Six Great Recipes for Cinco de Mayo

We are officially in the month of May, which means that for the entire month of May, Travel and Treats will be talking about food! Cinco de Mayo is tomorrow and we have some delicious recipes that will be perfect for any Cinco de Mayo party *plus it is a perfect way to start off our food posts for this month!!! (Seriously though that Mango Margarita with Chili Lime Salt has us drooling!) Some of these recipes are a little bit tougher to make while others are a bit easier, but we promise you all these recipes are totally worth making!!!! We hope you enjoy this celebration and let us know what you think about the recipes by commenting below or by emailing us at -Gabi


1.)Frozen Watermelon Margarita

Inspired and adapted from


2 1/2 cups seedless watermelon, rind removed, cubed
1/4 cup lime juice
3/4 cup good quality (important!) Tequila
1/4 cup orange juice
1 1/2 cups ice (or more as needed)


Freeze the watermelon chunks for at least 2 hours (optional but makes it even better)
Combine all the ingredients in a high powered blender and pulse until fully combined and smooth. Add more ice if needed to get the consistency you like.
Pour into salt or sugar rimmed glasses and garnish with a lime wedge.


2.)Mango Margaritas with Chili Lime Salt {Ensenada, Mexico}

Prep time
10 mins

Total time
10 mins

 Sweet and tangy frozen mango margaritas are served with a chili lime salt rimmed glass. Every sip is sweet, sour, spicy and salty!

1/2 chili lime salt – to rim glass
4 cups cubed mango – fresh or frozen
⅔ cup white tequila
½ cup simple syrup (see below) – at room temperature
juice of one orange
juice of two limes
4 cups ice

Simple Syrup

½ cup water¼ cup sugar


Dip the rim of each glass in water or rub a lime wedge around the edge to moisten. Pour chili lime salt into a small plate and dip each glass to line rim; set aside.Place all remaining ingredients in a high speed blender and puree until smooth.Divide margaritas between glasses and serve with extra lime wedges if you wish.


3.)Fire Roasted Tomatillo & Corn Salsa

Yield: serves 6 as an appetizer with chips


1 lb tomatillos (about 5 or 6 large)
2 ears of corn
2 medium heirloom tomatoes
2 jalapeno peppers
1 small bulb of garlic
juice of 1 lime
1 handful fresh cilantro leaves, chopped, plus more for garnish
salt and fresh cracked black pepper


Set the oven to broil
Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.
Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don’t have a gas stove, skip this step.
Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.
Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it’s ready. Squeeze the garlic out of the peel and drop into the processor.
Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.
Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.

Be sure to prep the garlic and pop it into the oven right away, while you gather your ingredients for the salsa. The garlic will take longer to roast. This salsa is a great one to serve along with grilled chicken.


4.)Pulled Chicken Chilaquiles

Serves:6-8 servings
Prep time:12 hours 30 mins
Cook time:15 mins
Total time:12 hours 45 mins

Note: The corn tortillas need to sit out overnight to get stale so leave yourself enough time. Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment


2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe here)
24 6-inch yellow corn tortillas
2 cups vegetable oil
For the Sauce
2 tablespoons extra virgin olive oil
1 cup onion diced
1 large or two medium fresh jalapeno stemmed, seeded and minced
1 tablespoon garlic minced
¼ cup chopped fresh cilantro
1 15-ounce can diced tomato with juice
3 tablespoons agave nectar (OK to substitute honey but cut to 2 tablespoons)
½ teaspoon ground cumin
½ teaspoon dry coriander
½ teaspoon chili powder
Other Ingredients
2 cups jack cheese, shredded
1 cup queso fresco (or Farmer’s cheese), crumbled
¼ cup diced red onion for garnish
¼ cup chopped fresh cilantro for garnish
Hot sauce for garnish (or for a cooler topping, sour cream or a nice crema of your choice – see notes below for our simple crema recipe)


The night before, cut the 24 corn tortilla rounds into eight pie sized wedges. Lay out on racks and let sit uncovered overnight to get stale (they will curl up).

The next day once stale, heat vegetable oil to 350 degrees in a heavy bottomed pan such as a cast iron skillet. In small batches cook chips just for 15-30 seconds until they brown and then remove with a strainer to waiting paper towels to drain. They will brown very quickly so watch these closely. Set aside.

In a medium sauce pan, heat olive oil and cook onions and peppers over medium heat for about four minutes or until slightly tender. Add garlic and cook for one more minute. Add the remaining sauce ingredients and bring to a boil then simmer for five minutes. Keep covered and warm on a low burner.
Preheat oven to 450 degrees.
Heat pulled chicken to hot in a covered sauce pan and keep covered and warm.
Have all other ingredients ready and oven heated.
In a large flat pan (we used a paella pan but any oven proof low wide pan will work including a 14 inch oven proof skillet), add cooked corn chips, cover with reserved sauce, cover with reserved pulled chicken and top with shredded jack cheese.
Bake for only five minutes. Pull from oven and top immediately with queso fresco, onions, cilantro and hot sauce or crema of your choice and serve.
Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.


5.)Amazing Guacamole Recipe

Serves: About 2 cups


4 ripe avocados
1 medium tomato
½ medium red onion
1 lg jalapeno
Juice from ½ lime
1 Tbsp fresh minced cilantro
1 tsp cumin
½ tsp chili powder (I highly recommend chipotle chili powder)


Cut avocados in half and scoop out avocado pulp into a mixing bowl and mash it with a fork.
Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado.
Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
Transfer into a bowl and wrap tightly with saran wrap. Refrigerate until ready to serve.

Recipe from Lyuba @


6.)Churro Cupcakes

Recipe Type: Cakes/Cupcakes
Author: Hayley Parker, The Domestic Rebel

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Serves: 16

These Churro Cupcakes are packed with cinnamon sugar flavor and are garnished with a freshly baked, crispy churro. Ole!


1 box French Vanilla cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant vanilla pudding mix
1 Tbsp ground cinnamon
3/4 cup butter, softened
1 Tbsp vanilla
1-2 tsp ground cinnamon
2-3 Tbsp milk
About 3 cups powdered sugar
Baked churros, chopped into 1-2″ pieces (you can find these in the frozen section typically)
Cinnamon sugar


Preheat oven to 350 degrees F. Line two muffin tins with about 16 paper liners. Set aside.
Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Portion the batter evenly among the muffin tins, filling about 3/4″ of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
Pipe frosting high onto cooled cupcakes and garnish with a freshly baked churro piece and a dusting of cinnamon sugar.

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