How to Eat Mexican Food All Day Long on Cinco de Mayo
If you’ve been looking forward to Cinco de Mayo since last May 6, we suggest you go big (or, er, go home?) this year. It’s likely you’ve already planned after-work margaritas and tacos, but don’t miss out on the perfect occasion to grab Mexican flavors for breakfast, snack time and dessert, too.
Huevos Rancheros (above)
This classic zesty dish subscribes to a cooking notion we’ll always agree with: Put an egg on it.
Aaron Sanchez’s version of this cinnamon-y sip get its milky texture from rice that’s been soaked and then whirled in a blender.
When lunchtime rolls around, build this dish’s fixings into as tall a tower as you want (or with as many ingredients as you can possibly tote to work).
Traditionally, churros are fried. But this bite-sized baked version skips the oil to result in lovely, airy treats that satisfy your post-lunch sweets craving.
Getting a little peckish by the late afternoon? Snack on one of Marcela Valladolid’s crunchy, teeny tacos, otherwise known as flautas.
By quittin’ time you’ve earned yourself a quintessential version of this memorable mixed drink. Cheers!
Marcela modifies the uber-traditional, ingredient-heavy mole so you can eat it over chicken enchiladas tonight (the truly authentic version needs four days to come together!).
Tyler Florence takes inspiration from the Mexican street food elote – a cheesy, portable snack that we totally endorse as a side on your dinner plate.
And of course, every celebratory day needs to end on a sweet note! Orange liqueur and cinnamon give Marcela’s cake a spicy depth.