Celebrate the day the Mexican army defeated the French Army at the Battle of Puebla, marking a day of ethnic pride for the Mexican community. In the United States, you get to celebrate with unashamed gastric delicacies and these recipes will help you achieve that goal.

Sopaipillas

Sopaipillas are a fried pastry that are too sweet to pass up. Drizzled with honey (and powder sugar, if you want… and you'll definitely want). This is a great dessert, or as a fun holiday snack.

Ingredients

  • 1 cup all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 tablespoon shortening

  • â…“ cup warm water

  • oil for deep fat frying

  • honey, optional

  • confectioner’s sugar, optional

Full recipe at: A Taste of Home 

Nacho Casserole

You could make regular nachos, or you could take it to the next level with this nacho casserole. Go a little loco by spicing up the regular nachos and adding some cheese, salsa and beans! You can remove the jalapenos, if the kids can't take the heat.

Ingredients:

  • 1 can Cheddar cheese soup

  • ½ cup low-fat (1%) milk

  • 1 jar mild or medium-hot salsa

  • 1 bag baked, unsalted tortilla chips

  • 1 can fat-free refried beans

  • 2 jalapeño chiles

  • 1 cup shredded Cheddar cheese

Full instructions at: Delish.com 

Churros

Churros are a traditional Spanish dessert created centuries ago by shepherds who lived high in the mountains and found it impossible to come by fresh baked goods. So they invented this delicious, cake-like treat that is simple to make. And we are SO glad they did. Bake these cinnamon-y desserts and make the whole family happy.  

Ingredients

  • 1 tablespoon grated orange zest

  • 1 cup fresh orange juice

  • ¾ cup buttermilk

  • ½ cup unsalted butter

  • 2 tbsp. sugar

  • ¼ teaspoon salt

  • 2 cup all-purpose flour

  • 4 large eggs

  • Vegetable oil

  • 1 cup sugar

  • ½ teaspoon ground cinnamon

Great idea from: Delish.com 

Refried Beans

We love a recipe that takes less than 30 minutes to whip up. And these don't have to be a once-a-year treat, they can be made as an everyday staple. And the kids will definitely be fine with eating beans if they taste as delicious as these.

Ingredients

  • 1 tablespoon olive oil

  • 1/2 medium onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ancho chili powder, or other chili powder

  • 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed

  • 2/3 cup low-sodium chicken broth, plus more if needed

  • Salt and pepper

  • 2 tablespoons chopped fresh cilantro leaves

Full recipe from: FoodNetwork.com

Enchiladas

Colombian-American restaurateur Ingrid Hoffmann has this amazing recipe for the fastest ever enchiladas, which is great because busy parents don’t have time to slave over a stove for too long. This simple recipe takes just less than an hour, and is made quicker by using a pre-purchased rotisserie chicken.

Ingredients

Salsa:

  • 1 (14-ounce) can diced tomatoes with chiles, drained

  • 2 scallions, light green and white parts only, finely chopped

  • 1 jalapeno, seeded, deveined, and finely chopped

  • 1/2 cup finely chopped cilantro leaves

  • 1 lime, juiced

  • Pinch salt

Enchiladas:

  • 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

  • 2 cups grated Cheddar

  • 1 cup sour cream

  • 1/2 small red onion, finely chopped

  • Salt and freshly ground black pepper

  • 6 (8-inch) flour tortillas

Full Recipe From: FoodNetwork.com 

Mini Pork Empanadas

Even though empanadas are not originally from Mexico, but rather Spain, they are like a delicious Latin version of turn-overs, so no one will quibble over details if you make these for Cinco de Mayo These mini pork empanadas can also be stuffed with whatever ingredients you would like such as chicken, a variety of vegetables, and even fruit.

Ingredients

  • ½ cup Cream Cheese Spread

  • ½ cup  butter, softened

  • 1-½ cups  flour

  • ¾ lb.  lean ground pork

  • 1 small  onion, finely chopped

  • 1 chicken bouillon cube, dissolved in 1/4 cup boiling water

  • 1 teaspoon  ground allspice

  • ¼ teaspoon  ground nutmeg

  • â…› teaspoon  ground cloves

  • ¾ cup  mashed unpeeled cooked potatoes

  • 2 eggs, beaten

Full recipe from: Kraftrecipes.com

Chalupas

This is no Taco Bell! Chalupas are a famous street food in Puebla, Mexico and now you can serve it at the dinner table this Cinco de Mayo for your family. And the kids can help by adding all of their own favorite toppings.

Ingredients

  • 12 Corn Tortillas

  • Olive or Vegetable Oil

  • 1 can Refried Beans

  • 1 cup Cheese, grated

  • 1 Tomato, diced

  • ½ Onions, diced

  • Sour Cream

  • Cilantro

  • Jalapenos

  • Lettuce or Spinach

  • Salt and Pepper to taste

Get the Full Recipe at: A Moms Take 

Homemade Corn Chips

You know when you go to a restaurant and they bring out the basket of hot chips and it is amazing? Have that at home! Instead of store bought potato chips and tortilla chips, use tortillas, and in only 6 minutes and you can serve them with guacamole or salsa.

Ingredients

  • 12 corn tortillas cut into 6-8 wedges

  • oil for frying

  • salt to taste

Great Idea From: MexicanFood.com 

Tres Leche Cake

Three times the deliciousness! The three milks represent the ingredients in the soaking sauce of the cake which include sweetened condensed milk, evaporated milk, and heavy cream. A diversion from the traditional cake, the tres leches cake is dense and moist like a custard.

Ingredients

  • 1 1/2 cups cake flour

  • 1 pinch salt

  • 1 teaspoon baking powder

  • 1/3 cup oil

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 5 large eggs

  • 1/2 cup whole milk

  • Cream Syrup for Soaking

  • Whipped Topping

Full recipe from: MexicanFood.com 

Quesadillas

Who doesn’t love quesadillas? Especially kids! Like the empanadas, you can stuff the flour tortillas with a variety of ingredients, making plain cheese or meat-filled delights.

Ingredients

  • 6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)

  • ½ cup Old El Paso™ Thick 'n Chunky salsa

  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)

  • Cooking spray

  • 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

  • ¼ cup sour cream

Full recipe at: Bettycrocker.com 

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