Cinco de Mayo Pairings

Grab your pitchers and limes...it’s margarita time! In honor of Cinco de Mayo, we’ve selected five yummy drink recipes and suggested a perfect snack pairing for each. With these delicious combos, you’ll enjoy a fiesta of flavors.

1. Pineapple Cilantro Margaritas + Spicy Sheet-Pan Nachos

Super sweet and irresistibly tart pineapple gets a spicy upgrade when paired with a jalapeño-spiked snack. First, whip up the tropical sip with this Pineapple Cilantro Margarita. Next, make sheet-pan nachos, but be sure to use a medium to spicy jarred queso as the cheese topping. Add more heat with sliced jalapeños, then balance it out with a generous helping of sour cream and diced avocado.

2. Virgin Watermelon Margaritas + Chunky Guacamole

Have little ones who want to join in on the fun? Practicing a sober lifestyle? Then these frosty Virgin Watermelon Margaritas are the answer. The subtle sweetness of the watermelon plays well with the creamy, buttery flavor of fresh avocado. No matter the age group, this pairing is sure to please.

3. Frozen Mango Margaritas + Mango Salsa Cups

Double up on the tropical vibes with mango “margs” and mango salsa. Trust us, the Frozen Mango Margaritas do not disappoint. Serve the salsa in premade pastry cups or baked wonton cups with mexican crumbling cheese (cotija, queso fresco, oaxaca). These seemingly fancy but simple bites turn “chips and dip” into something extra special.

4. Beer Margaritas + Chorizo Flatbread

Salty meets savory (and more salt!) with this hearty duo featuring Easy Beer Margaritas. To make chorizo flatbread, layer flatbreads with monterey jack cheese, sliced onion, bell pepper strips, cooked chorizo crumbles and corn. Bake at 425°F for 15–18 minutes, then cool slightly. Cut into slices and serve, refrigerating any leftovers.

5. Classic Margaritas + Grilled Elote Corn on the Cob

Let’s perfect and pay homage to the one that started it all...the Classic Margarita. Serve these anything-but-basic ’ritas with anything-but-basic corn on the cob. Grill or boil corn on the cob, then spread with an equal parts mayo-mexican crema mixture. Sprinkle with cotija cheese, chili powder and chopped, fresh cilantro. Serve with lime wedges to squeeze overtop corn, if desired.