Pretty much all of the classic dishes served during Cinco de Mayo parties are at mine, too. Mole, tacos, guacamole, and margaritas are all enjoyed, but when I make them, I try to add just one element of surprise to the popular and commonly enjoyed dishes.
Like with my guacamole recipe. I don’t just make guacamole, but I make deep-fried guacamole balls by rolling them in crushed tortillas and frying them until crisp.
Or like with my tacos. Instead of making them with traditional ground beef, I’ll make tuna tacos instead and add components like ginger oil and horseradish cream to make them unique.
Another easy dish that’s popular in Latin America is ceviche, and I make mine with shrimp, lemon and lime juice, and spicy jalapeño to give it a little kick.
It’s all about the classics at my Cinco de Mayo celebration, but these classics have a hint of flare.