Hosting a party for Cinco? Blow away your guests with our menu of booze-infused recipes.
Cinco de Mayo is a great excuse to indulge in some delicious Mexican food. And there’s only one thing that could make it any more satisfying—adding alcohol to the ingredients!
Celebrating Cinco de Mayo starts with a few Mexican brews, some award-winning tequila and a full spread of traditional fare with a modern twist. We teamed up with our friends at Olmeca Altos Tequila and some of our favorite food bloggers to bring you these delicious recipes.
Is your mouth watering yet? Let’s get the fiesta started with 5 dishes to set off your Cinco de Mayo feast.
Appetizers
Ahi Tuna Poke Tostadas
- Ingredients:
- Altos Plata Tequila
- Corn tostadas
- Sashimi grade tuna cubes
- Chives
- Mango cut into cubes
- 3 jalapeños
- Soy sauce
- Fresh coriander
- Sesame seed oil
- Mixed sesame seeds
Directions:
- Place all ingredients in a bowl.
- Pour some Altos Plata to taste.
- Mix all the ingredients, and place onto tostadas.
- Top with a sprinkling of sesame seeds.
Honey Tequila Mexican Street Corn
Author MacKenzie Smith from Grilled Cheese Social in Partnership with Altos
- Ingredients:
- 1/3 cup Altos Plata Tequila
- 3 ears of corn
- ¼ tsp smoked paprika
- 2 tbsp cooking oil
- ¼ cup honey
- 1 lime (juice)
- 1 cup crumbled queso fresco
- 1 finely chopped cilantro
- Salt and pepper to taste
Directions:
- Begin by breaking the corn in half. Get a large cast iron skillet and turn heat to medium high.
- Add oil and quickly add corn, sprinkling on paprika while rotating every few minutes until crisp and golden.
- Deglaze the pan with tequila, turning the corn to soak up all the goodness.
- Finish by drizzling honey and lime juice on top. Set corn aside.
- In a shallow baking dish, stir crumbled queso fresco with chopped cilantro.
- Add oil and quickly add corn, sprinkling on paprika while rotating every few minutes until crisp and golden.
- Roll each corn cob in the cheese, adding honey if the cheese isn’t sticking.
- Season with salt and pepper and serve immediately.
Entrees
Tequila Lime Chicken Quinoa Bowl
- Ingredients:
- 2 oz Altos Plata Tequila
- 2 lbs chicken breasts (boneless, skinless
- ½ cup honey
- 1 lime (juice)
- Cooking oil
- Salt and pepper
Directions:
- Preheat oven to 375 degrees.
- Lightly oil roasting dish and set aside.
- Pound chicken breasts to an even thickness (1”).
- Grill tops in a lightly oiled pan over medium high heat for 3-4 minutes. Transfer to prepared roasting dish. Sprinkle with salt and pepper.
- Cook for 20 minutes. Mix honey, lime and tequila. Pour mixture over chicken (reserve a little for serving). Return chicken to oven and continue cooking for 5-10 minutes.
- Serve chicken over cooked quinoa. Top with fresh cilantro, limes, avocados, seasoning and the remaining glaze.
Coconut Tequila Lime Fish Tacos
Author MacKenzie Smith from Grilled Cheese Social in Partnership with Altos
- Ingredients:
- 1/3 cup Altos Plata Tequila
- 2 lbs chicken breasts (boneless, skinless)
- 1 tsp garlic powder
- 1 tsp chili powder
- ¼ tsp cumin
- ¼ tsp salt
- 1 lb fresh mahi, cut into 2.5″ fillets
- Fresh jalapeño, seeds removed
- Half a lime (juice)
- 1 tbsp coconut oil
Directions:
- Combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined.
- Add the mahi and let sit for 5-10 minutes.
- Add coconut oil to a pan and turn the heat to medium-high.
- When it’s hot, add the fish with the liquid that it is marinated in.
- Cook for 20 minutes. Mix honey, lime and tequila. Pour mixture over chicken (reserve a little for serving). Return chicken to oven and continue cooking for 5-10 minutes.
- Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.
- 2 tomatillos
- Half clove garlic 1/2 clove
- Half jalapeño (remove seeds to reduce spice)
- 1 cilantro bunch, divided
- 2 avocados
- 2 limes (juice)
- Salt to taste
- Half head purple cabbage, roughly chopped
- ½ tbsp raw sugar
- Corn tortillas
Directions:
- Bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and salt. Cook until soft. Strain and reserve a half cup cooking liquid.
- Add those ingredients to a blender along with the meat from two avocados, the juice from 1 lime and a handful of cilantro.
- Add cooking liquid until creamy consistency is reached. Salt to taste.
- Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar and salt.
- Let it sit while you cook the fish component of the tacos below.
- 6 tbsp Altos Reposado Tequila
- ½ cup sugar
- Mint leaves, large bunch de-stemmed
- ¾ cup lime juice
- 6 oz blueberries (rinsed, de-stemmed and sliced)
- Ice pop mold
- In a small saucepan, create a mint simple syrup by combining the sugar, water and all but 8 of the mint leaves.
- Heat over medium until sugar is dissolved.
- Discard the mint leaves and let the mixture cool.
- Strain the mint and add contents to a large bowl.
- Add the lime juice and Altos Reposado Tequila.
- Stir well to combine.
- Drop a few pieces of fruit into each mold along with a mint leaf.
- Top with tequila mixture and freeze overnight.
For serving, toast corn tortillas until blistered, add two spoonfuls of marinated cabbage, top with the coconut Altos Tequila lime mahi and drizzle with the creamy avocado salsa. Add more cilantro for garnish.
Dessert
Altos Blueberry Mint Ice Pops
Author MacKenzie Smith from Grilled Cheese Social in Partnership with Altos
- Ingredients:
Directions:
