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Helado de Canela {Mexican Cinnamon Ice Cream Recipe}

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This isn’t just any ice cream. It’s a tribute to the heart of Mexican desserts, where canela (Ceylon cinnamon) shines. Whether you’re serving it in a churros ice cream sandwich, pairing it with sweet empanadas, or just sneaking spoonfuls straight from the freezer, this cinnamon ice cream recipe captures the essence of Mexican sweetness—simple, soulful, and unforgettable.

I originally published this recipe in 2012 and have since added new photos, a video tutorial, and additional success tips.

This post may contain affiliate links. Read our affiliate policy.

A bowl of cinnamon ice cream with a stick of canela

In every Mexican kitchen, there’s a secret ingredient that transforms the everyday into the extraordinary: canela. Its gentle warmth perfumes dulce de calabaza, adds soul to café de olla, and turns simple sweets into something magical. If you love discovering new ways to celebrate Mexican cuisine, this homemade cinnamon ice cream is for you.

This July, canela is the star of our ¡Hola! Jalapeño Challenge Ingredient—so there’s no better time to churn up a batch of this dreamy cinnamon ice cream and join the fun!

Ready to join the July Canela Challenge? Make this ice cream, snap a photo, and share your review for a chance to win a $150 Amazon gift card! Get all the contest details here.

Cinnamon ice cream being scooped with an ice cream scoop.
Several sticks of Ceylon cinnamon on a wood table

Why You’ll Love This Mexican Cinnamon Ice Cream

  • Authentic flavor: Made with real canela sticks, just like traditional Mexican desserts.
  • Creamy texture: The custard-style ice cream base is rich, smooth, and indulgent.
  • Perfect pairing: Serve with fruit crumble, capirotada, or as a cool topping for warm churros.
  • Make-ahead magic: Steep overnight for flavor that’s worth the wait, then freeze until perfectly scoopable.
  • No ice cream maker needed: I’ll show you how to make it with just a whisk and some elbow grease.
  • Family favorite: This is one treat that brings everyone together.

Ingredients & Why They Matter in Mexican Cooking

  • Heavy cream: The foundation for a creamy, luscious cinnamon ice cream recipe—essential for that velvety mouthfeel found in the best Mexican heladerías.
  • Whole milk: Balances the richness, just like in classic leche-based desserts.
  • Granulated sugar: Sweetens the deal and echoes the flavors of traditional Mexican dulces.
  • Canela (Ceylon cinnamon) sticks: The star ingredient—softer and more floral than cassia cinnamon, canela is a cornerstone of Mexican sweets, from Mexican chocolate to rompope.
  • Kosher salt : Enhances every flavor, making the cinnamon pop.
  • Large egg yolks: The secret to a custard base that’s rich and satisfying, reminiscent of the creamy natillas and flans cherished in Mexican cuisine.
All the ingredients to make cinnamon ice cream recipe

How to Make Mexican Cinnamon Ice Cream

First, prep an ice bath by filling a large bowl halfway with ice and water. This step is key for quickly cooling your custard and preventing overcooking.

A bowl filled with ice

In a large saucepan, combine heavy cream, whole milk, sugar, canela sticks, and salt. Set over medium heat and bring to a gentle simmer, stirring occasionally. As the sugar melts and the canela infuses, your kitchen will fill with the warm, inviting, irresistible scent of canela.

A saucepan with simmering milk and cinnamon sticks

Meanwhile, whisk the egg yolks in a separate bowl until foamy and pale, about three minutes. This step ensures a silky-smooth custard, the hallmark of a great homemade ice cream recipe.

Egg yolks with a whisk in a glass bowl.

Remove the hot milk mixture from the heat. Slowly pour about a cup into the egg yolks, whisking constantly to temper (so you don’t end up with scrambled eggs!). Pour everything back into the saucepan and cook over medium-low heat, stirring with a wooden spoon or silicone spatula. When the custard thickens enough to coat the back of the spoon, you know it’s ready—don’t let it boil and don’t stop stirring!

The custard before being cooked

Strain the custard through a fine-mesh sieve into a large heatproof bowl, then return the canela sticks to the custard. Nestle the bowl into your ice bath and chill for 10–15 minutes, stirring now and then.

Canela ice cream custard being strained.
A bowl of canela ice cream chilling in an ice bath

Cover with plastic wrap, pressing it directly onto the surface, and refrigerate overnight. This slow steep is the secret to deep, authentic canela flavor.

The next day, remove the cinnamon sticks and churn the mixture in your ice cream maker according to the manufacturer’s directions. Here’s my chef’s tip: as the ice cream churns and begins to thicken, I love to taste it and grate a little more fresh ground canela (use a spice grater or a microplane) or ground cinnamon right into the ice cream base if I want the flavor to really sing. This step is all about cooking with your senses—taste, adjust, and make it your own.

The ice cream in a loaf pan with a piece of parchment paper on top

Transfer to a loaf pan or freezer container, cover, and freeze at least 4–6 hours (overnight is best) for that perfect Mexican-style creamy texture.

No Ice Cream Maker? No Problem

If you don’t have an ice cream machine, channel your inner ingenio. Fill a large bowl halfway with ice and sprinkle a generous amount of kosher salt or rock salt over the ice. After chilling the custard overnight, pour it into a large bowl (ideally a metal bowl) that will fit inside the bowl of ice.

The custard before being whipped
The custard after being hand whipped

Whip the custard with a whisk (or an electric mixer) until it is thick and fluffy. Be patient this will take about 10 minutes of constant whipping to get soft serve consistency. If your arm gets tired, stick everything into the freezer for a few minutes, then start again.

Transfer to a freezer-safe container, cover, and freeze at least 4 hours or overnight. This extra effort gives you that dreamy, homemade cinnamon ice cream—no special equipment.

FAQs

What’s the difference between Ceylon (canela) and Cassia cinnamon?

Canela, or Ceylon cinnamon, is the traditional cinnamon used in Mexican cooking—milder, sweeter, and more floral than cassia. Cassia is spicier and more pungent. For true Mexican flavor, seek out canela at Latin markets or online. If you can’t find it, substitute cassia cinnamon sticks.

Can I add classic Mexican mix-ins?

Absolutely! Swirl in cajeta, sprinkle in chocolate chunks, or fold in bits of buñuelos during the last minute of churning if you’d like.

Planning Ahead: The Secret to Authentic Mexican Flavor

This recipe is all about patience—just like making tamales or slow-cooked mole. Plan to steep your custard in the fridge overnight, then freeze the churned ice cream for another night. As the ice cream freezes, don’t forget to taste it and grate in a little more cinnamon if you want it extra fragrant. The reward? A scoop of cinnamon ice cream that tastes like home, ready to top your favorite Mexican desserts or enjoy solo on a hot day.

Recipe Tip: Store this cinnamon ice cream recipe in an airtight container or press wax paper directly on the surface to prevent ice crystals.

A bowl of canela ice cream with a spoon next to the bowl

Join the July Canela Challenge!

Canela is the star of this month’s ¡Hola! Jalapeño Challenge Ingredient Cooking Contest!
Here’s how to join:

  1. Make this cinnamon ice cream recipe (or any recipe featuring canela).
  2. Snap a photo of your creation.
  3. Leave a review on the recipe post.
  4. Submit your entry for a chance to win a $150 Amazon gift card!

Cooking with canela is a beautiful way to celebrate Mexican food, and I can’t wait to see how you make it your own. Whether you’re grating in extra cinnamon, adding your favorite mix-ins, or sharing a family story, your creativity inspires our whole community.
Ready to join the fiesta? Get all the contest details here.

Share your creations, tips, and memories in the comments below ¡Suerte y buen provecho!

More Ways To Cook With Canela

Helado de Canela {Mexican Cinnamon Ice Cream Recipe}

Helado de Canela {Mexican Cinnamon Ice Cream Recipe}

Yield: 6 servings (1 pint)
Prep Time: 10 minutes
Cook Time: 20 minutes
Steeping & Freezing Time: 2 days
Total Time: 2 days 30 minutes

This isn’t just any ice cream. It’s a tribute to the heart of Mexican desserts, where canela (Ceylon cinnamon) shines. Whether you’re serving it in a churros ice cream sandwich, pairing it with sweet empanadas, or just sneaking spoonfuls straight from the freezer, this cinnamon ice cream recipe captures the essence of Mexican sweetness—simple, soulful, and unforgettable.

Ingredients

Instructions

  1. Fill a large bowl halfway with ice and water and set aside. Combine 1 1/2 cups cream, 1 1/2 cup milk, 1 cup sugar, 2 sticks canela, and 1/2 teaspoon salt in a large saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally until sugar is dissolved, about 5 minutes.
  2. Whisk 4 egg yolks vigorously in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.
  3. Pour cream-egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes. Do not let it boil.
  4. Remove custard from the heat and strain in to a large heatproof bowl. Remove canela from the strainer and return to custard. Place the bowl of custard into the bowl of ice water and chill 10-15 minutes, stirring occasionally.
  5. Once the custard is cool, cover and place in the refrigerator overnight. Remove canela and freeze mixture in an ice cream maker according to the manufacturer's instructions. Most ice cream makers do not freeze the ice cream completely and it will need 4 to 6 hours in the freezer to harden, but best if left overnight.

Notes

  1. How To Make Ice Cream Without A Ice Cream Maker: Whip the custard with a whisk (or an electric mixer) until it is thick and fluffy. Be patient this will take about 10 minutes of constant whipping to get soft serve consistency. See post for more details.
  2. Storage Tip: Store in an airtight container in the coldest part of your freezer. Homemade ice cream is best enjoyed within 1–2 weeks for peak flavor and texture.
  3. Make-Ahead Magic: This recipe is best when given time to develop its flavor. Steeping the cinnamon overnight creates a truly aromatic ice cream. Don’t rush the chilling or freezing steps—patience makes all the difference!
  4. Why Use Canela? Canela (Ceylon cinnamon) is milder and sweeter than the more common Cassia cinnamon. It gives this ice cream a delicate, floral warmth that’s signature to Mexican desserts. If you can’t find canela, regular cinnamon sticks work too—just know the flavor will be a bit bolder.

YouTube video

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: dessert

Mexican Caesar Salad Recipe: A Tijuana Original

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When you think of Caesar salad, you might picture the crunchy, creamy salad full of Italian ingredients served in practically every American restaurant, but did you know the Caesar salad is actually a Mexican creation? This is my favorite version of a truly Mexican Caesar salad recipe.

I originally published this recipe in 2011 and have since added new photos, a video and more helpful success tips.

This post may contain affiliate links. Read our affiliate policy.

A baking sheet of homemade croutons, a platter of romaine hearts and a blue tablecloth.

The History of Caesar Salad

That’s right—this iconic salad was invented in Tijuana, Mexico, by Italian immigrant Caesar Cardini at his restaurant, Hotel Caesar’s, in the 1920s.

The original Caesar salad was born out of necessity. Legend has it that Caesar Cardini created the dish during a busy Fourth of July weekend when his restaurant was running low on ingredients. Using what he had on hand—crisp romaine lettuce, extra-virgin olive oil, raw egg yolks, Parmesan cheese, and a few other pantry staples—he crafted a salad that became an instant classic.

While the dish has since become a global sensation, it’s important to remember its origins in Tijuana. While we’re on the subject, Tijuana is the home of the classic margarita as well.

Why You’ll Love This Mexican Caesar Salad Recipe

  • Perfect for Any Occasion: Whether you’re serving it as a side dish for slow-roasted pork or making it the star of your Mexican night, this salad is versatile, refreshing, and satisfying.
  • Authentic Origins: This isn’t about adding Mexican ingredients to a Caesar salad—it’s about celebrating the dish’s true birthplace in Mexico.
  • Easy Recipe: While staying as true as possible to the original recipe, I decided to forgo the raw egg to make the recipe more approachable for home cooks of all levels.
A Caesar Salad on a platter with a fork and knife

Mexican Caesar Salad Recipe Ingredients

This is my version of the famous recipe, omitting the raw egg in the dressing and a few other adjustments to make it a bit easier, and longer-lasting.

  • Garlic cloves: Garlic oil flavors the croutons, as well as the dressing
  • Olive oil: This was an imported ingredient at the time of the salad’s invention, but excellent extra virgin olive oil is now being produced in Mexico’s Valle de Guadalupe
  • Bread cubes (like baguette or sourdough)
  • Fresh lemon juice: Actually the original dressing was made with lime juice, but I like the flavor of lemon better. Use lime if you’d like
  • Dijon mustard: The mustard is not authentic but because we got rid of the egg, it helps emulsify the dressing
  • Worcestershire sauce: There’s been dispute as to whether there was anchovy in the original recipe but the umami of Worcestershire sauce was definitely there
  • Kosher salt and Freshly ground black pepper
  • Anchovies: Minced into a paste or substitute anchovy paste
  • Romaine lettuce: I love using Romaine hearts but if using larger leaves, tear into bite-sized pieces
  • Parmesan cheese: Freshly grated Parmesan is a must
  • Optional toppings for a Mexican feel (if you must): crumbled cotija cheese, toasted pepitas, or crispy tortilla strips

How To Make It!

  1. Make the Croutons
    Preheat your oven to 350°F. Combine olive oil with the smashed garlic clove and let sit for 20 minutes to infuse the oil. Remove the garlic and toss the oil with the bread cubes in a large bowl. Season with salt and black pepper, then spread the bread cubes on a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden and crunchy.
  2. Prepare the Dressing
    In a Mason jar or another container with a tight-fitting lid, combine the lemon juice, Dijon mustard, Worcestershire sauce, salt, black pepper, Parmesan cheese, minced garlic, and minced anchovies. Shake until well combined. Add the olive oil, then shake again until the dressing is creamy and emulsified.
  3. Assemble the Salad
    Place the crisp romaine lettuce in a large bowl. Add the croutons, Parmesan cheese, and half of the dressing. Toss everything together until well coated. Taste and adjust seasoning with salt and black pepper, if needed.
  4. Optional Toppings
    For an extra touch of Mexican flair, sprinkle the salad with crumbly cotija cheese, toasted pepitas, or crispy tortilla strips.
  5. Serve and Enjoy
    Serve immediately as a side salad with carne asada, any of these 45+ chicken recipes, or any of these Mexican recipes for the grill for a complete main dish.
A platter of Caesar Salad on a wood table

Tips for the Best Mexican Caesar Salad

  1. Use Fresh Ingredients: Crisp romaine, fresh lemon juice, and high-quality olive oil make all the difference.
  2. Make It Ahead: The dressing can be prepared up to 3 days in advance and stored in an airtight container in the fridge. Just shake well before using.
  3. Customize Your Toppings: Add black beans, candied bacon, grape tomatoes, or creamy avocado slices for extra flavor and texture.

Variations

  • Mexican Caesar Pizza: Use the salad as a topping for a flatbread with a creamy avocado base.
  • Hearty Meal: Add grilled shrimp, roasted lime chicken, or steak to make it a main course.
  • Soup and salad! This salad is dying to be paired with a cozy bowl of soup like my chicken Mofongo soup or Instant Pot pozole.

More Authentically Mexican Recipes

This Mexican Caesar Salad recipe isn’t just a nod to the past—it’s a celebration of the vibrant flavors that make Mexican cuisine so special. Here are few more authentic Mexican recipes you’ll love:

Caesar Salad Recipe

Caesar Salad Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

A super easy Caesar salad recipe with no raw egg but all the lemony-garlic flavor you love about this classic crisp salad.

Ingredients

For the Croutons:

For the Dressing:

To Assemble:

  • 2 heads romaine lettuce, washed and throughly dried
  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. To make the croutons, heat oven to 350°F and arrange rack in middle. Combine smashed garlic clove and 3 tablespoons olive oil and infuse for 20 minutes.
  2. Remove garlic from oil (it can be reserved to make the dressing). Toss oil and the 3 cups bread cubes together in a large bowl, season with salt and pepper and toss again. Spread bread out in a single layer on a baking sheet and bake, stirring occasionally, until golden and crunchy, 10 to 15 minutes.
  3. To make the dressing, combine 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire, 1/2 teaspoon salt, 1 minced garlic clove, 1 minced anchovy fillet, 1/4 teaspoon black pepper, and 1/4 cup freshly grated parmesan cheese in a large glass jar with a tight-fitting lid (a Mason jar works well). Cover tightly and shake until incorporated and uniform.
  4. Add 1/4 cup olive oil and shake once more until incorporated. Taste and add more salt if necessary. Use immediately, or store in refrigerator for up to 3 days; shake again before using.
  5. To assemble, wash, dry and tear lettuce into a large bowl. Add Parmesan, croutons, and half of the dressing (save other half for another salad). Season with salt and freshly ground black pepper and toss, making sure everything is coated. Taste and add more salt and pepper if necessary, serve immediately.

Notes

  1. Lettuce: Make sure the lettuce is thoroughly dried to prevent the dressing from becoming watery.
  2. Leftover dressing: Use leftover dressing as a dip for raw veggies or drizzle over roasted vegetables for extra flavor.
  3. Anchovies: If you don’t have anchovies, substitute 1/2 teaspoon anchovy paste for a similar flavor.
  4. Vegetarian: For a vegetarian version, skip the anchovies and use a vegetarian Worcestershire sauce.

YouTube video

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 4mgSodium: 282mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Salads

Pan de Muerto Recipe {Bread For Day Of The Dead}

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This is my simple and classic family Pan de Muerto recipe. It’s sweet, yeasty, and flavored with anise seeds and fresh orange. This traditional bread is criss-crossed with skull and bones and is set on the ofrenda for Día de los Muertos.

I originally published this recipe in 2013 and have since added new photos, a video, and a few more success tips.

Three loaves of pan de muerto on a gold platter sitting on a blue tile table.

Pan de Muerto is a sweet, soft, fragrant bread that is an important part of Dia de los Muertos traditions in Mexico and here in the US. If you’ve ever appreciated the sugar-dusted loaves but never made them before, they are quite a fun baking project that tastes even better fresh out of the oven.

Day of the Dead bread is placed on altars to lure family members who have passed away back for a visit with its enticing aroma but this delicious bread is not just for decoration. Traditional Pan de Muerto recipes always make several loaves so there’s plenty for everyone, living and deceased.

This is our traditional family recipe flavored with orange and anise seed but I’ve made many other versions over the years. If you love this recipe, give my pumpkin spice pan de muerto, chocolate anise pan de muerto, or mini pan de muertos with tropical dried fruit a try.

Tell Me About This Pan de Muerto Recipe

  • Flavor: Fresh orange juice and orange zest, plus anise seed add heaps of flavor to this sweet bread. If you’d like you can also add orange blossom water which is traditional and smells unbelievable as it bakes.
  • Texture: This bread has a light crust which gets brushed with melted butter and dusted with sugar that sprinkles down with every bite. The inside reveals a soft, moist crumb but sturdy enough to slice.
  • Ease: This is a project especially if you don’t have much experience working with yeast doughs. You will be tempted to take shortcuts with the rising times but the dough needs lots of time to slowly rise before being decorated and baked otherwise the bread will pull apart in the oven. I would put this recipe in the advanced category but that doesn’t mean you shouldn’t give it a try.
A loaf of pan de muerto sliced in half on a cutting board with a cup of coffee next to it.

Homemade Pan de Muerto is a lovely addition to your Día de Muertos ofrenda if you have that tradition in your home and even if you don’t it is still absolutely delicious to eat with a cup of champurrado or Mexican hot chocolate.

You Need These Ingredients

All the ingredients to make pan de muerto including flour, sugar, and more.

This is a yeast dough and active dry yeast works great, no need for the instant yeast. As for the flour, I’ve made this bread with bread flour and all purpose flour and they both work. The bread flour will result in a chewier crumb and the all purpose gives more of a cake-like texture.

You will also need the regular baking essentials, 1/2 cup butter, large eggs, (make sure both of these are at room temperature) and sugar as well as the flavorings of kosher salt, anise seed, orange, and orange blossom water if you’d like, but that is optional.

Make A Sponge

Start by making a sponge which is like a yeast accelerator. Warm milk (whole milk or plant-based milk works too) just until it is warm to the touch (110°F-115°F) then whisk in the yeast and 1/2 cup of the flour. Let milk mixture sit in a warm spot until it is bubbly and has expanded, about 30 minutes.

The sponge in a blue pot all bubbly

Now Mix The Bread Dough

Once the sponge is ready you can start in with the dough. Cream the butter (I’ve also used vegan butter with excellent results) and the 1 cup sugar together in the bowl of a stand mixer fitted with the paddle attachment. Then add the sponge and all the other dry ingredients except the flour.

After everything is combined, start adding 1/2 cup flour at a time and mix on low speed until the dough is thick and sticky, but not dry. It should be thicker than a cake batter but not so stiff that it is pulling away from the sides of the bowl.

At this point you can switch to the dough hook if you’d like and continue to knead the dough on medium speed for about 8 minutes.

First Rise

Grease a large bowl and place dough inside flipping the dough so it gets oiled on all sides. Cover with plastic wrap. Set in a warm place in your kitchen and let rise until doubled in size, about 1-2 hours.

Second Rise

Punch dough down, shape into a circle again and return to the bowl. Cover with plastic wrap and let rise until doubled again, another 1-2 hours.

The bread dough rising in a glass bowl on a wood counter.

Shaping The Dough

This recipe makes three loaves of Pan de Muerto so you need to divide the dough into 4 pieces: 1 smaller piece for the decorations, and 3 larger pieces for the loaves of bread.

Lightly dust a work surface with flour and shape all 3 of the larger pieces of dough into round balls.

Place dough balls on a baking sheet lined with parchment paper and press down to flatten into disks.

Now take the remaining dough and knead in about 3 tablespoons more flour. These pieces need to be a bit stiffer for shaping. Divide this into 9 equal pieces of dough. Take 3 of the pieces and roll them each into a small ball of dough. The remaining 6 will be your bones. Shape into a snake shape then make three indentations in each by rolling back and forth with your finger.

The dough shaped in to three discs on a parchment-lined baking sheet.
Nine pieces of dough on a wood counter shaped into bones and skulls for pan de muerto.

Brush the loaves with water in a stripe along the top where you are going to stick the first “bone”. Attach the bone to each loaf, pushing down to adhere. Brush another stripe of water along the top of each loaf to criss-cross with the other “bones”. Finally brush the place where they meet with water and adhere the three small balls of dough to that spot on each loaf.

Cover the loaves with a clean kitchen towel and set in a warm spot to rise until not doubled in size but almost doubled in size, about another hour or so.

The dough after it has been shaped into pan de muerto sitting on a parchment lined baking sheet before it goes in the oven.

Baking The Bread

After the last and final rise, bake bread at 350°F until it sounds hollow when tapped on the bottom. It should be golden brown all over, about 30-35 minutes. Remove from the oven and set loaves on a wire rack to cool.

Decorate The Loaf

After the bread has cooled brush the top with melted butter. Coat in more granulated sugar or some people like to decorate with sesame seeds instead.

Set a loaf on your altar and slice another one for yourself to enjoy with a cup of coffee or atole.

Three loaves of pan de muerto on a gold platter on a blue tile table.

More Día de los Muertos Ideas

Three loaves of pan de muerto on a gold platter sitting on a blue tile table.

Pan de Muerto Recipe

Yield: 3 loaves
Prep Time: 1 hour
Cook Time: 30 minutes
Rising Time: 5 hours 30 minutes
Total Time: 7 hours

This is my simple and classic family Pan de Muerto recipe. It's sweet, yeasty, and flavored with anise seeds and fresh orange. This traditional bread is criss-crossed with skull and bones and is set on the ofrenda for Día de los Muertos.

Ingredients

Instructions

  1. Make sponge: Heat milk to 110°F-115°F either in a saucepan on the stove or in 30-second increments in the microwave. The milk should be just warm to the touch, not hot. Pour into a small bowl and whisk in the 4 teaspoons yeast and 1/2 cup flour. Let sit in the warmest area of your kitchen for about 20-30 minutes, until it puffs up to about double its volume.
  2. Mix the dough: Place the stick of room temperature butter in the bowl of the stand mixer fitted with the paddle attachment and beat on medium until fluffy. Add the cup of sugar and beat for 3-4 more minutes. Add the 4 room temperature eggs one at a time, letting the first one incorporate before adding the next. Then add the orange zest and juice, the teaspoon anise seeds, the 1 1/4 teaspoons kosher salt, and the teaspoon of orange flower water (if using).
  3. Mix in the flour: Add the flour 1/2 cup at a time until a soft and sticky dough forms. You want it to be on the wet side but not so soft it is like cake batter. It should be like the consistency of soft Play-Doh and sticky.
  4. Knead: If you'd like you can switch to the dough hook at this point and increase the speed to medium. Knead the dough for 7-10 minutes or until the dough pulls away from the sides of the bowl and is elastic and sticky.
  5. First rise: Grease a large bowl and transfer the dough to the bowl. Cover with plastice wrap and leave it in the warmest area of they kitchen until it doubles in size, about 1-3 hours.
  6. Second rise: Punch the dough down with your fist, flip it over, cover and let it rise again for another 1-2 hours. (At this point you can also cover the dough with plastic wrap and let it rise overnight in the refrigerator. Just let it come to room temperature before proceeding.)
  7. Shaping: Lightly flour a work surface and flip the dough out. Cut the dough into one 8-ounce piece (this will be for the decorations) and three 14-15 ounce pieces (these will be for the loaves). Shape the three larger pieces into balls and place on a large baking sheet lined with parchment paper. If you don't have a baking sheet large enough, use 2 baking sheets. Press down on the balls to flatten into discs.
  8. Add 3 tablespoons of flour to the remaining piece of dough and knead it in. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 9 equal pieces. Roll three of them into balls for the skull. Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.
  9. Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf. Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.
  10. Bake: Heat the oven to 350°F. Bake for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. and baked through. The loaf should sound hollow when you tap on the bottom. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
  11. Cool: Transfer loaves to a wire rack and let cool.
  12. Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with the superfine sugar or sesame seeds.
  13. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

Notes

  1. Rising Tip: To make the rising process a bit faster you can place the dough in the oven along with a bowl of boiling hot water. The steam will increase the rising time.
  2. Freezing Instructions: Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
  3. Overnight Instructions: Prepare the recipe through step 9. Cover the shaped dough and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 6.
  4. Special Equipment: It is handy to have a kitchen scale and a instant read thermometer. The scale will make dividing the dough into equal sizes much easier and the thermometer is great for measuring the temperature of the milk and to test whether the bread is done baking.

YouTube video

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g

Did you make this recipe?

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© Kate Ramos
Cuisine: Mexican / Category: Bread

15+ Cinco De Mayo Snacks For The Ultimate Fiesta

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Here’s a collection of 15+ Cinco De Mayo snacks including chicken taquitos, pico de gallo, cheesy dips and all your other favorite Cinco De Mayo recipes. These simple recipes are full of Mexican-inspired flavors and are the perfect way to celebrate Mexican culture.

This post was first published on May 1 2021, and last updated May 2, 2024.

A hand salting a rim of a glass to make a margarita.

If you could throw an epic Cinco de Mayo party what would it look like?

Mine would be FULL of color—bright fuchsia, deep turquoise, marigold orange. I would have Vincente Fernandez blasting on the stereo and of course there would be a massive bar with every tequila under the sun.

At least 20 different margaritas on offer and table after beautifully-set table of glorious Mexican food.

Oh, I can throw an off-the-hook fiesta in my head. In reality however, our Cinco de Mayo leans heavy on the snacks.

Ones like chipotle-lime popcorn and Mexican cucumber salad are easy to throw together and go great with my favorite margarita recipe, a few friends… and Vincente Fernandez on the stereo.

If you have kids in the crowd make this easy 3-ingredient fruit dip, slice up some ripe fruit and watch it disappear. Seriously, kids flock to this combo like bees to honey.

I collected 15 of our favorite Cinco De Mayo snacks and listed them below.

These are my family’s top favorites (out of every single snack recipe I’ve ever published) and each recipe is perfect for sharing for Cinco de Mayo, 4th of July festivities, graduation parties, Father’s Day, Mother’s Day, or poolside.

The Ultimate Snack For Any Party

A cheese board with different types of cheeses, fruits, and snacks all around it.

Here’s a little success tip for any celebration that makes hosting a breeze: Include a grazing board in your spread.

Grazing boards are visually appealing, require minimal cooking, and offer variety to please different tastes. You can prep most elements in advance so you can spend less time fussing and more time enjoying the party. 

For your Cinco de Mayo celebration, assemble a Mexican-inspired board with small bowls of your favorite dips (salsa, guacamole, queso), chips, crudités (think sliced sweet peppers, jicama), olives, etc. See my post on the ultimate Mexican cheese board for inspiration.

15 Cinco de Mayo Snacks

1. Pico de Gallo Mexican Salsa

The classic Mexican salsa recipe, Pico de Gallo is the perfect appetizer. It is easy to make and has all the fresh, bright ingredients that bring joy to everything from nachos to tortilla chips. Looking for another dip? Try my Charred Poblano Guacamole too!

A bowl of pico de Gallo with a spoon sticking out of it sitting on a wood table next to a white napkin and a lime.

2. Warm Black Bean Dip with Feta

If you are a fan of 7 layer dip, you are going to really dig this spicy, hot, and delicious warm black bean dip. Made with black refried beans, cream cheese, salsa verde and baked with feta on top. Garnish with minced red onion, chopped tomatoes, and scallions for an easy appetizer.

A pan of black bean dip with feta. Any easy Cinco de Mayo snack.

3. Tomatillo Avocado Salsa

Creamy avocado meets cool, tart tomatillos and fresh cilantro in this brilliantly easy salsa. Toss everything in the blender and done! Great drizzled over enchiladas, beef tacos, or serve with chips.

A bowl of green salsa with chopped avocado on top and lime slices.

4. Chicharrones de Harina

These are the ultimate finger foods. Chicharrones de Harina are crispy, crunchy wheat chips that you can deep fry in oil or pop in a paper sack and microwave for 1 minute! Top with fresh-squeezed lime juice and chili powder.

A pink platter of chicharrones de harina with some lime slices next to it.

5. Cilantro Mango Habanero Salsa

What better way to celebrate Cinco de Mayo than with some really spicy salsa? Serve with quesadillas, empanadas, or chips. The diced mango adds amazing texture.

A brown bowl of green salsa with diced avocado on top and a wooden spoon in the bowl.

6. Classic Guacamole

If you’ve struggled with making knock-your-socks-off guacamole in the past, make this recipe. It has the key ingredients for guacamole perfection. Nothing more, nothing less.

A bowl of guacamole with a blue spoon sticking off to one side.

7. Spicy Marinated Olives with Roasted Garlic & Herbs

This is an awesome last minute recipe because if you are like me and stock olives and dried chiles in your pantry you probably have everything you need to make this easy snack.

A green tray of marinated olives with bread slices in the tray.

8. Citrus Seafood Ceviche

This ceviche is one of the best Cinco de Mayo recipes. It is super tasty, cool, and refreshing. Plus it can and should be made in advance. If you are nervous about serving ceviche at a party, get all my best tips for success.

A platter of seafood ceviche with tortilla chips on one side and a spoon on the platter.

9. Chorizo and Walnut Stuffed Mushrooms

A fun twist to add to the snack platter are these super flavorful stuffed mushrooms. Add a sprinkle of Cotija cheese for a tasty topping.

A dish of stuffed mushrooms with Cotija cheese sprinkled on top and parsley.

10. Avocado Deviled Eggs with Dukkah

This delicious appetizer is another great make-ahead option. The ripe avocado replaces the mayo in these deviled eggs which are topped with a homemade seed and spice dukkah topping or you can use store-bought dukkah instead.

Several avocado deviled eggs on a deviled egg plate with scallions on top.

11. Piñata Chicken Wings

Every Cinco de Mayo fiesta needs these chicken wings. Oven-baked chicken wings tossed in a smoky sweet barbecue sauce made from chipotle chiles, raspberry jam, and coffee. Sounds crazy, tastes amazing.

A plate of chicken wings with slices of jalapeño and minced cilantro on top.

13. Homemade Jalapeño Cheesy Crackers

You must make these for your next fiesta! They are like the best Cheez-It’s ever…but spicy. Make a double batch, they’ll disappear fast.

A small bowl of cheese crackers next to a sangria on a cocktail napkin.

14. Easy Roasted Hatch Green Chile Queso Dip

This dip is love at first bite and is basically one of the required Cinco de Mayo appetizers. For something that is essentially chiles, cheese, butter, and flour it is exceptionally delicious.

A blue bowl of cheese dip the a chip being pulled out with dip on the chip.

15. Chicken Taquitos

A crowd-pleasing dish that’s easier to eat than tacos. Top these chicken taquitos (aka flautas) with sour cream, pico de gallo, and/or salsa verde. The filling is versatile, fill with shrimp or veggies instead.

A platter of chicken taquitos topped with salsa, cream and cheese.

12. Classic Churros Recipe with Chocolate Sauce

And for dessert, the ultimate authentic Churros recipe–this is the one you’ve been searching for! Crispy, dusted with cinnamon sugar on the outside, soft and buttery inside with a special technique that makes them even easier to make! Don’t skip on the Mexican Chocolate Sauce either, it’s the perfect accompaniment. Or try this vegan dulce de leche recipe. Don’t like churros? Make my tres leches cake instead!

A baking sheet full of churros with chocolate sauce in a saucepan next to them.

Cute Cinco de Mayo Party Favors

Now that you’ve got some recipes in mind, it’s always nice to end the party with something your guests can take home. Surprise them with one of these unique party favors.

Cacti Poster
Mexican Chocolate
Josefa Cajeta Sauce
Plant Powered Mexican
  1. Cavallini Cacti and Succulents Poster
  2. 4-Pack Taza Stone-Ground, Oaxacan Mexican Chocolate Discs
  3. Josefa Goat’s Milk Cajeta Caramel Sauce
  4. My cookbook! Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen by Kate Ramos

Drink Recipes For Your Cinco de Mayo Party

Cinco de Mayo Recipes For The Ultimate Party!

I know you will love all of these recipes whether you make them for Cinco de Mayo or any night of the week. Let me know which ones you end up making by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see! Also, sign up for my weekly newsletter, lots of good stuff there too!

25+ Cinco de Mayo Cocktail Recipes {Margaritas + More}

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If you’re hosting a Cinco de Mayo fiesta, make a cocktail that’s sure to be the highlight of the party. From classic margaritas like cucumber mezcal margaritas to authentic sangria, find your next delicious cocktail from this collection of 25+ Cinco de Mayo Cocktail Recipes!

Post first published on May 1, 2014 and last updated with new content on May 1, 2024.

An overhead image of micheladas being made on a wood table with a bottle of beer.

I love a good party and Cinco de Mayo gives us a great excuse to invite over family and friends and celebrate Mexican culture with delicious food like barbacoa tacos, borracho beans, chips and salsa, tamales, and a big slice of tres leches cake for dessert.

By the way, have you tried this Chile Colorado yet?

But beyond the delicious savory eats and good times, aren’t we all most excited about the Cinco de Mayo drinks?

I’ve been known to craft one, if not two, traditional Mexican drinks for a get-together, especially if it’s a Cinco de Mayo celebration. And if you want to be dubbed THE official mixologist this year, look no further for recipe inspiration! I’ve gathered 25+ of my favorites and included them all below.

Drinks that are made from simple ingredients, have a perfect balance of brightness, booze, bitter, and sweet, can be scaled up or down to make a pitcher if necessary, and are simply refreshing on a warm day top the list.

I particularly love these tequila libre cocktails. They scream spring, are light and refreshing, and are made with homemade rhubarb lemonade that can double as a non-alcoholic option. Have an abundance of fresh berries? What better way to use them up than these spicy raspberry margaritas.

A Cinco de Mayo cocktail recipe: Spicy Raspberry Margarita

Success Tip: Pre-batching is your friend! Instead of shaking or stirring individual cocktails to order (which gets chaotic fast), prepare a large batch of your signature drink in advance that way you can enjoy the party instead of playing bartender.

✨ Love or hate mixing up cocktails? What’s your #1 frustration when it comes to drinks? Let me know in the comments below? ✨

25 Cinco de Mayo Cocktail Recipes

1. The Original Cadillac Margarita

Kicking things off with a classic. This simple, 4-ingredient cocktail leans a bit on the sweet side with Grand Marnier and agave syrup but is well balanced with lots of fresh-squeezed lime juice for (in my humble opinion) the perfect margarita. Garnish with a lime wedge and you’re good to go!

A Cadillac Margarita on top of a napkin on a black table.

2. Strawberry Hibiscus Palomas

Sweet-tart strawberries meet vibrant hibiscus in this refreshing twist on the classic Paloma. Tequila’s bite, zesty grapefruit juice, and a hint of floral sweetness come together for a cocktail that sings of summer.

Several strawberry Paloma cocktails next to fresh strawberries.

3. Tequila Sunrise

This simple cocktail makes a great brunch drink or easy-going sipper with blanco tequila, orange juice and homemade grenadine (which is way easier to make than you’d think).

A tequila sunrise in a coupe glass on a wood table with an orange slice.

4. Super Simple Spicy Margarita

You’d never guess how easy it is to make everyone’s favorite spicy margarita recipe. Silver tequila, fresh lime juice, jalapeños, agave (or simple syrup), and Cointreau orange liqueur are all you need!

An overhead image of a margarita with a bird toothpick holding a dried lime

5. The BEST Paloma Recipe

The most popular cocktail in Mexico. This is the classic recipe: reposado tequila, freshly squeezed lime and grapefruit juice and the only way to make Palomas—with Squirt grapefruit soda. The ultimate refreshing summer cocktail.

An overflowing glass of Paloma with some lime shavings on a wood table.

6. Sparkling Blood Orange Margaritas

Fizzy and sweet with a rose hue to steal your heart. Use a mandolin to make the thin blood orange and lime wheel garnish. There is literally nothing you won’t love about this Sparkling Blood Orange Margarita Recipe. The best part is how absolutely effortless it is to make!

Several margaritas with lots of blood orange slices and lime slices.

7. Fresh Kiwi Caipirinha

So this cocktail is more Brazilian than Mexican but it is refreshing as all get out so break out that cocktail shaker and get to muddling! Made with ripe, juicy kiwifruit and limes, honey and cachaça—Brazil’s most popular sugar cane liquor. 

A kiwi caipirinha on a marble slab on a wood table with flowers around.

8. Charred Chile Bloody Marias

Maybe you’re throwing more of a Cinco de Mayo brunch and are looking for a good morning cocktail. If so, these Bloody Maria cocktails are the way to go! Like a Bloody Mary with tequila…charred chile-infused tequila to be precise, plus tomato and lemon juice, and just the perfect amount of Worcestershire sauce and spice.

Several glasses of bloody Marias with lime zest on top on a wood cutting board.

9. Honey Grapefruit Margarita

Deliciously cool and tart grapefruit margarita is the quintessential summer cocktail. Fresh ruby red grapefruit juice, tequila, fresh lime juice, triple sec, and honey over fresh ice. A fresh orange twist perfumes the top of the glass.

A honey grapefruit margarita surrounded by flower petals

10. A Classic Michelada

Well balanced, a bit spicy, and completely refreshing. This classic beer cocktail is made with tomato juice, hot sauce, Worcestershire, a juiced lime, and Mexican beer. Easy to make and even easier to drink.

A Michelada beer cocktail in a mason jar with a lime slice on top

11. Mojito

Again, not a Mexican cocktail, but still fits the bill for being the ultimate refresher. This Cuban combination of mint, club soda, rum, lime, and syrup is absolutely thirst-quenching.

A tall glass filled with a mojito cocktail and limes on a plate next to it.

12. La Mulita

This one is truly one of my favorite cocktails. It is basically a tequila Moscow Mule—that’s the key. It’s so easy, no shaker needed, just layer the lime, mint, tequila, and ginger beer in a rocks glass. Stir and enjoy!

Several tequila mule cocktails with mint sprigs and limes on top.

13. Brandy Ginger Twist

Maybe you want to do fancy for your Cinco de Mayo festivities? Then whip up this glamorous combination of brandy, lemon, fresh ginger juice, orgeat, pineapple gum syrup, and angostura bitters and pour it into an icy coupe glass.

Two cocktail coupes filled with Cinco de mayo cocktails and lemon zest.

14. Ranch Water

Grab your best tequila and a bottle of Topo Chico for one of the easiest, most refreshing cocktails, Ranch Water. With only three ingredients this simple recipe is perfect for entertaining. I like to rim each glass with Tajín for that spicy finish but that is totally optional.

A green platter holding two ranch water cocktails and a hand reaching for one.

15. Blood Orange Salty Dog

If you’re not a tequila fan, maybe this vodka cocktail might be more up your alley? Ultra juicy blood oranges, pink grapefruit, vodka and a deliciously salted rim. Combine ingredients in a tall glass and voilá!

A pink cocktail on a cork cutting board next to blood orange wedges

16. Mezcal Punch

Although I usually reserve this one for the holidays, Cinco de Mayo is a holiday, right?! It has really nice kick and is perfect for serving a crowd. Mezcal, pineapple juice, ginger beer, orange juice, Grand Marnier, and lime. Check out the post for how to make a pretty ice ring!

Two glasses filled with punch next to a punch bowl with an ice ring in it.

17. Tamarind Margarita

This is one of my all-time favorite Cinco de Mayo cocktails made with fresh tamarind syrup, Añejo tequila, and fresh lime. It’s a little sweet, a little sour, and absolutely delicious.

A close up of a tamarind margarita with a chili rim.

18. Strawberry Pink Peppercorn Margaritas

Strawberry margaritas seem like a no-brainer for Cinco de Mayo since they are so sweet and juicy right now. This version is super easy to make with sweet and sour mix, pink peppercorns, blanco tequila, and fresh strawberries.

Two strawberry margaritas with purple flowers on top.

19. Mezcal Rhubarb Sour

Not the best large-batch option, but if you are throwing a small soiree, this is the drink you’ll want. Homemade rhubarb simple syrup embraces spring and the mezcal gives it a delightful smoky flavor. My rhubarb was more green than red, but if you get nice red rhubarb it will give this drink a gorgeous pink hue.

A cocktail with an egg foam top on a blue cocktail napkin

20. Pitcher-Perfect Sour Orange Margaritas

On the other hand, if you are looking for a pitcher margarita recipe, let me lead you in this direction. No need to shake or strain anything, just combine all the ingredients in a blender and serve! Extra points for rimming the glasses with sal de gusano instead of regular old salt.

A wood table with several glasses filled with orange margarita and a tequila bottle.

21. Spicy Jalapeño Michelada

Feel free to make these as spicy as you’d like. With pickled jalapeños, pickled jalapeño juice, and Tajín you can go all the way or just a touch. The beer, lime juice, and tomato juice calm things down and make for one of the more lower-alcohol Cinco de Mayo cocktail recipes.

Two micheldadas on a wood table garnished with pickled jalapeños.

22. Skinny Cherry and Lime Leaf Margaritas

I tend to combine hard-to-find ingredients (lime leaves) with an easy mixer (skinny margarita mix). Therefore once you search all over town for the lime leaves you won’t have any trouble mixing up the margarita when you get home! There’s no good substitute for the lime leaves if you can’t find them, but the margarita is still good with just the sweet cherries.

Three cherry margaritas with lime leaves sticking out of the glasses.

23. Apple Blackberry Hard Cider Sangria

I love this one because it uses my favorite Mexican soda, Sidral Mundet; an apple-flavored soda that is like the best sparkling apple cider ever. Sidral plus hard cider plus blackberries is a seriously delicious drink and is easy to make in big batches. If you can’t find Sidral, use a non-alcoholic sparkling apple cider like Martinelli’s.

Several glasses of apple sangria with blackberries and slices of apple.

24. Tangerine Thyme Margaritas

This one is a little fancy (fresh thyme syrup), a little citrusy (fresh-squeezed tangerine juice), and a lot fabulous. Making a batch of these tangerine thyme margaritas is basically like pouring a party.

A tall glass with a tangerine margarita being poured into it from above.

25. Spicy Mango Margaritas

And one last margarita before I go. It really doesn’t get any easier than these spicy mango margaritas: Tequila, lime juice, mango nectar, ice. Add a spicy chili rim and you’re golden.

Two mango margaritas on a wood table next to a squeezed lime.

Happy Cinco de Mayo Friends!

I hope you have a fun day with delicious food, good friends, and an excellent cocktail. Leave me a comment and let me know which one of these cinco de mayo cocktail recipes you are most excited about making.

The Perfect Cinco de Mayo Party Favor

By the way, if you are looking for a fun Cinco de Mayo party favor to give to your friends, check out this easy DIY tequila salt. It’s super easy to make and looks pretty packed in little jars with serape ribbon. Use it as a finishing salt for grilled steak or rimming margarita glasses.

How to make your own Tequila Flavored Salt, using two simple ingredients and no special equipment. This delicious salt makes a lovely homemade gift and can be used on everything from rimming a margarita glass to seasoning French fries. #flavoredsalt #ediblegift #homemadegift #christmas #tequila

7 Best Taco Recipes For Cinco de Mayo + Party Ideas

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Cinco de Mayo is only a few days away and I know you are going to party like there’s no mañana!! Whether you’ve invited all your friends over for a great, big tequila-fest or you are a party of one, I hope you get a chance to have a stellar margarita and maybe a taco or two. Keep scrolling for the best tacos for Cinco de Mayo plus fun party ideas.

Post first published on May 3, 2021 and last updated on April 24, 2024 with new recipes.

Cinco de Mayo is a fun celebration of Mexican culture that gives us an excuse to whip up some authentic Mexican cuisine and delicious margaritas—not like we needed an excuse. 😁

May 5th is not in fact, Mexican Independence Day, but marks the Battle of Puebla, when Mexico fought off the French forces in an epic David versus Goliath-style fight. France was taken completely by surprise and Mexico is still celebrating its victory!

In the United States, the fifth of May has become a joyous time to make the best Mexican recipes, enjoy some lively Mexican music and perhaps a margarita or two. I think the best food is always made at home and shared with the ones you love.

So let’s hop to it with some incredible tacos for your menu!

Best Tacos For Cinco de Mayo

1. Carne Asada Tacos

Juicy flank steak marinated in lime juice, spices and onions the flavors are outstanding. Serve with warm homemade flour tortillas for a real treat.

carne asada tacos for cinco de mayo

2. Tacos Al Pastor

This recipe brings the pork tacos you love from your favorite food trucks home with a few simple hacks. Serve with grilled pineapple salsa for a sweet and smoky taco. Learn how with this step-by-step recipe, video included!

A taco al pastor for cinco de mayo with pineapple salsa

3. Easy Instant Pot Beef Barbacoa Tacos

A barbacoa taco topped with Cotija cheese and pickled red onions are waaaayyyy better homemade and this recipe is super simple, made in the Instant Pot.

4. Carnitas Tacos

These richly spiced Instant Pot Carnitas are full of flavor and taste like the ones from your favorite taco truck. Orange zest, cumin, and guajillo chiles make these pork carnitas exceptionally delicious. Finishing them in the Air Fryer (or under the broiler) gives incredibly crisp edges. You are going to love this recipe! 

5. Shredded Beef Tacos {Carne Deshebrada}

Carne Deshebrada or shredded beef tacos are a meal the whole family craves. Top with mango salsa and ripe avocado—oh man, so good! This is one of my most popular recipes ever.

6. Salsa Verde Chicken Tacos

Shredded Chicken Salsa Verde Tacos are made with simple ingredients and are ready in 30 minutes. Tender poached chicken breasts (or thighs) tossed in a tangy charred tomatillo salsa makes the best chicken tacos! Serve with pico de gallo and queso fresco.

✨Want even more inspiration? Check out 15 more of my absolute favorite Cinco de Mayo recipes! ✨

7. Shrimp Tacos

Delicious food is a must on Cinco de Mayo and these delectable and spicy cajun shrimp tacos are truly the best! Tender shrimp in a spicy cajun seasoning wrapped in warm tortillas with a tangy slaw and lime crema (aka: killer shrimp taco sauce). A fresh, flavorful dish!

What To Serve With Your Cinco de Mayo Tacos

Once you choose which delicious tacos you are going to make for your Mexican fiesta, now you need to decide what to serve with them. The obvious choice would be refried beans but I also love making Mexican street corn. Of course tortilla chips and salsa are always welcome.

For something a little different, make a batch of my sweet potato nachos or any number of salads like my Mexican cucumber salad, sweet and spicy Mexican fruit salad, or my rainbow jicama salad.

If you are having a party, the best way to serve tacos is to set up a taco bar with a tall stack of warm corn tortillas and all the toppings like sour cream, minced red onion, a crunchy slaw with cilantro lime dressing, and lots of lime wedges.

Cinco de Mayo Drinks

Every Cinco de Mayo celebration needs some fun drinks! Serve a selection of classic Mexican beers and a pitcher of margaritas. For non-alcoholic options, make a big batch of horchata or agua de jamaica—or both!

Cinco de Mayo Party Essentials

Now that we’ve decided on great food with our favorite Cinco de Mayo recipes, let’s complete this party planning with some fun decorations and serving dishes.

Cinco de Mayo
  1. I’m all about easy decorations and these Tissue Paper Fans are so bright and colorful.
  2. You are definitely going to need a cocktail shaker and some decent bar tools. I love this bartender kit because it has everything you need and nothing you don’t.
  3. If you’re planning for a lot of people margaritas by the pitcher are a must. This beehive beverage dispenser looks dazzling and is an easy way to let people help themselves.
  4. Some great Mexican music to get the party started.
  5. Limes will need juicing, like a lot of limes. You’ll want to carry this citrus reamer around in your back pocket.
  6. A oversized molcajete like this one is perfect for making guacamole for a crowd.
Cinco de Mayo

7. Carved from a single rock of Himalayan Salt these shot glasses are specifically made for sipping (or shooting) tequila and mezcal.

8. Weathered blue melamine plates make tacos pop and won’t break when the party gets cray-cray.

9. You can’t have a Cinco de Mayo party without margarita glasses, I mean come on.

10. A taco rack makes serving tacos a cinch.

11. Sophisticated woven placemats for under plates or serving dishes. Durable vinyl-weave linens wipe clean.

12. Impress your friends with handmade tortillas. A tortilla press makes them fairly easy to pull off.

✨From appetizers to dessert I’ve got you covered this Cinco de Mayo! ✨

Top 5 Most Popular Cinco de Mayo Recipes (That Aren’t Tacos)

  1. Vegan Pozole Verde
  2. Strawberry Tres Leches Cake
  3. Pork Tamales
  4. Slow Cooker Borracho Beans
  5. Red Mole Tamales

Looking For the Best Mexican Food For Cinco de Mayo?

I’ve got you! Pick a few of these recipes and make all you Mexican favorites at home. If you do, let us know how it went! Share a photo and tag us on Instagram using @holajalapeno and #holajalapeno so that we can see your stuff (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly newsletter, lots of good stuff there too!

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Spicy Raspberry Margarita Recipe

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Learn how to make a Raspberry Margarita Recipe with all natural ingredients like fresh raspberries, fresh lime juice, and a homemade spicy jalapeño-infused tequila to give a kick of heat. Ready to spice things up? Cause this is about to get real.

First posted on April 28, 2018. Last updated February 25, 2023.

All I can say is, your wish is my command.

I took a very formal survey (ie asked you guys on Instagram), what everyone’s favorite margarita flavor was and I heard loud and clear—Spicy! Spicy! Spicy!!

This is such a delicious spicy margarita recipe with homemade raspberry syrup made with fresh berries, jalapeño-infused tequila, and lots of fresh-squeezed lime juice for balance. It is super refreshing when it’s terribly hot, can easily be sized up to make a pitcher, and is the prettiest color of pink I ever did see.

More To Explore

How To Make A Michelada

The Classic Margarita

The Best Paloma Recipe

Why You Must Try This Raspberry Margarita Recipe

Two raspberry margaritas on a wood table in margarita glasses rimmed with Tajín and garnished with sliced limes.

Ditch the margarita mix. Once you learn this simple method for making homemade simple syrup you will never go back to using store-bought mix.

You make jam at the same time! The bi-product of making your own raspberry syrup is homemade raspberry jam. After you strain the raspberries from the syrup, save them in a jar. Add a squeeze of lemon juice and keep it in the refrigerator for up to 2 weeks.

Easily make a pitcher. To make a pitcher of raspberry margaritas instead of one, infuse 2 cups tequila with 2 sliced jalapeños. Combine that with all the syrup and the juice of 6 limes (1 cup lime juice). Stir and keep refrigerated until ready to serve.

Ingredients

There’s no triple sec or orange liqueur like Cointreau in this recipe but you could certainly add it if you want that hint of orange. Also a splash of raspberry liqueur would be nice for that extra boost of raspberry flavor.

  • Reposado or blanco tequila
  • Jalapeños
  • Granulated sugar
  • Fresh raspberries. Or frozen raspberries if they aren’t in season.
  • Limes for the margarita as well as for lime wedge garnish
  • Tajín if you’d like a spicy rim or kosher salt for a non-spicy salted rim.

How To Make It!

This is the step-by-step for how to make a margarita on the rocks. If you are looking for a frozen raspberry margarita made in the blender, check out Elizabeth’s version—it is out of this world! Plan ahead with this recipe, the tequila has to infuse for at least 3 hours before it is ready.

step one

Infuse the tequila. Since we are making a spicy jalapeño margarita the first step is to make the infused tequila. Blend sliced jalapeños with the tequila and let sit at least 3 hours. The longer it sits, the spicier it will be.

Several slices of jalapeño floating in a measuring cup of tequila.

step two

Make the syrup. While you wait for the tequila, make the syrup! Combine sugar and water in a saucepan and place over medium heat. Whisk until the sugar dissolves then add the raspberries. Bring to a boil then reduce to a simmer. Let simmer until the raspberries fall apart. Remove from heat and let cool with the raspberries in it. Once it cools completely, pour through a fine-mesh sieve to strain out the berries then chill in the refrigerator.

Several fresh raspberries floating in simmering sugar water being cooked into syrup.

step three

Make the margarita. Rim the margarita glass with Tajín and fill with ice. Combine tequila, raspberry syrup and lime juice in a cocktail shaker with ice and shake for 15 seconds. Strain into prepared glass and enjoy!

Two raspberry margaritas on a wood table with several slices of limes around it.

Variations

Now you know how to make what is sure to be one of your new favorite cocktails you can spin it into any number of spicy margaritas by switching up the fruit (FYI, fresh or frozen fruit works). Instead of the raspberries you can use an equal amount of:

  • blueberries
  • blackberries
  • peaches
  • strawberries
  • mango

Best Tequila To Use For A Raspberry Margarita

I’ve made this recipe with both tequila reposado and silver tequila. Whatever you use make sure it is made with 100% Blue Weber agave, it will say this on the bottle. Here are a few of my favorites:

More Cocktails Recipes To Try!

It is the margarita that needs to be made right now!

I know you love a jalapeño margarita, why not get sweet and sour with this raspberry version? Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This Spicy Raspberry Jalapeño Margarita made in honor of #MargaritaWeek is a fruity, fiery blend of sweet raspberries, fresh jalapeños, tequila, and lime juice that can easily be made into a boozy, big-batch cocktail for Cinco de Mayo or any celebration. #margarita #spicymargarita #cincodemayo #margaritarecipe

Spicy Raspberry Jalapeño Margarita

Yield: 1-6 drinks
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 3 hours
Total Time: 3 hours 20 minutes

Learn how to make a Raspberry Margarita Recipe with all natural ingredients like fresh raspberries, fresh lime juice, and a homemade spicy jalapeño-infused tequila to give it kick of heat. Ready to spice things up? Cause this is about to get real.

Ingredients

For the Jalapeño-Infused Tequila:

For the Raspberry Syrup:

To Make 1 Margarita:

  • Lime wedges
  • Tajin seasoning or kosher salt
  • 2 ounces jalapeño-infused tequila
  • 2 ounces lime juice (about 2 limes, squeezed)
  • 2 ounces Raspberry Syrup

Instructions

To Make the Jalapeño-Infused Tequila:

  1. Infuse the tequila. Add sliced jalapeños to the tequila and let infuse at room temperature for at least 3 hours. The longer it sits the spicier it will be.

To Make the Syrup:

  1. Dissolve the sugar. Combine sugar and water in a medium saucepan. Stir to dissolve. Add raspberries and place over medium heat and bring to a simmer.
  2. Add the raspberries. Cook until raspberries are falling apart, about 5 minutes. Remove from heat and let cool slightly. Strain and chill completely. You can save leftover raspberry pulp and eat like jam.

To Make the Margarita:

  1. Prepare the glass. Rim a cocktail glass with lime wedge. Dip in Tajín  and fill with ice.
  2. Shake the cocktail. Fill a cocktail shaker with more ice. Add tequila, lime juice, and syrup. Shake vigorously for 30 seconds. Strain into the prepared glass and serve with another lime wedge if you'd like. ¡Salúd!

Notes

This recipe makes enough syrup for 6-8 drinks. If you'd like to make a pitcher of margaritas instead of just 1, multiply all the ingredients by 8.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 47mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: margarita

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Mexican Chocolate Sweet Tamales

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Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These rich Mexican chocolate tamales are best served warm with a drizzle of spicy honey.

{First posted on October 29, 2019. Last updated December 14, 2022}

Mexican chocolate sweet tamales with a bite taken out, sitting on a plate with cinnamon sugar and two cinnamon sticks in the background.

If you haven’t heard by now, I’ve got a thing for tamales. Spicy, sweet, pork or pineapple, I love them all! When thinking about which tamales to make for the holidays, I knew tamales dulces (sweet tamales) were definitely going on the menu.

They are one of the most traditional Mexican desserts but many people have never even heard of them, let alone tasted one before.

These Mexican chocolate tamales are flavored with rich chocolate, cinnamon, and a touch of chipotle chili powder with extra chocolate chips folded into the masa at the end. This dough gets wrapped in corn husks and steamed until soft and fluffy.

More To Explore
Strawberry Tamales with Horchata Sauce
Sweet Lime Tamales
How To Throw A Christmas Tamales Party

What Are Sweet Tamales Made Of?

Plate with two chocolate tamales sitting on it dusted with cinnamon-sugar and two cinnamon sticks. A fork is on one side with a bite of tamale on it.

These Mexican desserts are similar to savory tamales in that the base is a masa, or dough, made with corn flour.

The masa harina, or corn flour, is mixed with sugar and any number of sweet ingredients like jam, raisins, or chopped pecans. In this case they are flavored with cocoa powder, butter, and milk instead of salt, lard, and broth like in pork tamales or a chicken tamal.

The biggest difference between sweet and savory tamales however, is the way they are made. The savory tamales are typically masa dough that is wrapped around a filling.

With these chocolate tamales, the dough is made more like a cake batter where the butter and sugar are creamed together until super light and fluffy then the flour and milk are mixed in little by little to create an airy dough.

Sometimes the sweet dough gets filled but here the chocolate chips are folded in and the masa gets rolled up just as it is in the corn husks, making these a much easier version to make!

The last thing that makes them special are their bright, rich colors. I love the gorgeous brown of these chocolate tamales but other sweet tamales recipes use food coloring to make festive shades of pink, yellow and even green.

Ingredients

All the ingredients to make sweet chocolate tamales including cocoa powder, baking powder, coconut oil, and more.
  • Dried corn husks
  • Masa harina flour
  • Unsweetened cocoa powder
  • Ground cinnamon
  • Baking powder
  • Kosher salt
  • Chipotle chili powder
  • Unsalted butter or coconut oil
  • Granulated sugar
  • Whole milk or plant-based milk
  • Vanilla extract
  • Chocolate chips
  • Cinnamon sugar or hot honey for drizzling (optional)

How To Make Them!

step one

Soak the corn husks. Make sure to soak the corn husks in really warm water. Fill a pot with water and bring to a boil. Remove from the heat and add the corn husks. Push them under the water so they are completely submerged and soak until they are soft.

Dried corn husks soaking in hot water in a pot on the stove.

step two

Combine the flour mixture. Whisk together the masa harina, cocoa powder, baking powder, salt, and chipotle powder in a large bowl.

step three

Whip butter. I can’t stress enough to really whip the butter (or coconut oil) and sugar together really well, some say for as long as 10 minutes in a KitchenAid or hand-held mixer. I think 3 or 4 minutes seems to be enough. Beating the fat like this is what make light, airy tamales, without this step the tamales can be dry and crumbly.

step four

Stir together wet ingredients. Combine the milk, vanilla, in a liquid measuring cup.

step five

Make the masa. Alternate between the wet and dry mixtures, adding them in batches to the mixer with the butter to make the masa.

step six

Add the chocolate chips.

An overhead shot of a mixer. A mixing bowl with the dough to make chocolate tamales on one side and chocolate chips on the other side.

step seven

Fill the corn husks. Place the masa in the corn husk, roll the edge of husk around the filling then fold the bottom up like the pictures below.

step eight

Prepare the steamer. Fill the bottom half of the steamer with water. Insert the steamer basket or steamer rack. Cover with the lid and place over medium heat. Bring to a simmer. Place the tamales in the steamer, cover with a damp towel then the lid, and steam for 30-45 minutes.

Chocolate tamales wrapped in corn husks ready to be steamed in a stock pot with a steamer insert.

How Do You Eat Them

Two chocolate tamales on a white plate coated in cinnamon and sugar with honey being drizzled over them with a spoon.

Sweet tamales like these are best eaten warm right out of the steamer when the chocolate chips have melted into gooey pockets. Serve with a cup of coffee or atole.

I like to take it a step further however and make some hot honey to drizzle on top. Other topping options might be:

More Mexican Dessert Recipes To Try!

Love and Joy and Sweet Tamales

It’s what the holidays are all about! I hope you give these a try—and don’t skip the hot honey. When you do, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Mexican Chocolate Sweet Tamales

Yield: 18-24 tamales
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Ingredients

Instructions

  1. Soak corn husks. Bring a large pot of water to a boil. Remove from heat and soak the corn husks, pushing them under water with kitchen tongs. Let soak 30 minutes then remove from the water and wipe clean. You will need 24 corn husks that are at least 4-5 inches wide at the bottom. 
  2. Combine dry ingredients. Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated. 
  3. Beat butter. Combine butter or coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until very fluffy, about 3-4 minutes. Don't skimp on this step, this is what gives you fluffy tamales. 
  4. Mix wet ingredients. Combine milk and vanilla in a liquid measuring cup. 
  5. Make the masa. Scrape down the sides of the mixing bowl then add 1/3 of the masa mixture. Mix on low until combined. Add half of the milk, mix to combine, then repeat until all the masa and milk mixtures have been added, scraping down the sides of the bowl as you go. 
  6. Add chocolate. Add chocolate chips and mix on low just until combined. 
  7. Fill corn husks. Scoop 1/4-1/3 cup of the chocolate masa and roll into a 3-4 inch log with your hands. Place the corn husk on a clean surface with the wide side closest to you. Place the masa log on one side of the corn husk and roll the corn husk around the log, covering completely. Fold the skinny top half over the bottom half and place seam-side down on a baking sheet. Repeat with remaining corn husks and dough. 
  8. Prepare tamales steamer. Fill the bottom of a tamales steamer with water then place the steamer rack on top. You can also use a pasta pot that has a removable liner or a large stock pot with a steaming basket. Place over high heat. 
  9. Steam tamales. Once pot is filled with steam, carefully stand the tamales, open-side-up, in the pot so they are leaning on each other and don't fall over and unravel. Cover tightly and steam for 45 minutes or until the dough is firm and cooked through. Check the water level occasionally to make sure the pot doesn't dry out. 
  10. Serve! Serve warm with cinnamon sugar and spicy honey. Enjoy! 

Notes

Tamales can be frozen uncooked or cooked for up to 3 months. Keep sealed tightly in freezer bags.

If you freeze them before steaming, follow the steaming instructions above to cook before eating. If you freeze them already steamed, rewarm them by heating a couple tablespoons of water in a frying pan, adding the tamales and cover until warmed through, about 15 minutes. They also can be reheated in the microwave, although the ends tend to get a little crusty. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 65mgSodium: 49mgCarbohydrates: 74gFiber: 8gSugar: 26gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: tamales

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Comforting Mexican Lasagna with Noodles

by 8 Comments

Green chiles, chorizo bolognese sauce, creamy layers of pasta and three different cheeses make this Mexican Lasagna with noodles the ultimate comfort food and your next potluck’s best friend. {First posted November 12, 2019. Last updated January 17, 2022}

You know what I discovered yesterday? I have NEVER made lasagna for my children.

I thought surely, sometime in the last eleven years I would’ve made it at least once, but they both assured me as we were sitting down to plates of this beautiful Mexican lasagna last night that they had only eaten lasagna once in their entire lives and that was on an overseas flight two summers ago—for shame.

A baking dish of Mexican lasagna with melted cheese and shavings of fresh cheese on top sitting on a wood table.

Therefore, I am forever grateful that my friends at Rio Luna Organics asked me to create something crowd pleasing and special using their green chiles for tailgating season because this Mexican Lasagna Recipe gave me major mom points.

Unlock the power of peppers indeed!

4 Reasons To Make This Mexican Lasagna with Noodles for Your Next Game Day Get Together

Need convincing? I’ve got at least four reasons to make this cheesy Mexican lasagna for your friends and family this weekend:

  1. Green chiles and Mexican chorizo make the world’s BEST bolognese sauce.
  2. You can totally make this ahead of time by assembling the layers and then baking when you are ready to serve. If you want to make it way ahead it freezes beautifully too!
  3. Lasagna sounds really time-consuming and difficult but by using no boil noodles and a 20-minute bolognese sauce, it really doesn’t take that long at all.
  4. This recipe feeds a crowd and is easy to transport, making it the perfect potluck dish!

Pro-Tips for Cooking Mexican Chorizo

A pan of chorizo bolognese and a bowl of soft cheese with herbs sitting on a cactus tablecloth with a can of Green Chiles next to it.

If you’ve never made any recipes with chorizo before, you may be surprised by how different it is from other sausages.

  • Mexican chorizo is a raw, ground sausage. Very different from Spanish chorizo which is a cured sausage, more like salami.
  • It doesn’t “brown” so much as cook down into a crumbly, thick, almost sauce-like consistency.
  • Mexican chorizo has a lot of fat (which makes it so delicious). If you want to pour off some of the fat before adding the other sauce ingredients you can, but I like to leave it in for the flavor.
  • There is beef chorizo and pork chorizo. I like to use a combination of both in this recipe, but you can use all beef or all pork if you prefer.
  • Get extra bonus points for making your own homemade chorizo!
  • Lastly, if you are watching your saturated fat, substitute black beans.

How To Make Mexican Lasagna with Noodles

Layers of Green Chile Chorizo bolognese, cheese, and no-boil noodles in a glass baking dish with bowls of the ingredients.

There are lots of different ways to make a lasagna with Mexican flavors. Some recipes call for cooked beef flavored with taco seasonings, some use refried beans or even enchilada sauce. I think this is a perfect mash-up of Italian style lasagna with more subtle Mexican touches.

  1. The first step is to make the meat sauce. Cook the vegetables until tender then add the chorizo. Keep cooking until the meat mixture is no longer pink. Add diced tomatoes and other seasonings and let cook about 30 minutes.
  2. Make the cheese mixture.
  3. Cover the bottom of a casserole dish with the sauce. Top with a layer of lasagna noodles. Spread with a third of the cheese mixture and a third of the mozzarella slices (or about 1/2 cups shredded Oaxaca cheese.
  4. Repeat layers in the baking pan finishing with the remaining mozzarella slices and Cotija cheese.
  5. Bake until the cheese is melted and the sauce is bubbly.

Favorite Mexican Cheeses for Lasagna

A glass baking dish with Mexican lasagna in it and a bunch of cherry tomatoes on top with a can of Green Chiles.

The best part of lasagna is the cheese, amiright?! Here’s what I used to give this one Mexican flair:

  • Requesón is a soft, milky cheese. Substitute whole-milk ricotta if you can’t find it.
  • Cotija cheese has a sharp, tangy flavor and crumbles beautifully. It is widely available in most grocery stores.
  • I used fresh mozzarella for it’s melty quality but you could also use Oaxaca cheese if you’d like.

Is it Spicy?

A glass baking dish with Mexican lasagna in it and a bunch of yellow cherry tomatoes on top and a white kitchen towel.

Compared to many other Mexican dinner ideas, this lasagna is fairly mild. As proof, my kids gobbled it up with no complaints—they’re mildly sensitive to heat.

Keep in mind the chorizo you use will pack some heat as well. You can always cook a little of the chorizo in a separate pan to find out how spicy it is before adding the entire amount to a dish.

Love this recipe? Here’s One (or Two) More You’ve Got To Try

A woman holding a baking dish of Mexican lasagna with slices of red onion, crumbles of cheese, and cilantro on top.

Vegetarian Black Bean Enchilada Casserole

This recipe for Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the most delicious ever! Bake in the oven, on a deep casserole dish until the cheese is melted and bubbly. in under 30 minutes! A healthy, plant-based dinner, perfect for Sunday family dinner.

A casserole dish of cheese enchiladas with a sprinkle of cilantro, slices of white onion, and slices of avocado.

Weeknight Cheesy Enchiladas

Or try this more Tex-Mex style cheesy enchiladas from my new cookbook, Plant Powered Mexican out now!

More Mexican Comfort Food Recipes To Try!

Homemade Mexican Lasagna— Totally Doable, Right?

After making this recipe my thoughts about lasagna being fussy and a lot of work have totally changed. Hopefully, I’ve convinced you along the way! I’ll be making this one again for sure. Let me know if you make it too by snapping a photo and sharing it with me or drop me a comment below. Tag @holajalapeno or #holajalapeno on Instagram. ¡Buen Provecho!

Two pieces of green Chile Mexican lasagna.

Green Chile Mexican Lasagna Recipe

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Green chiles, chorizo bolognese, creamy layers of pasta and three different cheeses make this Mexican Lasagna Recipe your next potluck's best friend.

Ingredients

Instructions

  1. Begin making the bolognese. Heat oil in a large saucepan over medium-high heat. Add onions and carrots and season with salt and pepper. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cook a minute more. 
  2. Add chorizo. Reduce heat to medium-low, remove chorizo for its casing, if it has one, and cook, stirring occasionally. The sausage won't brown per se, but cook. It takes about 10 minutes. 
  3. Simmer. Add crushed tomatoes, tomato paste, chiles, and oregano. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook, uncovered, until thickened, about 20 minutes. 
  4. Make cheese mixture. In a medium bowl, combine requesón or ricotta, 1 cup of the Cotija, egg, parsley, and 1/2 teaspoon of salt, plus 1/4 teaspoon of ground black pepper. Stir until well combined. 
  5. Heat oven. Heat oven to 400°F and arrange a rack in the middle. 
  6. Layer the lasagna. Spread 1/4 of the bolognese on the bottom of a 9x13-inch baking dish, covering the bottom. Top with 4 lasagna sheets, overlapping them a little if need be. Spread 1/3 of the requesón on top and 1/3 of the mozzarella slices on top of the requesón. Keep layering in this order. Add the remaining lasagna noodles and pour the remaining bolognese sauce over top. Top with mozzarella and remaining 1/2 cup Cotija cheese.
  7. Bake. Bake uncovered for 30-40 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 192mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 23g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Pasta and Noodles

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, like this one which was sponsored by Rio Luna Organics. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Your Stay-Inside Cinco De Mayo Party Guide

by 10 Comments

So that Cinco de Mayo party you may or may not have been planning is going to be a whole lot smaller this year.

Typically around this time, I would’ve been gearing up with dozens of my food blogging friends to bring you an extravagant week of margarita madness for Margarita Week (this would’ve been our fifth year) but I don’t think any of us are in that kind of mood.

Nope, this year I think we’ll have a small, family celebration with some festive DIY decorations that hopefully I can convince the kids to make for “art class”, a few of our favorite Mexican food recipes, a mezcal cocktail or two, and a couple of dogs running around.

Though we are social distancing we are all craving a reason to celebrate, so whether you’re thinking of gathering with the ones in your home or having a virtual Cinco de Mayo happy hour with friends, read on for this year’s Stay-Inside Cinco de Mayo Party Guide.

Learn how to make fun tissue paper flower decorations for Cinco de Mayo. #cincodemayoparty #cincodemayo #paperflowers #tissuepaperflowers

DIY Cinco de Mayo Party Decorations

Are you crafty or want something fun for the kids to do? Here are some festive ideas for Cinco de Mayo decorations to bring that vibrant, Mexican spirit into your home.

Mezcal Cocktails and More Drinks For An At Home Cinco de Mayo Party

Oooo man do I love good mezcal cocktails and there’s really never a better time to shake up a frosty margarita. If you are stearing clear of alcohol these days or want a festive drink for the kiddos, I’ve got those too. Here’s a few ideas to choose from.

A Cucumber Mezcal Margarita is the perfect pitcher cocktail for a Stay-at-Home Cinco de Mayo Party. Makes 4 drinks! #cincodemayo #margarita #mezcal #cucumbermargarita

Cucumber Mezcal Margaritas

Out of hundreds of margarita recipes I have on the site this is my most popular and combines my two favorite words: mezcal and margarita. It’s a must for any Mexican party menu.

A tasty, refreshing Classic Cadillac Margarita is the perfect cocktail for Cinco de Mayo. Take a look and see what else is in our Stay Inside Cinco de Mayo Party guide so we can have fun while we're staying safe. #cincodemayo #cadillacmargarita #margarita #cincodemayorecipes

Classic Cadillac Margarita

This would be number two. Fresh squeezed lime juice, tequila, and a float of Grand Mariner on top. Perfection.

La Mulita is a Mexican Moscow Mule with blanco tequila in place of the vodka and loads of fresh mint. Add a splash of ginger beer and a few lime wedges. One of our favorite Cinco de Mayo Recipes. #cincodemayo #Mexicanpartymenu #tequila #cocktail

La Mulita

La Mulita is a Mexican Moscow Mule with blanco tequila in place of the vodka and loads of fresh mint. Add a splash of ginger beer and a few lime wedges!

This Mango Lime Agua Fresca is a tropical non-alcoholic drink that is perfect for warm days. Fresh mango gets blended with sweetened lime juice and ice. Add this one to your Mexican party menu for the kiddos! #mexicanfoodrecipes #aguafresca #cincodemayo #mango

Mango-Lime Agua Fresca

Mango Lime Agua Fresca is a tropical non-alcoholic drink with fresh mango blended with sweetened lime juice and ice, great for the kiddos!

This rhubarb agua fresca is the perfect spring and summer non-alcoholic drink. Made from fresh rhubarb it is sweet and tart and full of rhubarb flavor. This is a fun take on one of our favorite Mexican food recipes-Agua Fresca. #Mexican #easyMexicanrecipe #nonalcoholic #aguafresca

Rhubarb Agua Fresca

This rhubarb agua fresca is the perfect Cinco de Mayo non-alcoholic drink. Made from fresh rhubarb that is abundant in spring, it is sweet and tart and full of rhubarb flavor.

Mexican Appetizers

Your Mexican party menu must include lots of snacks. Here are four popular Cinco de Mayo recipes to nibble on.

Homemade chicharrones de harina or Mexican fried wheat crisps are the ultimate crunchy street food snack. These crispy wheels are totally addictive doused with lime and hot sauce and are one of our most popular Mexican appetizers. #mexicandishes #chicharronesdeharina #duros #Mexicanchips #cincodemayo

Chicharrones de Harina

Homemade chicharrones de harina or Mexican fried wheat crisps are the ultimate crunchy street food snack. These crispy wheels are totally addictive doused with lime and hot sauce.

My most popular recipe(not to mention one of my favorite easy Mexican dishes): Easy, 4-ingredient sweet potato nachos! Baked sweet potato fries get topped with black beans, smoked cheddar cheese, and cilantro. Perfect for a Stay-At-Home Cinco de Mayo party. #cincodemayoparty #cincodemayo #nachos #sweetpotato

Sweet Potato Nachos with Smoked Cheddar and Black Beans

My most popular recipe (not to mention one of my favorite easy Mexican dishes): 4-ingredient sweet potato nachos! Baked sweet potato fries get topped with black beans, smoked cheddar cheese, and cilantro.

These chili lime roasted peanuts are tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a golden brown.One of the best Mexican appetizers out there and perfect for a stay-at-home Cinco de Mayo celebration. #cincodemayo #cincodemayorecipes #peanuts #chilipeanuts

Chili Lime Roasted Peanuts

These chili lime roasted peanuts are tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a golden brown. One of the best Mexican appetizers out there!

The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to your everything from tacos to chips! This is one of the most essential Cinco de Mayo recipes for sure. Get the full Stay Inside Cinco de Mayo Party Guide now! #Mexicanpartymenu #mexicanfood #picodegallo #mexicansalsa

Pico de Gallo

The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to your everything from tacos to chips! This is one of the most essential Cinco de Mayo recipes for sure.

Easy Mexican Dishes

Many of these delicious Mexican food recipes can be made with things you already have in your pantry and fridge. They include Cinco de Mayo recipes for everything from tacos to beans to enchiladas, plus a Mexican chocolate popsicle for a sweet ending.

Mexican-style pinto beans simmered with bacon, beer, onions, and spices. These slow cooker borracho beans are a great easy side for your quarantine Cinco de Mayo party. #cincodemayo #borrachobeans #Mexicanpartymenu #Mexicanbeans

Slow Cooker Borracho Beans

Mexican-style pinto beans simmered with bacon, beer, onions, and spices. These Slow Cooker Borracho Beans are a great easy side for your quarantine Cinco de Mayo party.

This Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the deepest, most delicious ever! #cincodemayo #mexicanlasagna #enchiladacasserole #mexicanfood

Deep Dish Black Bean Enchilada Casserole

This Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the deepest, most delicious ever!

This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco—for when you're trying to live your best quarantine life. #cincodemayo #cincodemayorecipes #sopes #carneasada

Carne Asada Sopes with Avocado

This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco—for when you’re trying to live your best quarantine life.

Baked Wild Alaskan Cod Fish Tacos make the BEST healthy Mexican recipe. Stuffed into crispy blue corn tortilla shells and topped with a toasted corn salad and are a super colorful and celebratory for Cinco de Mayo. Check out all 20 of our Stay-At-Home Cinco de Mayo Party recipes. #easyMexicandishes #fishtacos #cincodemayo #cincodemayoparty

Wild Alaskan Cod Fish Tacos with Toasted Corn Salad

Baked Wild Alaskan Cod Fish Tacos make the BEST healthy Mexican recipe. Stuffed into crispy blue corn tortilla shells and topped with a toasted corn salad and are a super colorful and celebratory for Cinco de Mayo.

Vegan chipotle mushroom tacos for the Cinco de Mayo party. Full of flavor and texture with a jicama slaw on top. Check out all our ideas in our Stay Inside Cinco de Mayo Party Guide. #cincodemayo #vegantacos #tacos #Mexicanrecipes

Vegan Chipotle Mushroom Tacos

Vegan chipotle mushroom tacos if you are staying away from meat. Full of flavor and texture with a jicama slaw on top.

Slow cooker beef short rib tacos from Laura Fuentes' Taco Tuesday Cookbook. Falling off the bone beef with smoky chipotles and cumin. Made in a slow cooker! #tacos #cincodemayo #shortribtacos #mexicanfood

Mexican Slow Cooker Beef Short Rib Tacos

Slow cooker beef short rib tacos from Laura Fuentes’ Taco Tuesday Cookbook. Falling off the bone beef with smoky chipotles and cumin. Made in a slow cooker!

Slow cooker carne adobada just might be your new favorite way to cook a roast. Covered in adobo sauce and slowly simmered until tender, its just delicious! #cincodemayo #adobada #slowcooker #mexicanfood

Slow Cooker Carne Adobada

Slow cooker carne adobada just might be your new favorite way to cook a roast. Covered in adobo sauce and slowly simmered until tender, its just delicious!

This chicken mole verde is a fresh springtime mole with tender pieces of braised chicken are cooked in a mixture of tomatillos, jalapeños, cilantro, basil, and thickened with pumpkin and sesame seeds. This special dish takes a bit more time to prepare, but makes a sophisticated centerpiece for your Stay-At-Home Cinco de Mayo party. #cincodemayo #chickenmole #moleverde #mexicanrecipes

Chicken Mole Verde

This Chicken Mole Verde is a fresh springtime mole with tender pieces of braised chicken are cooked in a mixture of tomatillos, jalapeños, cilantro, basil, and thickened with pumpkin and sesame seeds. This special dish takes a bit more time to prepare, but makes a sophisticated centerpiece for your Cinco de Mayo party.

A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.One of our most loved Mexican food recipes and exactly what we want at our quiet Cinco de Mayo celebration. Get all our ideas for a Stay-At-Home Cinco de Mayo party. #cincodemayo #shrimp #ceviche #mexicanrecipes

Shrimp Ceviche Tostadas with Coconut and Lime

A super easy, ultra healthy, shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions. One of our most loved Mexican food recipes.

Making a large-batch of enchiladas means you can make two pans and freeze one for later! The picadillo filling of ground beef and potatoes is pure comfort. #cincodemayo #enchiladas #groundbeef #mexicanfood

Picadillo Enchiladas

Making a large-batch of enchiladas means you can make two pans and freeze one for later! The picadillo filling of ground beef and potatoes is pure comfort.

These super simple vegan Mexican chocolate popsicles are rich and creamy with hints of chili and cinnamon and chocolate and take about 10 minutes to make! #cincodemayo #vegandessert #mexicanchocolate #popsicles
Photo by This Mess Is Ours

Vegan Mexican Chocolate Popsicles

These super simple vegan Mexican chocolate popsicles are rich and creamy with hints of chili and cinnamon and chocolate and take about 10 minutes to make!

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

Top Photo by Blaire Moats for Better Homes & Gardens

Carne Asada Sopes with Avocado

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When it comes to making healthy Mexican recipes, I think world of sopes often goes overlooked. They don’t have the hype of tacos but these toasty little gluten-free shells with the soft interiors have lots to love and are actually pretty easy to make at home.

What Are Sopes?

Homemade Mexican Sopes topped with grilled Carne Asada, thick slices of avocado, and crunchy vegetables. #holajalapeno #sopes

Sopes are made from the same dough as corn tortillas—a simple mixture of masa harina and water—but formed into a thicker round with a handy little rim that makes them sturdier and able to take on all kinds of toppings.

They are the perfect party food—they can be eaten one-handed and their open-faced nature means you can pile them high with everything from vegetable ceviche to melted cheese.

How To Make Sopes

How to make Mexican sopes at home. It is so much easier than you think! Sopes topped with grilled steak, avocado, cheese, and vegetables. #holajalapeno #sopes #Mexicansopes

I wouldn’t count myself among the best Mexican food blogs if I didn’t tell you how to make them at home! Keep in mind you can make them as big or as small as you’d like. Miniature versions make great little bites for parties and larger versions (like this recipe) serve as good main course food.

Mexican sopes are actually way easier than making homemade corn tortillas. You don’t need a tortilla press and they are thicker which means the chances of them ripping are less likely. Just form the masa into thick rounds and toast on a dry, hot comal until cooked on both sides.

While they are still warm, pinch the sides of the sopes with your fingers to create a little rim. Then flatten the middle so it makes a nice, even base. Now you’re ready to fill!

Tell Me More About That Carne Asada

Typically beans are the base for these sopes de asada but I wanted to keep these a bit lighter with grilled slices of succulent carne asada (or grilled steak), lots of crunchy vegetables, and a sprinkling of cheese.

The grilled steak is our family’s go-to Carne Asada recipe which is a simple marinade of beer, garlic, and lime. It’s perfect for tenderizing pieces of flank steak which can be on the chewier side—but with tons of flavor.

If red meat isn’t your thing, don’t worry. Mexican food recipes with pictures is my specialty so feast your eyes on these other ideas for toppings:

If you give it a try, let me know in the comments below! I’d love to hear how it goes. Happy Cooking!

How to make Mexican sopes with grilled steak and avocado.

Carne Asada Sopes with Avocado

Yield: 12 sopes
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Everything you need to know about making the BEST Mexican sopes! This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco.

Ingredients

For the Carne Asada: 

  • 1 1/2 pounds flank steak
  • 3 cloves garlic, minced
  • Juice of 2 limes
  • 1 (12-ounce) beer

For the Sopes: 

  • 2 cups masa harina
  • 1 teaspoon kosher salt
  • 1 1/2-2 cups hot water

For the Toppings: 

  • 2 ripe avocados
  • Crumbled queso fresco
  • Thinly sliced watermelon radishes
  • Thinly sliced red onion
  •  
  •  

Instructions

For the Carne Asada: 

Season the flank steak generously on all sides with salt and pepper. Place in a shallow baking dish. Sprinkle with garlic and squeeze the two limes over the steak. Pour beer over the top, cover and let marinate for at least 1 hour or up to 4 hours. 

For the Sopes: 

Combine masa harina and salt. Add 1 1/2 cups hot water and mix with a wooden spoon at first to combine, then squeeze water into the flour with your hands. Knead briefly. If dough seems crumbly and dry, add more hot water a little at a time. You don't want it to be sticky, but it shouldn't crack when you roll a piece into a ball. 

Heat a dry comal, cast iron skillet, or nonstick frying pan over medium-high heat.

Form a pool-ball sized piece of dough into a circle, then flatten into a 1/2-inch thick circle. Place dough directly on hot comal and cook, undisturbed until it forms a nice crust, about 2 minutes (turn heat down if it is burning or cooking too fast). Flip and cook other side about 2 minutes more. 

Remove from pan and pinch sides to form a rim. Flatten middle to make an even base. Repeat with remaining dough. 

To Finish: 

Heat a grill to medium-high heat. You can also cook the steak in a hot frying pan slicked with oil if you'd like. 

Remove steak from marinade and grill until done to your likeness, about 10 minutes for medium. Let rest 5 minutes then slice into thin, bite-sized pieces. 

Place sopes back over a hot comal (add a slick of oil if you want the bottom to crisp a bit) and let cook until nice and warm. 

Top with slices of steak and any toppings you'd like; avocado slices, watermelon radishes, Queso fresco, sliced red onion. I like to finish them with a drizzle of nice olive oil and a squeeze of lime. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican

Grilled Salmon Al Pastor with Herb Guacamole

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This post is sponsored by Kingsford Charcoal. All thoughts and opinions however, are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

Is there anything more effortlessly impressive than a whole side of grilled salmon?

It really takes little more then 10 minutes on the grill but looks so gorgeous when it’s done and feeds a crowd to boot!

Why Grilling Is The Best Way to Entertain

With the start of the holiday season upon us, I’m excited to be partnering with Kingsford to give you all a gentle nudge that—if the weather permits—to take the party outside!

Getting ready to fire up the grill with Kingsford Charcoal. A green grill with two bags of Kingsford Charcoal next to it with a pan of baby squash on top.

It is only natural during any party that guests want to be where the action is.

When I’m throwing a dinner party inside that means everyone ends up in my extraordinarily tiny kitchen.

If I’m grilling however, there’s plenty of room in my backyard for everyone to mingle and chat, drink in hand, while the food sizzles away.

Filling the grill with Kingsford Charcoal for the best authentic BBQ flavor.

Not to mention that I can’t think of one thing that doesn’t benefit from Kingsford Original Charcoal’s smoky wood-fired flavor.

This grilled salmon recipe is no exception.

Those classic charcoal briquets have the best authentic BBQ flavor and it comes through in everything it touches.

How to Make A Whole Side of Grilled Salmon

This Grilled Salmon Al Pastor with Herb Guacamole is truly an unforgettable feast!

It features a whole side of wild Alaskan salmon (which I highly recommend over farmed salmon).

The fish is marinated in the classic Al Pastor flavors of chipotle chile, ancho chile, lime, raw sugar, oregano, and garlic.

Preparing the marinade for grilled salmon al pastor.

It may seem a bit intimidating to grill a whole side of salmon but it’s totally worth a try.

The side is so impressive when served and the salmon doesn’t dry out as easily as when cut into filets. Here’s a few tips for success:

  • Preheat the grill grates and oil them right before you put the fish on the grill.
  • Don’t move the fish around once it starts cooking. Flip it only once.
  • Use two long spatulas to flip and remove the fish when it’s done.
  • And if you really don’t want to attempt it, cut the side of salmon into individual filets before marinating and grilling. OR….
  • Grill the whole side in a piece of aluminum foil. Although you won’t get any crispy skin if you do this, which I really, really love.

What Goes with Grilled Salmon Al Pastor

Homemade guacamole loaded with fresh herbs

Grilled whole side of salmon with homemade guacamole loaded with herbs.

This guacamole recipe was inspired by one I had at Atla when I was in New York last month.

The key is to use as many different fresh herbs as possible.

The bursts of anise from the tarragon and basil, the light lemon notes of Italian parsley, and of course the intensity of fresh cilantro take idea of guacamole and turn it on its head.

Grilled baby butternut squash

grilled salmon topped with herb guacamole and a grilled baby butternut squash on the side.

Toss some butternut squash on the grill while you have it lit!

I roasted these baby butternut squash that I found at last Saturday’s Farmer’s Market in a hot oven for about 20 minutes then finished them on the grill while the salmon cooked.

Cut the squash in half, scoop out the seeds, and toss with olive oil, salt, pepper, and a few herbs before roasting.

Ready to this Grilled Salmon Recipe a try?

Side of salmon marinated and ready for the grill.

I know it’s not traditional, but this would be an excellent alternative meal for anyone who doesn’t love having turkey for Thanksgiving.

Even the grilled butternut squash would make an excellent Thanksgiving side—hey, one less thing to put in the oven!

What dish do you think is best cooked over charcoal? Leave me a comment below and let me know!

grilled salmon and grilled baby butternut squash being cooked on the grill.

Grilled Salmon Al Pastor with Herb Guacamole

Yield: 6-8 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Smoky wood-fired grilled salmon marinated in chipotle, ancho chile, and garlic then topped with homemade guacamole mixed with tons of fresh herbs and lime.

Ingredients

For the Salmon: 

  • 1 (3-pound) side of wild Alaskan salmon 
  • 1 tablespoon raw sugar or dark brown sugar
  • 1 tablespoon canola oil
  • 3 teaspoons kosher salt
  • 2 teaspoons chipotle chili flakes
  • 2 teaspoons ancho chili powder
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper

For the Herb Guacamole: 

  • 3 ripe avocados, peeled, pitted, and cubed
  • 1/3 cup minced red onion
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1/2 cup roughly chopped fresh herbs such as cilantro, basil, tarragon, dill, parsley, or a combination. 

Instructions

For the Guacamole:

Combine avocado, red onion, lime juice, and salt in a medium bowl. Mash avocado with the back of a fork to break up some of the pieces but leaving most of them in hunks. Gently fold in herbs. Taste and add more lime juice or salt if needed. 

Press a piece of plastic wrap directly onto the guacamole. Cover bowl tightly with another piece of plastic wrap. Refrigerate until ready to serve. 

For the Salmon: 

Remove any pin bones from the salmon with kitchen pliers and place fish on a large baking sheet. 

Combine sugar, oil, salt, chipotle chili flakes, ancho chili powder, garlic, lime juice, oregano, and black pepper in a medium bowl. Stir to combine. Spoon marinade over fish, set aside while you prepare the grill. 

To Prepare Grill: 

Empty any ashes from the bottom of the grill and open the top and bottom vents. Pour Kingsford charcoal into grill and light. You want to cover at least 3/4 of the bottom of the grill with charcoal so the entire side of salmon cooks evenly.  

Place grill grates over the lit charcoal to preheat them. Once coals are covered with gray ash, use a grill brush to clean the grates. 

Soak a paper towel with a couple tablespoons of canola oil and using a long pair of tongs, wipe grates with oil. 

Place salmon, meat-side down (skin-side up) on grill. Grill, undisturbed for 5 minutes. Using two long, metal spatulas, carefully flip fish over and cook other side another 5 minutes or until opaque and firm to the touch. 

Transfer to a large serving platter, top with guacamole and serve. 

Notes

If grilling a whole side of salmon is too cumbersome, cut the side into individual filets before marinating and grilling. 

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican

Crock Pot Mexican Pulled Pork Sandwiches

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This Mexican Pulled Pork recipe was sponsored by the National Pork Board. All thoughts and opinions, however, are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

I’m a firm believer that there is nothing quite as satisfying as a tender, flavor-packed pulled pork sandwich. Meat that gives at just the slightest pressure to reveal shreds of achiote and garlic marinated pork, just waiting to be piled on a fluffy bun and topped with quick-pickled vegetables and crispy onion straws. Are you ready or what?

What Cut of Pork is Best for Pulled Pork?

Pork Shoulder getting ready to be made into Mexican Pulled Pork sandwiches. #holajalapeno #pork #porkshoulder

I’m excited to be working with the National Pork Board to bring you this incredible recipe that is such a crowd-pleaser. We love all cuts of pork and find that our local Von’s has the best selection for fresh pork whether that’s pork chops or tenderloin, but the best cut for pulled pork is pork shoulder.

At Vons they sell pork shoulder with the bone-in or boneless. I chose boneless for this recipe as you get more meat for your money, but the bone offers tons of flavor, so either way you really can’t go wrong. What you’re looking for is a piece with a good ratio of fat to meat. The fat melts as it cooks and makes it super tender and flavorful. If you are looking for more healthy Mexican recipes, you can substitute a leaner cut of pork like a pork loin or tenderloin but keep in mind it won’t be quite as juicy.

What Should I Serve with Mexican Pulled Pork?

Making Mexican Pulled Pork Sandwiches from pork shoulder cooked in a crock pot, onion straws, and pickled vegetables. #holajalapeno #pulledpork #pulledporksandwiches

This pulled pork is essentially my easy Cochinita Pibil recipe but made even easier in the crock pot. It is one of my favorite Mexican dinner ideas for entertaining. You simply throw everything in the slow cooker and walk away.

One unique aspect to this recipe is lining the crock pot with fresh banana leaves like how authentic Cochinita Pibil is made. You can skip this step if you prefer.

Wrapping pork shoulder with banana leaves in a crock pot.

Since we are taking the easy route with the pork, I thought it would be fun to top the sandwich with a few tasty toppings that are absolutely optional, but so worth it.

First up, are crispy-fried pickled onion straws. Pickled red onions are traditionally served with Cochinita Pibil tacos, so it’s only logical that they appear here as well, but instead of just a straight-up pickle, I took it one step further and turned them into crispy onion strings with tons of tangy flavor. To really get that pickled flavor to come through, give the onions a good overnight soak in the pickling liquid before frying.

Mexican Pulled Pork Sandwich on a plate with onion straws and pickled vegetables. #holajalapeno #pulledpork #pulledporksandwich

The second topping essentially takes the exact same pickling liquid (in fact, you can make one big batch and divide in two) and makes a colorful rainbow of pickled vegetables. I used carrots, different colored radishes, and yellow bell pepper, but you can use any crunchy vegetable you have. You will find yourself using this quick-pickle method again and again. It is so easy and good.

Try it this weekend or save this post for company—it is one of my favorite Day of the Dead recipes!

Mexican pulled pork sandwich

Crock Pot Mexican Pulled Pork Sandwiches

Yield: 6-8 sandwiches
Prep Time: 1 hour
Cook Time: 8 hours
Total Time: 9 hours

The most tender, flavor-packed Mexican pulled pork sandwich ever! Pork shoulder seasoned with achiote, citrus, and garlic slowly simmered in the Crock Pot.

Ingredients

  • 3 pounds boneless pork shoulder
  • 3.5 ounce package achiote paste
  • 1 cup fresh orange juice (from 3-4 oranges)
  • 1/4 cup fresh lime juice (from 2 limes)
  • 3 teaspoons kosher salt
  • banana leaves, optional
  • 1 head garlic, broken into cloves and cloves peeled
  • 6 sandwich buns

For the Pickled Vegetables:

  • 1 large carrot
  • 3 rainbow radishes
  • 1 yellow bell pepper
  • 1 cup water
  • 1/2 cup distilled white vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • cilantro leaves

For the Pickled Onion Straws: 

  • 1 medium red onion, thinly sliced
  • 1 cup water
  • 1/2 cup distilled white vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 cups vegetable oil, for frying
  • 1 cup all purpose flour

Instructions

Crumble achiote paste into the blender. Add orange juice, lime juice, and salt. Blend on high until combined. 

Line the inside of the slow cooker with banana leaves, if using. Place pork shoulder in banana leaves, and pour achiote marinade over pork. Add garlic. Cover top with banana leaves. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours. 

Meanwhile make the pickled vegetables. You can use any vegetables you'd like here, whatever is colorful in the market, the vegetables listed are just a suggestion. Whatever vegetable you use, trim it, peel it if necessary, and remove the seeds. Cut into thin julienne strips and toss together in a heat-proof bowl. 

Heat water, vinegar, sugar, and salt over medium-high heat in a small saucepan. Whisk to dissolve sugar then bring to a boil. Pour hot pickling mixture over vegetables and let cool. Cover and refrigerate until cold. Mix with cilantro.  

For the Pickled Onion Straws:

Making the pickled onion straws is very similar to the pickled vegetables. Slice the red onion into thin rings. 

Bring the pickling mixture to a boil and pour over onions. Let cool to room temperature, at least 1 hour. Ideally you will have time to cover and refrigerate over night.  The onions are best if made a day in advance and let sit in the pickling liquid to marinate.  

When ready to fry, heat oil in a deep frying pan over medium-high heat. Season flour with salt and pepper in a medium bowl. Drain onions and toss a handful at a time into the flour mixture. 

Test the oil to see if it is ready by adding a pinch of flour, if it bubbles and disintegrates immediately the oil is hot enough. If this happens slowly, give it a minute or two more to heat up. 

Once oil is hot, add onions a handful at a time and let fry, undisturbed until golden on one side. Flip and fry the other side until crisp. Transfer with tongs to a paper-towel lined plate, season with salt. Repeat with remaining onions. 

For the Sandwiches: 

Shred meat into bite-sized pieces and mix with the sauce and garlic cloves. Layer meat on the buns, top with pickled vegetables and onions straws and serve. 

Notes

Pickled vegetables can be made up to a week in advance. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American

How To Create a Mexican Appetizer Board

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Thank you to José Olé for sponsoring this Mexican Appetizer Board post.

The theme of this summer is: Effortless.

Yes, to having friends over, but no, to sweating over a hot stove all day. It’s my party and I’m going to have fun if I want to! Which I totally, absolutely, 100% do.

So what’s the answer? Creating a jaw-dropping, gorgeous Mexican appetizer board using José Olé’s delicious Mini Tacos, Beef and Cheese Chimichangas, and Chicken and Cheese Taquitos as the main focus. All José Olé’s products are made with the best ingredients, so they taste just like homemade! They also make any appetizer board feel like a real meal, and offer plenty of selection so there’s something for everyone at the party.

Mexican Appetizer Board Essentials

How to create a Mexican Appetizer Board that is perfect for any party. This one is full of Mexican favorites like taquitos and chimichangas, dips & veggies. #mexicanappetizers #snackboard #mexicansnacks #partyfood

There are four basics every appetizer board needs:

  1. Some crunchy carbs for dipping. For this board I choose a selection of chips and some crispy okra. Always think about color and texture when making your selections, you want a good variety.
  2. Dip! Everyone loves dip. You can make your own, like I did, or buy your favorites. This board features my creamy White Bean Dip and fresh Tomatillo Pico de Gallo.
  3. Something substantial, this is where José Olé’s frozen Mexican appetizers come in.
  4. Something fresh. Fill in the gaps in your board with lots of fresh vegetables. Again think color and variety and most importantly, what’s in season for maximum flavor.

How to Assemble the Board

er Board that will up your hostess game. This one is full of Mexican favorites like taquitos and chimichangas, dips & veggies. #mexicanappetizers #snackboard #mexicansnacks #partyfood

I like to stock up on extra-large trays to use as serving platters. I also have a variety of food-safe wooden pieces, like the one pictured, to use when I’m serving tons of people or just have a large variety of foods on my board. A large, wooden cutting board works great too.

Not everything needs to be on a separate plate or bowl either. Arrange something in small dishes and stack others directly on the board to make it visually appealing.

A Word On the Dip

er Board that will up your hostess game. This one is full of Mexican favorites like taquitos and chimichangas, dips & veggies. #mexicanappetizers #snackboard #mexicansnacks #partyfood

The dips are essential as they tie everything together. If you love guacamole, then make (or buy) that instead of the bean dip and tomatillo salsa featured here. Just keep in mind it’s always nice to have something creamy or pureed as well as something bright and colorful. You can also make a hot dip too if you’re feeling extra fancy.

When to Serve An Appetizer Board

I can think of a million and one opportunities to serve this board, but off the top of my head, this board would be perfect for:

  • Graduation Parties
  • Father’s Day
  • 4th of July
  • Summer Birthdays
  • Sunday Backyard Barbecues

Just make sure to stock up on a selection of José Olé Frozen Mexican Appetizers and you’ll always be ready!

One last thing…

What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

The Ultimate Summer Entertaining Guide

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Alright, who’s got their entertaining game prepped and ready for summer?

If there ever was a time to gather with friends, the long, warm days of summer are it! But before you get even a teensy bit stressed about the thought of it all, allow me to convince you that hosting a summer get-together is really pretty simple.

Tip #1: The warm, relaxed nature of the season means as long as you take the party outside, you’re halfway there!

I’m a firm believer that you don’t need to slay all day in the kitchen to make a good meal. In fact, sometimes, less is more, like buying some really high-quality favorites so you can spend less time cooking and more time enjoying the party.

Truth is, even if you live in an apartment, there’s still plenty of ways to throw a summer get-together!

This ultimate summer entertaining guide is loaded with endless, easy ideas, menus, and tips that will have you partying from Memorial Day to Labor Day. #summerentertaining #drinkideas #drinkstation #summerideas #easyentertaining

Read on for my ultimate summer entertaining guide. What are your easy, warm weather party ideas? Leave me a comment below, I’d love to know!

Summer entertaining recipes guide is loaded with endless, easy ideas, menus, and tips that will have you partying from Memorial Day to Labor Day. #summerentertaining #drinkideas #drinkstation #summerideas #easyentertaining

Al Fresco Bagel Brunch

Super hot afternoons gives us the perfect excuse to get together earlier in the morning when the weather is nice and cool. Setting up a bagel brunch is one of my favorite ways to entertain because the cooking is minimal and everyone gets to make their breakfast exactly how they like it.

Bagel Brunch Menu

Tip #2: Don’t worry about fancy flower arrangements. A row of fresh-cut blooms down the center of the table sets the perfect, laid-back tone of summer.

 

summer grilling party menu and tips that will have you partying from Memorial Day to Labor Day. #summerentertaining #drinkideas #drinkstation #summerideas #easyentertaining

Summer Grilling Party

A dinner under the stars is summer heaven in a nutshell. Cooking everything on the grill means very little clean up too. These two-ingredient Grilled Green Mole Pork Chops are the essence of simple and still huge on flavor.

Summer Grilling Party Menu

 

Ceviche tostada bar menu and tips that will have you partying from Memorial Day to Labor Day. #summerentertaining #drinkideas #drinkstation #summerideas #easyentertaining

Ceviche Tostada Bar

Tossing together a few different types of ceviche takes almost no actual cooking. Make sure you hit up your local seafood market for the freshest selection and make a batch of our Cauliflower Ceviche for non-meat eaters. Fill in the menu with a tall stack of tostada shells for serving and you’re all set!

Ceviche Tostada Bar Menu

Tip #3: Serve ceviche on platters of ice to make sure everything stays fresh and cold. Buy a few bags and store them in a cooler so they don’t take up precious freezer space.

 

Summer entertaining recipes guide is loaded with endless, easy ideas and tips, like how to set up a beverage station, will have you partying from Memorial Day to Labor Day. #summerentertaining #drinkideas #drinkstation #summerideas #easyentertaining

The Beverage Station

Any party you throw this summer needs a beverage station to make sure everyone stays hydrated without you having to lift a finger.

One last thing…

What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.

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Seven Tips for a Stress-Free Game Day Party

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This Stress-Free Game Day Party post has been sponsored by Tyson Foods Inc. All thoughts and opinions are my own.

I’m going to come right out and say it: Entertaining can be stressful…but, it doesn’t have to be and a Game Day party is at the top of the list of gatherings that should feel fun, casual, and relaxed.

The biggest hurdle by far is the food, but picking up some tasty appetizers that everyone loves, like Tyson® Any’Tizers® Boneless Chicken Bites,Tyson® Crispy Chicken Strips​, and Aidells® Meatballs at your local Kroger immediately lowers the anxiety level. In fact, purchase these items today at your local Kroger or Kroger family store, stock them in the freezer and you’ll be ready to go for game day! Save today with this Shopkick offer!

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

Seven Tips for a Stress-Free Game Day Party

1. Buy Your Favorite Apps

Like I said, figuring out what you’ll serve is everyone’s biggest source of anxiety. The good news is, you don’t have to perfect the most Pinterest-worthy football-shaped cake for everyone to have a good time.

Gathered around on a cold Sunday afternoon watching the game, people want to indulge in their favorite appetizers, and you can easily pick those up in the frozen food section at your local Kroger. Tyson makes delicious crispy chicken strips and boneless chicken bites (we’re partial to the Buffalo style). Another one of our store-bought favorites are Aidells Pineapple and Teriyaki chicken meatballs.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the game day with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

2. Make Some Easy Dips

If you want to add a personal touch, whip up some homemade guacamole, super simple salsa verde, or ranch dressing to go with your appetizers. Do you have a favorite queso recipe or onion dip? Make it! This Fiery Habanero Salsa goes particularly well with crispy chicken strips.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

3. Figure Out Where Everyone Will Sit

On Game Day, clearly everyone is going to want to watch the game. Make sure you have this figured out beforehand so you’re not scrambling when guests arrive. Ask friends to bring folding chairs or spread out a fluffy blanket on the floor if you don’t have enough seats.

4. Don’t Forget the Drinks

Load up a cooler with beer and non-alcoholic drinks too. Having drinks in a cooler and not in the refrigerator will free up fridge space. Put them on ice early in the day so they are nice and cold for game time.

5. Set Up a Buffet Space

Have a designated area for the food, plates, napkins, and silverware that is not the kitchen table. Some people will want to sit down and eat there or have a place to chill if they came for the food and not necessarily the game.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

6. Chips on chips on chips

Having a spread of substantial Tyson Foods like chicken fingers and yummy meatballs is essential but you’ll also need lots of snacks like tortilla chips, pretzels, and popcorn for munching.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

7. Overestimate How Much Food You’ll Need

The last thing you want is to run out of food and have to order pizza before half time. People tend to eat way more than you’d think and it’s always better to have leftovers than not enough. To set yourself up for a stress-free Game Day party, buy extra bags of  Tyson Any’tizers® Boneless Chicken Bites,Tyson Crispy Chicken Strips​, and Aidells® Meatballs just to be safe. The best part is they don’t take long to prepare so people won’t be hungry long! Don’t forget that awesome Shopkick offer for great deals on your favorite Tyson Foods at Kroger!

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

One More Thing

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Baked Mexican Street Corn Pumpkin Dip

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I would argue that anything baked in a pumpkin is better, and if there’s anyway to continue eating elotes, the grilled Mexican street corn covered in spicy mayonnaise and cheese, through the fall and onto the holiday season, than this would be it.

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too! #Mexicanstreetcorn #elotes #corndip #pumpkin #fall #streetcorndip #hotcorndip

You’ve probably enjoyed, or at least heard, of the sweet and spicy, creamy and fresh combination that is elotes, now let’s take all of that, mix it into a cheesy dip and bake it until bubbly in a miniature pumpkin.

We’ve now got a warm Mexican street corn dip ready to be scooped up with crackers, radish wedges, or even tortilla chips. The roasted pumpkin not only serves as a festive container to bake the dip in, but also when you dig in your cracker you get a bit of that sweet, slow roasted pumpkin too. Pretty awesome, right?

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too! #Mexicanstreetcorn #elotes #corndip #pumpkin #fall #streetcorndip #hotcorndip

How to Make Mexican Street Corn Dip

This cheesy sweet corn dip has a creamy base made with Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing. I’ve been a dedicated Best Foods (or Hellmann’s depending on what part of the country you’re in) lover for as long as I can remember. Best Food Mayonnaise is much more than a condiment. The rich and creamy taste can help enhance the flavor of a variety of recipes – like this one – and can be used as a nutrition “encourager” to incorporate more vegetables into every meal.

Using the mayo as a base and inspired by makemealsthatdomore.com version of grilled street corn I added Knorr® Chicken flavor Bouillon, Mexican Oaxaca cheese because it melts like a dream when baked and lots of Cotija cheese for its intense, sharp flavor that balances perfectly with the sweetness of the corn and creamy pumpkin.

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too! #Mexicanstreetcorn #elotes #corndip #pumpkin #fall #streetcorndip #hotcorndip

I’m planning on making this my star appetizer this fall and with lots of holidays and parties on the horizon, this recipe will be on repeat. From Halloween straight through Thanksgiving this is the perfect party snack for stress-free entertaining.

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too! #Mexicanstreetcorn #elotes #corndip #pumpkin #fall #streetcorndip #hotcorndip

Baked Mexican Street Corn Pumpkin Dip

Baked Mexican Street Corn Pumpkin Dip

Yield: 10-12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too!

Ingredients

  • 1 small sugar pie pumpkin
  • 3 1/2 cups sweet corn kernels, fresh or frozen
  • 1 cup (about 5 ounces) diced Oaxaca cheese
  • 1/2 cup Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
  • 1/2 cup reduced fat sour cream
  • 1/2 cup Cotija cheese
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons Knorr® Chicken flavor Bouillon
  • 2 teaspoons grated lime zest
  • 1 teaspoon ancho chili powder
  • 1 teaspoon kosher salt

For Serving:

  • Crackers, tortilla chips, radishes, celery sticks, carrot sticks

Instructions

  1. Heat oven to 400°F and arrange rack in the bottom.
  2. Cut the top off of the pumpkin and reserve. Scrape out the insides and continue until all of the seeds and stringy insides are scraped clean. Place the cleaned out pumpkin and top in a cast iron skillet or baking sheet.
  3. Combine remaining ingredients in a large bowl. Scoop corn dip into the pumpkin. If it doesn't all fit you can place the rest in a separate baking dish or freeze for later.
  4. Cover with the pumpkin top and bake for 30 minutes. Remove top and continue baking until bubbly and browned on top, about another 30 minutes.
  5. Serve hot with crackers, chips, and/or veggies.

Notes

You can complete the recipe through step 3 and refrigerate the day before.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

More Fall Appetizers

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

PIN IT FOR LATER!

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too! #mexicanstreetcorn #hotcorndip #elotes #pumpkindip

Worm Salt Bagels with Rajas Cream Cheese and Tomatoes

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What initial reaction does Worm Salt Bagels elicit?

Ewww?

Ooooo?

or maybe….huh?

Worm Salt Bagels are just what they sound like: chewy homemade bagels made with worm salt or sal de gusano. Top with poblano chile cream cheese and tomatoes. #bagels #bagelrecipe #saldegusano #wormsalt #tomatorecipe

Worm salt or Sal de Gusano is exactly what it sounds like. Salt, mixed with dried chiles and ground worms. It is slightly smoky, a teensy bit spicy (depending on the brand you use) and adds a deep umami flavor to everything it touches. Don’t think about it too much and you’ll be fine.

My worm salt of choice is made via a collaboration between Jacobsen Salt Co. and Masienda. It is made with toasted pasilla chiles and has a mild heat and smoky flavor that enhances everything from Watermelon Margaritas to well…bagels.

Worm Salt Bagels are just what they sound like: chewy homemade bagels made with worm salt or sal de gusano. Top with poblano chile cream cheese and tomatoes. #bagels #bagelrecipe #saldegusano #wormsalt #tomatorecipe

Tips to Making Worm Salt Bagels

Worm Salt Bagels are just what they sound like: chewy homemade bagels made with worm salt or sal de gusano. Top with poblano chile cream cheese and tomatoes. #bagels #bagelrecipe #saldegusano #wormsalt #tomatorecipe

So once you’ve got your hands on some worm salt, the bagels are a pretty fun project. They start out like your basic bread dough; yeast, warm water, flour, salt. That true bagel flavor comes from barley malt syrup which may be a bit tricky to find so order it online or you can use brown sugar too.

The dough gets mixed, let it rise, and then shape into long ropes and bring them together for the traditional bagel shape. Try to use as little flour as possible during the shaping stage. The more flour you use, the tougher the end product will be.

Worm Salt Bagels are just what they sound like: chewy homemade bagels made with worm salt or sal de gusano. Top with poblano chile cream cheese and tomatoes. #bagels #bagelrecipe #saldegusano #wormsalt #tomatorecipe

Then it is time to boil the bagels— or really just simmer them—which creates that thin crust and delicious chewiness of an irresistible bagel.

Give it a try! Who cares if they don’t turn out perfect, they’ll still taste incredible. Especially topped with rajas or charred poblano chile cream cheese and thick slices of garden heirloom tomatoes.

Worm Salt Bagels are just what they sound like: chewy homemade bagels made with worm salt or sal de gusano. Top with poblano chile cream cheese and tomatoes. #bagels #bagelrecipe #saldegusano #wormsalt #tomatorecipe
A worm salt bagel filled with cream cheese

Worm Salt Bagels with Rajas Cream Cheese and Heirloom Tomatoes

Yield: 12 bagels
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Worm Salt Bagels are just what they sound like: chewy bagels made with worm salt or sal de gusano. Top with charred poblano chile cream cheese and tomatoes.

Ingredients

For the Bagels:

  • 1 3/4 cups warm water (about 105-110°F)
  • 1 (7-gram) package dry yeast (2 1/4 teaspoons)
  • 4 cups bread flour
  • 3 tablespoons barley malt syrup or brown sugar
  • 1 tablespoon worm salt (sal de gusano) plus more for sprinkling on top

For the Rajas Cream Cheese:

  • 1 poblano chile
  • 8 ounces softened cream cheese

To Assemble:

  • Thick slices heirloom tomatoes

Instructions

For the bagels:

  1. Combine water and yeast and let sit 10 minutes or until creamy and dissolved.
  2. Combine flour, malt syrup or brown sugar, and salt in the bowl of a stand mixer.
  3. Add water mixture and mix on low with the dough hook attachment until combined. Increase speed to medium and knead 8 minutes. Check halfway through, if the dough seems dry add more water a couple tablespoons at a time, if it seems to wet add the same amount of flour. Dough should be slightly sticky but pull away from the sides of the bowl. It is better to have the dough too wet than too dry, you can always add more flour when you are shaping it into bagels.
  4. Cover bowl with plastic wrap and let rise 20 minutes, it may not double in size—that's okay.
  5. Heat oven to 425°F.
  6. Fill a deep, wide pan with water and bring to a boil. Reduce to a simmer, and cover until bagels are ready. Line 2 baking sheets with parchment paper and 1 more baking sheet with a wire rack. If you don't have three baking sheets, just put the wire rack on the counter.
  7. Remove dough from bowl and place on a clean work surface. Cut dough into 12 even pieces. and cover with a clean towel to prevent them from drying out. Take one piece at a time and form into a 9-inch long rope. Overlap the ends by 1 inch and pinch to seal. Stretch the hole in the middle to make it about the size of a quarter. Repeat with the remaining dough pieces then cover and let rest 10 minutes.
  8. Stretch 3 or 4 bagels to retain the quarter-sized hole and place into the simmering water. Simmer the bagels for 1 minute, then flip and simmer on the other side for 1 minute. Remove them to the baking sheet with a rack and sprinkle with worm salt. Repeat with remaining bagels.
  9. Transfer bagels to the parchment-lined baking sheets and bake for 10 minutes, rotate and bake 10 minutes more. Let cool 30 minutes before eating.

For the Cream Cheese:

  1. Char the skin of the poblano chile by placing directly over the open flame of a gas burner or under a broiler. Turn so all sides are charred. Remove to a bowl and cover with plastic wrap until cool.
  2. Remove the charred skin, stem, and seeds. Chop into small dice and mix into the softened cream cheese.

To Assemble:

  1. Cut bagel in half and spread with rajas cream cheese. Top with tomato slices and bon appetitos!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 63mgCarbohydrates: 37gFiber: 1gSugar: 3gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Bread

Got the Bagel Bug? Try this recipe too:

YOUR TURN

Ever tried Worm Salt? What’s your favorite way to eat it? Leave me a comment below!

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Roasted Tomatillo and Avocado Hummus

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I’ve been dreaming about a guacamole-hummus hybrid for a while now. Not like I invented it out of thin air, there are probably as many avocado hummus recipes on Pinterest as there is smoothie bowls in Santa Monica.

I had yet to make it myself but last weekend when I sauntered into the kitchen to do just that l realized what most of them were missing was acid. Charred tomatillos and lots of lime juice seemed to me like a logical solution. Together they brighten the richness of creamy garbanzo beans and avocado.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

The avocado does a number here as well, its fatty nature is a natural substitute to a dip that is often overloaded with olive oil and tahini. The best hummus is a  fluffy, airy dip. A feat achieved in the most part by olive oil. This dip, however needs no oil, but instead a perfectly ripe avocado does the trick and the tahini that is there is just enough to provide the tangy flavor that is the bedrock of good hummus.

This Roasted Tomatillo and Avocado Hummus graced my Ultimate Pool Party Platter and was scooped up by pretzel sticks, radish halves, and cucumber slices. I was happy to have leftovers too for topping my daily fried rice bowl and then more for a pre-dinner snack of hummus and tortilla chips.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

I honestly don’t know what took me so long.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

Roasted Tomatillo-Avocado Hummus

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.

Ingredients

  • 2 tomatillos, husks removed and washed
  • 1 serrano pepper
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • juice of 1 lime

Instructions

  1. Char tomatillo and serrano in a hot dry frying pan over medium-high heat until blackened on all sides. Let cool slightly. Remove stem from serrano, and the seeds if you'd like it less spicy.
  2. Combine tomatillo and serrano with remaining ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice as needed.
  3. Cover and refrigerate until you are ready to use. Will keep up to 4 days in the refrigerator.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 249mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: American / Category: Tomatillo Recipes

MORE HUMMUS:

YOUR TURN

What’s the best hummus you ever ate? Mine was here. Way better than here.

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Loving the blog? If you try a recipe I encourage you to use the hashtag #HOLAJALAPENO to show us what you’re making. Plus, you’ll get to sift through the hashtag to see not only all of my latest recipes, cooking tips, and tricks but everyone else that’s making our Latin-inspired recipes too! You might even meet a new cooking buddy.

Tequila Libre Cocktail

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How was your 4th friends? Ours was super chill. Armando’s mom and nephew were here from Dallas and I think they were so relieved not to be in 100°F+ weather, that sitting outside enjoying the cool ocean breeze was good enough.

During all this downtime I was thinking how this summer needs a cocktail. Specifically this cocktail which has nothing to do with a Cuba Libre and everything to do with the free-flowing style of summer—especially when cold, fizzy, tequila-laced cocktails are involved.

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade. #cocktailrecipe #tequila #summercocktail #lemonade

A few weeks back I posted this pale pink homemade rhubarb lemonade recipe and while I still had some in the fridge I decide to mix up some summery cocktails. Rhubarb and ginger, tequila and lime, lemon and bubbles, all these flavors just scream summer.

Here’s How We Make a Tequila Libre

First of all, we’re going to have to make the Rhubarb Lemonade, which sounds like a pain in the ass, but really is not because guess what?! This lemonade requires, zero lemon squeezing! If you really, really don’t want to make it however, you can use store-bought lemonade.

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade. #cocktailrecipe #tequila #summercocktail #lemonade

Once you’ve got the lemonade then you shake it up in a cocktail shaker with some ice, tequila, and more fresh-squeezed lime juice. Pour it into a glass and top with fizzy ginger beer.

You can easily make a whole pitcher while you’re at it. Just add 1 cup of tequila to the pitcher of lemonade, the juice of 2 limes, and 12 ounces of ginger beer. Add ice, stir, and taste. If it is too strong for your liking, add more ginger beer, or if it needs a bit more tart, squeeze in another lime. Adjust it to your tastes, you know what you like. This should be enough for 6-8 drinks.

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade. #cocktailrecipe #tequila #summercocktail #lemonade

This is basically summer in a glass, don’t you agree?

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade. #cocktailrecipe #tequila #summercocktail #lemonade

Tequila Libre

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade.

Ingredients

  • 4 ounces Pink Rhubarb Lemonade (see link in post) or store-bought pink lemonade
  • 2 ounces silver tequila
  • 1 ounce lime juice
  • 2 ounces ginger beer
  • lime slices, for serving

Instructions

  1. Combine lemonade, tequila, and lime juice in a cocktail shaker filled with ice. Shake vigorously until well chilled.
  2. Pour into a tall glass and top with ginger beer. Add a few lime slices, stir, and serve.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 50gFiber: 4gSugar: 36gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

PIN IT FOR LATER!

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade. #tequila #cocktailrecipe #lemonaderecipe #summercocktail

WHAT DO YOU THINK?

Do you have a summer cocktail? Leave me a comment below and let me know!

HERE’S HOW TO SUBSCRIBE

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#HOLAJALAPENO

Loving the blog? If you try a recipe I encourage you to use the hashtag #HOLAJALAPENO to show us what you’re making. Plus, you’ll get to sift through the hashtag to see not only all of my latest recipes, cooking tips, and tricks but everyone else that’s making our Latin-inspired recipes too! You might even meet a new cooking buddy.

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