Host a Fabulous Cinco de Mayo Party

Cinco de Mayo or the Fifth of May is a day that will be celebrated all over the world each fifth of May. Cinco de Mayo honors the 1862 victory of Mexico's victory over the French - the Battle of Puebla 0- that took place on May 5th!

Getting the Cinco de Mayo party started:

Design Your Festive Invites! Use a fun, festive slogan such as Margaritas & Fajitas or Forget the Siesta, Let's Fiesta! Include the Party Date, Time, Location and RSVP deadline and contact information. It's nice to include a map (i.e. yahoo or google map) inside in the invitation envelopes for your guests that
have not been to the party location before.

Adorn your party area with mini cactus plants, small sombreros filled with red hot candies, bouquets of red, white and green flowers and toy maracas. In any corner of the party area, there should be helium-filled red, white and green balloons.

MENU SUGGESTIONS

Always ask for nutritional requirements of your guests with the RSVPs to determine if they have any allergies or objections to particular ingredients.

Recipes courtesy of the Halloween Party Host Handbook.

APPETIZERS:

FRUITILICO SALSA AND CINNAMONICO CHIPS

8 oz. of raspberries

2 red apples, peeled & diced

1 lb. of strawberries

2 kiwis, peeled & diced

2 TBS sugar

1 TBS brown sugar

½ cup of cool whip topping (or more to taste)

10 (10”) flour tortillas

½ cup of butter (softened)

2 cups of cinnamon sugar

Instructions:

Mix the fruit, white and brown sugar and whipped cream &/or fruit preserves and cover and chill in the refrigerator for 30 minutes. Preheat oven to 350F and coat each side of the tortillas with butter. Cut into chip-sized wedges and coat with cinnamon sugar. Bake in the pre-heated oven for 8-10 minutes. Allow to cool for 15 minutes before serving.

QUICK & EASY QUESO

1 package (box) of Velveeta cheese (cubed)

2 cans of Rotel tomato and green chiles (diced, 10 oz. can)

Tortilla Chips

Instructions:

In a medium-large pot, place the Velveeta cheese cubes over medium heat and melt while stirring thoroughly to ensure it doesn’t burn and / or stick to the bottom of the pot. Once the cheese has melted, add the cans of Rotel – only draining one of them (keep the juice in the other). Mix thoroughly and heat over low heat for about 10 minutes. Serve with tortilla chips.

*You can add any type of chili to this queso if you’d like. Just mix in the can and heat for about 10 minutes.

CINCO DE MAYO CHICKEN SOUP

Ingredients:

2 quarts distilled water

8 skinless, boneless chicken breast halves

1/2 tsp. salt and ground black pepper

1 tsp. garlic powder

1 TBS onion powder

2 shallot cloves, minced

1 onion, minced

5 chicken bouillon cubes

3 TBS virgin olive oil

2.5 TBS dried parsley

3 cloves garlic, minced

1 (16 oz.) jar chunky salsa

2 (14.5 oz.) cans peeled and diced tomatoes

1 (14.5 oz.) can whole peeled tomatoes

1 (10.75 oz.) can condensed tomato soup

3 TBS chili powder (more or less to taste)

1 (15 oz.) can whole kernel corn, drained

2 (16 oz.) cans chili beans, undrained

1 (8 oz.) container sour cream

Instructions:

Over medium heat, in a large pot combine water, chicken, seasonings, bouillon cubes. Bring to a boil, reduce and cover. Simmer for about 1 hour or until chicken is done (check with a poultry thermometer). Remove chicken and shred. In a separate pot, sauté the onion and garlic in olive oil until brown. Stir in the remaining ingredients (including shredded chicken) and then add the 5 cups of broth from the chicken pot. Simmer 30 minutes until done.

ENTREE:

CHEESY CHICKEN ENCHILADAS

Ingredients:

2 pounds skinless, diced boneless chicken breast meat

1 1/4 cups sour cream

1/4 tsp. chili powder

1 tsp. butter

1 med yellow sweet onion, chopped

2 cloves of a shallot, minced

1 (4 oz.) can chopped green chilies, drained

1 (1.25 oz.) package mild taco seasoning mix

10 green onions, chopped, divided

1 cup water

1 tsp. lime juice

1/2 tsp. onion powder

1/2 tsp. garlic powder

5 enchilada-sized flour tortillas

3.5 cups shredded cheddar cheese

1 (10 oz.) can enchilada sauce

1 (6 oz.) can sliced black olives

Instructions: Preheat an oven to 350 degrees F (175 degrees C).

COOK CHICKEN: In a large pot, add diced chicken, cover with water and bring to a boil over high heat. Reduce to medium-low and simmer until chicken is done (~15 min). Shred the chicken and set aside.

SAUCE: Combine the sour cream, cream of chicken soup, and chili powder in a saucepan. Simmer, stirring occasionally and then set to ‘warm’ and cover.

CHICKEN MIX: Over medium heat, heat butter in a frying pan and sauté the onion and shallots for about 7 minutes. Add shredded chicken, chopped green chilies, 5 chopped green onions, taco seasoning and water. After simmering for 10 minutes, add the lime juice, onion powder, and garlic powder and continue to simmer for another 10 minutes. Salt and pepper to taste.

Mix 1 cup of the sauce into the skillet with the chicken mixture. Fill the bottom layer of a 9x13 inch baking dish with the rest of the sauce. Fill each tortilla with chicken mixture. Before folding each tortilla, sprinkle cheddar cheese over the chicken filling. Fold tortillas with the filling inside and place seam-side down in the prepared pan over the sauce. Pour enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheddar cheese on top of the enchilada sauce. Sprinkle the rest of the chopped green onions and then place the sliced olives on top. Bake about 25 minutes until cheese is melted.

DESSERTS:

SOPAPILLA CHEESECAKE…TO DIE FOR

2 (8 oz.) packages of softened cream cheese

1 ¾ cup white sugar

1 teaspoon vanilla extract

2 (8 oz.) cans refrigerated crescent rolls

1 tsp. ground cinnamon

1/2 cup butter, softened

1/4 cup honey

Instructions: Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with cooking spray.

Combine the cream cheese with the vanilla extract and 1 cup of sugar and mix thoroughly.

Unroll each can of crescent roll dough and roll each into 9x13 inch circles with a rolling pin. Press one piece into the bottom of the 9x13 inch baking dish. Spread the cream cheese mixture into the baking dish and cover with the second 9x13 piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Spread this mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before slicing.

COCKTAILS FOR ADULTS:

FLAGTASTICO COCKTAIL

(omit this recipe for teens and offer any green beverage instead – place 1-2 drops of green food coloring in a clear soda or apple juice and garnish with cherries or strawberries.)

4 oz. Hypnotiq® liqueur

2 oz. Malibu® coconut rum

2 oz. pineapple juice

Instructions: Combine all ingredients over ice in a cocktail shaker and shake well. Strain into a martini or cocktail glass and serve. With a red sword toothpick, garnish with cherries.

FESTIVE FIESTA ENDING

(omit this recipe for teens and offer hot cocoa instead with the green whipped topping and red sprinkles on top)

1/2 shot Godiva liquor

1/2 shot Bailey’s Mexican cream liquor

Fill the coffee mug with 1/2 coffee and 1/2 milk to taste

Green food coloring

Top with whipped cream (put 1-2 drops of green food coloring into the whipped cream and top with red sprinkles)

Instructions: Mix the liquors together in a shaker and strain into a coffee mug. Fill the mug with coffee and milk to taste and top with green whipped cream and red sprinkles.

FIESTA MARGARITAS

(omit this recipe for teens and offer any green or red beverage instead – place 1-2 drops of green (or red) food coloring in a clear soda or apple juice for a fun Cinco De Mayo effect!)

1 (6 oz.) can frozen limeade concentrate

6 oz. tequila

2 fluid oz. triple sec

Crushed ice

Fill in the blender with crushed ice. Pour in ingredients and mix until smooth. Pour into glasses and serve with a salted-rimmed glass and a lime wedge garnish.

*To make Super Strawberry Margaritas, add 8 oz. frozen sliced strawberries in syrup and reduce to 4 oz. of limeade.

BONUS ACTIVITIES!

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SPRINKLE OF MEXICAN MOVIE STAR CHALLENGE

OBJECTIVE: To be the team that can answer the appropriate ‘Mexican-American Film Star containing’ movie with the corresponding summaries.

RULES: Pair the guests into groups of 3-4. Give the teams 15 minutes (or more) to fill in the correct movie in the blank next to the ‘tag line’ using the ‘Mexican-American Movie Star Movie Challenge’ Answer Sheet. When the time is up and / or the guests are finished, collect the answer sheets and score them using the ‘Mexican-American Movie Star Movie Challenge’ Movie Challenge Answer Key. For younger teens, you can give them a movie word bank have them match up the movies.

EQUIPMENT NEEDED: Click here: Printed copies of ‘Mexican-American Movie Star Movie Challenge’ Movie Challenge’

PLAYING TIME ~20 minutes.

SPRINKLE OF MEXICAN MOVIE STAR MOVIE CHALLENGE ANSWER KEY

(Salma Hayak) Carmen’s caught inside of a virtual reality video game created by the Toymaker and awaits her brother Juni to save not only her but the world. Spy Kids 3-D: Game Over, 2003

(Jessica Alba) After exposure to a cosmic radioactive substance, four astronauts must face Dr. Victor Von Doom. Fantastic Four, 2005

(George Lopez - voice) While vacationing in Mexico, a pampered pooch gets lost from her owner and must find her way home. Beverly Hills Chihuahua, 2008

(Sara Paxton) Rick Riker, an orphaned teen, is bitten by a radioactive dragonfly and becomes a superhero. Superhero Movie, 2008

(Alexis Bledel) Four best friends plan to stay connected together as they pass around a pair of jeans that fits each of them perfectly. The Sisterhood of the Traveling Pants, 2005

(Salma Hayak) The two most talented hired guns in the Wild West must save President Grant from an evil villain. Wild, Wild West, 1999

(Jessica Alba) Things are not what they seem as it is revealed a Deputy Sheriff in West Texas is a psychopath. The Killer Inside Me, 2010

(Jessica Alba) An eye transplant enables a woman to see into the supernatural realm. The Eye, 2008

CINCO DE MAYO RAP CONTEST

OBJECTIVE: To be the team that gives the most awesome rap duo performance!

RULES: Pair the guests into groups of 2(or 3). Give the teams 10 minutes (or more) to write the most hilarious rap lyrics about Cinco de Mayo or allow them to have creative freedom. Play a steady rap beat in the background so the groups can get inspired and can practice. When the time is up, allow each team to perform their rap song in front of the group. Each member of the team must play a role in the duo (or trio). The host will choose the best upcoming rap artist duo at the party!

EQUIPMENT NEEDED: a cool rap beat (instrumental) to play in the background and during the performances. *My Mystery Party has a downloadable rap beat for sale on the www.mymysteryparty.com/props website in the Mystery Props section.

PLAYING TIME ~15 -20 minutes

Of course, no Mexican Fiesta would be complete without a Piñata!

You can purchase filled piñatas at most local party stores. Don’t forget the plastic bat and the blindfold!

Each guest should get 2 tries and then pass the bat! Be careful and keep everyone far away from the blinded bat swinger!

PINGO PONGO SOMBRERO FANDANGO

OBJECTIVE: To acquire the most points.

RULES: Put a start line with tape on the floor. You will need 5 sombreros – you can snag these at any party store (online or storefront) in the fiesta section. Put a point value on each of the brims in increasing value as they are further from the starting line. Space them about 1 foot away from each other in a line away from the start line. Each guest will take turns throwing 3-4 (you decide how many) Ping Pong balls (or other objects as you so choose) onto the sombreros. If the ball or other item lands on the hat and stays – they get the point. Any item that bounces off the hat does not count for a point. Add up the total amount of points for each guest and the winner is the one with the most points. If anybody is tied, allow for another round to break the tie.

EQUIPMENT NEEDED: 5 sombreros and up to 5 Ping Pong balls or other items for the guests to toss onto the hats. Painter’s tape to create a start line that the guests cannot cross when throwing the item onto the hats.

PLAYING TIME ~15 -20 minutes

GUAC CHALLENGE

OBJECTIVE: to be the ultimate culinary genius by making the best-tasting and best-looking guacamole dip!

RULES: Either each guest can compete individually or you can put them into teams of 2, 3 or 4. Place all of the ‘possible’ ingredients on a table where each guest has access to enough of the ingredient for their recipe (see the suggested ingredient choices below). If you think of any additional ingredients you choose to use, feel free to add (or omit some).

Give each guest a mixing bowl, a wire whisk (or just a spoon), and a set number of avocados. When the host says go, the guests are to create the best tasting and best looking guacamole dip by using the best tasting combination of the ingredients below!

Each team can only take ONE ingredient from the ingredient table at a time - no grabbing all of the ingredients to sabotage the other chefs!! They must return the container holding the ingredient in a timely manner before getting another one from the ingredient table! After an ingredient is used, it must be immediately returned to the table (if not used in its entirety) or the team gets a 1 minute penalty where they cannot continue until the penalty is served.

The following are the suggested ingredients to place on the table. Please make an announcement that by NO MEANS does it suggest that putting all of these ingredients into guacamole dip will be the best tasting! They are to create the best combination of the ingredients that they select!

FOOD INGREDIENTS FOR THE INGREDIENTS TABLE:

Mayo - maybe 2-3 different types to choose from Soy Sauce

Mustard - maybe 2-3 different types to choose from Paprika

1000 Island Salad Dressing Salt & Pepper

Worcestershire Sauce Cooked bacon (diced for them)

Avocados (have plenty) Shredded cheese - a few types to choose from

Relish - sweet and a sour Onions (diced for them - different varieties)

Pickles (diced for them) Tomatoes (diced for them - different varieties)

Lemons (cut into slices) Limes (cut into slices)

Cilantro (fresh herbs, minced) Garlic (minced)

Spinach leaves (minced) Parsley (minced)

Give the guests a time limit (i.e. 8 -10 minutes) to create their culinary delight. When the host calls ‘time’, s/he will taste each teams’ guacamole and judge on presentation and taste. The best tasting guac dip wins!

EQUIPMENT NEEDED: the food ingredients listed above - any variation of them and if you think of any to add - feel free! Mixing bowl and a spoon or wire whisk for each guest.

PLAYING TIME is approximately 15 minutes.