A Simple Cinco de Mayo Fiesta

Cinco de Mayo might be my all-time favourite celebration from a food-perspective. Any excuse to whip up some guacamole and a margarita is fine by me! The best part about celebrating this Mexican holiday is that it can be done quite simply, coming together in a few quick minutes.

For a little bit of entertaining inspiration, I put together 3 easy 'dips' that can be served with endless amounts of tortilla chips, and a delicious Paloma, which is essentially a grapefruit margarita - talk about yum! To serve, put everything on brightly coloured plates, bowls and platters, and use coral-coloured flowers and tropical-inspired greenery on your table to make everything pop. If the weather allows for it, take everything outside, add some candlelit lanterns or patio lights for the perfect touch of ambiance, and be sure to have some throw blankets around for once the sun goes down. ¡Buen provecho!

The Paloma - serves 2

  • 3 oz. tequila
  • 4 oz. soda water or tonic water
  • 1-2 oz. simple syrup (more to taste, if you prefer it sweeter)
  • Juice of ½ of a lime
  • 6 oz. fresh grapefruit juice
  • Ice, salt & sliced lime for garnish

Stir together the tequila, soda water, simple syrup, lime juice and grapefruit juice until well mixed.

Rim your glasses by rubbing a lime around the outside and dipping it in salt. Fill your glass with ice and pour in your paloma mixture. Garnish with a slice of lime and enjoy!

Mexican Street Corn Salsa

  • 4 ears of corn
  • 1 cup of fresh cilantro, chopped
  • ¼ of a jalapeño, finely diced
  • Juice of ½ a lime
  • 2 Tbsp. plain greek yogurt
  • 2 Tbsp. mayonnaise
  • ½ tsp. chili powder
  • ½ tsp. chipotle chili powder
  • ½ cup crumbled cotija cheese
  • Salt & pepper to taste

Bring a pot of water to a boil and place your corn into the boiling water. Boil for approximately 5 minutes. Meanwhile, chop your cilantro and jalapeño and place in a bowl. In a separate bowl, stir together the lime juice, greek yogurt and mayo.

Once your corn has boiled, remove kernels from the cob and place in a hot skillet or non-stick pan. Sauté for a few minutes so the corn gets a char on the outside - it adds a nice smokiness to the corn!

Let the corn cool to room temperature and add to the bowl with the cilantro and jalapeño. Add in the chili powders and stir together. Mix in the greek yogurt-mayo mixture and stir until combined. Before you are ready to serve, add in the crumbled cotija cheese. You can generally find cotija cheese at a specialty grocery store. If you can't find it, no worries - feta will work pretty great too! Just adjust your salt, as feta can be saltier than cotija, depending on the brand.

Another great way to serve this dish is to heat it up in the oven at 350° until it begins to bubble!

Serve in a festive bowl and garnish with extra cotija cheese and cilantro!

No-Fail Guacamole

  • 3 ripe avocados
  • ¼ cup red onion, finely chopped
  • ¼ of a jalapeño, finely diced
  • Juice of ½ a lime, more if necessary
  • ¼ cup of fresh cilantro, chopped
  • Salt to taste

Scoop the avocado out of its shell, place in a bowl with lime juice and mash with a fork until you get a smooth consistency. I still like to keep some chunkier bits in mine, but it's totally up to you! Add in your salt and fold in the remaining ingredients.

Taste, adjust seasonings if necessary and serve with (lots of) tortilla chips!

Pico de Gallo

  • 6 Roma tomatoes, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup of fresh cilantro, chopped
  • 1 jalapeño, finely diced (add more if you'd like!)
  • Juice of ½ a lime
  • Salt & pepper to taste

Dice the tomatoes and add to a bowl, removing the seeds and pulp as you go. Stir in remaining ingredients and season with salt and pepper to taste. Be sure to not over-salt at this step. Pico tastes best after it has been sitting for about an hour, to allow the flavours to marinate together. Taste again and adjust seasonings if necessary.

Serve with the Mexican street corn salsa, and guacamole and enjoy with family & friends! Happy Cinco de Mayo!