1. SUPER SALSAS

A very common and delicious component of many Mexican themed meals, salsa is a must-have. Here is one of my favorite recipes I’ve found: Avocado Mango Salsa.

1 Hass avocado – peeled, pitted and diced
1 lime, juiced
1 mango – peeled, seeded and diced
1 medium red onion, chopped
1 habanera pepper, seeded and chopped
1 1/4 tablespoon chopped fresh cilantro
salt to taste

Simply place the diced avocado in a serving bowl, mix with the lime juice, and mix in the remaining ingredients. The recipe yields approximately 8 servings.

2. TASTY TACOS

You can never go wrong with Tacos as a main dish for a Mexican meal. Here’s a terrific recipe for tacos that would be perfect for a Cinco de Mayo dinner: Pork Roast Tacos.

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 1/2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste

Preheat your oven to 300 degrees Fahrenheit. Place the roast on aluminum foil. In a bowl, stir the green chilies, chili powder, taco seasoning, garlic, and oregano together. Rub this into the roast. Completely wrap the roast with foil. Place in a baking dish and let it cook for 3 ½ to 4 hours until it begins to fall apart. Remove from the oven and shred into smaller pieces to be placed in the taco shells. Makes 12 servings.

3. SENSATIONAL SALADS

A salad is a great side for any meal and a Cinco de Mayo meal is no different. Try this salad out: Spicy Mexican Salad.

1 (10 ounce) package chopped romaine lettuce
1 1/4 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle fat-free Catalina salad dressing (coat to taste)

Combine the romaine lettuce, cheese, beans, and tomatoes in a large bowl. Add the corn chips and the dressing. Toss and it’s ready to eat! Makes 12 servings.

4. COFFEE CALIENTE

Love coffee? Give it a twist with this easy-to-make bartender inspired recipe: Mexican Style Coffee.

4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping (optional)
1-2 pinch ground cinnamon, for garnish (optional)
1-2 pinch cocoa powder, for garnish (optional)

Pour the coffee in some festive mugs, stir the tequila and coffee liqueur, and garnish with the whipped topping, cocoa powder and cinnamon. A great after dinner drink that is sure to please!

5. AWESOME ENCHILADAS

Another great main dish you’ll be sure to love: Spinach Enchiladas!

2 teaspoons butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Preheat the oven to 375 degree Fahrenheit. Melt the butter in a saucepan, add garlic and onion. Cook this until it becomes fragrant. Stir in the spinach and cook for 4-6 more minutes. Remove from the heat and mix in the ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat warm the tortillas one at a time until they are pliable (about 20 seconds). Then spoon about 1/3 of a cup of spinach mixture onto the center of each tortilla. Roll them and place them seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle the remaining Monterey Jack cheese. Bake for 15-20 minutes until sauce is bubbling and the tortilla edges are slightly browned on the edges. Makes about 5 servings.

Research assistance provided by Robert Masterson.