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ideas cinco de mayo
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(64)
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Frozen margarita? Uh, no thanks. Drink these instead.
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These tacos are appropriate for any day of the year.
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Drank too much on Cinco de Mayo? Don't worry. Here are six Mexican dishes that cure an ailing cabeza, from chilaquiles to posole
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
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Mexican food is so much more than tacos.
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This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
4.7
(4.73)
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"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn
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(5)
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Had a bit too much fun last night? Never fear! We've got delicious hangover cures right here—plus advice on how to avoid the old gueule de bois next time
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Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)
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Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.
5.0
(4.75)
Articles
(26)
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From Boston to Phoenix to Portland, OR, here's 10 taco-and-margarita-fueled Cinco de Mayo parties we'd love to attend
Sam Dean
Culture
It's T minus five days till Cinco de Mayo, and that means it's time to think guacs and salsas. Here's 13 recipes to get you dipping
Bon Appétit
Culture
Culture
Frat boys of America may think this holiday is about body shots of Jose Cuervo. We know better...
Emily Fleischaker
Culture
We scoped out the food blogosphere to find 12 party-in-your-mouth taco recipes in honor of Cinco de Mayo....
Rachel Sanders
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The Original Margarita with Cointreau plus four thrilling variations by Bon Appétit Editors.
Cointreau
Videos
(135)
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Kale and spaghetti, a combination we didn't know we needed, presented by Brizo.
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Feeling inspired? Try our chicken schnitzel with raw salad recipe.
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
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We show you how to make corn salsa.