DIY Cinco de Mayo Feast
April 20, 2012 | by

Cinco de Mayo is just around the corner, and there is no better way to celebrate Mexico’s independence than with delicious, authentic Mexican food. Skip the hassle and cost of visiting your favorite Mexican restaurant and stay in. Cook your roommates an extraordinary three course Mexican meal that will leave them full and satisfied. Here’s a menu for you to try:


First Course:

Fiesta Beans & Tortilla Chips (


  • 1 can(s) fat-free refried beans, preferably spicy
  • 1 can(s) no-salt-added pinto beans, rinsed
  • 1/2 cup(s) prepared salsa
  • 2/3 cup(s) grated sharp Cheddar cheese, divided
  • 4  scallions, sliced


  1. Position rack in upper third of oven; preheat broiler.
  2. Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes.
  3. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.
  4. Serve with tortilla chips.



Paloma (


  • 2 oz blanco or reposado tequila
  • 6 oz fresh grapefruit soda
  • 1/2 oz lime juice
  • salt for rimming (optional)


  1. Rim a Collins glass with salt.
  2. Fill the glass with ice and add the tequila and lime juice.
  3. Top it off with grapefruit soda.


Main Course:

Beef Fajitas (


  • 1 lb Sirloin steak, cut into strips
  • 1 Each red pepper, green pepper cut into strips
  • 1 Onion, cut into strips
  • 1/2 cup Mesquite-flavored marinade (any variety)
  • 1 cup Salsa
  • 8 (6-inch) flour tortillas
  • Guacamole, if desired
  • Sour cream, if desired


1. Cook sirloin steak strips in 1 tsp oil in a large skillet on medium-high heat for 3 minutes. Add red peppers, green peppers and onion; cook 3-4 minutes.

2. Add marinade, salsa; reduce heat to medium-low. Cook until heated.

3. Fill warmed tortillas with meat and veggie mixture. Serve with a spoonful of guacamole and/or sour cream if desired.

Spanish Rice (


  • 12 cups long grain white rice
  • 2 garlic cloves (minced)
  • 2 tbsp vegetable oil
  • 14 cup onion (finely diced)
  • 4 oz tomato sauce (el pato salsa fresca, find el pato)
  • 2 12 cups chicken broth
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 12 tsp sea salt
  • pepper



  1. Microwave buillion cube in water for 1 minute. Mix and add cumin, chili powder, and salt half a can of el pato sauce (if you can’t find el pato use regular tomato sauce).
  2. Brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
  3. Add diced onion, minced garlic, and sauté for 1 minute.
  4. Add seasoned broth, bring to a boil.
  5. Reduce heat to low, cover and simmer for 15 minutes. Do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
  6. Most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. This will make for perfect rice that isn’t crunchy.
  7. After 15 minutes turn heat off, uncover. Flip rice over. Recover. Let sit until everything else is ready. You can let the rice sit covered for up to 25 minutes which will cook out most of the moisture. Leave perfect fluffy rice.


Third Course:

Fresas Con Leche (


  • 1 lb strawberries
  • 1 small (10 oz) can sweetened condensed milk (unsweetened may also be used)
  • Whipped cream, to taste
  • 4 maraschino cherries


Rinse, stem, and slice the strawberries, placing one fourth of the sliced berries in each dessert glass or bowl. Top with one fourth of the condensed milk (or a little less, to taste), top with whipped cream and a maraschino cherry. Serve at once or chill for 30 minutes to an hour and serve cold.

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