilantro


  1. Sprinkle the chicken with chili powder and salt. Heat a large stockpot over medium-high heat and add the butter.  Add the chicken, skin side down, and cook 3–4 minutes, until skin browns. Turn.  Add the onion, bell pepper, and cauliflower.  Cook 2–3 minutes more, stirring the vegetables around the chicken.
  2. Add the chicken broth and bring to a simmer over medium heat.  Cover and cook 10 minutes, then turn off the heat and let rest 30 minutes.
  3. Remove chicken from the soup. Peel off and discard the skin. Shred the chicken and return it to the pot along with the lime zest and juice. Stir well. Top each bowl with a dollop of sour cream, sprinkle with cilantro, and serve immediately.
From THE NEW ATKINS MADE EASY: A Faster, Simpler Way to Shed Weight and Feel Great—Starting Today! by Colette Heimowitz. Copyright © 2013 by Atkins Nutritionals, Inc. Reprinted by permission of Touchstone, a Division of Simon & Schuster, Inc.

9. 1800 Ginger Mint Margarita

This Cinco de Mayo give your tequila an upgrade with 1800's on-going 'Essential Artist series', Jean-Michel Basquiat (the collection contains limited edition bottles -- containing six of his original designs -- that celebrate the late, iconic artist). Try this refreshing Ginger Mint Margarita!


  • 1 oz 1800 Silver Tequila
  • 1/2 oz Grand Marnier
  • 1/2 oz fresh lime juice
  • 1/4 oz Ginger Beer
  • Mint Leaves
  • Peeled fresh Ginger


Crush ginger, mint, 1800 tequila, Grand Marnier, and lime juice in a glass with a wooden spoon. Add ice. Slowly pour in ginger beer, and serve. Garnish with mint leaves. 

10. Death in Oaxaca

Straight from La Bottega at The Maritime Hotel in NYC, "Death in Oaxaca" is a great Cinco de Mayo cocktail option!


  • 1 oz mezcal
  • .5 oz aperol
  • .5 oz cherry herring
  • Splash of ginger beer


Add ingredients to cocktail shaker. Shake well. Serve over ice.

11. Guacamole de Frutas

Guacamole with FRUIT? This Guacamole de Frutas from NYC restaurant Toloache is just as amazing and refreshing as it sounds, chicas! Make it along with a couple of your fave cocktails from this guide, and get ready for an AMAZING Cinco de Mayo!

Ingredients: (Makes 4 Servings)

  • 2 Mexican Haas avocados
  • 2 Tbsp Vidalia onion, diced
  • 2 Tbsp mango, diced
  • 2 Tbsp peach, diced
  • 2 Tbsp apple, diced
  • ½ tsp habanero salsa
  • 1 tsp Thai basil, thinly sliced
  • ½ tsp lime juice
  • Kosher salt to taste


  1. Scoop the pulp out of the ripe avocados into a bowl.
  2. Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.
  3. Serve with warm corn tortillas or chips.


12. Skinnygirl Margarita de Celebracion

As Bikini Season is quickly approaching, we understand if you're not looking to drink a TON of calories this Cinco de Mayo. So we've got you covered with this deliciously guilt-free Skinnygirl Margarita de Celebracion (featuring the classic Skinnygirl Margarita)! It's got a jalapeño kick to keep your metabolism going too - drink up, chica!


  • 5 parts Skinnygirl® Margarita
  • Sliced jalapenos, muddled
  • Lime wedge for garnish
  • Salt for rim


Salt the rim of margarita glass. Pour Skinnygirl® Margarita over ice and add muddled jalapenos . Garnish with lime wedge and enjoy!

13. Poblano Chicken Tostadas

After a few tasty margaritas, warm and crispy tostadas are heavenly! (Who are we kidding? They're tasty all the time!) Nevertheless, these Poblano Chicken Tostadas -- that are made with alfredo sauce! --from MakingLifeBetter.com will indeed make your Cinco de Mayo better!


  • 3 Tbsp. vegetable oil, divided
  • 3 Tbsp. lime juice
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 2 lbs. boneless, skinless chicken thighs
  • 1 jar Bertolli® Alfredo Sauce
  • 3 poblano peppers, roasted*, peeled and seeded 2 cloves garlic, chopped
  • 3 Tbsp. chopped fresh cilantro
  • 1 bag (4 oz.) watercress (about 6 cups)
  • 1 grapefruit, sectioned and roughly chopped
  • 1/2 cup thinly sliced red onion
  • 4 radishes, cut into thin strips
  • 16 corn tostadas


  1. Combine 2 tablespoons olive oil, 1 tablespoon lime juice and Knorr® Chicken flavor Bouillon in large resealable plastic bag; Add chicken and turn to coat. Close bag and marinate in refrigerator at least 30 minutes.
  2. Meanwhile, process Bertolli® Alfredo Sauce with poblano peppers in blender until smooth. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, 30 seconds. Stir in sauce mixture. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in remaining 2 tablespoons lime juice and cilantro.
  3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until desired doneness, about 8 minutes. Thinly slice chicken and stir into Sauce.
  4. Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
  5. Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.

14. Qui Mexican Mule

Trust us on this one chicas -- Qui Tequila and ginger beer make a delicious combo! Plus, the orange twist gives this Qui Mexican Mule an energizing citrus aroma! It's a must-try beverage for Cinco de Mayo. Plus it's served over ice in a copper mug. Too cute!


  • 1.5 ounces Qui Tequila
  • 3 ounces Ginger Beer
  • 3 dashes angostura bitters
  • Orange twist to garnish


In a mixing glass, add ice and all ingredients. Shake vigorously. Stain over ice into a copper mug. Garnish with orange twist.

15. Snapper Ceviche

This delicioso Snapper Ceviche recipe hails straight from the Hyatt Regency Aruba! If you're looking to kick your Cinco de Mayo festivities up a notch, make THIS!

Ingredients: (Makes 4 Servings)

  • 1lb. Red Snapper - Medium Diced
  • 4 oz  fine diced Red Onion
  • 2 oz chopped Cilantro
  • 1 oz fine diced Papaya
  • 1 oz fine diced Mango
  • 1 oz fine diced Red Pepper
  • 3 oz Passion Fruit Juice or Puree
  • 6 oz Fresh Lime Juice
  • Salt and Pepper to taste


Add all the ingredients to marinate and chill for at least 2 hours prior to serving. Best served with plantain chips

16. Citrónge Margarita

Give your margarita an authentic twist this Cinco de Mayo by using 100% Agave Tequila and Patrόn Citrónge (a premium Mexican liquer made in Jalisco, Mexico). It will add the perfect sweet and sour zest to your margarita! Viva Mexico!


  • 2 oz Patrón Reposado tequila
  • 1 oz Patrón Citrónge orange liqueur
  • Fresh Lime Juice
  • Splash of Orange Juice
  • Lime wheel for garnish


In a cocktail shaker filled with ice, add all of the ingredients. Shake well and pour into a martini glass. Garnish with a lime wheel.

17. Wholly Stuffed Jalapeños

These Wholly Stuffed Jalapeños are bacon-wrapped, cream cheese and Wholly Guacamole-stuffed jalapeño peppers...need we say more?


  • 12 jalapeño peppers
  • 1 (8 ounce) package cream cheese
  • 1 7oz package of Wholly Guacamole dip
  • 24 slices of bacon


  1. Preheat oven to 425 degrees F
  2. Slice jalapeños in half lengthwise. Using a spoon, scoop out the seeds.
  3. Mix cream cheese and Wholly Guacamole dip together.
  4. Stuff each jalapeño half with cream cheese mixture. Then, wrap a slice of bacon fully around each stuffed jalapeño half.
  5. Place stuffed jalapeños on a medium baking sheet. Bake in oven for 20 minutes. Using tongs, turn over and cook for an additional 20 minutes or until bacon is fully cooked, browned and crispy.
  6. Grill over indirect heat for 8-10 minutes or until bacon is fully cooked, browned and crispy.

18. Garden Variety

Another delicious mixy featuring Olmeca Altos tequila, this Garden Variety cocktail features flavors hand-picked from your garden like cucumber, apple, lemon and celery! Yum! This makes it sort of healthy, right?


  • 1 1/2 oz Olmeca Altos Reposado
  • 1/2 oz Ancho Reyes Liqueur
  • 3/4 oz fresh cucumber juice
  • 1/4 oz cloudy apple juice
  • 3/4 oz fresh lemon juice
  • 1/2 oz agave nectar
  • 1 dash celery bitters
  • Pinch of salt


Add all ingredients to a mixing glass, and shake well with ice. Strain over crushed ice into a highball glass. Garnish with a cucumber peel and pinch of paprika. Enjoy!

19. Avocado Cream Cheese Dip

Let's face it: you can never have too many dips on Cinco de Mayo! You want to give your guests options, right? Give this Avocado Cream Cheese Dip -- featuring Wholly Guacamole -- a try!


  • 1 block 8oz cream cheese
  • 2 7oz Wholly Guacamole dip
  • 1 Tbsp cilantro, minced
  • 3/4 tsp. salt
  • 1 Lime, juiced
  • 1/2 tsp chili powder
  • 2 cups Sour Cream
  • 3 Tbsp chipotle peppers in adobo sauce, pureed
  • 3/4 cup toma tomatoes, cored, seeded, diced
  • 1/2 cup green onion, sliced
  • 1 cup three cheese blend


  1. Allow cream cheese to soften and warm to room temperature, about 30 minutes.
  2. Whip the cream cheese over medium speed for 2 minutes to fluff, then add Wholly Guacamole dip and beat for another minute.
  3. Season the mix with a 1/4 tsp salt, 1/2 of the lime jice and the cilantro.
  4. Place as the bottom layer in a 9x9 pan and dust with chili powder.
  5. Mix the sour cream, pureed chipotle, a 1/2 tsp salt and the rest of the lime juice.
  6. Add the chipotle sour cream to the 9x9 dish
  7. Top with the whole cup of the 3 cheese blend and garnish with the green onion and roma tomatoes.

20. Margarita Amuse

These are too cute! Bite-size -- yep! -- margaritas made with silver tequila, Cointreau, and fresh lime juice are served with a sprinkle of fleur de sel and a lime wheel. Amuse your guests on Cinco de Mayo with this Margarita Amuse recipe!

Ingredients: (Makes 2 dozen gelée shots -- may vary depending on size of mold) 

  • 2 ounces fresh lime juice, strained of pulp
  • 2 ounces simple syrup
  • 3 ounces spring water
  • 6 gelatin sheets
  • 4 ounces silver tequila
  • 2 ounces Cointreau
  • 4 limes, cut into wedges
  • Fleur de sel, as needed


Combine the lime juice, simple syrup, and spring water in a sauce¬pan over low heat. While that is heating, place the gelatin sheets in a bowl of cold water. Let soften. Once the sheets are very soft, squeeze out the excess water and add the gelatin to the warm lime juice mixture. Keep stirring until the gelatin has completely dissolved. Remove from the heat. Add the tequila and Cointreau and stir well. Pour the mixture into the molds and chill in the re¬frigerator until firm, at least 2 hours or overnight. Once firm, place them on plates next to a very small pile of fleur de sel (1 teaspoon) and a lime wedge. Dip the lime wedge into the salt. Shoot the shot and follow with a salted lime wedge.

Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Shots by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2014.

21. Tommy's Margarita

Olmeca Altos Tequila is hand-crafted in Jalisco, Mexico, which gives it an authentico flavor. This Cinco de Mayo, try out Tommy's Margarita -- a simple, yet delicious margarita with lime and agave!


  • 2 parts Olmeca Altos Plata
  • 1 part fresh lime juice
  • 1/2 part agave nectar


Shake all ingredients with ice and fine strain into chilled glass, serve on the rocks.

22. Guajillo Shrimp Cazueala

Here's another bigger-portioned, Cinco de Mayo party meal from the wonderful JW Marriott Camelback Inn Resort & Spa in Scottsdale, Arizona: Guajillo Shrimp CazuealaDelicosio!

Ingredients: (Makes 8 Servings)

  • 2 cups pico de gallo
  • 24 whole shrimp
  • 3 cups thin sliced Shallots
  • ½ cup thinly sliced garlic
  • 1/2 cup jalapeno chilis thin sliced
  • 1 Tbl guajillo chilli powder
  • 1/2 cup Cilantro Chopped
  • One toasted baguette, sliced
  • Fresh lime juice to taste


  1. Sauté shallots in olive oil in a sauté pan over low heat until tender
  2. Add garlic and sauté for two minutes
  3. Add jalapeno and guajillo, cook for another two minutes
  4. Season lightly with salt and fresh lime juice.
  5. Remove from heat and cool.
  6. When cool, add cilantro and pico de gallo. (1 part mix, 2 part pico)
  7. Layer shrimp and mix in a small baking tray (from bottom to top)
  8. Arrange on plate with three crispy brochettes and lime half and serve.

23. Malibu Red Margarita

Malibu Red screams warm weather! Malibu Red Margarita? Hello, Cinco de Mayo! You can thank us later.


  • 2 parts Malibu Red
  • 1 part lime juice
  • 1 part agave syrup or grenadine
  • Sea salt


Serve in a cocktail glass with a sea salt rim.

24. Chiles En Nogada

This Chiles En Nogada from Sea Island, Georgia is deliciously complex. If you're willing to put a little bit more effort into your Cinco de Mayo appetizers, definitely try this one out! 


For the filling:

  • 8 oz. ground pork
  • 2 cloves garlic, peeled
  • 2 finely chopped
  • 1 large white onion
  • Salt to taste
  • 2 tbsp. lard  or canola oil
  • 3 plum tomatoes, cored, peeled, and finely chopped
  • 2 tbsp. raisins
  • 2 tbsp. finely chopped blanched almonds
  • ½ Granny Smith apple, peeled, cored, and finely chopped
  • ½ pear, peeled, cored, and finely chopped
  • ½ peach, peeled, pitted, and finely chopped
  • ½ medium ripe plantain , peeled and finely chopped

For the walnut sauce:

  • 4 oz. walnuts
  • ½ heavy cream
  • 6 oz. queso fresco
  • 1 cup crema (sour cream)
  • 2 tbsp. port
  • 3 tbsp. sugar
  • Salt, to taste

For the chiles:

  • 12 poblano chiles
  • 2 cups canola oil, for frying
  • 2 tbsp.Salt
  • 1 tbsp. distilled white vinegar
  • Seeds of 1 pomegranate


For the filling:

Bring pork, 2 whole cloves garlic, half the onion, and 2 cups water to a boil in a 4-qt. saucepan over medium-high heat; season with salt, reduce heat to medium-low, and cook, covered, until pork is tender, about 1 hour. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup cooking liquid, and discard any remaining along with solids. Once cool, finely chop pork, and set aside with cooking liquid. Return saucepan to medium-high heat, and add lard; finely chop remaining onion, and add to pan along with minced garlic, and cook, stirring, until soft, about 8 minutes. Add parsley and tomatoes, and cook, stirring, until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with raisins, almonds, apple, pear, peach, and plantain, and cook, stirring occasionally, until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt; set aside.

For the walnut sauce:

Place walnuts in a 2-qt. saucepan, and cover with water; bring to a boil, and cook for 5 minutes. Drain, and use a stiff-bristled brush to peel away most of the skin from walnuts; set aside. Bring milk to just under a boil in a 2-qt. saucepan over medium-high heat, and add walnuts; let sit, covered, to soften nuts, about 30 minutes. Transfer walnuts and milk to a blender along with queso fresco, crema, sherry, and sugar, and purée until very smooth and thick, at least 2 minutes. Season with salt, and transfer to a bowl; cover and refrigerate until ready to use.

For the chiles:

Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins, stems, and seeds, and cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about 2–3 tbsp. filling inside each chile, and close chile around filling to form a tight roll. Refrigerate until ready to use. Transfer to serving plates, and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds and fry parsley before serving.


25. Toloache Margarita

This one is a little more complicated, chicas, but trust us: it is worth your while on Cinco de Mayo to make this yummy Toloache Margarita straight from Toloache in NYC. It's a Herradura margarita with muddled blueberries and hibiscus flower. Que rico!


For the Hibiscus Puree

  • 1 cup of hibiscus flower
  • 2 cups boiling water
  • 1 ounce sugar

For the Virgin Mix

  • 1 ounce Triple Sec
  • 1 ounce lime juice

For the Toloache Margarita

  • 1⁄2 bar spoon of blueberries
  • 2 ounces hibiscus puree
  • 2 ounces Herradura Blanco
  • 1 ounce virgin mix
  • Splash of simple syrup


For the Hibiscus Puree

  1. Combine ingredients into a blender or food processor and puree until smooth. Let cool.

For the Virgin Mix

  1. In a separate container combine the Triple Sec and lime juice, stir well.

For the Toloache Margarita

  1. In a cocktail shaker muddle the 1⁄2 bar spoon of blueberries, then add the hibiscus puree. Pour in the Herradura Blanco, virgin mix and simple syrup. Add ice and shake well.
  2. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.

26. Quick Skillet Chilaquiles

Just...yum. That's all we can say about these Quick Skillet Chilaquiles from MakingLifeBetter.com. They are crispy and warm with a spicy chiptole kick -- everything you need to pair with your margaritas on Cinco de MayoOlé!


  • 1/2 cup corn oil
  • 12 corn tortillas, cut into 8 wedges
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 2 Tbsp. chipotle peppers in adobo sauce
  • Your favorite chilaquiles toppings (chopped red onions, crumbled queso fresco and/or chopped fresh cilantro)


  1. Heat oil in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove and drain on paper-towel-lined plate. Repeat 2 times with remaining tortillas. Sprinkle lightly, if desired, with salt. Drain oil, reserving 2 tablespoons.
  2. Heat reserved oil in same skillet over medium-high heat and cook Pasta Sauce with chipotle peppers, stirring occasionally, 3 minutes or until hot. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.
  3. Serve topped with chilaquiles toppings.

27. Casa Noble Honey Ginger Lime Sonata

Your amigas will go crazy after you whip up a pitcher of this Casa Noble Honey Ginger Lime Sonata on Cinco de Mayo! With refreshing bubbly ginger beer, tequila and honey and lime zing, it's sure to be a crowd-pleaser! We'll have a glass too while you're at it ;).


  • 1 tablespoon Honey Or Agave Nectar
  • 2 1/2 whole Limes, Juiced and Seeds Removed
  • 36 ounces Ginger Beer
  • 1 1/4 cups Casa Noble Crystal Tequila
  • 2 cups Ice


Combine honey and lime juice. Stir until honey is dissolved. In a large pitcher combine honey/lime mixture, ginger beer, Casa Noble Crystal Tequila and ice. Stir until cold. Finally, Garnish glasses with lime.

28. Taco Cupcakes With Wholly Salsa Dip

It might sound a little crazy at first, but really, it's genius! These Taco Cupcakes with Wholly Salsa Dip courtesy of EmilyBites.com are so flavorful and fun -- your guests on Cinco de Mayo will love them!


  • 1 1/2 t chili oil (found near the Asian ingredients)
  • 1/2 lb 95% lean ground beef
  • 1 T taco seasoning
  • 3/4 c canned black beans, drained and rinsed
  • 3/4 c canned corn (optional)
  • 16 wonton wrappers (found in the produce section)
  • 5 T + 1 t of queso dip or salsa con queso
  • 1 c chunky salsa (I used Wholly Salsa Medium Salsa dip)
  • 1 c reduced fat shredded Mexican cheese


  1. Pre-heat the oven to 375. Lightly mist 8 cups in a in tin with cooking spray and set aside.
  2. Heat chili oil in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the in tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
  4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from in tin.

29. Dynasty Cocktail

Straight from NYY Steak in NYC, this Dynasty Cocktail is sweet and sour with fresh blackberries and sour mix -- and tequila! Feel like your at NYY Steak celebrating Cinco de Mayo by shaking up this delicious recipe!


  • 1.5oz Avion Silver Tequila
  • 1.5oz Triple Sec
  • 3oz Fresh Sour Mix
  • 3 piece blackberries
  • 2 lime wedges


Shaken. Served in a Collins glass with a lime wheel garnish.

30. Margaritea

What do you get when you combine tea and a margarita? Margaritea, of course! Make it yourself for Cinco de Mayo with Owl's Brew artisinal tea cocktails mixers.


  • 2 parts The Classic
  • 1 part tequila
  • Jalapeño peppers
  • Lime
  • Cayenne pepper (optional)


Muddle two parts The Classic and one part tequila with jalapeño peppers. Strain out jalapeño seeds. Share & pour into a margarita glass or over rocks. Garnish with lime, or for an extra hot kick, sprinkle with cayenne pepper.

31. Blackened Fish Tacos

Who doesn't love fish tacos? We obviously seek lighter options in warmer Spring weather, and these Blackened Fish Tacos from Tommy Bahama Restaurant & Bar on 5th Ave in NYC are PERFECT for Cinco de Mayo


  • 1 1/2 lbs. of your favorite white fish
  • 8 oz. Fish Taco Marinade (see recipe below)
  • 8 tbsp. Lime Sour Cream (see recipe below)
  • 8 tbsp. Chipotle Aioli (see recipe below)
  • 3/4 lb. Asian Slaw (see recipe below)
  • 8 tbsp. Pico de Gallo (see recipe below)
  • 12 6" white corn tortillas
  • 4 oz. unsalted butter
  • 2 tbsp. of your favorite blackening spice

Fish Taco Marinade:

  • 3/4 cup unsweetened coconut milk
  • 1/4 cup egg yolks, whipped
  • 1 tbsp. cilantro, washed and rough chopped
  • 1 tbsp. jalapeño, minced
  • 1 tsp. cumin
  • 1 tsp. Spanish paprika


In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz. pieces and place into the marinade, mixing everything together. Hold refrigerated for at least 12 hours.

Chipotle Aioli:

  • 1/2 cup mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 chipotle pepper
  • 1 tsp. lime juice, freshly squeezed
  • Kosher salt to taste
  • Coarse ground black pepper to taste



Place all ingredients in a blender. Puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.

Lime Sour Cream:

  • 6 tbsp. sour cream
  • 2 tbsp. lime juice, freshly squeezed



Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate.

Pico de Gallo:

  • 1/2 cup yellow onion
  • 1 tbsp. jalapeño
  • 1/4 cup ripe tomato
  • 1/2 tsp. kosher or sea salt
  • 1 tbsp. lime juice, freshly squeezed
  • 1/2 tbsp. cilantro, finely chopped
  • 1 pinch black pepper


  1. Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.


  1. Wash and finely chop the cilantro; then add to the bowl.
  1. Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.


Asian Slaw:

  • 4 oz. shredded cabbage
  • 2 tbsp. fresh cilantro, rough chopped
  • 2 oz. jicama, peeled and julienned
  • 2 oz. red onion, peeled, sliced paper thin
  • 2 tsp. olive oil
  • 2 tbsp. lime juice, freshly squeezed
  • Kosher salt to taste
  • Coarse ground black pepper to taste 


In a small, clean mixing bowl, mix all ingredients together.

Serving Instructions:

  1. Pre-heat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
  2. Turn the heat down to very low and hold hot.
  3. Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)
  4. Toss the Asian Slaw in a mixing bowl.
  5. Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.
  6. Top the fish with a little of the Asian Slaw.
  7. Drizzle a little Chipotle Aioli, Lime Sour Cream and Pico de Gallo onto each tortilla.
  8. Serve immediately.

32. Cinco de Mango

We love playful drink names! Drink Cinco de Mango on Cinco de Mayo (featuring POM Mango)! Bartenders call it "short and spicy!"


  • 1 oz. POM Mango
  • 1.5 oz. Tequila
  • .75 oz. Fresh Lime Juice
  • .5 oz. Agave syrup
  • 3 dashes Hellfire Bitters (habanero)


Shaken & strained over rocks, garnished with lime wheel.

33. Salsa at Sunset

Salsa at Sunset

Simple and delicious, this cocktail will be your new favorite.


· 1 part Sauza® Blue Reposado 100% Agave Tequila

· 1 part orange juice

· 1 dash grenadine

· Lemon wedge (for garnish)


In a glass filled with ice stir together orange juice and tequila. Pour the dash of grenadine down the side so that it settles to the bottom of the glass. Garnish with a lemon wedge.

34. Ketel One Fuego Tropical

Ketel One Fuego Tropical

This drink gets a spicy kick from the tabasco sauce, which is offset by the sweetness of pineapple. Translation? Delicioso. 


· 1.5 oz. Ketel One Citroen

·  75 oz. fresh lime juice

· .25 oz. simple syrup

·  3 oz. fresh pineapple juice

· 3 dashes Green Tabasco Sauce

· Tonic water


Combine first five ingredients into a shaker. Add ice and shake. Strain into a rocks glass filled with ice. Top with tonic water. Garnish with a lime wedge.

35. Tres Agaves Organic Margarita

Tres Agaves Organic Margarita

For those moments when you don't have the time to squeeze limes – or the budget! (This lime shortage is really cramping our style.)


·  2 oz. Tres Agaves Tequila (Blanco, Reposado)

·  3 oz. Tres Agaves Organic Margarita Mix

·  Lemon slice (optional)


Mix ingredients, shake, pour over ice and Perfecto! Add lemon slice and/or salt or sugar the rim to preference.

36. Makerita


This cocktail is sweet, sour and absolutely delicious. An old favorite gets kicked up a notch with Maker’s Mark® in the mix.


·  1 part Maker’s Mark® Bourbon

·  1 part fresh squeezed lime juice

·  1 part JDK & Sons™ O3 Premium Orange Liqueur

·  3/4 parts light agave nectar


Fill tall glass with all ingredients. Shake and strain over ice in highball glass. Salted rim is optional.

37. The Mariachi

The Mariachi

Tequila, tea, peach and cranberries makes this the perfect spring cocktail. Don't let the sweetness fool you, this cocktail packs a punch.


·  1 ½ oz. Avión Reposado

·  ¾ oz. Black Peach Tea

·  ¼ oz. White Peach Puree

·  ¼ oz. Lemon Juice

·  ¾ oz. Brown Sugar

·  ¼ oz. Cranberry Juice

·  3 Blackberries

·  1 Blackberry and Lemon Wheel for garnish


Muddle blackberries and brown sugar in shaker. Add all ingredients and shake. Double strain and pour into a glass over ice. Garnish with 1 blackberry and a lemon wheel.

38. Air Mexico Flight

Air Mexico Flight

Available at the Hard Rock Cafe, this cocktail presentation uses 3 mini dessert glasses to create small, separate margaritas. Great for parties - and totally doable at home.


· 2 oz Avion Silver Tequila

· ¾ oz Cointreau Orange Liquer

· 3 oz HRC Margarita Mix

· ½ oz Float Monin syrup (or any other choice of syrup and food coloring)


Add one flavor to each dessert glass with a choice of Watermelon, Mango, Cucumber, Blue Curacao, Pomegranate or Wildberry. 

Garnish each glass with salt rim and a lime wedge.

39. Azoteas Verdes Margarita

Azoteas Verdes Margarita

This cool cocktail not only looks great, but tastes great -- not too sweet, not too savory.


· 2 parts Milagro Reposado Tequila

· 1 part Fresh Lime Juice

· 0.75 parts Agave Nectar

· 2 strips of green Bell Peppers

· 1 D'Avignon Radish

· 1/5 Kale Leaf


Combine the pepper, radish and kale leaf in the mixing glass of a Boston shaker and muddle. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a kale leaf and lime wheel.

40. KINKY Jalepeno Spritzer

KINKY Jalapeno Spritzer 

KINKY Liqueur, a fruit-infused vodka, is available at your liquor store and this delish drink is well worth the trip.


Ingredients: (Makes 2)

· 4 oz. Jalapeno vodka

· 2 oz. KINKY Liqueur

· 1 jalapeno, sliced with seeds removed

· 5 oz. orange juice

· 2 oz. soda water


Fill a shaker with ice, jalapeño vodka, KINKY Liqueur and 2.5 oz. of orange juice. Shake well. Pour into a glass and top off with club soda. Garnish with a jalapeño slice.

41. Don Julio Citrus Equality Margarita

Don Julio Citrus Equality Margarita

Why should limes get all the glory? And with the shortage, this lemon margarita is the perfect swap.

Created by NYC Mixologist, Michael Parish


  • 1.5 ounces Tequila Don Julio Blanco
  • 1/2 ounce Agave Nectar
  • 1/2 ounce Freshly Squeezed Meyer Lemon Juice


Combine Tequila Don Julio Blanco, agave nectar and freshly squeezed lemon juice into a cocktail shaker with ice. Shake well. Pour contents into a rocks glass.

42. Bud Light Lime RItas

Bud Light Lime Ritas

Put away the shakers, it doesn't really get easier than this — pop open, pour over ice, enjoy. They come in four flavors: lime, strawberry, raspberry and mango. Think of it as the lazy Latina's party saver.