Recreate a lively Mexican fiesta at home this Cinco de Mayo with authentic cuisine and festive music. One&Only Palmilla, Cabo’s five-star luxury getaway, is sharing some of their signature recipes so you don’t have to miss out on celebrating this year. From fresh guac to easy fish tacos, coconut margaritas and more – this just might be your best Cinco de Mayo yet.
What’s a fiesta without some tunes? Stream One&Only Palmilla’s Spotify playlist here for a true Mexican party!
Guacamole
- 3 ripe avocados
- 1/2 red onion
- 1/2 bunch coriander (cilantro)
- 3 limes
- pinch of salt and pepper
- chili serrano
- 1 tbsp olive oil
Directions: Slice three ripe avocados in half, remove the pit and skins and scoop them into a bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the red onions, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together.
Fish Tacos
- 150 ml striped sea bass
- 2 sundried tomatoes
- 25 ml shallot, finely chopped
- 1 clove of garlic, finely chopped
- 30 ml refried beans
- pinch of salt and pepper
- tortillas
Directions: For the tacos, warm up a pan and add olive oil. Place the fish and dried tomato in the pan and let it cook for 3 min; add shallot, garlic, salt and pepper and cook everything on low heat for another 5 min. Reserve in a warm place.
Plate the tortilla, add a little spoon of refried beans on one side of the tortilla, trying not to cover the whole tortilla surface. Place one spoon of the fish in the middle and decorate it as you wish. Free your mind and use what you have – try cilantro leaves, chili pepper slices or sprouts, green onion rings and more!
Tip: Lean and flakey white fish fillets are traditionally used for fish tacos, including halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.
Signature Mexican Pizza
Dough
- 250 gr flour
- 3.5 gr fresh yeast
- 3.5 gr salt
- 2.5 gr sugar
- 90 ml water
- 35 ml milk
- 3 ml olive oil
- ½ egg
Directions: Pour water into a large bowl; sprinkle with yeast and let it sit until foamy, and then let it stand for about 5 minutes. Whisk in sugar, milk, eggs, olive oil and salt. Add flour and stir until a sticky dough forms. Mix the dough for 10 minutes until smooth. Cut dough into 95 ml rolls and refrigerate for 4 hours. Roll out the dough, add topping ingredients. Cook in oven at 250-degrees celsius for 10-12 minutes.
Toppings
- 1 cup refried beans
- 1 cup black beans
- 1 cup mozzarella cheese
- 1 cup chorizo (or choice of meat)
- 2 tbsp of olive oil
- cilantro
Directions: Add refried beans as the base. Add mozzarella cheese. Top the pizza with boiled black beans and chorizo (can be substituted with any kind of meat). Cook in oven for 10-12 minutes at 250-degrees celsius. Once the pizza is ready, add olive oil and fresh cilantro.
Tip: The best way to tell if the pizza is fully cooked is to look at the bottom of the crust. A golden and crispy crust indicates the pizza is ready.
Coconut Margarita
- 1 cup ice
- 2 oz. tequila
- 1 oz. Cointreau
- .75 oz. lemon juice
- 1.5 oz. coconut milk
- 1 spoon shredded coconut
Directions: Place all ingredients into a blender and blend until smooth and serve.
Mocktail version: Replace 2 oz of tequila with 3 oz of coconut water and 1 oz of Cointreau with orange juice.
Avocado Margarita
- 2 oz. Tequila Casa Dragones
- 1 oz. Cointreau
- .5 oz. agave syrup
- 3/4 Lemon juice
- 1/8 Avocado
- .25 oz. spinach juice*
- Pinch of salt and pepper
Directions: Shake all ingredients over ice for 20 seconds, strain and serve in a martini glass with salt and pepper. *To make spinach juice, blend 5 spinach leaves with one cup with water.
Mocktail version: Replace the tequila with water and the Cointreau with orange juice.
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