5 Things You Need on Your Cinco De Mayo Party Menu

Happy Cinco De Mayo!

Whether you’re hitting a big bash today or entertaining guests at home, take your traditional festive cocktail and taco recipes up a notch with five of our faves to celebrate the holiday.

1. Verde Paloma
Created by mixologist Ricardo Sandoval of Mexico City

Ingredients:

1 1/2 oz. Tequila Don Julio Blanco
2/3 oz. Fresh Lime Juice
1/2 oz. Agave Syrup
1 Pinch Salt
5 Mint Leaves
San Pellegrino Pompelmo for Top
Cucumber and Mint for Garnish

Preparation:

1. Combine Tequila Don Julio Blanco, fresh lime juice, agave syrup, a pinch of salt and mint leaves into a cocktail shaker with ice. Shake well.
2. Strain contents into an old-fashioned glass over fresh ice.
3. Top with San Pellegrino Pompelmo.
4. Garnish with cucumber and mint.
5. Serve in an old fashioned glass.

2. Picante Paloma
Created by mixologist Mica Rousseau of Mexico City

Ingredients:

1 1/4 oz. Tequila Don Julio Blanco
1/4 oz. Ancho Reyes Verde
1 oz. Fresh Ruby Red Pink Grapefruit Juice
1/2 oz. Simple Syrup
8 to 10 Leaves of Cilantro
San Pellegrino Sparkling Water for Top
Bouquet of Cilantro for Garnish

Preparation:

1. Combine Tequila Don Julio Blanco, Ancho Reyes Verde, ruby red pink grapefruit juice, simple syrup and cilantro into a cocktail shaker with ice. Shake well.
2. Strain contents into highball glass over fresh ice.
3. Top with San Pellegrino Sparkling Water.
4. Garnish with a bouquet of cilantro.
5. Serve it in a highball glass.

RELATED: Where to Party in LA for Cinco De Mayo

3. Quesadillas Verde with Cacique Queso Fresco
Created by Chef Aarón Sánchez

Ingredients:

2 tablespoons olive oil
2 garlic cloves, minced
1 10-ounce bag fresh spinach leaves, cleaned, any tough stems discarded
1 large jalapeño, seeded and minced
1 12-ounce package Cacique Queso Fresco, crumbled (the number one brand of Hispanic cheeses, creams, yogurts and chorizos)
Salt and pepper
8 8-inch flour tortillas
Cacique Crema Mexicana Agria, for serving
Prepared salsa, for serving (makes six servings)

Preparation:

1. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and chopped jalapeño and cook, stirring frequently, for 3 to 4 minutes, until the spinach wilts.
2. Remove the pan from the heat and stir the crumbled Cacique Queso Fresco into the spinach, stirring well until the cheese softens. Taste and season with salt and pepper, as needed.
3. Lay flour tortillas out on a clean space. Divide the spinach mixture among then, using a spoon to smooth the mixture to the edges of the tortillas. Top each with another tortilla.
4. Heat a large dry cast-iron skillet over medium heat. Using a large spatula, lift the first filled tortilla into the pan. Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the edges are slightly crisp. Remove to a cutting board and use a large sharp knife to cut the quesadilla into quarters. Keep warm on a serving platter while you cook the remaining quesadillas. Serve with Cacique Crema Mexicana Agria and salsa, if desired.

4. Traditional Paloma

Ingredients:

1.5 oz Casamigos Reposado Tequila
.5 oz Agave
1 oz Grapefruit Juice(strained)
.75 oz Lime Juice (strained)
1 Pinch of Salt
2 Dashes of lime bitters

(Photo courtesy of Casamigos)

5. Watermelon Margarita Popsicles (from Cooking for Bimbos)

Ingredients:

5 cups diced seedless watermelon
½ cup sugar
¼ cup fresh squeezed lemon juice
¾ cup fresh squeezed lime juice
¼ cup fresh squeezed orange juice
½ cup silver tequila of choice
sliced lime rounds (optional)

Preparation:

In a blender add the watermelon, sugar, lemon juice, lime juice, orange juice and tequila. In your popsicle mold of choice, pour the liquid ¾ of the way full, put on the top, and put in your sticks. If you want, add a thinly sliced lime round in the mold before pouring it in to make it look pretty. Let them freeze for 3-plus hours before enjoying.