Oh man, I love Mexican food. I love tacos, and guacamole, and salsa, and nachos, and fajitas, and quesadillas. And rice and beans. Oh, and margaritas. So, Cinco De Mayo, a holiday that celebrates Mexican heritage and culture? I’m so in.
These recipes are inspired by the gloriousness of Mexcian food. Thank you, Mexico, for bringing corn chips and avocado together, for blending fruit and tequila into one, for combining tomato and spices into a perfect dip. Mexico, you win food.
Some fun facts about Cinco De Mayo:
– It is a day set aside to pay tribute to the Mexican army’s defeat of France at the Battle of Puebla during the Franco-Mexican War.
– Cinco De Mayo is not that big of a holiday in Mexico. It’s not often celebrated with a big meal or any other kind of festivity.
– In the US, Cinco De Mayo has evolved into a celebration of Mexican culture, especially in areas with many Mexican-American residents.
¡Feliz Cinco De Mayo!
These delicious recipes were developed by Demetria Provatas and the food styling is by my dear friend Lauren LaPenna. Check out how Lauren braided the corns husks. So cute, right? Thanks ladies!
Demetria will take it from here…
Cinco De Mayo is my brother’s birthday (Happy birthday brother!!!), so generally the day has revolved around his meal wants and desires which, surprisingly, never involves Mexican food. Growing up, my Cinco De Mayo’s were generally spent in a steakhouse or Italian restaurant, sharing pasta or blooming onions with my brother, without any mention that there might be another holiday going on.
So, when Vanessa asked that I help out with the recipe creation for this photo shoot, I was so excited to try out all the Cinco De Mayo recipes I had never been able to in the past (no hard feelings brother). This means Mexican Street Corn, Stuffed and Grilled Avocados with Mango Salsa, Mexican Salad Boats, and the necessary – crazy delicious Strawberry Jalapeño margarita. With food stylist Lauren LaPenna helping me to perfect and execute each recipe and Vanessa taste testing along the way – I have to say – we created a feast for the ages. These recipes are solid gold. We’re a dream team!
Also, I would highly recommend taking all the leftover salsas, salads, and cream sauces – dumping them all over nachos and reveling in the best nachos you ever have.
– by Demetria Provatas of Engrained Baking
Vegan Mexican Street Corn
6 husked corn on the cob
1 cup cashews
2 tbsp coconut milk
4 tbsp lime juice (about 2 limes)
½ cup almond milk
2 tbsp nutritional yeast
1 clove roasted garlic
1 tsp chile powder
½ tsp salt or to taste
¼ bunch cilantro (for garnish)
chile powder (garnish)
lime zest (garnish)
I. Submerge corn in water and let soak for at least an hour.
II. While the corn is soaking you can make the vegan cream sauce. Combine all of the ingredients (except the corn) into a blender and blend on high until a smooth consistency. Cover and set aside.
III. Heat your gril or grill pan until very hot. Grill corn on both sides until charred, about 2-3 minutes per side.
IV. Place the grilled corn on a large plate and drizzle your cream sauce across the top. Garnish with cilantro, chile powder, and lime zest. Serve and impress all your friends!
¡Radicchio Fiesta Boats!
2 radicchio heads
1 pint cherry tomatoes, halved
1 can black beans
7 red radishes, sliced
1 grilled corn, cut off the cob
2 leaves romaine, sliced
1 avocado, diced
½ red onion, thinly sliced
½ teaspoon salt
I. Preheat oven to broil. Slice tomatoes and other ingredients while preheating. Broil halved tomatoes for about 1-2 minutes, or until charred.
II. Place all ingredients except radicchio heads in medium sized bowl and toss until combined.
III. Take the leaves off of the radicchio heads and scoop the salad into the center of sturdiest, whole leaves.
IV. Drizzle Jalapeno Lime Vinaigrette over the salads and serve with your other impressive dishes!
Jalapeño Lime Vinaigrette
1 – 2 jalapenos, sliced
½ cup olive oil
¼ cup lime juice
1 clove garlic, minced
½ teaspoon salt
Combine all ingredients, mix together thoroughly, and serve on radicchio salad boats!
Mango Salsa Stuffed, Grilled Avocados
3 avocados, halved
2 Mangos, diced
1 medium tomato, diced
1 small jalapeño, diced
1 tbsp lime juice
1 scallion, diced
I. Heat grill to high
II. While grill is heating, place all diced ingredients in medium sized bowl and toss in lime juice. Set aside.
III. Place avocado halves face down on grill and let sit for 5-8, or until charred. Take off grill and let cool.
IV. Scoop mango salsa into avocados and serve, completing your amazing cinco de mayo arrangement!
Strawberry Jalapeno Margaritas
Strawberry Jalapeno Puree
makes about 4 servings
1 lb. strawberries
1 seeded jalapeno
2 tbsp lime juice (about 1 lime)
½ cup sugar
½ cup water
I. Slice seeded jalapeno into 4 large pieces. Quarter the strawberries.
II. Place strawberries, jalapeno, sugar, water, and lime juice into small pot and heat over medium high for 12 – 15 minutes or until strawberries have broken down.
III. Remove jalapeno slices from mixture and let cool. Once cooled, pour into blender and blend on high until thoroughly pureed.
To make a single Margarita…
½ cup Strawberry Jalapeno Puree
¼ cup lime juice
1 cup ice (2 handfuls)
1 oz tequila.
I. Pour all ingredients in a high speed blender and blend until smooth
II. Enjoy your crazy delicious frozen Strawberry Jalapeno margaritas
Check out Engrained for more recipes!!