Cinco de Mayo Recipes

Fajita Skewers
Fajita Skewers

Difficulty Level: Beginner
Prep Time: 30 min
Serves 4

  • 1 pound boneless skinless chicken breast, cut into
  • small, even ¾-inch cubes
  • 1 green bell pepper, cut into ½-inch squares
  • 1 red onion, cut into ½-inch squares
  • 2 tablespoons extra virgin olive oil
  • For the Fajita Rub:
  • ½-inch teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground cumin
  • ½-inch tablespoon granulated onion


Soak wooden skewers in water for at least one hour before using. Preheat oven to 400F.

Combine all ingredients for the rub into a small bowl and stir to combine.

Drizzle the olive oil over the chicken cubes, and season generously with fajita rub. Ensure that the rub and olive oil are evenly coating each piece of chicken.

Place veggies and chicken onto the wooden skewers beginning with the meat and alternating with the veggies. Be sure not to stack the meat and veggies too close together or the meat may take a long time to cook.

On a preheated grill pan place the skewers without crowding. Once the meat and veggies have a nice grill mark, flip and do the same to the other side.

After skewers have their grill marks place them onto a baking pan and complete the cooking in the oven until the chicken's temperature reads 165F on an instant-read thermometer. Serve as finger food or with warm tortillas and favorite Mexican sauces.

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Chipotle Shrimp Lettuce Cups
Chipotle Shrimp Lettuce Cups

Difficulty Level: Intermediate
Prep Time: 45 min
Serves 6

  • 1 pound medium sized, peeled and deveined shrimp
  • 1 romaine heart
  • 2 tablespoons extra virgin olive oil
  • 2 green onions, white and light green parts sliced
  • Zest of two limes
  • 1 tablespoon fresh lime juice
  • 2 roma tomatoes, seeds removed, diced
  • 2 tablespoons chipotle in adobo sauce, chopped
  • ¼ cup Greek yogurt
  • Salt and pepper to taste
  • ¼ cup cotija cheese, crumbled for garnish, optional
  • ¼ bunch of cilantro leaves for garnish


Rinse shrimp under cold water and remove their tails. Drain and pat dry with paper towels.

Heat olive oil in a pan over medium high heat. Once hot, add shrimp and season with salt and pepper. Cook shrimp just until they turn pink, about 2-3 minutes. Remove shrimp from the pan, and let cool in a large mesh strainer over a bowl to let the excess liquid strain off.

Once cool, chop shrimp into bite-sized pieces.

Add the remaining ingredients except the garnishes to the shrimp, and let marinate in the refrigerator for at least 30 minutes.

When ready to serve, taste the shrimp and adjust seasoning if needed. Place the shrimp mixture onto small spears from the romaine heart. Once all the spears are filled, garnish with cotija cheese (if using) and cilantro leaves. Serve chilled.

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Fresh Classic Guacamole
Fresh Classic Guacamole

Difficulty Level: Beginner
Prep Time: 10 min
Serves 4

  • 2 ripe Hass avocadoes, flesh scooped out
  • Juice of one lime
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon shallots, finely minced
  • 2 Roma tomatoes, finely minced
  • Salt to taste


Combine all ingredients in a large bowl and mash with a potato masher until just combined. Cover the guacamole with plastic wrap directly onto of it. Let guacamole chill in the refrigerator for at least 30 minutes. Taste for salt before serving.

In a large heavy saucepan over medium-high heat, melt the butter and add t

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Lime and Corona Baby Back Ribs with Chipotle Honey Glaze
Lime and Corona Baby Back Ribs with Chipotle Honey Glaze

Difficulty Level: Medium
Serves: 4-6
Prep Time: 2.5 hours to 24 hours

  • 1 rack of 13 ribs
  • Two 12-oz bottles Corona beer

  • Marinade Rub:
  • 4 oz. olive oil
  • 4 oz. lime juice
  • 1/2 cup chopped onion
  • 1/2 cup chopped cilantro
  • 1 to 2 tbsp brown sugar
  • Salt and pepper to taste

  • Glaze:
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 clove garlic
  • 4 tbsp salt
  • 4 tbsp ground black pepper
  • 1 chipotle chile in adobo
  • 3 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp water

Marinade Rub:
Combine the ingredients for the marinade and mix well. Rub marinade over ribs, cover with plastic wrap and refrigerate two to four hours or overnight.

In 2-quart saucepan, heat olive oil on medium. Add onion, garlic, salt, and pepper. Cook 10 minutes or until golden and tender, stirring occasionally. Stir in chipotle chili, honey and apple cider vinegar. Simmer 2 minutes. Transfer to blender and puree until smooth. (If mixture seems too thick, stir in 1 tablespoon water.)

To Cook:
Preheat oven to 350 degrees. Place ribs in a large baking pan in a single layer. Add beer until it is 1/4 inch high in the pan around the ribs. Bake uncovered for 45 mins. Cover with foil and return to the oven for another 30 minutes. Remove ribs from oven and increase temperature to 450 degrees. Baste ribs with Chipotle Honey Glaze and return the ribs to the oven uncovered for ten minutes each side, basting in between.

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