Margaritas on the Rocks

Have A Fiesta With These 3 Cinco de Mayo Classics

Satisfy your craving for Mexican Food with these simple Cinco de Mayo recipes, and have a Fiesta in your own Kitchen!

Need more inspiration? Search for Cinco de Mayo Crafts and Decorations online, including traditional tissue paper banners to hang across kitchen cabinets, DIY papier-mâché piñatas, and festive floral arrangements to compliment your theme.

The night before your Cinco de Mayo Fiesta, stock your kitchen pantry cabinet with colorful party ware, plenty of tortilla chips, and margarita cocktail glasses. And don’t forget the coarse salt!

Margaritas On The Rocks

Start your party with a pitcher of this cocktail favorite! Combine ¾ cup of tequila, ½ cup of Cointreau or Triple Sec, ½ cup of water, and ½ cup of freshly squeezed lime juice (about 5 limes). Stir well. Serve margaritas over ice cubes in salted cocktail glasses (rub a lime wedge around the rim of a cocktail glass and dip in coarse salt), and garnish with a slice of fresh lime.

Fresh Tomato Salsa

Make a quick and simple salsa using fresh ingredients. Start by adding 4 cups of ripe, chopped Roma tomatoes in a medium bowl. Dice a small red onion, and a green bell pepper, and add to your tomatoes. Add 1 tablespoon of freshly squeezed lime juice, and 1 tablespoon of freshly squeezed lemon juice. Season with salt and pepper, and fresh cilantro. If you like your salsa spicy, you can add a teaspoon or two of diced jalapeno pepper with the seeds for an extra kick! For a smoother texture, pulse your salsa in a food processor before serving with tortilla chips.

Grilled Chicken Fajitas

Tacos with ground beef are a weekly dinner staple, so why not try something new to celebrate Cinco de Mayo, like Chicken Fajitas on the grill! Blend 1/3 cup of olive oil with the juice of one lemon, the juice of two limes, a clove of crushed garlic, 2 teaspoons of salt, a teaspoon of pepper, and a handful of fresh minced cilantro, and use it to marinate a family pack of boneless, skinless chicken breasts for an hour in the refrigerator.

Slice a large sweet onion, a green bell pepper, a red pepper, and a yellow pepper and combine with 2 tablespoons of olive oil in a large bowl. Season with salt and pepper to taste, and add to a grill basket.

Grill your seasoned peppers and onions until softened and slightly charred, and make sure your chicken reaches an internal temperature of 165° Fahrenheit (75° Celsius). Slice chicken into thin strips, and serve on soft flour tortillas with veggies, shredded cheddar cheese, sliced avocados, sour cream, homemade fresh salsa, and a side of black beans.

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