Cinco De Mayo Fiesta

Cinco De Mayo is tomorrow, and really that’s just an excuse to eat tacos, drink margaritas, and enjoy some queso or guacamole {or both!}. I love Mexican food, and growing up in Southern California, it’s about as authentic as you can get without actually going to Mexico. Natalie and I share a love of Mexican food, so usually when we have a girls date, it involves chips, guac, and margaritas! Since it’s one of our favorite things, I wanted to share a few of my recipes with you!

Healthy Guacamole

  • 3 ripe Avocados
  • 1 Roma tomato, diced
  • 1 Jalapeno, seeded and diced
  • 1/3 cup chopped Cilantro
  • 1 Lime
  • 1 tsp. Garlic powder
  • Salt & Pepper


Chop all your veggies: dice the tomato, chop the cilantro, and dice the jalapeno. If you like more mild guacamole, just make sure to leave the seeds out, but if spicy is your thing, feel free to add the pepper along with the seeds. Cut avocados in half and slice each half into sections lengthwise and width wise, making sure you do not slice through the skin. Then use a spoon to scoop out the flesh from the skin and into the bowl.


Combine the avocados, tomato, cilantro, and jalapeno. Squeeze in the juice of one lime, add the garlic powder, and a good pinch of salt and pepper to taste. Mix gently to leave a few chunky pieces of avocado. This recipe takes 5 minutes to throw together, and is a simple and healthy recipe using a few fresh ingredients! It really does make the best, freshest tasting guacamole.


This other recipe you may have never heard of…but once you try this, you will crave it! It’s my boyfriend’s personal fave, he requests it every time I make Mexican food. It’s called ‘Elotes’, but most people just call it Mexican Street Corn.  It’s a very simple dish, usually sold by street vendors in Mexico who grill whole ears of corn, slather it with a creamy sauce spiked with chili pepper, and roll it in Cotija cheese.

Mexican Street Corn

  • 4-6 ears of corn, in husk
  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 1 tbsp. Chili powder
  • 1/2 tsp. Cayenne pepper
  • 1 tsp. Garlic powder
  • 2/3 cup Cotija cheese {this is basically Hispanic Parmesan cheese, and can be found at any Latin grocery store or market, but I have found it at Publix here in Atlanta as well.}
  • 1 Lime


Mix the sour cream and mayo together, and add the spices and Cotija cheese. Squeeze in the juice of the lime, and mix well. For the corn, microwave 2 min for each ear in the husk {this partially cooks the corn and also makes the silk much easier to remove}. Pull back the husk and remove the silk. Pull all the husks down to one end so that you have a ‘handle’ for each ear of corn, and throw them on the grill.


Grill the ears of corn for about 5-7 min on low, until just slightly charred spots start to appear. To serve, smear some of the sour cream mixture onto the hot corn and sprinkle with a dash of chili powder. It’s kinda messy, but it’s so good you won’t mind getting your hands a little dirty!


Hope you enjoy these fun and delicious recipes; we would love to know if you try either of them out! Have a fun and safe Cinco De Mayo!


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