Cinco de Mayo Taco Bar Party
Happy Cinco de Mayo!
Okay, it hasn’t officially arrived, but with May 5th being less than two weeks away, I thought I’d use this week to share some Cinco de Mayo Taco Bar ideas in the event you too enjoy celebrating this holiday filled with fun, colorful decor, and of course flavorful food!
First off, a little history on why this day is celebrated. Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Thursday, May 5 in 2022, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo is not Mexican Independence Day, a popular misconception. Instead, it commemorates a single battle.
To celebrate this important day in Mexican history, consider a plant-based taco bar as an easy and economical way to serve your guests Mexican flavors without having to spend the entire day in the kitchen doing food preparation. Like everything in life, a party can be as simple or as difficult as you make it. We’re going to keep this one simple!
Classic Plant-Based Taco Bar Ingredients
The star of your taco bar (besides Margaritas) is your main ingredient, basically a meat replacement. Depending on how many people you’re serving you can go with Cauliflower Taco Filling, Mushoom Taco, and/or any other plant-based taco filling you prefer such as tofu or jackfruit seasoned with my favorite Taco Seasoning.
Whole wheat or gluten-free tortillas, hard or soft shell. If you’re really ambitious I’d recommend making your own out of corn masa flour following the recipe on the package.
Tortilla chips, for those who prefer to eat a pile of nachos instead of tacos.
Brown rice, tossed with cilantro and a squeeze of lime juice.
Black beans, drained and rinsed and/or fat-free refried beans, make your own or use store-bought.
Grilled red and green pepper, white onions, and sliced portobello mushrooms tossed with a light dusting of my Fajita Seasoning.
Grilled sweet corn removed from the cob. Or thawed frozen sweet corn will do!
Warm Nacho Cheese Sauce. Great on tacos or for those who prefer to build nachos.
Plant-based sour cream. Again, I prefer homemade over store-bought.
Guacamole or keep it as simple as sliced avocado.
Salsa, I prefer making my own. Once you make your own Salsa you won’t eat store-bought ever again.
The fresh stuff; lettuce, jalapeno, radishes, tomatoes.
Assorted garnishes such as sliced black olives, pickled onions, pickled or fresh jalapeno slices, chopped cilanto, and don’t forget the hot sauce!
Margarita
A Margarita is made with 3 parts Tequila, 1 part Triple Sec, and 1 part lime juice. Pour all ingredients into a shaker with ice. Shake well and strain into a cocktail glass and serve with a slice of lime.
Beer
Dos Equis, Amber is my favorite.
Agua Fresca
For the designated drivers you can whip up this refreshing drink, traditionally sold by Mexican street vendors, with mango, watermelon, cantaloupe or your fruit of choice. In a blender, mix fruit chunks with water until smooth. Pour the liquid through a strainer into glasses with ice. Add lime juice and honey or agave to taste.
Grilled Pineapple for Dessert
When you make grilled pineapple, something magical happens. The already-juicy fruit becomes even juicier, and its sugars caramelize and char against the grill grates. You end up with grilled pineapple rings that are smoky, tart, tender, and sweet. Using small 6” bamboo skewers, place a few pineapple chunks on, then grill over medium-high heat for 2-3 minutes per side. Easy, huh?
Hit up the dollar store. Dollar stores are a treasure trove of cheap decorations and paper goods. At many dollar chains, you can find these Cinco de Mayo essentials for as little as $1:
Red, white and green paper plates, napkins and eating utensils.
Red and green tablecloths.
Serving bowls.
Aluminum trays.
Crepe paper, ribbon and party hats.
Red, white and green balloons.