Every menu needs a different twist on tacos from time to time, and Cinco de Mayo is the perfect day to try one. Chef Jeffrey Meyer created these plant-based tacos with his daughter, Madison, and the different components create many layers of flavor and texture.
Photo courtesy of National Watermelon Promotion Board
Chile-Lime Watermelon Salad with Queso Fresco
This refreshing salad can serve as an appetizer or a cool counterpoint to a platter of Tex-Mex specialties. Watermelon is available year-round, so the recipe makes a good menu addition beyond Cinco de Mayo.
Loaded fries are a menu must-have in a lot of operations. Chef Dana Rodriguez gives these a Mexican twist with toppings of Anaheim, poblano and jalapeno peppers, onions, tomatillos, beans, cilantro and spices.
Chef Jason Hernandez uses an instant pot or pressure cooker to take some of the complexity out of tamale making. Bright, juicy mango adds a welcome touch of color and sweetness to the dish.
Photo courtesy of California Table Grape Commission
Grape Ceviche
Ceviche is usually made with fish, but Chef Rebecca Peizer’s variation subs fruit and vegetables for seafood. Green and red grapes, corn, peppers and avocado create a lively combo that can easily be scooped up with tortilla chips or eaten as a starter with a spoon.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.