Julie Giuffrida is Test Kitchen coordinator for the Los Angeles Times.
Serve tacos, guisados, frijoles and pozole with plenty of condiments. Make your own salsas and pickles. Guacamole is essential.
On May 5, 1862, a small town in east-central Mexico was attacked as part of Napoleon III’s effort to take over the country. The outnumbered Mexican army defeated the French forces in the Battle of Puebla. Though not a particularly strategic victory, its symbolism bolstered the Mexican resistance, which finally eradicated the French in 1867.
Today, Cinco de Mayo, is embraced in America as a full-on opportunity to celebrate Mexican heritage and culture. For some of us, that means cooking for a party: Grill up some Carne Asada, Steak Fajitas or whatever veggies you have on hand, seasoned with homemade Sazón Spice Mix. Make your own salsas, such as a chunky, smoky Salsa de Molcajete; a fiery, nutty Salsa Macha; and a vibrant Charred Salsa Verde (all happen to be vegan and could accompany a taco of roasted vegetables). Guacamole is essential. So are pickles: spicy Pickled Jalapeños and Verduras Encurtidas for some heat and flavors that pop. Plant-based? Try Vegan Queso Fresco and Vegan Chipotle Crema.
If mole poblano (Mexico’s national dish) is a bit too labor-intensive for a Cinco de Mayo dinner, then a guisado, often a one-pot meal, has fewer ingredients and is less time-consuming but packs just as much flavor. Rajas con Crema (Charred Poblano Strips With Cream) and Tinga de Pollo (Chicken in Chipotle-Tomato Sauce) are two examples. (The rajas can be vegetarian if you swap vegetable stock for the chicken stock.)
Mole poblano
Five kinds of chiles are fried, soaked overnight, then added to a sauce of roasted and ground tomatoes, several kinds of seeds, nuts, plantain, raisins, chocolate and more.
Time 4 hours
Yields Serves 10 to 12
Rajas con crema (Charred poblano pepper strips with cream)
Charred poblano strips are simmered in broth and Mexican crema. Monterey Jack cheese is stirred in until it is melted and creamy. Serve it warm with tortillas.
Time 40 minutes
Yields Serves 8
Verduras Encurtidas
These pickled vegetables are a little spicy from jalapeños and chiles de arbol.
Time 1 hour 30 minutes, plus overnight pickling
Yields Makes 4 pint jars
Steak fajitas
Citrus and chipotle pepper-marinated skirt steak is grilled and served in tortillas with grilled peppers and onions, cotija cheese and pico de gallo.
Time 45 minutes plus marinating time
Yields Serves 4 to 6
Salsa de Molcajete
Charring tomatoes adds smoky depth to this chunky, spicy salsa ground in a molcajete.
Time 30 minutes
Yields Makes 1 1/2 cups
Pozole verde (green pozole)
Pozole is party food, customized with condiments. Lime adds zing, dried oregano an intense herbal aroma. Fresh chiles spice it up. Shredded lettuce gives a cool crunch.
Time 3 hours 10 minutes
Yields Serves 8 to 10
Pickled Jalapeños
Taqueria-style pickled jalapeños with onion, garlic and carrot are easy to make at home.
Time 30 minutes
Yields Makes 1 pint jar
Tinga de pollo (chicken in chipotle-tomato sauce)
Chile sauce coaxes out the flavor of the chicken. The garlicky, oniony broth is rich and hearty,
Time 1 hour 15 minutes
Yields Makes 12 tostadas
Guacamole
This homemade guacamole recipe features fresh white onion, cilantro, serrano chiles and salt that are ground to a paste in a molcajete before adding avocados and tomatoes.
Time 10 minutes
Yields Makes 2 cups
Tacos 1986 Salsa Macha
Salsa macha combines dried chiles and garlic with olive oil, and this Tacos 1986 recipe includes sesame seeds for a nutty richness and orange juice for brightness.
Time 10 minutes
Yields Makes about 1 ½ cups
Frijoles Aztecas (black beans with nopalitos)
A taste of these black beans with nopalitos reveals a deceptively simple and extraordinarily earthy dish.
Time 3 hours 40 minutes
Yields Serves 6 to 8
Sazón Spice Mix
This from-scratch version of sazón takes a minute to mix together.
Time 5 minutes
Yields Makes about 2 1/2 tablespoons
Charred Salsa Verde
Vegan chef Jocelyn Ramirez brings more depth to her salsa verde with the addition of dried shiitake mushroom powder. Charring the tomatillos and jalapeños adds a welcome smokiness.
Time 30 minutes
Yields Makes about 4 cups.
Carne Asada
This tender steak has a nice chew beneath the crackle of its garlicky char and the limey tang of its meaty juices.
Time 20 minutes
Yields Serves 4
Vegan Queso Fresco
Much like the dairy original, this cheese has a crumbly texture ideal for sprinkling over vegan chilaquiles or any other dish that calls for queso fresco.
Time 1 hour 30 minutes
Yields Makes about 1 cup
Vegan Chipotle Crema
Creamy and complex, this crema gets its richness from pureed cashews and is elevated by the addition of a chipotle in adobo. Spoon it all over vegan chilaquiles or any other dish.
Time 10 minutes
Yields Makes about 1 ¼ cups
