Traditional Mexican Dishes to Try During Cinco de Mayo

Cinco de Mayo celebrates Mexico’s underdog victory over French forces at the Battle of Puebla on May 5, 1862. It’s a holiday that’s grown into a global tribute to Mexican culture, especially here in the US, where cities like San Francisco light up with festivals, mariachi bands & incredible food. There’s no better way to dive into the spirit of Cinco de Mayo than by savoring traditional Mexican dishes. These recipes, born from centuries of tradition, tell stories of community, creativity, and resilience. From smoky moles to crispy chalupas, each bite is a chance to connect with the holiday’s roots.

Why Traditional Mexican Food Shines

Mexican cuisine is popular all around the world. It blends indigenous ingredients like corn, chiles and even chocolate with Spanish influences, creating dishes that are bold yet comforting. Puebla, the birthplace of Cinco de Mayo, is also the home of mole poblano, a sauce with over 20 ingredients that’s absolutely delicious. And did you know corn, a staple in dishes like tamales, has been cultivated in Mexico for over 10,000 years? These traditions are history on a plate, making them perfect for your Cinco de Mayo feast.

Mexican Foods

Mole Poblano

A rich sauce poured over tender chicken or turkey, blending smoky chiles, nuts, spices and a hint of chocolate. Mole poblano, created in Puebla, is the perfect food for Cinco de Mayo.

Renowned for its brick-red color and smooth texture, this sauce is a labor-intensive masterpiece. It blends upwards of 20 ingredients into a harmonious balance of savory, sweet, smoky, and subtly spicy notes. At its core are dried chiles—typically ancho for sweetness, mulato peppers for depth, pasilla for smokiness and sometimes chipotle for a gentle heat. Each pepper is toasted and soaked to unlock their flavor before being ground into a paste. These are mixed with roasted tomatoes, garlic & onions, while almonds, peanuts or sesame seeds add a nutty richness. Raisins or plantains mix in some sweetness.

The spice profile, with cinnamon, cloves, and anise, are a nod to the Spanish ingredients that fused with indigenous traditions. Stale tortillas or bread act as a thickener and the star ingredient, a bit of Mexican chocolate or cocoa, adds a bittersweet complexity that ties it all together. Hours of slow simmering meld these elements into a sauce, often poured generously over tender chicken or turkey, with rice or warm corn tortillas on the side to soak up every drop.

Tied to legend, Mole Poblano is said to have been born in the 17th century, possibly in Puebla’s Convent of Santa Rosa, where a nun crafted it to impress a dignitary, or as a creative blend to honor a viceroy.

Chalupas Poblanas

These crispy corn tortillas are Puebla’s answer to street food heaven. Topped with shredded chicken or pork, tangy salsa & a sprinkle of cheese, chalupas are like mini tostadas with serious crunch. They’re a Cinco de Mayo favorite because they’re quick to eat, easy to share and pack a punch of flavor without overwhelming your plate.

Chiles en Nogada

Chiles en Nogada is a Mexican dish from Puebla, perfect for Cinco de Mayo. It is made with a big poblano chile stuffed with a savory & sweet mix of ground meat (usually pork or beef), chopped apples, pears, peaches, and raisins, all spiced up with a bit of cinnamon and garlic. It’s like a party in every bite.. Then it’s draped in a nutty walnut sauce that’s pale and velvety, sprinkled with bright red pomegranate seeds for a pop of color and crunch. The green chile, white sauce, and red seeds mimic Mexico’s flag, making it a patriotic favorite.

Tamales

Steamed corn dough wrapped in husks, tamales are a labor of love filled with anything from spicy pork to cheese and chiles. They’ve been a holiday staple since ancient times and are popular for Cinco de Mayo. Their soft, pillowy texture and surprise filling make each unwrap a delight.

Pozole

This hearty stew is a amazing, loaded with hominy, pork or chicken, and a bright red or green chile broth. Topped with crunchy radishes, cabbage & a squeeze of lime, pozole is comfort in a bowl.

Carnitas

Slow-cooked pork, crispy on the edges and tender inside, carnitas are the ultimate taco filling. Seasoned with citrus and spices, they’re a versatile meat that shines in tortillas, burritos, or just by the forkful.

Elote

Grilled corn on the cob gets a Mexican makeover with elote, slathered in mayo, sprinkled with cotija cheese and dusted with chili powder. It’s messy, fun, and impossible to resist. This street food gem is a Cinco de Mayo must because it’s a quick, shareable side that brings bold flavors to the table.

Flan

For dessert, flan is the way to go. It’s a creamy custard topped with a caramel sauce that’s both simple and indulgent. Its silky texture and sweet finish make it a perfect closer for your Cinco de Mayo meal.

Cinco de Mayo is all about coming together, and these dishes are your ticket to a meal that honors Mexico’s past while lighting up your taste buds. Whether you’re simmering mole in your kitchen or grabbing elote from a San Francisco food truck, each bite celebrates the holiday’s roots in Puebla and the wider world of Mexican cuisine. While there is nothing wrong with grabbing a Mission burrito with a cold Corona on Cinco de Mayo, we highly suggest trying one of these tasty dishes that you may not have had before.