Cinco de Mayo food should be fun and laid-back, easy to make with friends around and cerveza in hand. Here are my all-time favorite Mexican recipes, ready to party!

Gin’s Authentic Mexican Salsa Recipe (vegan, gluten free, paleo)

Just like I had when I lived in Arizona, and one of my all-time favorite recipes. The balance of cilantro, jalapeno garlic and lime make it irresistible. This and some chips is really all you need to get your Cinco de Mayo on.

Cheezy Chilaquiles (vegan, gluten free)

Chilaquiles are Mexican comfort food. They’re corn tortillas torn up and sauteed with picante sauce and traditionally, cheese. I use tofu instead and it’s amazing how cheesy it tastes! You can use store bought picante sauce or make your own in about 10 minutes (see the next recipe) for real Mexican flavor.

10 Minute Cilantro Picante Sauce (vegan, gluten free, paleo)

I love this picante sauce because it’s got lots of kick and that freshness you can only get from cilantro. I use it to make chilaquiles, or serve it with chips for a different texture to chunky salsas.

Easy Mango Black Bean Salsa (vegan, gluten free, paleo)

This recipe goes far into the interior of Mexico, to places so tropical mango’s going to sneak into the salsa. One bite and I was hooked. Make sure to use a purple onion to get those amazing colors playing off each other.

Mexican Fried Rice (vegan, gluten free, paleo)

This is all my favorite Mexican flavors tossed into a hearty, lightly fried rice. Garlic, cilantro, lime, corn, black beans, tomatoes, lots of seasoning and spice, brown rice to hold it all together. I love all the colors! This is a great side dish but I usually have it as a main, sometimes in tortillas as a kind of soft taco.

Easy Pineapple Ice Cream (vegan, gluten free, paleo, hclf)

Pineapple is a classic Mexican flavor, and this pineapple ice cream makes an amazing Cinco de Mayo dessert. It’s creamy, sweet, pure pineapple flavor. Totally refreshing. All you need to make it is frozen pineapple, a dash of salt and a little maple syrup or agave. Throw all that in your food processor and a minute or two later you have creamy, scoopable ice cream!

Do you know why we celebrate Cinco de Mayo other than Mexico is RAD? It’s about Mexico’s sweet underdog victory over France at the Battle of Pueblo! Look what I Wiki’d up for you:

The Battle of Puebla was important for at least two reasons. First, although considerably outnumbered, the Mexicans defeated a much better-equipped French army. “This battle was significant in that the 4,000 Mexican soldiers were greatly outnumbered by the well-equipped French army of 8,000 that had not been defeated for almost 50 years.” Second, since the Battle of Puebla, no country in the Americas has subsequently been invaded by any other European military force. – Cinco de Mayo, Wikipedia

Ferociously proud Mexicans whooping invader ass? I will drink to that, homes.

Pin this Cinco de Madness:

What are your favorite Mexican foods? Do you always celebrate Cinco, or is this your first time? I hope you all have a fun Cinco! Show me what’s up on Instagram, #eathealthyeathappy.

Find me here:

Pinterest: Eat Healthy Eat Happy/happy foodista

Instagram: eat.healthy.eat.happy

Facebook: good.food.rocks