3 Cinco de Mayo Recipes from the Local Palate Marketplace

  • , by Hannah Lee Leidy
  • 2 min reading time

At the beginning of May, our minds settle on a shared interest: tart margaritas, crispy tacos, tortilla chips and dips all in anticipation of Cinco de Mayo. The holiday’s significance reaches far beyond food, of course, commemorating Mexico’s independence from the Second French Empire. However the celebration’s origins in California pushed Cinco de Mayo deep into the American consciousness. 

The most popular way to toast the day is with cervezas and cocktails, plus plenty of delicious snacks to soak up all the booze. However, if you’re looking to celebrate at home, these inspired recipes from vendors on the Local Palate Marketplace bring the festivities to the dinner table—plus a margarita or two for good measure. 

Quick and Easy Cinco de Mayo Recipes

2 margarita cocktails from the Local Palate Marketplace

Candied Jalapeño Margaritas

It’s not Cinco de Mayo ’til there’s an icy margarita in hand. Kick the classic margarita up a notch with a dash of Candied Jalapeño Cocktail Mix from the Georgia-based company Gesus Palomino. Inspired by the preserved candied jalapeños that founder Clark Stallings used to make with his mother, the cocktail mix turns the candied flavors into liquid form. 


Cinco de Mayo recipe: Enchiladas


Chicken Enchiladas

Saucy, cheesy, and loaded with shredded chicken and pops of homemade street corn, these enchiladas pack flavor but come together in just a few steps. Cut down on cooking time with Sobremesa’s Authentic Mole Poblano, a smoky, savory mole with an authentic, made-from-scratch flavor. 

Zesty chili for a Cinco De Mayo Recipe

Zesty Chili

If you didn’t make any plans for Cinco de Mayo but want to whip up something festive at the last minute, this breezy chili recipe gets dinner on the table stat. With only a handful of pantry ingredients and one pot, this recipe comes together in less than 30 minutes. The secret weapon is Clark + Hopkins’ Oaxaca Pepper Sauce. This deeply flavored, mole-like sauce both thickens and flavors the chili base, making it taste like it’s simmered for hours. 


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