Who doesn’t love margaritas, tacos, and piñatas? So why not celebrate Cinco de Mayo with a taco themed party! If you want to go all out this year order a taco truck to be stationed at your party. However, if you’re keeping it to a DIY menu here are a few tips.
For the main filling I suggest grilled chicken breasts and shrimp, marinated in olive oil, red pepper, black pepper, a little hot sauce and salt. For red meat lovers, I suggest grilled flank steak. Add fresh cilantro or parsley to the grilled chicken, shrimp and flank steak.
The following condiments will compliment your taco bar: shredded iceberg lettuce or spinach, shredded cheddar cheese, queso dip with bell peppers, guacamole, light sour cream, medium salsa and a fruit salsa like mango, pineapple, or peaches, hot sauce, diced tomatoes, and seven layer taco dip. Have the option of hard and soft tacos. Black beans and Mexican rice are easy sides that take minutes to make.
Don’t forget the piñata and your signature drink such as Corona with lime or this Beer ‘Garita recipe from My Recipes.
DIY Mini Piñatas from One Charming Party
Yield: Makes 4 servings
Prep time:5 Minutes
1 cup frozen limeade concentrate, thawed
1 cup tequila
1/2 cup orange liqueur
1/2 to 1 cup cold beer
1. Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.
Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.
Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French at the Battle of Puebla on May 5, 1862. While it is a regional holiday in Mexico, it is a festive holiday in the States where family and friends come together with colorful and flavorful food, music, and dancing. One of my favorite dishes is Rib-eye Fajitas on the Grill with chips and salsa and a good margarita. To make it more festive add some sombreros and a pinata.
Rib-eye Fajitas on the Grill
Ingredients: Makes 8 to 12
3 tablespoons soy sauce
3 tablespoons fresh squeezed lime juice (1 1/2 limes)
In a bowl combine soy sauce, lime juice, Worcestershire sauce, garlic powder, and red wine vinegar. Put the steaks in a large plastic bag or container and pour the marinade over them. Refrigerate for 4 to 12 hours. Preheat grill and oven to 250. Grill chiles and bell peppers whole until they blister and brown, turning with thongs every few minutes to ensure they roast on all sides; remove from the heat. Remove core and seeds, slice them into strips and sprinkle with lemon juice and a pinch of salt. Wrap them in foil, and keep warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm. Grill steaks about 5 minutes per side for steaks. Slice steaks thinly; arrange on platter with the grilled veggies, guacamole and sour cream. Serve with black beans, Tex Mex rice, and chips and salsa.