What the history of Cinco de Mayo?

Cinco de Mayo, ( Spanish: “Fifth of May”) , also known as the Anniversary of the Battle of Puebla, holiday celebrated in parts of Mexico and the United States in honour of a military victory in 1862 over the French forces of Napoleon III.

When in 1861 Mexico declared a temporary moratorium on the repayment of foreign debts, English, Spanish, and French troops invaded the country. By April 1862 the English and Spanish had withdrawn, but the French, with the support of wealthy landowners, remained in an attempt to establish a monarchy under Maximilian of Austria and to curb U.S. power in North America. On May 5, 1862, a poorly equipped mestizo and Zapotec force under the command of General Ignacio Zaragoza defeated French troops at the Battle of Puebla, southeast of Mexico City; about 1,000 French troops were killed. Although the fighting continued and the French were not driven out for another five years, the victory at Puebla became a symbol of Mexican resistance to foreign domination. The city, which was later renamed Puebla de Zaragoza, is the site of a museum devoted to the battle, and the battlefield itself is maintained as a park.The day is celebrated in the state of Puebla with parades, speeches, and reenactments of the 1862 battle, though it is not much noticed in most of the rest of the country. In the mid-20th-century U.S., the celebration of Cinco de Mayo became among Mexican immigrants a way of encouraging pride in their Mexican heritage. Critics observed that enthusiasm for the holiday celebration did not take off with a broader demographic until it was explicitly linked with the promotion of Mexican alcoholic beverages and that many U.S. festivities tended to both perpetuate negative stereotypes of Mexicans and promote excessive drinking.

Mexican Appetizers To Kick Off Your Cinco De Mayo Party

Nachos Supreme

The king of all nacho recipes 🙏

Total Time: 0:30
Prep: 0:15
Level: Easy
Serves: 6-8


For the Nachos
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 lb. ground beef
  • 2 garlic cloves, minced
  • 1 tbsp. Taco Seasoning
  • kosher salt
  • 1 15-oz. can refried beans
  • 1/4 c. water
  • 1 large bag tortilla chips
  • 2 c. shredded Cheddar
  • 2 c. Shredded Monterey Jack
  • 1/2 c. pickled jalapeños
For Topping
  • 1 avocado, diced
  • 1 large tomato, diced
  • 1/4 c. thinly sliced scallions
  • Sour cream, for drizzling
  • Hot sauce, for drizzling


  1. Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
  2. Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined. Set mixture aside.
  3. Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
  4. Bake until cheese is melty, 15 minutes.
  5. Scatter with tomato, avocado, and green onions. Drizzle with sour cream and hot sauce and devour.

Taco Salad in a Jar

Layers of ground turkey, black beans, corn, scallions, cheese, and tomatoes is the heartiest thing you can tote along to your tailgate.

Total Time: 0:35
Prep: 0:35
Level: Easy
Serves: 6


  • 2 tbsp. extra-virgin olive oil
  • 1 lb. ground turkey
  • kosher salt
  • 1 tbsp. Taco Seasoning
  • 1 15-oz. can black beans, rinsed and warmed
  • 2 c. frozen corn, thawed and warmed
  • 1 head romaine, chopped
  • 1 c. shredded pepper Jack cheese
  • 1 c. diced tomatoes


  1. In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.
  2. Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)

Mexican Street Corn (Elotes)

The perfect corn on the cob recipe for this summer! Learn how to make Mexican Street Corn at home, it’s so easy to make! You can grill it or make it in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!

Mexican Street Corn (Elotes)
Author: Little Spice Jar
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 3 servings
The perfect corn on the cob recipe for this summer! Mexican street corn is so easy to make at home. Corn that can be grilled or made in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!
  • 3 ears sweet corn
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/2 cup cotija cheese, crumbled
  • 3 tablespoons cilantro, chopped
  • 1/2 teaspoon chipotle chili powder (ancho chile powder works too) (see note)
  • 1 lime, quartered
  • Instructions
    1. If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
    2. In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
    [i]If you do not want that much heat, replace the chipotle chili powder with smoked paprika.[br]PLEASE NOTE: There are probably a million different ways to make Mexican street corn. I’m not claiming that my recipe for Mexican corn is authentic. I do however claim that it is definitely 1000% delicious.
    Avocado, Chicken, and Broccoli Rabe Summer Rolls


    For the salad rolls:

    • 1 Tablespoon oil
    • 1 clove garlic, thinly sliced
    • 12 stalks broccoli rabe
    • Salt, to taste
    • Freshly ground pepper, to taste
    • 2 bundles vermicelli
    • 1 chicken breast, poached and sliced
    • 1 avocado, sliced
    • 1 carrot, julienned
    • 12 rounds rice paper, or as needed

    For the almond butter dipping sauce:

    • 1/2 Cup creamy almond butter
    • 2 Tablespoons hoisin sauce
    • 2 Teaspoons sriracha
    • Hot water to thin


    For the salad rolls:

    Heat the oil in a non-stick frying pan over medium high heat. Cook the garlic, stirring, until just brown, about 1 minute. Transfer garlic to a plate. Add the rabe and cook for 1–2 minutes. Season with salt and pepper. Add a tablespoon of water to the pan, cover, and cook until just tender but still crisp, about 3–5 minutes. Remove from the pan and top with the sliced garlic.

    Cook the vermicelli according to the package. Drain, rinse, and cool.

    Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board — it’ll continue to soften as you’re assembling your roll. Add fillings as desired: avocado slices, a couple slices of chicken, rabe, carrots, and a bit of vermicelli. Fold the bottom half of the wrapper up over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat as needed and enjoy immediately with the dipping sauce.

    For the almond butter dipping sauce:Mix together the ingredients for the almond butter sauce. Taste and adjust if needed.

    Cilantro Lime Roasted Shrimp with Tomatillo Sauce

Prep time
2 mins
Cook time
28 mins
Total time
30 mins
Author: Krista
Recipe type: Appetizer, Seafood, Gluten Free, Paleo
Serves: 35 jumbo shrimp
  • 31-35 jumbo shrimp, shell off and deveined
  • ¾ cup of fresh cilantro, diced
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of olive oil
  • juice of 1 lime (about 1 tablespoons)
  • 2 garlic cloves, minced
  • ¼ teaspoon of red pepper flakes
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon of salt
  • ⅛ teaspoon of pepper
  • zest of one lime
Tomatillo Sauce:
  • 2 tablespoons of olive oil
  • 1 poblano, roast it whole but only use half in the sauce
  • 4-5 tomatillos
  • ¼ cup of of red onions (cut in a big wedge)
  • 1 garlic clove
  • ¼ cup of fresh cilantro
  • 2-3 tablespoons of lime juice
  • salt & pepper to taste
  1. Preheat oven to 400.
  2. Place red onion, tomatillos, and poblano on baking sheet. Season 2 tablespoons of olive oil, salt, and pepper.
  3. Bake for 20 minutes.
  4. Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt, & pepper to taste. Blend until smooth. Set aside.
  5. In a small bowl mix, ¾ cup of fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt, and pepper. Whisk until combined.
  6. Pour cilantro lime sauce over shrimp that has been patted dry, toss to coat everything.
  7. Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
  8. Bake for 8-10 minutes, until pink.
  9. Garnish with fresh cilantro and serve with tomatillo sauce.

Pulled Chicken Chilaquiles

Note: The corn tortillas need to sit out overnight to get stale so leave yourself enough time. Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.

  • Prep Time: 12 hours 30 mins
  • Cook Time: 15 mins
  • Total Time: 12 hours 45 minutes
  • Yield: 6-8 servings


  • 2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe here)
  • 24 6-inch yellow corn tortillas
  • 2 cups vegetable oil

For the Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 cup onion diced
  • 1 large or two medium fresh jalapeno stemmed, seeded and minced
  • 1 tablespoon garlic minced
  • ¼ cup chopped fresh cilantro
  • 1 15-ounce can diced tomato with juice
  • 3 tablespoons agave nectar (OK to substitute honey but cut to 2 tablespoons)
  • ½ teaspoon ground cumin
  • ½ teaspoon dry coriander
  • ½ teaspoon chili powder

Other Ingredients

  • 2 cups jack cheese, shredded
  • 1 cup queso fresco (or Farmer’s cheese), crumbled
  • ¼ cup diced red onion for garnish
  • ¼ cup chopped fresh cilantro for garnish
  • Hot sauce for garnish (or for a cooler topping, sour cream or a nice crema of your choice – see notes below for our simple crema recipe


  1. The night before, cut the 24 corn tortilla rounds into eight pie sized wedges. Lay out on racks and let sit uncovered overnight to get stale (they will curl up). The next day once stale, heat vegetable oil to 350 degrees in a heavy bottomed pan such as a cast iron skillet. In small batches cook chips just for 15-30 seconds until they brown and then remove with a strainer to waiting paper towels to drain. They will brown very quickly so watch these closely. Set aside.
  2. In a medium sauce pan, heat olive oil and cook onions and peppers over medium heat for about four minutes or until slightly tender. Add garlic and cook for one more minute. Add the remaining sauce ingredients and bring to a boil then simmer for five minutes. Keep covered and warm on a low burner.
  3. Preheat oven to 450 degrees.
  4. Heat pulled chicken to hot in a covered sauce pan and keep covered and warm.
  5. Have all other ingredients ready and oven heated.
  6. In a large flat pan (we used a paella pan but any oven proof low wide pan will work including a 14 inch oven proof skillet), add cooked corn chips, cover with reserved sauce, cover with reserved pulled chicken and top with shredded jack cheese.
  7. Bake for only five minutes. Pull from oven and top immediately with queso fresco, onions, cilantro and hot sauce or crema of your choice and serve.

Frozen Lemon-Berry Margaritas Recipe

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 4 servings


  • 4 lime wedges
  • 2 tablespoons coarse sugar
  • 2/3 cup thawed lemonade concentrate
  • 1 cup frozen unsweetened raspberries
  • 2 cups ice cubes
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1/2 cup frozen blueberries
  • 1 tablespoon sugar
  • 1/2 cup tequila, optional


  1. Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
  2. In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth.
  3. Pour into prepared glasses. Garnish with reserved limes. Yield: 4 servings.

Molded Margaritas Recipe

 TOTAL TIME: Prep: 15 min. + chilling

MAKES: 4 servings


  • 2 packages (3 ounces each) lime gelatin
  • 2 cups boiling water
  • 1/2 cup thawed nonalcoholic margarita mix or limeade concentrate
  • 1/2 cup tequila


  1. In a small bowl, dissolve gelatin in boiling water. Stir in margarita mix and tequila. Pour into four margarita glasses. Refrigerate for 4 hours or until set. Gently stir with a fork before serving if desired. Yield: 4 servings.

      Pear-Lime Gelatin Salad Recipe

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 8 servings


  • 1 can (15 ounces) pear halves
  • 1 package (3 ounces) lime gelatin
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (20 ounces) unsweetened crushed pineapple, well drained
  • 1 cup chopped pecans, toasted, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed


  1. Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly.
  2. In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping.
  3. Pour into an ungreased 11-in. x 7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares. Yield: 8 servings.

Mexican Fiesta Platter

Prep: 15 min. Cook: 35 min.

MAKES: 20-24 servings


  • 2-1/2 pounds ground beef
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) tomato sauce
  • 1 envelope chili seasoning
  • 1 package (10-1/2 ounces) corn chips
  • 3 cups hot cooked rice
  • 2 large onions, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 medium head iceberg lettuce, shredded
  • 4 medium tomatoes, chopped
  • 1-1/2 cups chopped ripe olives
  • Hot pepper sauce, optional


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.
  2. On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired. Yield: 20-24 servings.


 Salsa Rice Recipe
TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 5 servings


  • 1-1/2 cups water
  • 1-1/2 cups chunky salsa
  • 2 cups uncooked instant rice
  • 1 to 1-1/2 cups shredded Colby-Monterey Jack cheese


  1. In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted. Yield: 5 servings.

Brief Burritos

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 8 servings


  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1/2 cup chili sauce
  • 8 flour tortillas (10 inches), warmed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream


  1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in beans, tomatoes and chili sauce; heat through.
  2. Place about 1/2 cup meat mixture near the center on each tortilla; top with cheese and sour cream. Fold bottom and sides of tortilla over filling and roll up. Serve immediately. Yield: 8 servings.

Mexican Fried Ice Cream

TOTAL TIME: Prep: 25 min. + freezing Cook: 5 min.

MAKES: 9 servings


  • 1/2 gallon French vanilla ice cream, softened
  • 3 cups crushed cornflakes
  • 4 teaspoons ground cinnamon
  • Oil for deep-fat frying
  • Honey and whipped topping, optional


  1. Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
  2. In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired. Yield: 9 servings.

Picante Broccoli Chicken Salad Recipe


TOTAL TIME: Prep: 10 min. + chilling

MAKES: 6-8 servings


  • 1/2 cup mayonnaise
  • 1/4 cup picante sauce
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon chili powder
  • 2 cups cubed cooked chicken
  • 2 cups fresh broccoli florets
  • 1 cup diced fresh tomato
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 cup julienned green pepper
  • 1/4 cup julienned sweet red pepper
  • Flour tortillas, warmed


  1. In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas. Yield: 6-8 servings.


Green Rice Pilaf Recipe

TOTAL TIME: Prep: 35 min. Bake: 15 min.

MAKES: 6 servings


  • 1/4 cup finely chopped onion
  • 1 tablespoon canola oil
  • 1 cup uncooked long grain rice
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup minced fresh cilantro


  1. In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
  2. Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  3. Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender. Yield: 6 servings.

Pork Taquitos Recipe

Prep: 40 min. Bake: 10 min.

MAKES: 12 servings


  • 1 medium onion, finely chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups shredded cooked pork
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/4 cup minced fresh cilantro
  • 1/4 cup salsa verde
  • 1 tablespoon lime juice
  • 12 corn tortillas (6 inches), warmed
  • Toppings: sour cream, guacamole and additional salsa verde


  1. In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.
  2. Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes.
  3. Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15-in. x 10-in. x 1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
  4. To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings. Yield: 1 dozen.


Cinco de Mayo Party IdeasCactus Balloons

Cactus Balloons ~ This cactus balloon is adorable! With this fabulous post you’ll learn how to create them from scratch. Easier than you would think, and super cute to boot! Perfect to help decorate for your Cinco de Mayo bash!

Supplies for Cactus Balloons

  • 12″ green balloons (1 per cactus)
  • 9″ green balloons (2-3 per cactus)
  • 1/2″ pink pom-poms (6-8 per cactus)
  • Twine or string
  • Hot glue gun
  • Sharpie marker

How to Make Cactus Balloons

1. Inflate one 12″ balloon with helium and tie with string. This will be the main part of the cactus. Inflate a 9″ balloon only part way to form one of the “pads”. Knot and then trim off most of the end of the balloon as shown below.

2. Add a dab of hot glue (I promise it won’t pop the balloon!) to the base of the 9″ balloon and position it where you want it on the 12″ balloon, holding in place a few seconds for the glue to try. You can add another small dab of hot glue to the side of the balloon if needed to get it to lay flat. Repeat by making another 1 or 2 “pads” and sticking on the larger balloon.

3. Use a Sharpie to draw little spikes on the cactus

4. Add a few pink pom-poms to the top of each pad with a small dab of hot glue

Mexican Corn Cake

Mexican Corn Cake
Author: Nikki
Recipe type: Side Dish
  • ½ cup butter, softened
  • ⅓ cup masa harina
  • ¼ cup water
  • 1-1/2 cups frozen whole-kernel corn, thawed
  • ¼ cup cornmeal
  • ⅓ cup white sugar
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  1. In a medium bowl beat butter until it is creamy.
  2. Add the Mexican corn flour and water and beat until well mixed.
  3. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  4. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
  5. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
  6. Bake in a preheated 350 degree F oven for 50 to 60 minutes.
  7. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan

Mexican Mania (Taco Salad Recipe)

Taco Salad

  • Romaine lettuce, chopped
  • Avocado, peeled and chopped
  • Pinto beans, cooked and cooled or drained and rinsed
  • Tomato, chopped
  • Corn, grilled and removed from the cob
  • Seasoned ground beef
  • Monterey Jack and cheddar cheeses, grated
  • Sour cream (seasoned with chopped chipotles, lime juice or chopped cilantro)
  • Salsa

Place the romaine, avocado, beans, tomato, corn and ground beef mixture on a platter.

Fill bowls with grated cheeses, sour creams and salsa.

Fill a large wicker basket with nacho chips, and set everything out on a table for a self-serve taco salad bar.

For the ground beef mixture:

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoons kosher salt
  • 1 tablespoon fresh ground pepper
  • 3 tablespoons tomato paste

Place the olive oil in a skillet set over medium high heat and add the beef, breaking it up into small chunks with the back of a wooden spoon, cooking for 2-3 minutes.

Add the garlic, cumin, chili powder, salt, pepper and tomato paste, and stir together, cooking, until the beef is golden brown and fragrant.

Drain the meat if necessary and place it on a platter

1. Take two white paper cone cups and cut off the tips. For the top cone: loop a piece of ribbon over and tie a knot with the ends. Push through the hole. For the bottom cone: knot two ribbons together and push the loose ends through the hole.

2. Fill the cones with candies, party poppers, and a mustache. Carefully hot glue the cones together.

3. Decorate the pinata with some tissue garland from Sweet Lulu in festive colors and attach with hot glue (or make this yourself by fringing crepe paper streamers). We added a scrapbooking embellishment from American Crafts to the front. (The adorable background papers are also from American Crafts, generously donated.)

Cilantro Lime Pesto Burritos

Cilantro Lime Pesto Burritos
1 T. olive oil
3 large boneless, skinless chicken breasts, diced
salt and pepper
1 teaspoon garlic powder
cilantro lime pesto *(scroll down for recipe)
flour or corn tortillas
steamed rice
shredded cheese
shredded lettuce
diced tomatoes
diced avocado
Season chicken with salt, pepper and garlic powder. In a skillet, heat oil and chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and toppings.
**Serve with Blender Salsa.
*Cilantro Lime Pesto
1 cup fresh cilantro leaves
2 1/2 tablespoons extra virgin olive oil
2 tablespoons chopped walnuts
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded parmesan cheese
1 1/2 teaspoon kosher salt
1/4 cup water
Blend all ingredients  in a food processor or blender.
**Blender Salsa


2- 10 oz can diced tomatoes and green chiles
1/2 small onion,  chopped
2 clove garlic, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 c. cilantro leaves


Put all the ingredients in the blender and pulse to combine. We use our Ninja blender and it grinds it down really fine. Adjust seasonings to taste. That’s it!