Cinco de Mayo is a feast of Mexican dishes and margaritas. These Cinco de Mayo food recipes feature Mexican favorite cuisine such as enchiladas, guacamole, quesadillas, salsa and tacos. 

Stacked Breakfast Enchiladas by Foodiecrush

What you need:

• 2 cups red chile sauce or enchilada sauce
• ½ cup canola oil for frying tortillas
• 12-16 white corn tortillas
• 1 cup cotija cheese
• 4 green onions, chopped
• cilantro leaves for garnish
• 4 eggs

How to cook:

1. In a skillet, over a medium heat, pour enchilada sauce until warm then lower heat to simmer.
2. In a non-stick skillet, heat canola oil. Fry tortilla one at a time until softened, turn once while frying, then drain on paper towels.
3. To assemble the enchiladas: Into the skillet of warm enchilada sauce, place each fried tortilla and coat on both sides. Place on a plate then layer with cheese and sprinkle some green onion. Layer another tortilla on top and repeat the process until you have a stack of three or four tortillas. Continue to make stacks of enchiladas until all ingredients are used.
4. Fry some eggs and top each of the stack. Double your eggs if desired. Top with more cotija, more green onion and cilantro leaves if desired.

Best-Ever Guacamole by Lena Abraham

Total prep time: 10 minutes

Yield: 6 servings

What you need:

• 3 avocados, pitted
• Juice of 2 limes
• 1/4 c. freshly chopped cilantro, plus more for garnish
• ½ small white onion, finely chopped
• 1 small jalapeño (seeded if you prefer less heat), minced
• ½ tsp. kosher salt

How to prepare:

1. In a large bowl, mix avocados, lime juice, cilantro, onion, jalapeño, and salt. 
2. Stir, then slowly turn the bowl as you run a fork through the avocados (this is to ensure the avocados stays chunky). Once you reach your desired consistency, season with more salt if desired. Garnish with more cilantro before serving.

Tequila-Lime Chicken Tacos by Lindsay Funston

Total prep time: 45 minutes

Yield: 4 tacos

What you need:

• ½ c. tequila
• Juice of 4 limes
• 2 cloves garlic, minced
• 2 jalapeños: 1 finely chopped and 1 sliced, divided
• Freshly ground black pepper
• Kosher salt
• 1 lb. boneless, skinless chicken breasts
• 1 tbsp. vegetable oil
• Corn tortillas, warmed, for serving
• 1 avocado, sliced
• ¼ head red cabbage, shredded
• ½ c. cotija cheese
• Lime wedges, for serving

How to prepare:

1. Make the chicken marinade. In a large baking dish, mix tequila, lime juice, garlic, and chopped jalapeño and season with salt and pepper. Add chicken and marinate in the fridge for at least 20 minutes and up to 1 hour.
2. In a grill pan or skillet over medium-high heat, heat oil. Fry chicken about 8 minutes per side or until golden and no longer pink inside. Let rest for 10 minutes before slicing.
3. Serve in tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze with lime.

Ultimate Easy Quesadilla Recipe by Lauren Miyashiro

Total prep time: 30 minutes

Yield: 4 

What you need:

• 1 tbsp. vegetable oil
• 1 onion, finely chopped
• 1 lb. ground beef
• ½ tsp. ground chili powder
• ½ tsp. ground paprika
• ½ tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 8 medium flour tortillas
• 1 ½ c. Monterey Jack, shredded
• 1 avocado, sliced
• 2 tbsp. chopped cilantro

How to prepare:

1. In a large pan over medium heat, heat oil. Cook onion for 5 minutes or until soft. Add ground beef and spices, break up the meat with a wooden spoon, and season with salt and pepper. Stir occasionally and cook for about 8 minutes or until the meat cooked through and no longer pink. Remove pan from heat and drain excess fat. Season mixture with salt and pepper to taste. Clean pan and return over medium heat.
2. Meanwhile, assembly quesadillas: Divide cheese between 4 tortillas. Top with beef mixture, avocado, and cilantro then top each tortilla with a second tortilla.
3. Working one at a time, transfer quesadillas to a hot pan and cook for about 3 minutes or until golden-brown underneath. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown on the other side. 
4. Slice into wedges before serving.

Rainbow Salsa by Gimme Some Oven

Total prep time: 10 minutes

Yield: 10-12 servings 

What you need:

3 Roma tomatoes, cored and diced

1–2 jalapeno peppers, stems removed, seeded, and diced (add more/less to taste)

1 large red bell pepper, cored and diced

1 large orange bell pepper, cored and diced

1 large yellow bell pepper, cored and diced

1 (15-oz.) can black beans, drained and rinsed

1 (15-oz.) can whole kernel corn, drained

1 cup chopped fresh cilantro, loosely packed

2/3 cup chopped red onion (about half of a small red onion)

2 tablespoons freshly squeezed lime juice (about 1 large lime)

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon salt

1 small bag Garden of Eatin tortilla chips (I went with Reduced-Fat Yellow Corn Tortilla Chips)

How to prepare:

1. In a large bowl, combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro, and red onion.
2. In a separate bowl, mix lime juice, garlic powder, cumin, and salt until combined.  Add the juice to the bowl of salsa.  Then toss everything until combined.
3. Serve immediately or cover and refrigerate for up to 48 hours.

If you need some Cinco de Mayo food ideas inspiration, these Mexican favorites will be a cinch and your family will enjoy the feast at home! Dress up your margarita glasses with these Llamas and Cactus Magnetic Wine Glass Charms and Cinco de Mayo Party Magnetic Wine Charms. These are the best wine charms for your Cinco de Mayo feast.