These Disney Parks Recipes Need to Be Part of Your Cinco de Mayo Plans!

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It’s Cinco de Mayo!

While we may not be able to celebrate at Disney this year, that doesn’t mean we can’t bring the Disney celebration home. Instead, we’ve compiled some of our favorite Disney Parks recipes to celebrate Cinco de Mayo at home (and don’t worry — margaritas are included!).

Disney Parks Recipes for Cinco de Mayo!

Blood Orange Margarita from La Cava del Tequila

How could we do a Cinco de Mayo Disney recipe post without including a margarita from La Cava del Tequila?! Grab some tips from the bar’s resident mixologist to make your very own Blood Orange Margarita!

Serving Size: 1

INGREDIENTS:

1/8 Cup Triple Sec Arrow
3/4 Cup Puree Orange Blood
1/8 Cup Tequila El Mayor Blanco
1/2 Fresh lime
3/8 Cup Hibiscus Syrup
1 Small container of Hibiscus Salt

METHOD:

Combine the Blood Orange puree, Triple Sec Arrow, Tequila Blanco or Silver, Hibiscus Syrup, and lime. Add ice and shake or mix well. Spread a small amount of the hibiscus salt on a small plate. Moisten the outer rim of the serving glass. Then dip the rim into the salt to lightly coat.

Sangrita from La Cava del Tequila

Another drink option from La Cava del Tequila is their Sangrita, a spicy take on a classic sangria!

Makes One Gallon

INGREDIENTS:

24 ounces Tomato Juice
6 Serrano Peppers (very fine chopped)
Half of a Red Onion (very fine chopped)
17 Mint Leaves (very fine chopped)
7 ounces Fresh Lime Juice
7 ounces Fresh Grapefruit Juice
7 ounces Fresh Orange Juice
Salt to taste

METHOD:

Queso Fundido from San Angel Inn

Our mouths are watering just thinking about the Queso Fundido at San Angel Inn! Make your own at home with this three ingredient recipe!

4 Servings

INGREDIENTS:

1/2 pound Muenster cheese
1/4 pound chorizo sausage
6 flour tortillas

METHOD:

1. Slice or grate cheese and set aside.
2. Peel chorizo sausage and cut into large chunks. Saute in a small frying pan until nicely browned. Break up sausage into small pieces while browning and drain any excess fat.
3. Lightly grease a shallow oven/broiler-proof casserole dish. Arrange half the cheese in bottom of the dish. Top with cooked sausage and remaining cheese. Broil until cheese melts and lightly browns.
4. Warm tortillas and cut into quarters. Spoon melted cheese mixture onto tortilla pieces and serve immediately.

Sopa Azteca from San Angel Inn

Another dish you can make from San Angel Inn is their delectable Sopa Azteca!

4 Servings

INGREDIENTS:

3 tablespoons vegetable oil
1/3 cup chopped onion
1 1/3 cup peeled, seeded, chopped tomatoes
4 tablespoons sour cream
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh epazote
2 chili peppers
4 soft corn tortillas
1/2 medium ripened avocado, cubed
1 teaspoon garlic
1 quart chicken broth

METHOD:

1. Heat 2 tablespoons oil in a large sauce pot. Saute onion, tomatoes and garlic until onion is transparent. Add chicken broth and epazote. Cover and simmer for 20 minutes.

2. Remove seeds and stems from chili peppers and cut each in two pieces lengthwise. Cut tortillas in 1/3 inch strips. Heat remaining tablespoon oil in a skillet and fry peppers for five seconds. Remove to a paper towel and fry tortilla strips until golden brown. Drain on paper towel.

3. Divide chili peppers, tortilla strips and avocado cubes between 4 heavy ceramic or clay soup bowls. Pour the hot chicken broth into bowls. Garnish each with a spoonful of sour cream and Monterey Jack cheese.

Chorizo and Pollo Quesadilla

For another food option, you can make the Chorizo and Pollo Quesadilla, which has been featured in the past at Epcot’s Food and Wine Festival!

INGREDIENTS:

1 one Flour Tortilla (4″)
1 ounce. Shredded Monterrey Jack Cheese
½ ounce Chorizo (Mexican Sausage)
2 ounces Chicken Fajita Strips

METHOD:

Making the Chorizo
First peel the chorizo covered skin, cut thin pieces, place chorizo onto a hot pan until is it is cooked and drain grease.

Making the Chicken Fajita Filling:
First marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

Assembling the Quesadilla con Pollo and Chorizo:
Place the flour tortilla on a hot grill, top tortilla with the chorizo, chicken strips and cheese. When the tortilla is soft, fold over and press down to heat both sides until the cheese is melted inside.