These are some of the best vegan Mexican recipes! A full menu of 22 Vegan Cinco de Mayo party food ideas so you don’t have to stress about planning the menu for your next Mexican themed party.
A History
Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.
Celebrating in the U.S.
Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!!
In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.
22 Vegan Cinco de Mayo Party Food Ideas
From delicious Vegan Birria Tacos to Tres Leches Cake you are going to love all of these plant-based Mexican dishes!
1. Vegan Birria Tacos
Vegan Birria Tacos
These spicy and fragrant vegan birria tacos are going to change the way you eat tacos forever. A mixture of meaty oyster mushrooms and young jackfruit is simmered in a hearty sauce of dried chiles, aromatic spices, and roasted tomatoes, then served on warm corn tortillas.
This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are ground down in an authentic Mexican molcajete.
A sweet vanilla cake soaked in a combination of three dairy-free kinds of milk, covered in silky coconut whipped cream, then topped with juicy strawberry slices.
These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp.
This spicy and creamy avocado salsa verde is great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas.
Fresh orange, grapefruit and lime juice are mixed with tequila and grapefruit soda, poured over crushed ice, then topped with orange, grapefruit segments, and pineapple.
Light and refreshing, great for Sunday brunch or family gatherings. The tartness and sweetness of the pineapple are perfect with the cooling effect of the cucumber, and it has basil!
These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks, and steamed to perfection.
Also known as pastel impossible (or impossible cake), choco flan is the fusion of chocolate cake and flan. That’s right! It is then drizzled with cajeta and chopped pecans.
Crispy strips of corn tortilla are coated in a guajillo-tomato salsa, tossed with a mixture of vegetables, and sprinkled with vegan queso cotija, and almond crema.
Dora is the founder, recipe developer, and photographer at Dora's Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan (plant-based) diet to take control of her health.
Fiesta!! Thank you.