Here in the U.S., we've developed a hearty appetite for Mexican food, and many communities have adopted the Mexican holiday of Cinco de Mayo. It means "fifth of May" and commemorates Mexico's important victory over French invaders in 1862.
This selection of recipes from Taste of Home readers provides a bountiful buffet of traditional Mexican and Southwestern fare. Why not put on some mariachi music and get busy in the kitchen?
Cinco de Mayo Meal Recipes
Fried Ice Cream
Make this Mexican restaurant-style dessert at home! For an added touch, drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat.
—Ronda Weirich from Liberal, Kansas
Onion Sausage Quesadillas
My husband and I created this recipe after we realized you could add anything to caramelized onions and it would taste great. These are easy to whip up, and the filling can be made ahead of time.
—Lisa Harrington, Halifax, Nova Scotia
Corn 'n' Black Bean Salsa
I'm a high school football coach who also likes to cook and garden. This salsa is a hit with my wife and our 4 kids, and when we entertain friends and fellow coaches.
—Mike Bass, Alvin, Texas
Fiesta Chicken Chowder
I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.
—Beth Jenkins-Horsley, Belmont, North Carolina
Mixed Grill Fajitas
Everyone loves these warm tortillas wrapped around the mixed grill, veggies and cheese. The recipe's an original with me, and through trial, I found you cannot make an error!
—Karen Haen, Sturgeon Bay, Wisconsin
Creamy Chicken Enchiladas
My daughter, Lisa Sand, brought 10 pans of these yummy enchiladas to my wedding reception and the biggest hit of all the food. So many wanted the recipe we sent it out with our Christmas cards.
—Pat Coffee, Kingston, Washington
Born out of a need to rid the fridge of extras, this recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want.
—David Mills, Indianapolis, Indiana