There are 3 recipes for Cinco de Mayo that happen in my kitchen every year. A gorgeous, sweet street corn on the cob called Elote, Refried Black Bean Sopes and Grilled Shrimp Tacos.
The plethora of food that happens on Cinco de Mayo is invariably drool-worthy. Especially the Elote, which is usually referred to as Mexican Street Corn.
This isn’t just any kind of corn on the cob, this is corn on the cob times 50. And, if you love corn on the cob, I promise, this version will be your favorite way to enjoy it.
Refried black bean filled Sopes are more than just a luscious little snack.
These lightly fried corn cakes are filled with creamy, seasoned refried black beans and then topped with a garnish of shredded lettuce, sliced radishes and crumbled Cotija cheese. But, for an extra bit of indulgence, I top them with a dollop of sour cream or guacamole.
I know I don’t have to tell you how much I love these Grilled Shrimp Tacos. I’ve made them forever and I often post them on my social media. Probably because they show up on Taco Tuesday at least twice a month. Yes, I am an avid #tacotuesday fan. They also make a festive and delicious addition to my annual Cinco de Mayo celebration.
If you decide to prepare 3 recipes for Cinco de Mayo, I’d most definitely prepare these three. I’d serve the Sopes as a starter with Margaritas, Sangria or Mexican beer. Then I’d grill the corn, assemble the shrimp tacos and serve them with a large platter of fresh fruit sprinkled with Mexican seasoning; and more Margaritas, Sangria and beer of course.
Surprisingly, I never posted the Sopes here on the website, so I’ve posted the recipe below. Click on the highlighted words above, “Elote” and “Grilled Shrimp Tacos”, for the link to those recipes.
Wishing you a lovely and delicious filled week and the happiest Cinco de Mayo!
Loads of Love,