Cinco De Mayo Restaurant Menu Ideas
Here's one thing about running a restaurant — there is always an opportunity to celebrate! Fortunately, Cinco de Mayo is one good reason for people to dine out and have a swell time, and it's just around the corner. So, get ready; your restaurant will likely be swarming with customers this May.
We understand the overwhelming feeling of planning for a special day like this. Discover the best recipes to add to your Cinco de Mayo restaurant menu, and let Carolina Food Service of Loris take care of the ingredients! All you’ll have to do to cash in on the festivities is serve some really tasty Mexicana specials, and you're good to go.
If you're looking to refresh your menu for Cinco de Mayo, let's get you started on your journey to Mexican cuisine that'll keep your diners coming back for more.
You Can Never Go Wrong With Tacos and Fajitas
Tacos and fajitas are well-known Mexican staples that you can serve any time of year. They can be meat-based or plant-based, classic or changed to exude your unique flair. Here are our top tacos and fajitas recipes to get your customers hooked on Cinco de Mayo:
Crispy Potato Tacos (Tacos De Papa)
The ingredients needed for this recipe are:
- Seasonings (ground cumin, garlic, salt, and chili powder)
- Vegetable oil
- Corn tortillas
- Toppings (shredded cabbage/lettuce, diced onions, cilantro, & Mexican crema)
Prepare the potato filling by cooking russet potatoes for about 20 minutes in boiling water. Aim for a delicious but mild Mexican flavor by straining out the water and adding garlic, salt, cumin, and butter.
Assemble the tacos. On one side of a corn tortilla, place 1/4 cup of the mashed potatoes and cover with the other side. Give it a light press to ensure that the tortilla holds the potatoes properly.
Put oil in a large skillet and fry both sides of the potato tacos lightly for about 2 minutes each. You'll know it's ready when it's all browned and crispy. Stuff it with your favorite toppings and your delicious tacos de papa is ready.
Sheet Pan Chicken Fajitas
For this recipe, you'll need:
- Boneless and skinless thinly-striped chicken breasts (1 ½ pounds)
- Stripped medium bell peppers (3)
- A sliced medium red onion
- Olive oil
- White wine vinegar (1 tablespoon)
- Chili powder (4 teaspoons)
- Coarse kosher salt (2 tablespoons)
- Onion and garlic powder (1 teaspoon each)
- Ground cumin, smoked paprika, and black pepper (½ teaspoon)
- Lime juice (2 tablespoons)
- 1/4 cup chopped cilantro (optional)
Preheat your oven to 425°F. Use nonstick cooking spray or olive oil to grease a large baking sheet lightly and set aside. Next, combine and toss chicken, onions, bell peppers, olive oil, white wine vinegar, salt, chili powder, onion powder, garlic powder, smoked paprika, cumin, and black pepper evenly in a large bowl.
Spread the above combination onto the baking sheet evenly to ensure that everything cooks properly. Bake in your preheated oven for about 20 minutes or until the chicken has cooked thoroughly.
Mix in cilantro and lime juice. Your sheet pan chicken fajitas are ready to be served with Mexican rice, flour tortillas, or warm corn tortillas.
The Best Mexican Sides for Cinco De Mayo
What's a Mexican dish without sumptuous sides to complement it? Here are our top two sides for your Cinco de Mayo restaurant menu:
Mexican rice ingredients:
- Long grain white rice (2 cups)
- Canola or vegetable oil (¼ cup)
- Finely diced medium onion (½ cup)
- A diced roma tomato
- Minced garlic (4 cloves)
- Kosher salt (to taste)
- Chicken broth ( 3 ½ cups)
- Tomato paste (2 tablespoons)
- Frozen peas (½ cup)
Rinse rice under running water and drain using a colander or fine mesh container. Add oil to a large saucepan and place over low-medium heat. Saute rice in the oil for about 10 minutes, or until it turns light brown.
Stir and saute tomatoes, salt, onion, and garlic for 30 seconds before adding tomato paste and broth. Ensure that the tomato paste dissolves well into the broth.
Bring to a boil, then reduce the heat to low. Cover and allow to cook for about 20 minutes on low. Next, remove the saucepan from the heat. Uncover and allow it to sit for about 5 minutes.
Now, you can add the frozen peas and use a fork to fluff the rice gently. Be sure not to stir it. Taste for salt and adjust to your preference.
Tada! Your Mexican rice is ready to be served.
Roasted Mexican Zucchini
Here's what you need for roasted Mexican zucchini:
- 1/2-inch half moon sliced medium zucchini (4)
- Olive oil (1 1/2 tablespoons)
- Kosher salt ( 1 tablespoon)
- Chili, garlic, onion powders and black pepper (½ tablespoons each)
- Ground cumin (¼ teaspoon)
- Crumbled cotija cheese (2 tablespoons)
- ½ lime (juiced)
- Chopped cilantro (2 tablespoons)
Get your oven preheated to 450°F. To make cleanup easy, line a sizable baking sheet with aluminum foil and set aside. Next, combine and toss olive oil, diced zucchini, salt, garlic powder, chili powder, ground cumin, black pepper, and onion powder in a large bowl.
Transfer the tossed ingredients to the lined baking sheet and spread evenly in one layer. Roast for about 10 minutes. Be sure to flip it halfway through to ensure the zucchini is tender.
Serve with lime juice, cotija cheese, and chopped fresh cilantro toppings.
Get Started on These Amazing Cinco De Mayo Recipes
If you've been looking to update your Cinco de Mayo restaurant menu, the recipes above are your best bet. Keep in mind, the secret to amazing Mexican meals is the quality of the ingredients.
That's why Carolina Food Service of Loris is dedicated to ensuring that you receive the highest quality ingredients, and right on time. Contact our team for more information on how we can help your restaurant prepare for celebrations all year long.