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Cinco de Mayo doesn't mean what you think it does. It isn't about Mexico's independence; it's a celebration of an unexpected victory against the French in the Franco-Mexican War in 1862.
It also means impenetrable crowds at every Mexican restaurant in town. Waits upwards of an hour. Skip the watered down margaritas and cold enchiladas, and do the celebratory feast at your place. Food52 brings you everything you need for a fiesta that rivals the best Mexican spot in town. And the best part? Sombreros are optional.
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Nacho Cheese Sauce
This cheese sauce is sort of like that gelatinous yellow stuff you grew up with at the movie theather— it's cheesy and spicy and clings to chips faithfully. The difference is you can actually pronounce all the ingredients (and find them in an average grocery store). Get the recipe at Food52.
Diana Kennedy's Carnitas
Carnitas are the greatest taco filling in any taqueria. This recipe relies exclusively on the magical combination of just water + pork + salt. Get the recipe at Food52.
Coconut Cajeta Fondue
Mixed with chocolate and coconut, cajeta—the Mexican cousin of dulce de leche—makes the perfect dip for any dessert. Or spoon. Or finger. Get the recipe at Food52.
Grilled Tomatillo and Pineapple Salsa
This isn't what you would call normal salsa. It's what you would call an awesome salsa. Grilled tomatillos and pineapple add smoke and sweetness to this dip, which you'll want on the table all summer. Get the recipe at Food52.
Michelada (aka Bloody Beer)
What do you get when you cross a beer with a Bloody Mary? You get a michelada. It's far tastier than a bro-mosa (orange juice and beer), if you ask us. Get the recipe at Food52.
Rick Bayless' Tortilla Soup with Shredded Chard
Rick Bayless is like the modern Don of Mexican food. And this is his tortilla soup. Dark, smoky, and fruity —not spicy— this tortilla soup is sure to be the most refined Mexican recipe in your repertoire. Get the recipe at Food52.
Citrus Pulled Pork Tacos
The slow cooker is your friend. It makes pork soft and flavorful -- and you get to take all the credit for it even though it basically tends to itself. The next time you want to feed a crowd, make these tacos—they're sure to impress. Get the recipe at Food52.
Homemade Corn Tortilla Chips
Remember Hint of Lime tortilla chips? Yeah, you can make them at home. All it takes is four ingredients. Plus, these chips are baked, so you can feel fine about loading up on the guac. Get the recipe at Food52.
Roberto Santibañez' Classic Guacamole
Anyone can mash some avocados up in a bowl with onions, garlic, and cilantro. But not everybody knows about this genius guacamole technique: mash everything but the avocado together to make a magical green paste, and then fold in the avocado in chunks, as if you're coating the 'cado in salad dressing. There's something other-worldly about it, and it's sure to be the most-loved chip dip at your next party. Get the recipe at Food52.
Margarita
A margarita shouldn't be a Mexican slushie so sweet it puts you into a sugar coma. Despite what you learned at Mexican joints in college, it should actually taste good and be made with halfway decent booze. Any respectable Cinco de Mayo party needs a solid Margarita. This is yours. Get the recipe at Food52.
