It’s no secret that I have a weakness for fiestas and Cinco de Mayo just happens to be my favorite! What better excuse to indulge in tacos, margaritas and of course lots and lots of chips & salsa? There are so many things that I love about this holiday thanks to my deep rooted love for Mexico (and just about all things related ie- food, textiles, décor, language, etc.) and the fact that it’s also my birthday!! Having Cinco de Mayo as a birthday always guarantees at least one thing…a really good fiesta! Today I’m brining you a complete Cinco de Mayo entertaining guide, complete with a festive and seriously delish menu and a colorful fiesta tablescape!
The Place Setting:
I used a colorful serape blanket as a table runner which was the starting point for my table and added a great texture and splash of color to the table.
Wood elements bring a really earthy feel to the place settings and combined with stark white plates and fringed napkins, it creates a really festive look. Each place setting is topped with a Mexican Bingo card…what’s better than learning a new word in Spanish while sipping a fresh margarita?!
Bright, punchy bouquets of flowers displayed in salsa and enchilada cans make for a really vibrant and playful way to jazz up the table. I cut a bunch of Bougainvillea from my garden to fill in the empty spaces between the vases and it added just the right about of greenery and lends itself to a more laid back look which is ideal for Cinco de Mayo!
There are so many amazing Mexican dishes that can be served on Cinco de Mayo so narrowing it down to just three was a little tricky but what I love so much about these three dishes, other than the fact that they are full of flavor? They’re incredibly easy to make and can all be prepared before your party starts!
Chips, Salsa and fresh Guacamole are a must!! Homemade guacamole is the way to go and thankfully making mass quantities of it is relatively simple! I use ripe avocado, lime juice, red onion, fresh garlic and cilantro. Try adding fresh tomato for a delicious twist!
Black Bean Salad:
Simple, fresh and flavorful…all things that make a dish amazing! This black bean salad is served either cold or at room temperature and full of delicious goodies like heirloom tomatoes, green onion, cilantro and lots of fresh lime juice!
* keep reading for the recipe
Grilled Street Corn with Cashew Lime Crema:
One of my all time favorites and a dish that is always, always, always on my fiesta menu! It’s a real crowed pleaser and after one bite you’ll know why! Grilled corn on the cob served with a squeeze of fresh lime, a generous amount of cashew creama and a little sprinkle of chili flakes for a heat. You’ll want to make this dish all summer long!
* keep reading for the recipe
Mango and Shrimp Ceviche Tostadas:
A traditional shrimp ceviche with the volume turned up! The addition of mango adds a really nice sweetness to this dish. Served atop a crispy tostada and topped with fresh avocado making for a truly mouth watering combination! Stay tuned for this recipe coming later this week!!
No Cinco de Mayo fiesta is complete without margaritas like this spicy margarita. I also make sure to have a variety of Mexican beers and a large pitcher of sangria to serve to guests as well as well as some fresh Agua Fresca!
Black Bean Salad
– 2 cans black beans, drained and rinsed
– 1 cup heirloom cherry tomatoes, halved
– 4 green onions, roughly chopped
– 1/2 cup cilantro, roughly chopped
– 1/4 cup extra virgin olive oil
– juice from 3 limes
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 2 cloves garlic, roughly chopped
– pinch of red pepper flakes
Directions: Mix ingredients for dressing in a small bowl and set aside. In a large mixing bowl, mix together the remaining ingredients then toss in the dressing. Transfer to a serving bowl.
Grilled Street Corn with Lime Cashew Crema
– Corn on the cob, husks removed
– 1/2 cup raw, unsalted cashews
– 2 cloves garlic
– juice from 1 lime
– 1/2 cup water + more to thin out
– pinch of red pepper flakes – depending on your heat preference
– generous pinch of salt and pepper
Place all ingredients into a food processor and blend until smooth. Add more water to thin out. Taste and adjust seasoning. Grill corn on medium heat, about 5- 7 minutes per side.
Transfer to a serving plate and top with cashew crema, a pinch of chili flake and fresh cilantro.
Do you have any favorite Mexican recipes you’ll be serving this Cinco de Mayo?! Salud!