Large flour tortillas filled with re-fried beans, meat, and
     Mexican rice.



     Large flour tortillas filled with shredded chicken or beef,  
     sometimes with beans, rice and cheese, then the whole thing is
     deep fried to golden brown.




     Corn tortillas filled with meat, cheese, or beans, placed in
     a baking dish, covered in chili pepper sauce and baked.



     Seasoned chicken or beef, fried in cast iron skillet with onions 
     and peppers. Served with warm flour tortillas and fillings such
     as cheese, lettuce, rice, tomatoes, sour cream and guacamole.



     Small, soft flour tortilla, or hard corn shell filled with ground
     beef, cheese, sour cream, lettuce, and tomato.



     Small, rolled up, corn tortillas, usually filled with shredded
     chicken or beef, then crisp fried. Long and skinny like the
     shape of a cigar.



    Large flour tortillas fried in a pan with cheese, sometimes meat
     or veggies, layered on one side. The other side is folded over
     when it is cooked, then cut into triangular wedges.



Who doesn't like Mexican food?  Try these Mexican recipes for your Cinco de Mayo party.


Guacamole      •  3 ripe avocados
      •  1 Roma tomato (diced finely)
        1 bunch of cilantro (chopped finely)
      •  4 green onions (chopped finely)

      •  1 tbsp. jalapeno (chopped finely) use 1 tbsp. juice
          from jar for added flavor

      •  1 fresh lime (squeeze

Add salt and pepper to taste.
Mash together with a fork.


This is, by far, the best chili recipe.



Get 3 cans of diced tomatoes 28 fl. oz. (796ml) and 2 cans of red kidney beans 19 fl. oz. (540ml) simmering in a large pot on low heat.

In a large frying pan, preferably cast iron skillet, cook all ingredients before adding to pot.

At medium to high heat, fry 3 lbs. of lean ground beef 1 lb. at a time. Break beef up finely, and as soon as all pink has disappeared, mix in 1 packet of Old El Paso chili seasoning per lb. Add to pot and stir.

In the same pan heat 1 tbsp. of olive oil. Dice 2 large white onions into small squares and finely chop 2 tbsp. garlic and add to pan. Stir-fry until onions turn translucent. Add to pot and stir.

Heat 1 tbsp. of olive oil again. Dice 2 large red peppers into small squares and finely chop 2 jalapeno peppers and add to pan. Stir-fry until peppers loose crispness. If using a cast iron skillet, fry peppers until they just start to blacken on the edges for a more “roasted” flavor. Add to pot and stir.

Heat 2 tbsp. of butter in pan. Slice 32 oz. (908 g) of button mushrooms and fry until they just start to brown. While cooking mushrooms, sprinkle about 2 tbsp. Worcestershire sauce over them. Add to pot and stir.

Now, all you have to do is let all the flavors blend. The longer the better!
The lowest setting on your stove might still be hot enough to burn the chili at the bottom so you can put a wire spacer under the pot. Keeping a lid on the pot will help to maintain the chili’s moisture. If you find the chili too wet, you can always take the lid off to let it evaporate. This is a good method to control the consistency. STIR FREQUENTLY, and after a few hours, have a taste, and you can add whatever you think might be missing.

Put out a big bowl of shredded cheese and jalapeño peppers for people to add.
Serve with buttered white bread or buns.

(click here for a more detailed, printable version of the chili recipe)



No Cinco de Mayo party is complete without Mexican desserts.  Here are some of the most popular dessert ideas for Cinco de Mayo party.
Tres Leches    

Tres leches cake     Ingredients:

     •  1 1/2 cups of all-purpose flour
     •  1 tsp. of baking powder
     •  1/2 cup of unsalted butter (or margarine)
     •  1 cup of white sugar
     •  5 eggs
     •  1/2 tsp. of vanilla extract
     •  2 cups of whole milk
     •  1 (14 oz.) can of sweetened condensed milk
     •  1 (12 fluid oz.) can of evaporated milk
     •  1 1/2 cups of heavy whipping cream
     •  1 cup of white sugar
     •  1 tsp. of vanilla extract


Preheat the oven to 350 degrees F.
Grease and flour a 9x13 inch baking pan.
Sift the all-purpose flour and baking powder together.  Set aside.
Cream the butter (or margarine) and the 1 cup of sugar together until it becomes fluffy.  Add the eggs and 1/2 tsp. of vanilla extract, and beat well with the mixer.
Add the flour mixture to the butter mixture (2 tbsp. at a time).  Mix until all the ingredients are well blended.  Pour the batter into the prepared pan.
Bake for 30 minutes.  Pierce the cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour the mixture over the top of the cooled cake.
Whip the heavy whipping cream, the remaining 1 cup of sugar, and the remaining 1 tsp. of vanilla extract together until the mixture becomes thick. Spread it over the top of cake.
Keep the cake refrigerated.

(Yield 1 - 9x13 inch cake)


Mexican flan     Ingredients:

     •  1/4 cup of sugar
     •  4 eggs (room temperature)
     •  1 (14 oz.) can of sweetened condensed milk
     •  1 (12 fl. oz.) can evaporated milk
     •  1/4 cup of sugar
     •  1 tsp. of vanilla extract
     •  Dash  salt
     •  Garnish with edible flowers  


Preheat the oven to 325 degrees F.
Caramelize the sugar.  Here's how: in a small heavy skillet, cook 1/4 cup of sugar over medium-high heat until the sugar begins to melt.  *Make sure to shake the skillet every so often to heat the sugar evenly.  Do NOT stir.  Reduce the heat to low and cook for an additional 5 minutes until all the sugar is melted and golden.
Immediately pour the caramelized sugar into an 8x1-1/2-inch round baking pan, tilting the to coat the bottom.  Set aside.
In a mixing bowl beat the eggs.  Stir in the sweetened condensed milk, evaporated milk, 1/4 cup of sugar, the vanilla extract, and the salt. Pour the mixture into the sugar-coated skillet.
Set the whole thing in a large baking pan and place them on an oven rack.  Pour hot water into the large baking pan (around the skillet) to a depth of 1 inch.
Bake, uncovered, for about 30-45 minutes, or until a knife inserted in the center comes out clean.  Carefully remove the skillet from the large baking dish of water. Cool on a wire rack for 30 minutes.  Cover the flan and refrigerate for 4 to 8 hours, or until well chilled.
Loosen the flan from side.  Carefully invert the flan onto a serving plate.  Cut the flan into wedges. Garnish with edible flowers or fresh raspberries/cherries if you wish.

(Serves 8)

If you are serving Mexican food at your Cinco de Mayo party this might be of some help. Often, there is confusion about the subtle differences between certain Mexican foods. What's the difference between an Enchilada, a Burrito, a Taco, a Chimichanga, a Taquito, a Quesadilla, and a Fajita? Here are the answers.