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An Easy, Make-Ahead Menu For Cinco de Mayo

While Cinco de Mayo may have begun as a salute to a Mexican military victory, it has evolved into an amazing excuse to drink margaritas. But there’s no reason to stop there: Grab some friends and celebrate all there is to love about Mexican food. Our fun menu (much of it make-ahead) will have you building tacos, sipping mango margs, and devouring a tasty take on street corn—mariachi band optional.

Associate Food Editor
Photography by: linda xaio

The Menu

Mango-Mint Margaritas
Seasoned Roasted-Corn Salad Cups
Spicy Pineapple Slaw
Ancho-Chicken and Oregano-Cod Tacos

Photography by: linda xaio

Your Game Plan

The Day Before

Mix up the mango-tequila base for the margaritas in a blender and refrigerate it. Check your ice supply; make (or buy) more as needed.


Get the Mango-Mint Margaritas Recipe
Photography by: linda xaio

Stir together the spice mix. Roast the corn and slice it off the cob. Cut the jicama and poblano. Pop everything into separate airtight containers and refrigerate.


Get the Seasoned Roasted-Corn Salad Cups Recipe
Photography by: linda xaio
Shred, slice, and dice everything except the cilantro and mint; refrigerate in separate airtight containers. Juice the limes; whisk into the oil and refrigerate.


Get the Spicy Pineapple Slaw Recipe

Juice and zest the oranges and limes. Chop the garlic and mix it with the olive oil, zests, and juices to make the cooking marinade; refrigerate.


Get the Ancho-Chicken and Oregano-Cod Tacos Recipe
Photography by: linda xaio

The Day-of Countdown

One hour ahead:

Cue up our playlist; assemble corn cups.
Bake fish and chicken (using the same marinade for both makes it super-simple); finish slaw.
Prep taco toppings; blend mint into margarita base; toast tortillas.

As friends arrive, add club soda to drinks, press play, and enjoy.

Secret Weapons

You can certainly make your own salsa and tortillas (extra credit!), but these two options never disappoint.

Photography by: Bryan Gardner

Xochitl medium chipotle salsa, $7.50,

Photography by: Bryan Gardner

Maria and Ricardo’s whole-wheat tortillas, $4,


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