Cinco de Mayo Starters
Tyler's guac is creamy and spicy thanks to sliced serrano chiles. Keep it cool in the fridge before serving, but don't forget to cover tightly with plastic wrap to prevent browning.
Get the Recipe: Chunky Guacamole
Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo
Picadillo is a classic Latin dish traditionally made with ground beef, tomatoes and seasonings that vary by region. Emeril uses it as a delicious filling for mini empanadas.
Chorizo, Bean and Cheese Nachos
Emeril gives these nachos an extra hit of flavor with crumbled chorizo sausage.
Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Using pre-made refrigerated pie dough makes Paula's cheesy, spicy empanadas a snap.
Get the Recipe: Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Poblano Stuffed with Chorizo, Shrimp and Rice
Once you remove the ribs and seeds, poblano chiles are relatively mild. A little jalapeno in the stuffing gives this dish a kick.
Get the Recipe: Poblano Stuffed with Chorizo, Shrimp and Rice
Ingrid makes tamales easy: Use store-bought rotisserie chicken and bottled green salsa.
Get the Recipe: Chicken Tamales