Cincooooooo de Mayoooooo is almost upon us! Is it just me who always pronounces it that way? Probably, but I assure you it’s much more fun. Some words just beg to be pronounced with flair. Cinco de Mayo is one of them.

Cinco de Mayo is a Mexican holiday that commemorates the defeat of the French during their invasion of Mexico back in 1862. In America, we take it upon ourselves to celebrate with our continental sister, taking part in the tacos and tequila. It is a hard task, but someone has to do it. No chip can be wasted, no bowl of salsa should go uneaten.

This year, I will be celebrating the holiday with these delightful potato taquitos. They are perfect for a party. They are exceedingly portable, highly dip-able (I serve them with salsa and guac), delicious, and insanely impressive. I don’t know too many people who make their own taquitos. Past the freezer section most people don’t venture into taquito territory. I admit that I was nervous to tackle these rolls at first, but I happily discovered they are as easy as they are impressive.

All that there is to do is make the filling – dicing up the vegetables is the hardest part, – roll the taquitos, and bake them off in a hot oven. They are ready for service. Here’s a tip that will make your party planning even easier: they can be made days ahead, stored in the fridge, and reheated for just 15-20 minutes before serving. If there are any leftovers, I will reheat them for lunch as well. The same rules apply.

What most excites me about these taquitos is that they are loved by everyone! Those with allergies will thank you for making them egg, dairy, gluten, soy, and nut-free. Those who forgo meat will be excited to know they are vegan. Any everyone else will just be glad because they are so darn delicious. Their crispy exterior is the perfect compliment to the flavor explosion of the potato, bell pepper, and tomato filling snuggled inside. I find that when serving a crowd of mixed eaters, Mexican is the was to go. It can be easily be made allergy-free and is always delicious thanks to the big bold south-of-the-boarder flavors.