Looking to start your Cinco de Mayo the proper way? Sure to start the celebration are these Mexican tostadas, nibbles, dips, salsas, and more. View our list of top Mexican appetizers for inspiration; there is really something for everyone in this space.
For a themed party, nothing compares to the simplicity of chips and dips; Cinco de Mayo may have some of the BEST choices. Of course you have to provide guacamole, but also keep in mind other Mexican-inspired favorites like salsa or queso. Though feel free to get creative, we have included some of our faves here—our chicken enchilada dip, avocado salsa, Instant Pot street corn queso, or taco dip. Salsas and dips provide an eternally flexible universe.
Are guests for your party vegetarian or vegan? Don't sleep on our black bean tostadas, black bean and corn salad, or refried bean dip; the protein from beans will last through a whole party's worth of drinking.
Speaking of, we have also included some simple Mexican-inspired beef recipes appropriate for a gathering. Either make our chicken taquitos, cheesy beef empanadas, or tamales on your own or turn it into a party game and have your friends assist! You'll have a simple taco bar if you also toss some tortillas, garnishes, and marinated meats like chicken or fish. Searching for something hot and filling to provide to your guests? Your party will be truly amazed by our sheet-pan chicken fajitas, Crockpot salsa chicken, sopes, or nachos supreme.
Mexican-inspired Appetizers For Taco Night
1 Empanada made with beef
This meal is actually based on a pretty standard Mexican (top-secret!) recipe. It's fantastic as is, but once you have the pastry under control, you can basically load them with anything.
Ingredients
- 3 c. (360 g.) all-purpose flour, plus extra for surface
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 c. (1 stick) cold unsalted butter, sliced into cubes
- 1 big egg
Read also: Healthy Appetizers For Thanksgiving
Directions
Step 1
Step 1In a large bowl, mix flour, baking powder, and salt. With hands or a pastry cutter, cut butter into dry ingredients until pea-sized bits form. Add egg and 3/4 cup water; stir with a wooden spoon until dough forms.
Step 2
Second step: turn out dough on a surface dusted with flour. Knead for around five minutes till smooth.
Step 3
After wrapping in plastic wrap, chill for at least one hour or overnight.
2. Guacamole
We can all agree—it's not a party without Mexico's most renowned dip—whether you heap it on top of your tacos, spread it over a bun as a burger topper, or just dip it. Keep it simple, like we did, or go crazy with your mix-ins; just be sure to make enough; this will disappear quickly.
Ingredients
- three avocados, pitied
- One small jalapeño, coarsely chopped, seeds removed if preferred
- One fourth c. chopped fresh cilantro plus extra for presenting.
- One-fourth c. tiny red or white onion, coarsely chopped
- One lime's juice plus one half tsp.
- (or more) kosher salt Tortilla chips for presenting.
Read also: Poppers of Jalapenos with Bacon
3. Flatbread from Mexico Street Corn
Though we love any food you eat off a stick, Mexican street corn is one of our favorites. Here we are loading the pre-made pizza dough with corn, more chili, and lots of cheese after taking the creamy sauce typically used on the corn. Twe.
Ingredients
- all-purpose flour, for dusting
- room temperature pizza dough, one pound
- half a cup sour cream
- one fourth c. mayonnaise
- minced two cloves of garlic.
- Two tablespoon fresh lime juice
- One half teaspoon chili powder plus more for sprinkling.
- 1/2 teaspoon kosher salt
- One c. corn kernels, ideally fresh
- 1 c. shredded mozzarella
- 1/2 c. (or more) crumbled cotija cheese
- Chopped fresh cilantro and lime wedges, for serving
Directions
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°. Lightly dust 2 baking sheets with flour.
Step 2
On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12"-by-6". Transfer to prepared baking sheets.
Step 3
In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove 1/4 cup sauce and reserve.
Step 4
Divide remaining sauce between 2 flatbreads. Top flatbreads with corn, mozzarella, cotija, and a sprinkle of chili powder.
Step 5
Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.
