We asked Omni chefs to share their favorite Cinco de Mayo recipes. If you’re hosting your own fiesta or just looking to spice up dinner, these unexpected Cinco de Mayo recipes are easy to recreate and pair perfectly with a cold margarita.
Cinco de Mayo Recipes: Appetizers
Elote Street Corn, Omni Tucson National Resort
While many Americans enjoy butter on their corn, Cinco de Mayo provides the perfect opportunity to add a little flare to your corn for an easy to execute authentic Mexican dish. Try Chef Jonathan Stutzman’s Tucson street corn.
- 5 ears yellow corn
- ½ c mayonnaise
- 2 Tbsp Cholula hot sauce
- 1 c cotija cheese
- 2 Tbsp Tajin seasoning
- 2 limes
Grill corn in the husk, rolling as needed until evenly toasted. Then, mix mayonnaise and Cholula hot sauce to desired heat level and brush on corn. To serve, sprinkle with crumbled cotija cheese and Tajin seasoning. Finally, squeeze lime juice on top and enjoy.
Scallop Ceviche, Omni Dallas Hotel
Adapted from a Peruvian sushi chef many years ago, Chef Jason Weaver emphasizes salting and rinsing the seafood as a critical step in the process of this refreshing Cinco de Mayo recipe.
- 12 U-10 un-soaked jumbo sea scallops (U-10 refers to weight. One pound of U-10 scallops is approximately 10 scallops)
- 1 red onion
- 1 tomato
- 1-2 jalapenos, to preference
- 1 small bunch of cilantro
- 1 lime
Cut scallops into 4 pieces and season them with salt for about 10 minutes. (This is the secret to good ceviche.) At the same time, bring a small pot of water to a boil and prepare an ice bath to blanch the tomato.
While the scallops are marinating, slice the red onion and jalapenos into fine slices. Cut an “X” shape on the tomato. Blanch the tomato for 7-10 seconds, then transfer it to ice. When cooled, peel the tomato and remove seeds. Place tomato in a blender and puree. Reserve a cilantro leaf for each portion, then chop the rest.
When scallops are ready, place them in a stainless steel or glass bowl. Add onions, jalapenos, tomato, cilantro and just enough lime juice to cover the mixture. Mix gently. Cover for 10 minutes or up to a few hours. Serve with tortilla chips and cilantro sprig.
Plantain Chips, Omni Barton Creek Resort & Spa
Where Chef Alejandro Ospina grew up on the north coast of Colombia, the most popular produce you can find is the plantain. This dish is perfect for Cinco de Mayo because it’s easy to make, fun to eat and pairs great with a margarita. In the Spanish community, you may hear these plantain chips called, “Mariquitas”.
- 1 green plantain
- 2 oz cilantro creama
- 2 oz mojo sauce
- Kosher salt to taste
Using a mandolin or sharp knife cut the plantain lengthwise and soak in cold water. Fry plantain at 350 degrees until light golden color. Drain excess oil and season with salt. Serve with dipping sauces.
Cinco de Mayo Recipes: Entrées
Crispy Quail with Corn Relish & Diablo Marmalade, Omni Corpus Christi Hotel
From Executive Chef Dean Sprague, this South Texas take on hot wings packs plenty of spicy Mexican flavors. Plus, this crispy quail appetizer is a best-seller at Republic of Texas Steakhouse.
- 4 semi-boneless Bandera quail
- 1 c seasoned flour (flour, smoked paprika, cayenne pepper)
- salt & pepper to taste
- 1 c fresh-cut corn
- ½ c diced red bell pepper
- ½ c diced poblano pepper
- ½ c diced red onion
- 1 diced jalapeno pepper
- 2 limes, zest and juice, divided
- 1 c orange marmalade
- ¼ c garlic chili paste
Cut quail in half lengthwise and season with salt and pepper. Dredge in flour and let rest. In the meantime, prepare corn, bell pepper, poblano pepper, red onion and jalapeno then sauté in a very hot cast iron skillet with a small amount of olive oil and zest and juice of one lime. Allow vegetables to char, then pulse together in a food processer with marmalade, chili paste and the zest and juice of one lime.
In a deep pan, heat 2 cups of oil to 250 degrees. Shake off excess flour from the quail and fry in the oil until golden brown. Remove and place on a drain rack. Season to taste and enjoy!
Pulled Pork Enchiladas, Omni Frisco Hotel
- 12 corn tortillas (softened in hot oil)
- 1 1/3 c pico de gallo
- 2 1/2 c ranchero sauce
- 2 c shredded colby jack cheese
- 1 1/2 lbs pulled pork
- 4 tsp sour cream
- 4 sprigs of cilantro
Mix 1 cup pico, 1/2 cup ranchero, 1 cup cheese and pulled pork into a bowl. Fill tortillas with about 2 oz of mix, roll and lay seam down into a large baking dish. Cook in a 300-degree oven until the internal temperature reaches 165 degrees. In a separate bowl, heat 2 cups of ranchero sauce. Pull out enchiladas, cover with ranchero sauce and remaining cheese. Place under broiler until cheese has melted. Garnish with sour cream and pico de gallo.
Charred Mini Lobster Tacos, Omni Nashville Hotel
This dish is one of the first small plates that Chef David Harker worked on for the nightly theater menu at the Augusta Restaurant in Colorado. It’s rich with Hispanic culture and features key elements of the street tacos you’ll find in coastal areas of Mexico.
- 1/2 gallon whole milk
- 8 oz roux
- 1/2 onion
- 1 bay leaf
- 1 tsp nutmeg
- 2 tsp salt
- 2 chipotles in adobo sauce
- juice from 2 limes
- 1 Tbsp cilantro, fresh chopped leaves
- 8 oz pepper jack cheese, shredded
- Fresh picked lobster meat
- 6 in. flour tortillas
Make Chipotle Béchamel: Make a standard béchamel cook out roux. Remove onion brulee and bay leaf. Add cheese to the heat mix until smooth. Add minced chipotles, lime juice and cilantro. Puree with an immersion blender and heat to serve.
Then, poach lobster in drawn butter gently. Warm béchamel just to bind poached lobster meat. Place lobster on fresh charred tortilla. Roll tight. Plate with roasted red pepper coulis and salsa verde, garnish with ancho puree, crema, pico de gallo and cilantro.
Sonoran Dog, Omni Scottsdale Resort & Spa at Montelucia
The Sonoran dog originated in Hermosillo, Mexico in 2009. Today, it’s a staple in the Arizona street cart scene and a favorite late-night snack of Chef Marcos Seville.
- 4 all-beef hot dogs
- 4 strips of thick-sliced pecan wood smoked bacon
- 4 Bolilo bun (or hot dog buns)
- 3 oz chipotle aioli
- 4 oz pico de gallo
- 4 oz black bean puree
- 2 oz grated cotija cheese
- 4 grilled jalapeno
- cilantro sprigs
Wrap bacon the full length of the hot dog and secure with wooden skewers on both ends. Then, heat corn or canola oil to 350 degrees and fry hot dog for about 3 minutes. While that’s cooking, lightly steam the bun. Spread warm black bean puree on a bun and place hot dog in the bun. To finish, garnish with pico de gallo, chipotle aioli, cotija cheese, cilantro sprig, and grilled jalapeno.
Cinco de Mayo Recipes: Desserts & Drinks
Chocolate Nachos, Omni Dallas Hotel
Is it a nacho or a s’more? I guess it’s how you look at it. Finish your fiesta with a shareable plate of chocolate marshmallow nachos from Chef Jason Weaver.
- 2 c fried corn chips (salted)
- ½ to ¾ c chocolate sauce
- ¼ c chocolate chips
- ¼ c peanut butter chips
- ¼ c dry roasted peanuts
- ¾ c marshmallows
- powdered sugar
Preheat oven to 400 degrees. Place chips on an ovenproof plate. Pour over warmed chocolate sauce and sprinkle chocolate chips and peanut butter chips evenly. Top with peanuts and marshmallows. Bake until the marshmallows are melted and golden brown. Finally, dust with powdered sugar.
Mangochelada, Omni Scottsdale Resorts & Spa at Montelucia
Also known as the Mexican Bloody Mary, the Michelada has become a favorite for the after Cinco de Mayo hangover cure. The addition of mango gives this drink a sweet component that pairs well with another Mexican favorite, Tajin spice.
- ¼ oz mango puree
- ¼ oz lime juice
- 2 oz Clamato
- 12 oz can of imported Mexican beer
- Garnish: lime wedge, Tajin, diced mango
Rim a pint glass with lime and dip in Tajin spices. Pour mango puree, lime juice and ½ c of ice in the glass and stir. Pour beer over the mixture and garnish with lime and mango. Enjoy!