Start the Cinco de Mayo party with chips and salsa. Serve the rich tacos with fresh sides. Icy fruit sorbet sprinkled with chile seasoning and fresh lime ends the meal with a welcome thrill.
I love tacos when I'm cooking for a crowd because they're usually so much easier to pull together than a sit-down dinner with multiple courses, and they can be easily individualized depending on the toppings.
Serve with salsa verde or chimichurri for dipping. You may end up with a little extra filling — I had enough for two street-sized breakfast tacos.
Enjoy earthy Southwestern flavors with these spicy buffalo sliders and taco salad.
Forget those premade mixes with their gooey sweetness, unnatural acidity and glow-in-the-dark fluorescent color. The best margaritas come freshly squeezed juices, agave syrup and your favorite tequila.