Cinco de Mayo Recipe Roundup


At the Fort Worth Moms Blog (FWMB), we are always excited to celebrate diversity, history, customs . . . and food. As Cinco de Mayo has become an American celebration of Mexican-American culture (despite its origins as a commemoration of Mexico’s victory over the French), it’s a great time for a hispanic recipe roundup.

We’ve compiled this comprehensive listing of recipes previously featured on FWMB, so you can start celebrating your Mexican-American food heritage.

Cinco Recipe Roundup


Egg White and Chicken Migas. Start your day with a savory, hearty breakfast. Chicken, salsa, and corn chips come together with egg whites in total bliss. Oh, and did we mention goat cheese? This recipe was a family heirloom, shared with FWMB by a local restauranteur.


Chili-Lime Chicken and Black Bean Salad. This chunky salad is a great option for a make-and-take meal, as the flavors are best if left to mingle for a couple of hours. (Side note: The original blog post also links to a Grilled Shrimp Tacos recipe. Make ’em for Cinco, or save ’em for taco Tuesday.)

Chicken Tortilla Soup. Don’t break a sweat for lunch. Break out the Insta-pot and prep a double batch of this freezer meal. Pop half in the cooker for your Cinco de Mayo lunch, and freeze the other half for June. Go ahead, invite a girlfriend over for a playdate and lunch; this will cook in the time it takes the kids to watch an episode of Dora the Explorer.


Guacamole & Skillet Sausage Queso Dip. I mean, come on. You can’t get your Cinco party started without appetizers! Get the family-size bag of tortilla chips and dig in to these no-fail starters. (Side note: The original blog post also includes a recipe for a pitcher full of Frozen Margarita to go with your chips and dip!)

Two Sweet and Spicy Margarita Recipes. Speaking of happy hour. These intriguing frozen ‘ritas marry sweet and savory (and booze). They can be made in advance . . . and stored in the freezer.

Arroz Con Salchichas. Okay, this one’s Puerto Rican, but it still counts as hispanic. The name means “rice with little sausages.” Isn’t that cute delicious? This dish is packed with flavor that even your pickiest eater couldn’t fault.

Salsa Chicken. This recipe comes together in the Insta-pot and is sure to please a crowd. Control the heat level with the degree of spice in your jarred salsa. An optional brick of cream cheese makes this a rich dish that can be served with rice — or more chips!

Black Bean and Avocado Enchiladas. Give a shout for meatless enchiladas! These are on the mild side and could introduce little taste buds to the spicy foods you crave. Be prepared for multiple steps in this recipe — including making your own enchilada sauce. So, you know . . . maybe get started before you start passing around the margaritas.

What’s your go-to Mexican-American recipe? Share it in the comments below!


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