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Is it even Cinco de Mayo without a bunch of delicious Mexican recipes? This is definitely not the case. Food can be just the highlight of the day, so you need to do it right. If you're wondering what to do for a Mexican Cinco de Mayo festival, you've come to the right place.

Chicken Fajitas

What do you need?

1 whole chicken breast cut into strips

1 green pepper cut into strips

1 red pepper cut into strips

2 garlic cloves minced

1 teaspoon cumin powder

1 teaspoon oregano powder

1 lemon

Salt and pepper to taste

Olive oil

How to do it?

  1. We begin to prepare our chicken fajitas, so in a bowl we add the shredded chicken, salt, pepper, oregano and cumin, mix well until they are integrated and leave the rest in the refrigerator for an hour.

  2. Heat over medium heat, add a little oil until hot, add the chicken and let it brown.

  3. In the same pan that the chicken was cooked in, add a little oil and add the garlic, cook for a few minutes, then add the onion, red bell pepper and green bell pepper and cook for another 6 minutes, then add the chicken when finished and cook until cooked for 5 minutes.

  4. We take a tortilla and add 2-3 tablespoons of chicken and a little lemon juice and we have chicken fajitas!

Traditional Michelada


1 can of beer

1 lemon


Chilli powder

1 tsp. Worcestershire sauce

1 tsp. Tabasco

Ice as desired

Easy to prepare!

complete these 3 steps:

  1. Moisten the rim of the glass and put salt on a plate. Rest the glass on the salt, so that it adheres. You can also mix the salt with a little chili powder.

  2. Pour ice into the frosty glass, and mix the lime or lemon juice, the sauce and the chili, and then fill your glass with the very cold beer.

  3. Your michelada will be ready to enjoy it.

Green Enchiladas


1 shredded chicken breast

1 liter chicken broth

12 tortillas

8 tomatoes

1 cup of coriander

1 serrano chili

1 clove garlic

½ onion

1 cup of double cream cheese

½ cup cream

3 cambray onions in rings

½ cup of oil

3 tbsp. chopped coriander


  1. Boil the tomatoes, serrano chili, garlic and onion in the chicken broth for 10 minutes and blend with the cilantro. Season and keep hot.

  2. Lightly fry the tortillas in the hot oil and drain. Dip the tortillas in the sauce, fill with the chicken and bathe with more sauce. Decorate with the cheese, cream, cambray onion and chopped coriander.

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