Cinco de Mayo Recipes to Take Your Fiesta to the Next Level!

Cinco de Mayo is the perfect excuse to spice things up in the kitchen – and we’re here to help you do just that. Whether you’re throwing a full-on fiesta or just want to treat yourself to something a little extra, these three recipes bring the flavor without going overboard.

From a refreshingly creamy horchata made with our Organic Cinnamon to deliciously spicy habanero chicken tacos and a lightened-up tres leches cake (hello, date sugar), this is one celebratory spread you’ll feel good about digging into.

Let’s get into it.

Horchata Made with Nutricost Organic Cinnamon

A creamy, cinnamon-spiced classic that’s just as refreshing as it is satisfying. Bonus: it’s dairy-optional and super easy to prep ahead.

HEADS UP! PART OF THIS RECIPE WILL NEED TO BE PREPPED THE NIGHT BEFORE

Ingredients:

• 1 cup white rice (long grain works best)
  

• 2½ cups water (for soaking)
  

• 2 cups cold water (for blending)
  

• 1 tsp Nutricost Cinnamon
  

• ½ cup sugar (adjust to taste)
  

• 1 tsp vanilla extract (optional, but highly recommended)
  

• 2 cups milk or plant-based milk (almond, oat, coconut…or just more water)
  

• Pinch of salt
  

Optional for Serving:

• Ice
  

• Ground cinnamon for dusting
  

Instructions:

• Soak: Rinse the rice. In a large bowl or blender jar, combine rice, cinnamon, and soaking water. Let sit for at least 4 hours or overnight in the fridge.
  

• Blend: After soaking, blend until very smooth—about 2–3 minutes.
  

• Strain: Pour through a fine mesh sieve or nut milk bag to remove solids.
  

• Sweeten & Finish: Stir in sugar, vanilla, salt, and milk. Mix well until fully combined and sugar dissolves.
  

• Chill & Serve: Serve cold over ice with a sprinkle of cinnamon if you’re feeling fancy.
  

Pro Tip: Prep it the night before to let the flavors really come together.

Habanero Chicken Tacos

Spicy, smoky, and full of flavor—these tacos bring the heat without needing a long marination. Perfect for a last-minute party dish.

Ingredients – Chicken:

• 1 lb boneless, skinless chicken thighs or breasts
  

• 1 tbsp avocado oil
  

• 1 tsp Nutricost Pantry Habanero Powder (more or less depending on heat preference)
  

• 1 tsp smoked paprika
  

• 1 tsp garlic powder
  

• ½ tsp onion powder
  

• ½ tsp cumin
  

• 1 tsp salt
  

• Juice of 1 lime
  

Taco Fixings:

• Corn or flour tortillas (warmed)
  

• Shredded cabbage or lettuce
  

• Sliced avocado
  

• Chopped cilantro
  

• Sour cream or lime crema
  

• Lime wedges
  

Instructions:

• Season: Combine oil, spices, and lime juice in a bowl. Coat chicken thoroughly.
  

• Cook: Heat skillet over medium-high. Cook chicken for 5–6 minutes per side until charred and cooked through. Rest 5 minutes, then slice or shred.
  

• Assemble: Fill warm tortillas with chicken, cabbage, avocado, cilantro, and crema.
  

• Top It Off: Squeeze on fresh lime juice and add extra habanero powder if you’re feeling brave.
  

Fiesta Hack: Grill the chicken for extra smoky depth.

Simple Tres Leches Cake (Made with Date Sugar)

Lighter and naturally sweetened, this version of the classic dessert skips the refined sugar but keeps all the rich, creamy goodness.

Cake Ingredients:

• 1 cup all-purpose flour
  

• 1 tsp baking powder
  

• ¼ tsp salt
  

• 5 large eggs, separated
  

• ¾ cup date sugar (divided)
  

• 1 tsp vanilla extract
  

• ¼ cup milk
  

Tres Leches Soak:

• 1 can (12 oz) evaporated milk
  

• 1 can (14 oz) sweetened condensed milk
  

• ½ cup heavy cream or full-fat coconut milk
  

• Optional: 1 tsp cinnamon or splash of vanilla
  

Topping:

• 1 cup whipping cream
  

• 1–2 tbsp powdered date sugar (you can blend your own!)
  

• ½ tsp vanilla extract
  

• Sliced strawberries for garnish
  

Instructions:

• Prep: Preheat oven to 350°F and grease a 9x13" baking dish.
  

• Mix: Combine flour, baking powder, and salt. In a separate bowl, beat yolks with ½ cup date sugar until pale. Add milk and vanilla, then fold in dry ingredients.
  

• Whip: Beat egg whites to soft peaks, gradually add remaining ¼ cup date sugar, and beat to stiff peaks. Fold into batter.
  

• Bake: Pour into dish and bake 25–30 mins or until a toothpick comes out clean. Cool completely.
  

• Soak: Poke holes all over cooled cake. Slowly pour tres leches mixture over top. Let it soak thoroughly.
  

• Chill: Cover and refrigerate for at least 4 hours or overnight.
  

• Top: Whip cream with powdered date sugar and vanilla until fluffy. Spread over cake and top with strawberries.
  

Optional Finish: Dust with cinnamon to impress your guests.

Let’s Get This Fiesta Started

Try one or try them all—these recipes are perfect for celebrating Cinco de Mayo with bold flavor and quality ingredients. If you whip them up, don’t forget to tag us. We love seeing how you bring Nutricost to your table!