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Celebrate with these insanely-good Cinco de Mayo recipes!
If you are looking for easy-to-make Mexican-inspired food ideas for your Cinco de Mayo plans, you are in the right place!
Cinco de Mayo, or the fifth of May, is a holiday to honor Mexico’s victory in the 1862 Battle of Puebla. While it is not traditionally observed in Mexico, Cinco de Mayo is a festive holiday recognized by Mexican Americans and many others in the United States. The holiday has become a celebration of Mexican culture and Mexican-American heritage. Many enjoy large get-togethers filled with good company, cultural foods, colorful decorations, and an all-around festive event.
Today, we are sharing 30 Cinco de Mayo recipes and food ideas to make your 2023 Cinco de Mayo a hit!
Plus, keep an eye out for our other simple snack ideas. And stick around until the end to find out the easiest way to become a master event host and elevate every event!
In the meantime, let’s get into our absolute favorite recipes perfect for Cinco de Mayo!
First, make the topping. Combine the scallions, tomatillos, jalapeños, cilantro, lime, olive oil and salt in a small bowl and set aside.
Add the butter to a small saucepan and melt over medium-low heat. Stir in the onion and garlic and saute until fragrant and softened. Stir flour into butter.
Use a whisk to mix in the chicken stock and bring mixture to a simmer for about 5 minutes to thicken.
Remove the saucepan from heat and set it aside for a few minutes to cool slightly.
After a few minutes, stir in the cheeses in handfuls, whisking to incorporate.
Then, add in the cream cheese and a dash of salt and pepper.
Transfer to a serving bowl, garnish with the topping, and serve with chips. Enjoy!
Meanwhile, toss shrimp in olive oil and your preferred seasonings until coated.
Line the shrimp in a single layer in air fryer and cook at 400º F for 8 minutes or until they reach an internal temperature of 165º F.
Slice the cucumber in half lengthwise and use a spoon to scoop out the seeds and create a divot.
Once the shrimp and rice are done cooking, spoon the rice into the divot, top with shrimp, and drizzle with sriracha. Repeat for as many cucumber boats as you’d like.
Preheat your oven to 400º F and prepare the onions by peeling them and cutting into halves before thinly slicing.
On a baking sheet, arrange the onion slices and garlic gloves. Drizzle them with a generous amount of olive oil and 2 Tablespoons of water. Use tongs to toss the garlic and onion and coat.
Push the onions and garlic into a pile in the center of the baking sheet and place them into the oven to cook for around an hour.
Intermittently, re-toss everything in 15 minute increments.
If the onions are not caramelized after an hour in the oven, continue the same process for an additional 20-30 minutes.
After the onions are thoroughly caramelized, allow them to cool. In a mixing bowl, combine the garlic cloves, onions, yogurt, lemon juice, and salt and pepper. Use a fork to mash the garlic and onions and mix until a paste is formed.
Serve with chips or a vegetable platter and enjoy!
In fact, that sounds like a pretty good time! But if you prefer the tradition of multi-course holiday meals, these Cinco de Mayo dinner ideas are too good to miss!
Sheet Pan Tacos
Ingredients
1 pound chicken breast, cut into chunks
1 poblano pepper, sliced
1 bell pepper, sliced
½ red onion, sliced
Olive oil
Chorizo spices
Tortillas
Salt and pepper to taste
Directions
Set your oven to broil. Add the poblano, bell pepper, and onion to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss until coated, then put in the oven for 15 minutes.
While the veggies are cooking, add 1 teaspoon olive oil, salt, pepper, and chorizo spices to your chicken. Toss until the chicken is fully coated in the seasonings.
Once the veggies are done, push them to one side of the sheet pan. Add the chicken to the other half, then broil for 8 to 10 minutes or until the chicken is cooked through.
Put the veggies and chicken in your tortillas, then add your toppings of choice.
Preheat your oven to 425º F. Add a tablespoon of olive oil to a dutch oven over medium-high heat. Add the beef and break up the pieces as it cooks until browned.
Add the onions, celery, and bell peppers to the pot. Sprinkle in salt and pepper to taste. Cook, stirring until the veggies are soft and the beef is cooked through.
Add the garlic and cajun seasoning to the pot, and stir until combined. When the mixture is fragrant, stir in your white rice until combined.
Add the water and stir. Cover and transfer the pot to the oven. Bake for 18 to 20 minutes, or until rice is tender and all the liquid is absorbed.
Let the mixture rest for 5 minutes before removing the lid and fluffing the rice. Garnish with fresh parsley and enjoy!
Bean and Cheese Rollups
Ingredients
Flour tortillas
Refried beans
Rice
Shredded cheese
Directions
Lay out a tortilla. Spread the top with a thin layer of refried beans. Add a layer of rice, and then sprinkle with cheese. Roll the tortilla up, and repeat with as many as you’d like to make.
Place rolls in a single layer in your airfryer. Spray with olive oil, then air fry for 4 minutes at 400º F. Flip, then air fry for another 2 minutes.
Cut the sausage into rounds, slice the bell pepper into strips, and dice the potatoes. Put everything on a sheet pan, and drizzle with olive oil. Sprinkle with salt, pepper, and Italian seasoning before tossing with tongs to coat. Spread into an even layer.
Place the sheet pan in the oven to cook for 35 minutes, stirring halfway through.
Allow to cool for a few minutes before serving. Enjoy!
Salmon Tacos
Ingredients
Salmon
Shredded cabbage
Greek yogurt
Lime
Smoked paprika
Mango salsa
Corn tortillas
Directions
Pat a salmon filet dry, then rub it all over with olive oil, salt, and smoked paprika. Line your air fryer with foil, then cook the salmon at 400º F for 8-10 minutes. Let it cool for a couple of minutes, then flake with a fork.
While the salmon is cooking, combine cabbage, a dollop of greek yogurt, juice from half a lime, and a pinch of salt in a small bowl. Toss to combine.
Warm the tortillas, then arrange them on a plate. Top with slaw, flaked salmon, and mango salsa.
Peel your cuties and separate the segments. Put the segments on a baking sheet, then put them in the freezer for a few hours.
Take out the segments, then put them in a food processor. Add the maple syrup and vanilla to the food processor. Turn on the processor. The mixture will first become crumbly, but eventually it will become thick and creamy.
Serve immediately.
Cookies and Cream Ice Cream
Ingredients
1 cup heavy cream
½ cup crushed Oreos
4 teaspoons sugar
½ teaspoon vanilla
Directions
Add all ingredients to a mason jar, close the lid, and shake for 3 minutes or until the mixture is thick enough to coat the back of a spoon, but still drips a little.
Preheat the oven to 350°F and grease a 9×13 inch baking pan.
In a small bowl, combine flour and confectioners sugar. Cut in the butter until the mixture becomes crumbly before pressing firmly into the baking pan.
Place into the preheated oven to bake for 15 minutes.
Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice, and baking powder until combined.
Pour the wet mixture over the baked crust and sprinkle with shredded coconut.
Place everything back into the oven to bake for an additional 20 to 25 minutes or until golden.
Remove from the oven and allow it to cool on a wire rack before cutting it into bars.
Serve and enjoy!
Fluffy Key Lime Pie
Ingredients
¼ cup boiling water
1 packet of lime jello
1 container of key lime yogurt
1 tub of cool whip
1 graham cracker crust
Directions
In a large bowl, combine the water and jello.
Whisk until the gelatin is dissolved, then add the key lime yogurt and whisk once more.
Fold in the cool whip, and once the mixture is fully combined, pour it into the pie crust.
Peel your cuties and separate the segments. Remove any seeds you spot prior to freezing. Put the segments on a baking sheet, then put them in the freezer for a few hours.
Take out the segments, then put them in a food processor. Add the maple syrup, vanilla and coconut cream to the food processor. Turn on the processor. The mixture will first become crumbly, but eventually it will become thick and creamy.
Serve immediately and enjoy!
Watermelon Popsicles
Ingredients
Watermelon, cubed
Kiwi
Lime
Directions
Fill a blender with watermelon chunks and the juice of half of a lime. Blend until smooth.
Pour the blended juice into a popsicle mold, leaving about ½ inch of space at the top. Place the popsicle sticks into the mold and transfer to the freezer for at least 3 hours.
After the watermelon blend is completely frozen, fill the blender with kiwi and the juice from the other half of the lime. Blend until smooth and pour into the space left in the popsicle mold.
Place back in the freezer for at least an additional hour.
Pair these flavorful Cinco de Mayo recipes with a refreshing, energizing, and festive drink!
Now that we’ve covered some appetizing Cinco de Mayo recipes, it’s time to move on to a sampler of sip-worthy drinks. Check out these must-try mixed-drink recipes!
Margaritas are a beloved staple in Mexican and Mexican-American cuisine. Honor the Cinco de Mayo fiesta with one of these deliciously invigorating Margarita mixes!
Add a few jalapeño slices to a cocktail shaker and middle. Add the tequila, triple sec, and lime juice. Add ice and shake.
Wet the rim of your glass with a lime wedge and coat the rim in Tajin. Fill the glass with ice, then strain the margarita mixture into the glass.
Garnish with a few more jalapeño slices and enjoy!
Frozen Mango Mezcal Margarita
Ingredients
1 medium honey mango
Juice from ½ lime
1 Tablespoon simple syrup
2 shots Mezcal
Handful of ice
Hot sauce of choice
Aleppo pepper, tajin, or other seasoning
Directions
Combine the mango, lime juice, simple syrup, mezcal, and ice in a blender. Blend until combined in a smoothie-like texture.
Put hot sauce on a plate, and roll the rim of the glass around until it’s well coated. Sprinkle your seasoning of choice on a second plate, and coat the hot sauce covered rim.
Pour the mango margarita into the glass, and enjoy!
Keeping in the spirit of Mexican-inspired menus, let’s explore a few palomas to try this Cinco de Mayo! Palomas are chilled Tequila-based mixed drinks that blend sweet and sour for a delightful drinking experience. If you haven’t had one yet, May 5 is the perfect time to try something new!
Prepare the glass by mixing the salt and chili powder together on a plate and cutting a lime into wedges. Coat the rim of the glass with a lime wedge and dip the rim into the chili powder-salt mixture. Rotate the glass to cover the entire rim and fill the glass with crushed ice.
In a separate glass, combine the grapefruit juice, honey syrup, and mézcal. Mix the ingredients well before pouring over the crushed ice.
Top off the glass with coconut LaCroix and a lime wedge on the rim. Serve and enjoy!
Want to save your time and energy for socializing?
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Contact Table & Thyme today and place your order before Friday, May 5!
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