Celebrate Cinco de Mayo with an At-Home Fiesta

Margaritas on repeat, chicken or steak fajita tacos, and you can’t forget the chips and salsa. Cinco de Mayo is a celebration everyone loves, and one fiesta college students don’t miss out on.

Final exam week is just about over (sorry for those of you who have a Friday final), but the rest of us need a celebration.

Get in the spirit, by making a whole pitcher of margaritas and an authentic Cinco de Mayo meal for you and all your roommates and neighbors to share. Just beware of how many tequila shots you take (hint: we recommend keeping a tally count).


You can never just have one margarita, especially on Cinco de Mayo. So, up these ingredients, make a pitcher and stay in the fiesta mood.


  • 1 tablespoon salt, for rim
  • 4 ounces blanco tequila
  • 2 ounces Cointreau (triple sec)
  • 1 1/2 ounce fresh lime juice
  • Lime wedge
  • Ice cubes


  1. Begin by running the lime wedge around the glass rim. Then dip the rim in salt.
  2. Add the ice cubes, fresh lime juice, triple sec and tequila into the glass.
  3. Mix all ingredients together and enjoy! For a pitcher, up the ingredients.

Chips and Salsa

What’s a Mexican dinner without chips and salsa first? Not a true, authentic one that’s for sure. To fulfill this celebration, mix up some salsa and buy some Tostitos tortilla chips. Just don’t forget to make enough to share!


  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 jalapeño pepper, minced
  • 1 tomatillo, diced
  • Salt to taste


  1. Combine the tomatoes, onion, cilantro, garlic, lime juice and tomatillo in a medium bowl and mix together.
  2. Add in the jalapeño pepper and salt, both to taste, for a more salty or spicy taste add in more of the ingredients.
  3. Grab a bag of Tostitos tortilla chips, and start dipping.

Chicken or Steak Fajitas

Forget the Taco Bell tacos, this is your day to make the real, deal taco meal. Yes, we are talking about fajitas. Just like the ones we see sizzling on plates at LAS (La Senorita Restaurant). Whether you prefer chicken or steak, or make a combination of both, fajita tacos are a fiesta essential.

Step One: Marinate the meat

For chicken fajitas, use skinless and boneless chicken breast. Pound them until they are about 1/2 inch thick. For steak fajitas, use skirt steak and cut each steak in half.

Place your meat of choice in a dish and sprinkle on chili powder. For taste, add some chopped garlic and squeeze lime juice on top. From 10 minutes to as long as overnight, you can marinate your meat for however long. If you marinate for long hours, cover and place in refrigerator until ready to cook.

Step Two: Chop and cook the bell peppers and onions

Green, yellow, red bell peppers and white onions are the special touch for fajitas. To go along with your meat, slice the veggies into strips. Cook the veggie strips in a skillet with vegetable oil. Stir continuously until they are a little charred and softened. Add salt or garlic powder to the veggies for taste. Let sit in the hot pan while you cook the meat.

Step Three: Cook and sear the fajita meat

Make sure the meat is dry, by patting it down. Then season completely with salt. In a large skillet grease with vegetable oil. On high heat, cook the meat and sear until it’s browned and cooked through. The meat will sizzle, open your door or window to release the smoke. Once fully cooked, remove the meat and transfer to a cutting board.

Step Four: Cut, serve and enjoy

Cut the meat up into thin, juicy slice. Once sliced, transfer the meat to a serving plate into a pile. If needed, re-heat the peppers and onions. Then heat up warm flour or corn tortillas on the stove top. Place the meat and veggies on the tortilla and add any toppings of your choosing.

Salsa, guacamole, sour cream and cheese are a few common toppings. Take a bite and enjoy!