Did you celebrate the first weekend of May with fascinators & mint juleps or with tacos & tequila? This year, we hosted a chic fiesta to celebrate Cinco de Mayo. We are excited to taco ’bout a party with you.
Cinco de Mayo honors Mexico’s victory over France during the Franco-Mexican War. The holiday celebrates Mexico maintaining its Independence and Democracy, which is not to be confused with Mexico’s Independence Day (this falls on September 16). While it is a minor holiday in Mexico, it is a big celebration in the US.
We incorporated a vibrant, colorful palette. We layered red and white appetizer and dinner plates on neutral table linens. We placed a colorful assortment of cloth napkins in a wooden napkin ring on each plate. We added a blue hand blown margarita glass to each place setting. We placed a beautiful bouquet of white anemone, crimson daisies, golden sunflowers and violet iris on the table. We rounded out the decor with Instaballoons‘ giant taco balloon and a yellow maraca.
Señors and Señoritas sipped on Mango Margaritas. This refreshing cocktail was perfectly balanced with acid and sweetness. We mixed our margaritas with Patron’s Anejo Tequila. Tequila is a Mexican liquor that is produced from the Blue Agave plant. There are 5 varieties of tequila:
Blanco: generally unaged, clear, pure blue agave
Gold: colorants and flavorings added, less expensive, used in mixed drinks
Reposado: aged in wood barrels for 2-11 months, golden hue, balanced flavor of agave and wood
Anejo: aged between 1-3 years, amber color, richer, smoother and more complex flavor
Extra Anejo: aged over 3 years, mahogany color, extremely smooth and complex
Our delicious meal began with traditional Mexican corn chips and guacamole. The best guacamole starts with fresh ingredients. Look for avocados that are ripe, but firm. Pro-tip: squeeze fresh limes rather than pour from a bottle and use a molcajete to mash the avocados perfectly.
For the second course, we served southwestern quesadillas with cilantro lime sour cream on a grazing board. These spicy, flavorful quesadillas were a nice twist to traditional cheese quesadillas. The cilantro lime sour cream balanced the spiciness of the quesadillas.
For the main course, we served red snapper tacos with chipotle mango salsa. These fresh and flavorful baked fish tacos were delicious with the sweet and spicy mango salsa. These tacos will take you to a tropical place. We used a tortilla warmer to keep the tortillas warm.
We finished our meal with margarita bars. Margarita Bars are similar to lemon bars but with a margarita filling. They were the perfect way to finish a Cinco de Mayo meal.
Cheers! Let’s raise a margarita for Cinco de Mayo!
Respect for the rights of others means peace –– Benito Juarez