How To Celebrate Cinco De Mayo In Quarantine

Even stuck at home, you can still have a festive Cinco de Mayo celebration. Take your fiesta virtual with tips from some of Mexico’s top hotels. Forbes Travel Guide’s group of experts provided beyond-basic margarita recipes ranging from coconut to carrot, shared some mouthwatering local meals and even created high-spirited holiday playlists to get you dancing.

May 5 marks the anniversary of Mexico’s Battle of Puebla victory during the Franco-Mexican War in 1862. Typically, the day is commemorated with parades, parties and more. It’s a great excuse to partake in the country’s popular cuisine and traditions.

Here’s how you can honor Cinco de Mayo while quarantined.

SET THE SCENE

Ambiance is key for a successful Cinco. Forgo decorations with these celebratory Zoom backgrounds from Mexico’s Velas Resorts, whose stable of hotels includes Grand Velas Los Cabos, Grand Velas Riviera Nayarit and Grand Velas Riviera Maya. They feature everything from pristine Mexican beaches to confetti-strewn backdrops.

Though, if you want to do some decorating, One&Only Palmilla, Los Cabos Resort offers a primer on papel picados, the bright paper banners that are ubiquitous during festivities. It’s an easy craft to do with kids that’s akin to making paper snowflakes.

To further set the mood, stream Cinco-themed Spotify playlists curated by One&Only Palmilla or Four Seasons Resort Los Cabos at Costa Palmas.

MIX UP DRINKS

Margaritas are the choice Cinco cocktail. We gathered a plethora of recipes below, but if you need extra assistance, keep an eye on Montage Los Cabos’ Instagram Stories on May 5 for a margarita class.

Carrot Margarita from Waldorf Astoria Los Cabos Pedregal

Ingredients

2 ounces Tequila Clase Azul Platino

1 ounce Cointreau

1/4 ounces fresh lime juice

3 ounces fresh carrot juice

1 ounce rich lavender syrup

Instructions

Coat spicy salt to the rim of a tumbler glass. Pour all the ingredients into the shaker. Add ice, shake well and then pour into the glass. Garnish with lemon and carrot.

Cucumber Jalapeño Margarita from Waldorf Astoria Los Cabos Pedregal

Ingredients

2 ounces Tequila Clase Azul Platino

1 ounce triple sec

1 ounce fresh cucumber juice

1/4 ounces fresh jalapeño pepperjuice

1/2 ounces simple syrup

Instructions

Press chili to the rim of a tumbler glass. Pour all the ingredients into a shaker, add ice and shake. Then pour into the glass. Garnish with cucumber zest.

Avocado Margarita from One&Only Palmilla

Ingredients

2 ounces Tequila Casa Dragones

1 ounce Cointreau

5 ounces agave syrup

Juice of 3/4 of a lemon

1/8 avocado

25 ounces spinach juice

Pinch of salt and pepper

Instructions

To make spinach juice: Blend 5 spinach leaves with one cup of water.

To make the margarita: Shake all ingredients over ice for 20 seconds, strain and serve in a glass on the rocks with salt and pepper.

For a mocktail version, replace the same quantity of tequila with water and sub the Cointreau with orange juice.

Coconut Margarita from One&Only Palmilla

Ingredients

1 cup ice

2 ounces tequila

1 ounce Cointreau

3/4 ounces lemon juice

1½ ounces coconut milk

1 spoon shredded coconut

Instructions

Place all ingredients into a blender, blend until smooth and serve.

To create a mocktail version, replace the tequila with 3 ounces of coconut water and replace the Cointreau with orange juice.

FIX UP FOOD

Luscious libations should be paired with delectable food. Try the below authentic Mexican dishes. Or take a cooking class with Velas Resorts on May 5 here and come prepared with these ingredients.

Pan de Mole from Belmond Maroma Resort & Spa

Ingredients

For the sourdough:

500 grams wheat flour

500 milliliters water  

For the pan de mole:

1,750 grams of flour

35 grams salt

55 grams yeast

525 grams pre-prepared sourdough

350 grams black mole paste

Sesame seeds

1 liter ice water   

Instructions

Prepare the sourdough three days in advance. On the first day, mix 100 grams of wheat flour with 100 milliliters of water and let stand for 24 hours. If the dough has bubbles, remove half the mixture and replace with the same amount of flour, mixing again. If no bubbles have formed, allow it to rest for another day.  

On day three, whether or not bubbles have formed, again remove half the mixture and replace with the same amount of flour, integrating once more. The sourdough is now ready to prepare pan de mole.  

In a mixer, add all the pan de mole ingredients and mix thoroughly. Let stand for 30 minutes. Slowly add the water to assist with fermentation, then leave it standing for 20 minutes.  

Form the dough into small balls of approximately 50 grams and place on a wax-paper-lined tray. Add sesame seeds and allow to ferment for 2 hours, or when the dough has doubled in size.  

Put the tray into the oven, preheated to 392 degrees. Throw a splash of water onto the oven floor and immediately close the door. Let it bake for 10 minutes or until nicely browned.

Aguachile from Hotel Xcaret Mexico

Ingredients

2 pounds shrimp, peeled and cleaned

10 guajillo peppers

1 quart brown onion, finely sliced

2 garlic cloves

4 limes, juiced

1 English cucumber, peeled, seedless and diced

1 red onion, finely sliced 

2 ounces ginger, peeled

Olive oil 

Salt

Instructions

For aguachile sauce: Put the guajillo peppers in a bowl of lukewarm water and place a small plate on top to keep them submerged. Let them soak until soft and fully rehydrated (this can take as long as 15 to 30 minutes, depending on the size) and they change color. In a skillet on medium-high heat, add olive oil. Sauté brown onion and garlic cloves until they are caramelized and softened. Then, in a blender, mix the guajillo peppers, guajillo peppers’ water, brown onion, ginger, garlic and lime juice season with salt.  

For shrimp: Place the shrimp in boiled water for 5 seconds. Then, rinse the shrimp in cold water for 15 seconds and pat dry with paper towels and transfer back to a bowl.

Finishing touches: Add red onion, shrimp, cucumber, aguachile sauce and season with salt.

Pescadillas from Grand Velas Riviera Maya

Ingredients

For the base sauce:

3½ ounces chorizo, cut into slices

1 tablespoon olive oil

4 pieces tomato cut into quarters

1 clove garlic, minced

1/4 chopped white onion

1 tablespoon marinated chipotle peppers or pickled jalapeños

Salt to taste

For the fish:

2 tablespoons of olive oil

2 garlic cloves, sliced

12 ounces white fish fillet, cut into half-inch cubes

1/4 cup white wine (optional)

Salt to taste

For the vinaigrette (optional):

Juice 1/2 lime

3 tablespoons olive oil

1 teaspoon Tabasco sauce

Salt to taste

Instructions

For the base sauce:

On a saucepan over medium heat add the olive oil and cook the chorizo until the fat begins to melt.

Add the garlic and onion and sauté. Add the tomatoes and cook for 5 to 8 minutes over low heat, stirring constantly to make sure the mix doesn’t stick. Once the tomato is well cooked, add chilies to your taste. Set aside. When mixture is at room temperature, blend to get a puree. Season to taste and reserve.

For the fish:

In a frying pan, add the olive oil and garlic and place the pan over medium heat. When the oil begins to bubble around the garlic, add the diced fish. Slow cook for 7 to 10 minutes.

Add the white wine (optional) until entirely evaporated, then season to taste and without removing from the heat, bathe the fish with the previously prepared base sauce.

With the help of a spatula, shred the fish and reduce sauce gradually until obtaining the consistency of a thick stew. Remove from heat and reserve.

For the vinaigrette:

Mix the lemon juice with the Tabasco sauce and salt to taste. Add the olive oil and mix. Set aside.

Notes: Serve over hot tortillas, or make pescadillas by folding the tortilla and closing with the help of some toothpicks. Fry in abundant oil or serve directly on toasts accompanied by the vinaigrette (you can substitute it for lemon juice) and top with sliced lettuce.

Guacamole from One&Only Palmilla

Ingredients

3 ripe avocados

1/2 red onion

1/2 bunch cilantro

Juice of 3 limes

Pinch of salt and pepper

1 medium-sized serrano pepper, chopped

1 tablespoon olive oil

Instructions

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 rest of the ingredients and stir everything together.