In Phoenix, Cinco de Mayo is one big par-tay with margaritas, cervezas, Mexican polka music, and tons of good Mexican food. All the Mexican restaurants, of which there are MANY are always crowded on Cinco de Mayo, especially the ones hosting big fiestas. I actually try to celebrate Cuatro or Seis de Mayo instead, at least for dining out.
On to the recipe round-up!
I've previously showcased several favorites that would be perfect for a Cinco de Mayo dinner; Hot Truck Tacos, Sarah's Seven Layer Bean Dip, and Sopapillas! So if you haven't checked those out already, you might want to.
I've also made these Mexican Hot Chocolate Snickerdoodles (right) from Isa and Terry before, and while they are tasty, this is a cookie that I can hold back on. But if you like chocolate, chile, and snickerdoodles, this cookie is definitely for you.
FatFree Vegan's Mexican Lasagna. Susan also has a whole bunch of options listed under her Southwestern/South American regional category.
A Lazy Vegan shares her vegan tamales.
Book of Yum has some easily veganized gluten-free Vegetarian Zucchini Green Chili Enchiladas.
Cooking.com's Sangria Cha Cha Cha! I always prefered Sangrias to Margaritas myself.
FULL MENU IDEAS
Gluten-Free Goddess' New Mexico take on CdM: Roasted Yellow Tomato Salsa, Skillet Cornbread with Green Chiles, Roasted Vegetable Salsa, Sweet Potato Shoestring Fries with Santa Fe seasonings, Joey's Kicked Up Rockin' Guac, Brown Rice Tortilla Chips, Jalapeno Lime Hummus, Mexican Pumpkin Soup, Sweet Potato Black Bean Enchiladas, Roasted Green Chile Sauce, Calabasitas, Spanish Rice Bake, Vena Mexican Chocolate Cake, Flourless Chocolate Cake, Orange Creme Cupcakes, and Banana Lime Ice Scream. WOW! She is really prepared for CdM!
Vegetarian Times has a few handy recipes on their wesbite:
Oven-Crisp Black Bean and Corn Flautas, Vegetables and Rice with Pumpkin Seed Sauce, Roasted Enchiladas with Tomatillo Sauce (needs vegan cheese, try Daiya), Mexican-Style Hummus, Chocolate-Chile Mole Meringues (needs egg replacer), and Posada Punch.
The Innocent Primate Blog has a menu of Pico de Gallo Salsa, Tomatillo Salsa, Hearty Black Bean and Corn Salsa, Mexican Quinoa, Spicy Potato Wedges, and Margaritas.
About.com featured a 30-Second Chili 'Cheese' Dip, Basic Vegan Guacamole, Easy Mushroom Fajitas, Sweet Mexican Tortilla Chips, Mexican Chocolate Cake, Plaintain Chips, and Agua Fresca. Just remember to sub the dairy ingredients in a couple of the vegetarian recipes with Earth Balance Vegan Margarine and Toffuti Better Than Sour Cream.
Some more vegan recipes for Cinco de Mayo from About.com; Cheddar & Black Bean Dip, Chile con Queso Dip, Gazpacho, Guacamole, Seven Layer Dip, Spiced Edamame Dip, Tres Leches Cake, Vegan Three-Bean Chili.
The Atlanta Examiner has a few CdM recipes: Zesty Vegan Guacamole Dip, Margaritas, Vegan Tacos, and even vegan Flan!
VegCooking.com also offers some great recipes: ‘Chicken’ and Lime Soup, Black-Bean Soup, Tortilla Soup, “South of the Border” Salsa Cups, Enchilada Bake, Flan, Tres Leche Cake (Three Milks Cake), and Mexican Chocolate Cake.
AzVegan.com has a good list of veg-friendly Mexican and Southwestern restaurants. I'll just add that Serrano's, Garcia's, and Macayo's have informed me that they do not use lard in their beans, and Garcias doesn't use lard at all. Taco del Mar offers vegan burritos on their menu. Both Del Taco and Taco Bell have veganizable veggie and bean burros, and Taco Bell's Fresco Bean Burrito is vegan as ordered. Taco Bell will substitute just about anything for you.
And lastly, Isa and Terry with the Post Punk Kitchen and their Mexcellente! show featuring Tamales with Seitan and Chipotle Peppers, Guacamole, Salsa Verde, Papaya Salsa, and Horchata. If you've never made tamales before, they have a good demonstration of how to wrap them.