I’m here to give you the most amazing Cinco De Mayo eats. There are a few steps for each, but those steps can be done days ahead of time, leaving you with relaxing cocktail moments on Saturday, May 5th. Scroll to the bottom for all the recipes. Or just oogle over the images. I cropped out most the dried leaves we still haven’t cleaned up. You’re welcome. Just pretending my yard isn’t a mess.

You can find the egg chair here (it’s very comfy).

I am obsessed with the book Vegan Comfort Classics, which is where I found the fajita bowl recipe (but of course I have customized it a bit). I am not vegan, however I am currently vegetarian. If you are not, you can easily add a meat of your choice to the fajita bowl (but let me just tell you, the recipe as it is, IS AMAZING). I love Lauren Toyota and what she has created – a treasure trove of recipes so good, even veggie skeptics will become fans. I have taken her jalapeño aioli (why did I not know about pickled jalapeños before?!), and a pickled red onion, and moved them right into this delightful bowl of yumminess. If you plan on making this for May 5th, make the pickled onion the night before or in the morning, so they have plenty of time to marinate. You can make the aioli ahead of time and pick up store made guacamole (or make your own!). They are super simple to whip up, once you have all the pre-made stuff at your side.

And these pickled jalapeños are SO GOOD. They aren’t super spicy, and have such a good tangy flavor. This is the brand I used, and note, this was not sponsored! You can find them at Whole Foods.

Now this DRINK. I love the color, the teeny bit of spice, and of course the tequila. Make the simple syrup ahead of time as well, so it’s plenty chilled by cocktail time. You can find dried hibiscus flowers at Whole Foods along with your pickled jalapeños. Put on your sombrero, party earrings, and enjoy the holiday!

Hibiscus Jalapeño Margarita

Hibiscus Jalapeño Simple Syrup:

• 1 cups water
• 1 cups sugar
• 1/2 to 3/4 cup dried hibiscus flowers
• 1/2 jalapeño, sliced thinly with most seed removed (you can leave a few for added spice)

Combine the water, sugar, hibiscus flowers and jalapeño slices in a medium saucepan. Bring to a boil, then turn off heat and let mixture cool. Once cool, strain out flowers and jalapeño with a mesh strainer. Bottle and refrigerate until chilled.

For the margarita:

• 3 limes
• 1 ounce hibiscus jalapeño simple syrup
• 1 ounce club soda
• 2 ounces (or more) silver tequila
• salt for rimming glasses

Juice two of the limes. In a shaker, add syrup, lime juice, tequila, and ice. Shake it all up. To rim your glasses, cut the last lime into wedges, and rub a wedge on each glass. Salt the rim. Add ice to each glass and pour in margarita. Top off each glass with club soda and garnish with a hibiscus flower or lime wedge.

Faijta Bowl

Ingredients:

Fresh Salsa:

• 1 1/2 cups quartered grape tomatoes
• 1/2 cup chopped pickled red onion (see notes)
• 1/4 cup chopped cilantro
• 1 tablespoon chopped pickled jalapeños
• 2 tablespoons lime juice
• sea salt and pepper

Lime Rice:

• 1 cup jasmine rice
• 2 cups water
• 1 teaspoon sea salt
• juice of 1/2 lime
• 1/2 cup chopped fresh cilantro

Veggies:

• 1 thinly sliced sweet onion
• 1 thinly sliced red bell pepper
• 1 thinly sliced green pepper
• 1 thinly sliced orange or yellow pepper
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• couple grinds of fresh pepper

Add ons:

• guacamole
• jalapeño aioli (see notes)
• 2 cups frozen corn, thawed and drained
• pickled jalapeños

How To:

To make the salsa, combine the tomato, pickled onions, cilantro, pickled jalapeños and lime juice. Season with salt and pepper to taste. You can make this ahead of time and refrigerate until serving.

To make the lime rice, combine rice, water and salt in a medium pot. Bring to a boil, reduce to a simmer and cover for 10-15 minutes (or follow your rice package’s instructions). Once cooked and still warm, add lime juice and cilantro. Stir to combine and set aside.

While rice is cooking, heat oil in a skillet over medium heat. Saute the onion and bell pepper slices. Once everything is softened, reduce heat and continue to cook until onions are golden and peppers are getting some gorgeous browning. Add chili powder, cumin, salt and pepper with a splash of water (about 2 tablespoons). Stir and heat for about 4 minutes, until all the veggies are coated in spices.

To serve, fill bowls on one side with rice, a quarter with veggies, a scoop of corn and a scoop of salsa. Top with guacamole, pickled jalapeños and chopped cilantro, if desired. Drizzle entire bowl with jalapeño aioli, and add a lime wedge or half in the center.

Notes –

Quick pickled red onion: To make, combine 1/2 cup white vinegar, 1 tablespoon each sea salt and sugar, and 1 cup water. Add 1 thinly sliced large red onion and make sure all  pieces are submerged. Refrigerate overnight.

To make the jalapeño aioli: Combine 1/2 cup vegan or regular mayo, 1/4 cup pickled jalapeño slices, drained, grated zest and juice of 1/2 lime, pinch of chili powder and a pinch of sea salt, plus a few leaves of cilantro. Whirl in a blender until smooth. I like to pour the mayo into a squeeze bottle.