Fiesta in Full Color: A Vibrant Cinco de Mayo Tablescape

 

Get ready to spice up your Cinco de Mayo with a table bursting with color and personality! This year, I leaned into the festive spirit, blending bold purples and pinks with classic Mexican flair for a tablescape that’s as lively as a mariachi band. The result? A vibrant setup that’s equal parts playful and chic, perfect for sipping sangria and savoring tacos.

The star of the show is a dazzling tablecloth made from Alexander Henry’s Mexican-themed fabric, popping with intricate patterns. I layered it with leafy placemats and gleaming gold chargers for a touch of elegance. My trusty deep purple dinner plates from the Table Tops Unlimited “Primary Colors” line —total workhorses in my collection—set the foundation, topped with orange Fiestaware salad plates and the cutest Hausenware chili pepper plates in their “Hot Tamale” pattern, you’ve ever seen. They’re practically begging for a pile of enchiladas!

 

For flatware, I went with my obsession-worthy orange flatware, paired with matching orange napkins for that extra pop. But here’s where it gets fun: instead of napkin rings, I encircled them with quirky Cinco de Mayo Fiesta paper glasses atop the napkins. Once guests slip the napkins onto their laps, they can pop on the glasses for a dose of Mexican whimsy—talk about a conversation starter!

 

New this year are my Etsy finds: adorable mini cans of Mexican veggies transformed into succulent planters. They’re so charming that I couldn’t resist grabbing two! Talavera salsa dishes cradle avocado halves, and a cheeky “Happy Cinco de Mayo” sign (part of a set of four) adds a festive vibe. 

Drinks are served in style with pale green Villeroy & Boch water glasses and my new favorite orange wine glasses—perfect for holding a refreshing Mexican sangria (trust me, you’ll want seconds). At the center, a vibrant vase—gifted by a dear friend years ago—overflows with faux sunflowers in all sizes, stealing the spotlight.

  

For a touch of drama, vintage iron candlestick holders (30 years strong!) cradle twisted pink taper candles, their playful curves adding movement to the scene. It’s a tablescape that screams “fiesta” from every angle.

  

This Cinco de Mayo, I’m skipping the kitchen and treating myself to takeout from a new taqueria just down the road. Picture me with a plate of carne asada tacos, a glass of sangria, and this colorful table as my backdrop. Whether you’re hosting a crowd or keeping it cozy, I hope your day is a full-on fiesta of flavor and fun. Share your Cinco de Mayo plans in the comments—I’m all ears! As an Amazon Associate I earn from qualifying purchases.

This post is linked to: Tablescape Thursday

Coconut Tres Lèche with a Kick

 

I had never heard of a Tres Leche cake until about 15 years ago when my mother and I were dining out, and she ordered it for dessert by mistake. She wasn’t quite sure what to make of it until she tasted it, and then it became one of her favorites. Naturally, because I wanted to please her, I found a recipe and started making it on my own. It’s now one of my favorites as well. I particularly like this one because it employs the use of coconut milk in place of the evaporated milk, coconut itself, and rounding out the trio, coconut rum! This is a wonderfully refreshing cake to enjoy during the summer. It’s light, delicious, and makes you feel as though you are on a tropical getaway.Coconut Tres Lèche with a Kick

 Cake:

1 (15.25- oz) box white cake mix

Ingredients on box to make the cake (oil, egg whites, water)

1 t. coconut extract

½ t. clear vanilla flavoring

½ c. flaked coconut

1 (14- oz) can sweetened condensed milk

1 (15- oz can) Cream of Coconut*

¼ c. coconut rum

 Coconut Cream Cheese Frosting:

8 oz. cream cheese, room temperature

1 c. powdered sugar

1½ c. heavy whipping cream

2 T. coconut rum

½ t. coconut extract

½ c. flaked coconut to garnish, optional

 Preheat oven to 350°F. Spray a 9”x13” baking dish with Baker’s Joy; set aside.

Prepare cake according to package directions, adding in 1 teaspoon coconut extract and ½ teaspoon clear vanilla flavorings with the liquids. Fold ½ cup flaked coconut into batter and then spread into prepared pan.

 Bake according to package directions. Cake is done when an inserted toothpick comes out clean.

 While cake is baking stir together sweetened condensed milk and Cream of Coconut; set aside. When cake is done, poke holes evenly all over the top using a large fork while it’s still hot. Immediately pour sweetened condensed milk mixture evenly on top of cake, and allow cake to cool completely.

 To prepare frosting: In a bowl of a stand mixer fitted with a whisk attachment mix cream cheese and powdered sugar together until smooth. Add in heavy cream and extract and mix on medium-high speed until stiff peaks form. Spread frosting onto cooled cake and garnish with flaked coconut.

 Chill cake for at least 2 hours before serving. Store airtight in the refrigerator for up to 3 days.

 * If you used 2 tablespoons of cream of coconut out of this can to make yourself a delicious Nashville Bushwhacker, that’s not a problem. It works just as well with 13 ounces as it does with 15 ounces.

 

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Smothered Burritos

 

When you’re craving something special, is there a particular cuisine that appeals? For me it’s Mexican, or at least the American version of Mexican food that I have grown to love over the years. These smothered burritos never fail to satisfy that culinary lust. They are stupidly simple to put together, but the entire process takes a bit of time because the beef is best when slow cooked and refrigerated overnight, maximizing the flavor. After that is accomplished, assembly is simple, and these have been known to please a crowd.Smothered Burritos

 For the beef:

1 2-2.5 lb. chuck roast

1 1-oz. pkg. taco seasoning mix

1 10-oz. can Rotel tomatoes*, undrained

 Place chuck roast into the bottom of a 4-5 quart slow cooker. Sprinkle taco seasoning over the top, and pour over tomatoes to cover. Cook on LOW for 6 to 8 hours until meat is tender. Remove meat, shred with two forks, removing pieces of fat. Return meat to the slow cooker for 15 minutes.

Place meat into a lidded container, and refrigerate overnight.

 To Assemble:

8 large (burrito-size) flour tortillas

1 16-oz can refried beans

2 10-oz cans enchilada sauce

1 lb. white American cheese, shredded, divided

Fresh cilantro for garnish (optional)

Preheat oven to 375° degrees. Spray a 9” x 13” baking dish with PAM. Pour 1 can of enchilada sauce into the bottom of the baking dish and spread evenly. If any juices or sauce remains from the cooked beef, add it as well.

 Slightly warm refrigerated beef in a microwave or pan on the stove.

 Arrange tortillas on a clean work surface. Divide refried beans among the tortillas, spreading them in a line across the center of the tortilla. Top beans with a generous amount of beef, and then shredded cheese to cover. Wrap each “burrito style,” i.e. fold the sides over the filling, fold the bottom up to cover the filling, and roll.

 Place each filled burrito seam side down into the baking dish.

Slowly drizzle remaining can of enchilada sauce over burritos, being sure to cover every bit of the tortillas.

Top each burrito with remaining cheese.

 Cover loosely with foil, tenting if necessary to avoid sticking to the cheese. Bake for 35-45 minutes or until cheese is completely melted and sauce is bubbly.

 Garnish with fresh chopped cilantro. Serve with burrito toppings of your choice, e.g. pico de gallo, salsa, sour cream, black olives, diced red onion, guacamole, shredded lettuce, etc.

 *Diced tomatoes and green chilies

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Salsa and Guacamole Kits Make Cinco de Mayo Prep a Breeze

 

You may recall when I told you about Melissa’s Produce’s wonderful salad kits. (If you have yet to read that blog post, you can find it here). They also offer a Potato Leek Soup Kit that you can read about here. You may not be aware that they also have salsa and guacamole kits. Today, I was really missing summer, and wanted to taste the delicious produce that I generally find myself harvesting from my garden in late July. No problem! All I did was take the ingredients out of the container, follow the directions, chop! chop! chop! and in no time I had the most delicious salsa and guacamole ever. What remained of the kits (butt ends and seeds of the tomatoes, skins from the garlic and shallots, avocado skin and pit, as well as the juiced limes) all went into my compost bin, so not a smidgen was wasted.

 I set the seeds from the jalapeño aside to dry so that I can plant a couple of them in what I hope will be my own salsa garden this summer. I have pretty much decided (aside from my citrus trees, of course) to grow salsa ingredients because I love it so much, plus there’s so much you can do with tomatoes, jalapeños, and onions.

This kit does not come with cilantro, so if you like that addition, you’ll have to add it yourself. I did remove the seeds from all but one of the tomatoes so as not to make it too juicy. I also like to add a little pinch of cumin to mine to give it that little bit of je ne sais quoi. Simple, delicious, healthy. The next time you’re at your supermarket, look for these wonderful kits. You won’t be sorry. What an easy way to ready yourself for Cinco de Mayo!

¡Ole!

Cinco de Mayo Tablescape

I celebrate my own version of Cinco de Mayo once a month when my aunt comes over for a “Mexican and Margarita” lunch. It is colorful and convivial, but not quite as festive as this table that pays tribute to the Mexican holiday celebrating their victory over the French.

 

The centerpiece gives a nod to festive Mariachi bands with a pair of maracas protruding from a southwestern ivy-filled vase, as well as a piccolo trumpet (a much more suitable size for the table).

 

The table covering and matching napkins I made myself from Alexander Henry fabric.

The Margarita glasses I have had forever; these get A LOT of use. Honestly, it’s embarrassing. The red stemware makes a bold statement right alongside. These are Red Boston goblets by Villeroy & Boch.

 

Red chargers with a bit of rhinestone bling provide a nice base for yellow Waechtersbach dinner plates. One top of them are orange salad plates by Corsica Home that my cousin gifted me, o n top; of which I have lively Hasusenware chili pepper plates.

 

New this year is the orange flatware that I am absolutely in love with. The “Kissing Couple” salt and pepper shakers are always a big hit. There are little magnets in the mouths of each, so they’re always kissing.

 

The Talavera salsa dishes add a bit of Mexican authenticity, not to mention color and fun.

Whether you celebrate or not, a bit of Mexican color at the table is fun at any  time of the year.

 As an Amazon Associate I earn from qualifying purchases.

This post is linked to: Tablescape Thursday

 

Walnut Enchiladas

 I have been spending a good bit of time with Abrams new release, The Forest Feast Road Trip cookbook. I find the recipes in this book to be quite intriguing. I was looking for something unique to fix for Cinco de Mayo when I came across this one for walnut enchiladas. Truthfully, I could not imagine how these would be any good. Also truthfully, they are amazing! I topped mine with sour cream and salsa verde. Next time when I make them, and there will be a next time, I’m going to stir a little cumin and cilantro into the walnut mixture.  I think I’m also going to try this with portobello mushrooms to give it a meatier taste rather than the more subtle button mushrooms that I did use. That said, these were very good as written.

Walnut Enchiladas
From The Forest Feast Road Trip

1-2 T. olive oil
Pinch of salt
1 c. mushrooms, chopped
1 red onion, diced
¾ c. unsalted walnuts, chopped
1 15-oz. can black beans, drained
8 corn tortillas
1 16-oz. jar enchilada sauce
1 c. grated cheddar cheese

Preheat oven to 375°F.

In a medium skillet over medium low heat, sauté mushrooms and onion in olive oil with a pinch of salt for 8-10 minutes. Stir in walnuts and beans, heating through.

Spray a 12” x 7” casserole dish with PAM. Pour half of the can of enchilada sauce into the bottom of the casserole dish. Warm the tortillas in a skillet or over a low flame, and immediately begin filling each with the mixture (I used a cookie scoop for this), roll them, and place them seem side down into the dish. Pour any leftover filling over the top, along with the remaining enchilada sauce. Scatter cheddar cheese overall, and bake for 20 to 25 minutes.

 

As an Amazon Associate I earn from qualifying purchases.

 

Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022.

Chipotle’s Guacamole

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Cinco de Mayo is just a little more than a week away, and you cannot think about celebrating without guacamole. Two years ago last week, Chipotle published their recipe for guacamole on Twitter. I am sharing that tweet with you below. This is, indeed, an excellent recipe, that I like to tweak a bit by using Melissa’s pickled jalapeños because I enjoy that extra vinegary tang. I also tend to have a heavy hand with the cilantro because I love it. I realize that not everyone does, so leave it out if you prefer. Do make this recipe, it's a winner!

 

Chipotle’s Guacamole

 2 ripe Haas avocados

2 t. fresh lime juice

2 T. cilantro, chopped

1/4 c. red onion, diced

1/2 jalapeño, including seeds, diced

1/2 t. salt

 Cut avocados in half and remove pits carefully. Scoop the flesh of the avocado into a bowl; toss and coat with lime juice. Add the salt and mash until it’s a smooth consistency (I use an avocado masher.) Fold in remaining ingredients and mix. Taste and adjust seasonings, if necessary.

As an Amazon Associate I earn from qualifying purchases.

 
 

Kiwano Salsa Verde

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This salsa verde is different from any that you have tasted before. It’s comprised of a variety of roasted vegetables, and one surprise ingredient: the Kiwano horned melon. If you’re unfamiliar with this fruit, you’re not alone. Once it was only grown in New Zealand, but now it is also grown in California, and made available by Melissa’s Produce.

They are seedy and mild in flavor with a taste of cucumber, melon, and lime. It will add a brightness to your salsa verde that will have your guests wondering why yours tastes so much better than theirs. You can introduce them to this colorful and spiky melon by using the scooped out halves as serving dishes. Turn something ordinary into extraordinary.

Kiwano Salsa Verde

2 lbs. Melissa’s tomatillos, husked
2 Melissa’s shallots, peeled
1 large Melissa’s jalapeño
3 cloves garlic
1 small bunch cilantro
Pulp from 1 Melissa’s Kiwano Melon
½ - 1 t. cumin
Salt and pepper to taste

Turn the broiler on in your oven and move the rack as high as it will go while you prepare your ingredients. Line a jelly roll pan with aluminum foil. Place husked tomatillos, shallots, jalapeño, and garlic onto the pan, and roast until charred, turning vegetables to be sure they are charred evenly.

Place roasted vegetables, all remaining ingredients, and pan juices into the work bowl of a food processor, and pulse until saucy. Taste for seasoning adding more salt, pepper, and cumin, if desired.

 

Trifled Taco Salad

I have fallen in love with these little trifle dishes! Have you seen them? They are the perfect size (12 oz.) for holding a main dish salad, layered breakfast, or any type of layered dessert. I can’t stop coming up with new ways in which to use them. I love using these dishes because portioning things out perfectly is a no-brainer, and because we eat first with our eyes, and serving food this way is so visually appealing.

One of the salads I made was this adorable mini trifled taco salad. I had such a good time putting this together, did it early in the day, shoved it into the fridge, and enjoyed it for supper that night when I was too tired to prepare anything. I have to say that I felt pretty special eating my fancy schmancy layered salad.

I continue to experiment, so stay tuned for more, meanwhile, pick yourself up some of these dishes, you will not be sorry. You really don't need a recipe for this. Just have a look at the picture below and layer to your heart’s content. Feel free to layer whatever tickles your fancy. If you have a lot of dry ingredients, as I did, you may want to layer the dressing in twice (as you can see from the picture). If not, then just add it somewhere in the middle. There are really no set rules, just have fun.  

This post is linked to:

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Merry Monday

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

O My Heartsie Girls Wonderful Wednesday

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Mexican Chicken Corn Chowder

Is it just at my market, or is corn all over the place at yours too? This is not corn season, but I have seen loads of it at local markets, and for a decent price. I expected it to be tasteless and a bit on the dry side, but it was actually quite good. Whenever I can get my hands on ears of decent corn, I like to make corn chowder.

Today I combined a recipe for chicken enchilada chowder, with corn chowder, and came up with what I'm calling Mexican Chicken Corn Chowder. It’s positively addictive, with just the right amount of heat and loads of flavor. If you like your soup a little hotter, double up on the jalapeños. This is easy to put together, because you throw everything into the crockpot add forget about it. And I mean this literally. This afternoon, I got sidetracked watching the ball game, had the doors and windows open, and thought somebody in the neighborhood was cooking something wonderful because I could smell the aroma coming in through the door. Nope, it turned out to be me! It was the chowder.

Mexican Chicken Corn Chowder

1 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 ½ cups chicken stock, preferably homemade
1 14.75-oz. can cream-style corn
2 ears of corn, husked, roasted, and sliced from the cob
½ cup diced Melissa’s Pickled Jalapeños
½ cup diced Melissa’s Fire Roasted Sweet Red Peppers
1 15.5-oz. can black beans, rinsed and drained
2 teaspoons chili powder
½ teaspoon smoked paprika
1 ½  teaspoons ground cumin
1 ½ cups freshly grated Monterrey Jack cheese
1 cup heavy cream
Salt and pepper to taste
Garnish as you see fit

Spray a six-quart crockpot with Pam. Add all of the ingredients, give it a stir, and cook on low for six hours. During the final half hour of cooking, remove the chicken, shred it, and return it to the crock. Season to taste with salt and pepper. Garnish any way that you like. For my tastes, I enjoy a sprinkling of Cojita cheese and scattering of freshly chopped chives.

PRINT RECIPE

Another delicious slow cooked soup with a Mexican bent can be found in this recipe for Slow Cooker Chicken Tortilla Soup.

 

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Merry Monday

Over the Moon

This post contains affiliate links.