Hi Reader,

I once hosted a Cinco de Mayo party with twenty-four hours’ notice and the kind of reckless confidence usually reserved for people who have never done the thing they’re about to attempt.
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At the time, it felt heroic.
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In reality, I spent the evening ricocheting between the kitchen and the table like a man trying to live in two rooms at once—stirring something, checking something, realizing I’d forgotten something. At one point I looked up and discovered everyone else had been sitting comfortably for nearly two hours while I was eating tacos standing over the counter like a line cook on a break.
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That’s not a party. That’s a recurring nightmare with snacks.
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What I learned—after several slightly less chaotic versions of the same scenario—is that Cinco de Mayo rewards the cook who starts thinking a few days ahead. Not because the food is complicated. Quite the opposite. It’s because the best dishes—the salsas, the marinades, the slow-cooked fillings, the things that get better overnight—actually want a little time.
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Prep on the tres or cuatro de Mayo, and suddenly el cinco looks a lot more civilized.
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Which means you get to do the most important job of any host: show up to your own party with a drink in hand.

The Cinco de Mayo Prep Plan

• Start with the things that improve overnight. Salsas, marinades, braised meats, and sauces often taste better the next day. Make them early and let the flavors settle in.
• Build meals out of components. Think tacos, tostadas, bowls, and platters—foods that let guests assemble their own plates from things you’ve already prepared.
• Save only the quick stuff for party time. Warm tortillas, slice limes, crumble cheese, toss herbs. The final touches should take minutes, not hours.
• Set the table like a buffet. Spread everything out so guests can help themselves. It keeps the energy relaxed and frees you from constant plating.
• Pour your drink early. If the prep is done ahead of time, you should be sitting with everyone else when the party actually begins.

WHAT'S INSIDE...

• ​Carnitas ~ Mexican Braised Pork​
• ​Choriqueso​
• ​Chorizo Meatballs​
• ​Chicken Enchilada With Green Sauce​
• ​Chilaquiles​
• ​Pumpkin Seed Mole ~ Mole Verde​
• ​Red Chile Pork Tamales​
• ​Tequila-Lime Chicken Tacos​
• ​Sheet Pan Steak Fajitas​
• ​Elote ~ Mexican-Style Street Corn​

​Carnitas ~ Mexican Braised Pork​

⭐⭐⭐⭐⭐ 4.88 from 71 votes

This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.

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​Choriqueso​

⭐⭐⭐⭐⭐ 4.93 from 14 votes

Choriqueso is a Mexican cheese dip topped with cooked chorizo sausage and a sprinkling of cilantro that is served with chips or warm tortillas. Makes a swell appetizer or even a meal unto itself.

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​Chorizo Meatballs​

⭐⭐⭐⭐⭐ 4.86 from 28 votes

These chorizo meatballs are simple to make with ground beef and Spanish pork chorizo, Cheddar cheese, red onion, cilantro, chili powder, cumin, and oregano. Honestly some of the best meatballs we've ever made.

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​Chicken Enchilada With Green Sauce​

This deliciously cheesy chicken enchilada with green sauce is stuffed with tender chicken and bathed in a zesty green tomatillo sauce. Corn tortillas make this Tex-Mex favorite gluten-free. Pile on the sour cream, avocado, and limes, taco-style.

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​Chilaquiles​

These chilaquiles are a quick, authentic, and very satisfying Mexican breakfast, made with day-old tortillas, eggs, and cheese.

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​Pumpkin Seed Mole ~ Mole Verde​

This pumpkin seed mole, or mole verde, combines pepitas with bright herbs, garlic, tomatillos, and jalapeños to make a standout sauce for chicken, fish, or your favorite enchiladas.

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​Red Chile Pork Tamales​

⭐⭐⭐⭐⭐ 4.95 from 17 votes

These red chile pork tamales are the real authentic Mexican deal. And they taste as though they were lovingly crafted by the loveliest abuela imaginable, crafted to be slightly spicy with pulled pork. Here's how to make them at home, step by step.

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​Tequila-Lime Chicken Tacos​

These easy chicken tacos, made with marinated grilled chicken and a cilantro-spiked mayonnaise, are an easy meal, perfect for weeknights or casual entertaining.

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​Sheet Pan Steak Fajitas​

This is the perfect busy weeknight meal: It relies on hands-off cooking in the oven, it’s on the table in 30 minutes, and it has minimal cleanup. It doesn’t get any easier than this! We’ve packed these fajitas with extra bell peppers but kept the spices mild to make it family friendly.

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​Elote ~ Mexican-Style Street Corn​

For this Mexican-style street corn, or elote, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce. The corn husks make for a nifty eating handle.

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