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Cinco de Mayo Party Inspiration + 3 Festive Recipes!

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cinco de mayo inspiration

Are you ready to fiesta! Or at least have a BeerRita or two ;) Cinco de Mayo is coming up this weekend and Victoria Canada Weddings and Events has some festive and bright last minute Cinco de Mayo Inspiration! Not to mention THREE recipes that will have you craving more delicious Mexican cuisine and more reasons for crafty + colorful decorations!

PARTY HIGHLIGHTS to look out for:

– Mexican Crepe Paper Flowers in ribbon wrapped cans
– Horchata (served in mason jars!) and BeerRita Recipes + Salpicon Recipe
– Avocado Bar + Pan Dulce with Papel Picado Banner inspired food labels

avocado bar

cinco de mayo party ideas

horchata in mason jars

pan dulce

beer and margarita recipe


cinco de mayo inspiration




PARTY DETAILS, as told by Victoria…

– Mini Horchata (Mexican Drink) with custom labels and fun colorful straws.
– Beer Rita with Custom Label.
– Margarita Glasses with custom “Milagro Charms” (Milagro is Miracle in Spanish.)
Pan Dulce Bar with Favor Bags: Pan Dulce (Sweet Bread) is something that is served as a breakfast food or treat. It is a fun addition to any Fiesta and children would especially like it.
Paper Flags (Papel Picado Banners): are used during celebrations. We carried this theme on the paper products.
Mexican Paper Flowers: inexpensive to buy or create! Were placed in cans from the Mexican grocery store.  Some we left with the chili label, others we striped with colorful ribbon.
Avocado served on a Cactus Pad: Take a knife and lightly scrape off the needles. Avocados are healthy, in season and are glutton free for any guests with dietary needs. We have used them for other parties in a similar fashion to a potato bar, you can top them with green chili, sour cream, tortilla chips, cheese and salsa
– Salpicon is a traditional beef dish that can be served cold, so it is a great make ahead dish




– 12 oz. Tequila
– 12 oz. Limeade
– 2 12 oz. Mexican Beer
– 1/4 cup Limoncello
– 1/8 cup Grand Marnier
– 1 cup Ice- Crushed
– 2 cups fresh squeezed lime juice (We prefer Key Limes as they are bit sweeter.)


1. Salted Rim with Lime Wedge

2. Mix Ingredients Serve Cold




– 1 cup uncooked white long-grain rice
– 5 cups water
– 1/2 cup whole milk
– 1/2 tablespoon vanilla extract
– 1/2 tablespoon ground cinnamon
– 2/3 cup white sugar (We like the finer bakers sugar.)


1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

2. Strain the rice water into a pitcher and discard the rice.

3. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.




– 3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
– 1 large onion, chopped
– 8 cups beef stock
– 2 bay leaves
– 3 cloves garlic, minced
– 2 canned chipotle chiles
– 2 teaspoons salt
– 1 teaspoon black peppercorns


– 2 tablespoons reserved beef broth, from boiled brisket
– 1/3 cup chipotle chile in adobo
– 6 tablespoons extra virgin olive oil
– 4 tablespoons fresh lime juice
– 2 tablespoons white vinegar
– 1 tablespoon ketchup
– 1 tablespoon minced onion
– 1 clove garlic, minced
– salt
– fresh coarse ground black pepper


– 4 small roma tomatoes, diced
– 2 ripe avocados, diced
– 1 medium red onion, diced
– 6 ounces monterey jack cheese, in small cubes
– 1/2 cup chopped fresh cilantro


1. In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.

2. Bring mixture to a boil over high heat, skimming off any foam.

3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.

4. Let cool 30 minutes in cooking liquid.

5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southwestern soup or stew.

6. Pull meat apart into shreds. (The dish can be made ahead to this point and refrigerated 1 or 2 days.) Before proceeding, warm foil-wrapped meat in oven.


In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and puree.


1. In a bowl, mix brisket with about 3/4 of the dressing.

2. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.

3. Drizzle additional dressing over top, enough to make the mixture moist.

4. Garnish with radish roses if desired.

5. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.



– Photography: Jennifer Bowen Photography 
– Event Design and Props: Victoria Canada Weddings and Events
– Location: Desert Botanical Garden 
– Paper Products: Amy Wallace of Page and Mason Invitations
– Linen: Wildflower Linens

POSTED BY:alyssaHi, I’m Alyssa, and I love seeing all the inspiration on HWTM! Aside for my obvious love of design, parties, and blogging, here are a few random things about me… 1.

15 responses to “Cinco de Mayo Party Inspiration + 3 Festive Recipes!”

  1. @PartyBlowout says:

    Cinco de Mayo Inspiration + 3 Recipes! http://t.co/IvEiy9Z9D7

  2. Kristen Butler says:

    Love this party idea! Great work ladies!!

  3. Love this! My favorite cinco de mayo party thus far!

  4. Thanks for highlighting our fun ideas! : )

  5. KaytieRifley says:

    Love Love Love! Everything turned out perfectly!

  6. Cinco de Mayo Party Inspiration + 3 Festive Recipes! // Hostess with the Mostess® http://www.hwtm.com/2013/05/cinco-de-mayo-ideas-3-recipes/ via @HWTM_Jenn

  7. Cinco de Mayo Inspiration + 3 Recipes! http://t.co/TfWmqidMRt

  8. Sheva says:

    Hi. May i get the recipe of this pink pan dulce? Porfi, please

  9. Nell Foster says:

    What fun, colorful & easy centerpieces!

  10. I was looking for paper flowers for my blog and found this image on google… the work looked oddly familiar and I realized its by my amazing wedding planner and graphic designer! too funny!!! Love it Jessica Loera

  11. Off to Mexico We Go! | says:

    […] When I was doing this blog post I was looking through google images for some mexican paper flowers and a certain picture stood out to me and spoke my language, it was bright, fun, colorful etc. I clicked on the link and ended up on hostess with the mostess blog… as I was scrolling through the photos I kept thinking this looks like familiar work… like work from my “wedding dream team” the fabulous Victoria Canada Wedding and Events and the uber creative graphic designer Amy of Page and Mason.  Sure enough  at the bottom of the blog post I saw it was their work… was it fate… or was it just icing on the cake that I was always meant to work with such amazing talent. I can’t wait to do a blog post about my wedding and show off their talent. They made every idea I had a reality! So I also leave you with their Cinco De Mayo blog post!  […]

  12. alison says:

    Can anyone point me to the right direction on how to learn to make the pink flower in the last picture. I love love how that flower looks. Tried to google but can’t find anything that looks like that flower. Thanks in advance!

  13. […] This fun fiesta shoot was featured on the Hostess with the Mostess blog- see more images and get the recipes for the Beerita, Horchata and Salpicon right here! […]