Cinco de Mayo Menu

picture of cinco de mayo dishes on a table



This Latin-inspired menu includes fresh, healthy flavors.

Download the Cinco de Mayo Cookbook in English (PDF|1.40MB) or Spanish (PDF|1.20MB)

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Cinco de Mayo Menu

A Simple Mexican Salad
Chicken Pozole Soup  OR  Hearty Mexican Soupvegetarian icon
Simple Fish Tacos  OR  Migasvegetarian icon
Corn Tortillas  OR  Flour Tortillas
Classic Honey Flan
Horchata


= Vegetarian Option


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A Simple Mexican Salad

Chili powder and lime juice are the secret ingredients in this cucumber and orange salad.

Makes 4 servings.

top view of salad served in clear bowls Ingredients

2 cucumbers
2 oranges
1 lemon or lime (the juice)
1/2 teaspoon chili powder
1/2 teaspoon salt

Directions

1. Wash the cucumbers, oranges and lemon or lime under cold running water.
2. Slice the cucumbers. Peel and cut the oranges into small pieces.
3. Place cucumber slices and orange pieces in a medium size bowl. Add chili powder, lemon or lime juice and salt.


For nutrition information visit A Simple Mexican Salad at What's Cooking? USDA Mixing Bowl.


Chicken Pozole Soup

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.

Makes 6 servings.

pot of chicken pozole soup with a serving spoon Ingredients

1 chicken (whole, skinned and cut into pieces)
8 cups water
1/2 cup onion (chopped)
1/4 teaspoon pepper
4 tablespoons chili powder (1/4 cup)
1 can tomato sauce (8 ounce)
1/2 teaspoon oregano (dried)
4 cups canned hominy, white or yellow (2 - 15 ounce cans, rinsed and drained)
3 cups iceberg lettuce (shredded)
6 lime wedges

Directions

1. Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
2. Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
3. After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
4. Return chicken to the pot.
5. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
6. Serve with lettuce and a wedge of lime.


For nutrition information visit Chicken Pozole Soup at What's Cooking? USDA Mixing Bowl.


Hearty Mexican Soup

Makes 4 servings.

bowl of mexican soup with beans, potatoes, and tomatoes Ingredients

1 onion (small, chopped)
4 cloves garlic (minced)
1 can tomatoes, diced (12-oz can, low sodium, drained and rinsed)
2 cans black beans (15-oz can, low sodium, drained and rinsed)
2 potatoes (large, peeled and diced)
4 cups water
1/2 cup cilantro (fresh, chopped)
1/2 lime (squeezed)
1 pinch cumin powder

Directions

1. In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes. Stir often.
2. Add beans, potatoes and water. Bring to a boil, then reduce to low-medium heat. Cover and continue to cook slowly for 20 minutes.
3. Add cilantro, cumin and lime. Stir and continue to simmer for 10 minutes.
4. Serve warm; sprinkle cilantro on top.


For nutrition information visit Hearty Mexican Soup at What's Cooking? USDA Mixing Bowl.


Simple Fish Tacos

Makes 6 servings.

plate of fish tacos Ingredients

1/2 cup sour cream (non-fat)
1/4 cup mayonnaise (fat-free)
1/2 cup fresh cilantro (chopped)
1/2 packet taco seasoning (divided)
1 pound cod or white fish fillets (cut into 1 inch pieces)
1 tablespoon olive oil
2 tablespoons lemon juice
2 cups red and green /cabbage" target=new>cabbage (shredded)
2 cups tomato (diced)
12 corn tortillas (6-inch, warmed)
lime wedges (for serving)

Directions

1. In a small bowl, combine sour cream, mayonnaise, cilantro, and 2 Tbsp seasoning mix.
2. In a medium bowl, combine cod, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook stirring constantly, over medium-high heat for 4-5 minutes or until cod flakes easily when tested with a fork.
3. Fill warm tortillas with fish mixture.
4. Top with cabbage, tomato, sour cream mixture, lime wedges, and taco sauce.


For nutrition information visit Simple Fish Tacos at What's Cooking? USDA Mixing Bowl.


Migas

Makes 4 servings.

pan of egg dish topped with cheese Ingredients

4 tortillas (large)
3 tablespoons canola oil
1/4 cup bell pepper
1/4 cup onion
4 egg (lightly beaten)
4 tablespoons cheddar cheese, low-fat (grated)

Directions

1. Wash hands and cooking area.
2. Tear tortillas into small pieces.
3. Heat oil in a medium-sized pan.
4. Add tortillas and stir until pieces begin to brown.
5. Add peppers and onion; sauté until soft.
6. Add eggs; stir until the eggs are cooked.
7. Remove from heat and sprinkle on the grated cheese.
8. Cover the pan and let cheese melt.
9. Serve immediately.


For nutrition information visit Migas "Crumbs" at What's Cooking? USDA Mixing Bowl.


Corn Tortillas

Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking or ethnic food aisle of your favorite grocery store.

Makes 12 servings.

bowl of mexican soup with beans, potatoes, and tomatoes Ingredients

2 cups masa harina (instant)
1/4 teaspoon salt
2 tablespoons unsalted butter (at room temperature)
1 1/2 cups water (warm)

Directions

1. Measure the masa harina and salt into a large bowl. Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon. Add the water and mix with a wooden spoon or with your hands until a soft dough forms. Cover the dough with a clean cloth and let rest for 5 minutes.
2. Divide the dough into 12 pieces and roll each piece into a ball.
3. To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press Put a ball of dough in the center of the plastic. Then place another piece of plastic wrap on the top of the dough. Press the dough flat in the press.
4. Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic (which can be reused). Flip the tortilla off of the plastic onto a hot griddle. Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden. Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly. Cook for one to two minutes more, until the tortilla appears to be done.


For nutrition information visit Corn Tortillas at What's Cooking? USDA Mixing Bowl.


Flour Tortillas

Skip the store-bought tortillas and make your own with this simple recipe. Swap out some of the all-purpose flour with whole wheat flour, a whole grain.

Makes 10 servings.

plate of flour tortillas Ingredients

2 cups flour (all-purpose, or 1 1/2 cup all purpose flour and 1/2 cup whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil (or shortening)
3/4 cup water (warm, 105-110 degrees F)

Directions

1. In a large bowl, combine flour, baking powder, and salt.
2. Add oil and mix until crumbly.
3. Start with 1/2 cup of water and add 1 Tablespoon at a time until mixture forms a loose crumbly ball.
4. Turn onto a lightly floured surface; knead 6 to 8 times or until smooth.
5. Divide into 10 balls. Roll each piece into an 8 inch circle.
6. Heat a 12 inch dry skillet over medium-high heat. Place one tortilla at a time into skillet and cook until light brown spots appear on bottom. Turn over and cook on other side until lightly browned.


For nutrition information visit Flour Tortillas at What's Cooking? USDA Mixing Bowl.


Classic Honey Flan

Flan is a delicious custard dessert enjoyed throughout the world. End a special meal with this treat.

Makes 4 servings.

flan on a plate with a spoon= Ingredients

1 egg (large, whole)
1/2 cup egg substitute
vegetable oil spray (non-stick)
1 1/2 cups milk (fat-free)
7 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon lemon zest (grated)
1/2 teaspoon cinnamon (ground)

Directions

1. Preheat oven to 325 F.
2. Place saucepan with water on stove over medium-high heat and allow to come to a boil.
3. Spray four ovenproof custard cups with vegetable oil spray.
4. Combine the whole egg, egg substitute, milk, 1/4 cup plus 1 tablespoon of honey, grated lemon zest, and vanilla. Beat until mixed but not foamy.
5. In a separate bowl, combine 2 tablespoons of honey and cinnamon, and mix to blend.
6. Place the custard cups in a baking dish large enough to accommodate them, plus the water bath. Spoon 1/2 tablespoon of honey and cinnamon into each custard cup. Divide the egg mixture equally into each custard cup.
7. Place the baking dish on the rack in the middle of the oven and pour the boiling water into the baking dish to a depth of 1 inch, taking care not to let the water splash the flan. Bake for 45 minutes or until the knife blade comes out clean when inserted.
8. Serve warm or cold. Before serving, loosen the edges with a knife or spatula and invert onto individual dessert plates.


For nutrition information visit Classic Honey Flan at What's Cooking? USDA Mixing Bowl.


Horchata

Makes 5 servings.

a pitcher of horchata next to a glass with cinnamon sticks Ingredients

1 cup white rice, long-grain uncooked
5 cups water
1/2 cup milk, 1%
1/2 tablespoon vanilla extract
2/3 cup sugar
1/2 tablespoon ground cinnamon

Directions

1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about one minute. Let rice and water stand at room temperature for about three hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.


For nutrition information visit Horchata at What's Cooking? USDA Mixing Bowl.