Cinco de Mayo Celebration!

Good Morning!

Next Sunday is Cinco de Mayo! I absolutely love it when holidays that center around food and drink fall on a weekend. It just gives me the most perfect excuse to have friends and family over, cook up a feast and enjoy each other’s company.

When we host a Cinco de Mayo fiesta, we like to have a theme to our party. Last year it was nachos and this year it’s going to be tacos. Tacos are one of the most iconic Mexican dishes in America, and there are so many variations to please every palate. Setting up a taco bar is quick, easy, and very affordable. Plus, it’s effortless to feed a crowd and make everyone happy!

Here are the essentials to a Cinco de Mayo Taco Bar Fiesta!


Pulled Pork

Pulled pork in the oven is so easy! You just dry rub the pork, put it in the oven, walk away for a few hours, and voila, you have delicious pulled pork!

  • 1 teaspoon sea salt
  • 2 teaspoons Bourbon Barrel Foods Smoked Paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2-3-pound pork shoulder
  • 4 cloves garlic, peeled and crushed with the blade of a knife

Preheat oven to 300°F. In a small bowl mix together the salt, smoked paprika, coriander, and oregano. Rub it all over the pork shoulder and place in a Dutch oven. Drop the garlic into the pot. Cover with a lid and roast in the oven for 3 to 4 hours or until the pork pulls apart and is tender. Allow to cool slightly before pulling the pork apart with two forks.

Slow-Cooker Shredded Chicken

I like to use airline chicken breasts from Gunthorp because I think the skin and bone provide a better flavor, but using skinless, boneless chicken breasts tastes great too! Just add 4 chicken breasts to a slow-cooker and pour in Local Folks Foods’ Enchilada Sauce. Turn it to high and allow to cook for 4 hours. Remove skin and bones and shred with a fork. Make sure to spoon some of the sauce over the shredded chicken before serving.

Skillet Ground Beef

Frontera’s Ground Beef Taco Skillet Sauce allows you to have tacos ready in ten minutes with a sauce that tastes like it was simmered for hours. Use your favorite grass-fed ground beef (mine is Foxhollow Farm’s ground sirloin) or try it with Beyond Meat’s Beyond Beef Crumbles for a vegetarian version.

Taco Topping Essentials:

  • Chopped Romaine lettuce
  • Minced Cilantro
  • Quartered Limes
  • Mild and Medium Salsa
  • Hot Sauce
  • Black Beans
  • Sour Cream
  • Diced Onions
  • Shredded Cheese
  • Avocados/Guacamole
  • Taco shells and tortillas

Veggie Powered Sides:

I like to make one or two veggie powered sides to eat with our tacos. My favorite sides are a cabbage slaw with a citrus-cilantro dressing and a jicama and mango salad. Both have light and refreshing flavors and are so incredibly good for you!

Citrus-Cilantro Cabbage Slaw

  • 2 cups shredded green or a bag of Josie’s Organic Power Mix
  • 3 spring onions, chopped
  • ½ red bell pepper, seeded and sliced thin
  • ¼ cup loosely packed and roughly chopped cilantro
  • Pinch of salt
  • Juice from 1 lime
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar or honey

Mix together the cabbage, green onions, red bell peppers, cilantro, pinch of salt, lime juice, apple cider vinegar, and sugar in a medium mixing bowl. Allow to marinate for at least 15 minutes.

Jicama and Mango Salad

Jicama is a globe-shaped root vegetable that is commonly used in Mexican cuisine. It is commonly eaten raw or marinated in lime or lemon juice. It is light, crisp, and slightly sweet. Jicama pairs perfectly with mango to make a flavorful side dish with accompany your favorite Mexican entrée.

  • 1 medium jicama peeled and cut into matchsticks
  • ½ large red, yellow or orange bell pepper cut into matchsticks
  • 1 large firm mango peeled and cut into matchsticks
  • ½ cup chopped cilantro leaves
  • Juice from 2 limes
  • 1 tablespoon honey
  • ½ teaspoon salt
  • A couple dashes of cayenne (optional)

Add the jicama, pepper, mango and cilantro to a large bowl and toss together. In a small bowl, mix together the lime juice, honey, salt, and cayenne. Pour dressing over the jicama mix and toss to coat. Cover the bowl with plastic and allow to marinate in the fridge for at least 30 minutes. There is nothing better than homemade Mexican food made with quality ingredients. Check out our Cinco de Mayo section in the store which is dedicated to quality ingredients that are commonly used in Mexican cuisine. Whether you are making tacos, fajitas or nachos, we’ve got what you are looking for! Salud!

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth