Cinco de Mayo!?

Question

Hey, is anyone cooking something in particular for Cinco de Mayo? I'm having an office party and we have to bring in our own dishes. I was going to make rice (of course) and empanadas.. Anything else special? Any ideas are much appreciated.

Answer 1

How about a tray of home made taquitos?  Easy to make and easy to serve.

Beef Taquitos



Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

  1 tablespoon vegetable oil, plus more for brushing on the taquitos  

1 medium onion, finely chopped  

1 clove garlic, minced  

3/4 pound lean ground beef  

1 cup salsa, plus more for dipping  

2 teaspoons chili powder  

1/2 teaspoon salt  

1/4 teaspoon pepper  

10 (6-inch) flour tortillas  

1/2 cup shredded Cheddar or Monterey Jack  

Sour cream  



Step 1

Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Step 2

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Step 3

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Answer 2

no nothing special its not really a big deal with my family. you could always make some kid of fresh water. like with melon all you do is put melon ice water sugar and blend it up but you would probly have to take it with you and do everything there so its fresher.

Answer 3

When we were in Mexico our tour guide told us there was no Cinco De Mayo in Mexico and it it an American made up holiday. It is fun though. I like to make a layer dip. I spread beans on a plate, top that with taco seasoned beef or chicken,then cheddar cheese, rice, sour cream then a few green onions. Dip plain or nacho doritos. Really yummy.

Answer 4

I wonder if anyone has thought to make some Sangria? Just in case, here is the recipe!!

INGREDIENTS

1/2 cup brandy

1/4 cup lemon juice

1/3 cup frozen lemonade concentrate

1/3 cup orange juice

1 (750 milliliter) bottle dry red wine

1/2 cup triple sec

1 lemon, sliced into rounds

1 orange, sliced into rounds

1 lime, sliced into rounds

1/4 cup white sugar (optional)

8 maraschino cherries

2 cups carbonated water (optional)

DIRECTIONS

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

****Chorizo with Sun-Dried Tomatoes and Cider ****

INGREDIENTS

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, finely chopped

2 teaspoons McCormick® Gourmet Collection® Paprika

1 cup apple cider

2 McCormick® Gourmet Collection® Bay Leaves, broken in half

1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces

1/4 cup sun-dried tomatoes, coarsely chopped

1/4 cup chopped fresh parsley

DIRECTIONS

Heat oil in a saucepan over medium heat. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.

Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

INGREDIENTS

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

1/2 onion, diced

1 (10 ounce) box frozen chopped spinach, thawed and drained well

1 (12 ounce) can garbanzo beans, drained

1/2 teaspoon cumin

1/2 teaspoon salt

DIRECTIONS

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Answer 5

stewed tripas,linguas, y corazons! yummy-o!

menudo is good too!

Answer 6

SOPHAPILLAS!

Granted none of your invitees are sugar diabetic.

Answer 7

How about Chile con queso

take like 20 lbs of long green chiles and roastthem on the grill until the are nearly all black then put them in the a plastic bag so the can setam then run them under cold water and peel the skin off and take off the stems, now saute 1 or 2 chopped onions in oil and when they are almost done ad the tomatos and the chiles then put in Velveeta cheese until it is looks like a good dip and serve with tostadas (nacho/ tortilla chips whatever you want to call them) I can't give you exact measurements because i don't know I'M MEXICAN. and also

CINCO DE MAYO is a real holiday it celebrates when Mexico defeated the french.