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!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.

History of Cinco de Mayo

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.

Cinco de Mayo in the U.S.

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

Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!

1. Vegan Taco Pizza

a pizza topped with guacamole in the center and surrounded by veggie tacosSweet Simple Vegan

100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here. 

2. Vegan California Burrito

large burrito filled with mushroom asada, fries, pico de gallo, guac and salsaDora’s Table

This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here. 

3. Watermelon Salsa

Watermelon salsa in a large white bowl surrounded by cherry tomatoes, mint, and chipsWhitney Bond

This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here. 


4. Vegan Tres Leches Cake

a slices of vegan tres leches cake topped with a strawberry for cinco de mayo party food ideasDora’s Table

This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.

5. Vegan Jackfruit Taquitos

flautas or taquitos in an oval green plate surrounded by a red towel limes and avocado                        Cadry’s Kitchen

These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.

6. Vegan Jalapeño Queso

Vegan nacho cheese in a cast iron skillet surrounded by chips and a bowl of salsaPlant Based Scotty

Vegan Jalapeño Queso! All the cheesy flavor without the cow. Made with a mixture of potatoes, carrots, green chiles, and spices. Find the recipe here.

7. Spicy Avocado Sauce for Tacos

a taquito being dipped in a creamy avocado sauce for cinco de mayo party food ideasDora’s Table

This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.

8. Churro Bites

Churro bites on a sheet tray lined with parchment paperThe Belly Rules the Mind

These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here. 

9. Cauliflower Ceviche

Cauliflower ceviche with red onion, tomato, cilantro in a green bowl surrounded by chips                         Veggies Save the Day

A traditional Latin American seafood dish gets a makeover when you use cauliflower to make this ceviche. Serve with chips! Find the recipe here.

10. AirFryer Potato tacos

air fryer potato mini tacos on a large black platter with three sauces in the center                             Vegan Huggs

Crispy mini potato tacos made in the air fryer. Perfect for dipping in guacamole and salsa. Find the recipe here. 

11. Frozen Strawberry Margaritas

strawberry frozen margarita in a cactus margarita glass for cinco de mayo party food ideas                      Thyme and Love

These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.

12. Pastelitos de Guayaba

a large plate filled with guava pastelitos and a smaller plate with two pastelitos in focusFried Dandelions

Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America!  You’ll love making these simple treats in your own kitchen! Find the recipe here.

13. Homemade Tortilla Chips

homemade chips on a white plate with avocado and salsa      Isabel Eats

These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here. 

14. Mango Tomatillo Guacamole

large white bowl filled with guacamole topped with pineapple and jalapeño                                           Flavor the Moments

Mango Tomatillo Guacamole is creamy guacamole with a blend of sweet and savory flavors that will keep you coming back for more! Find the recipe here. 

15. Pico de Gallo

pico de gallo salsa in a white bowl for cinco de mayo party food ideas                                       Dora’s Table

This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! Find the recipe here.

16. Vegan Jalapeño Poppers

Jalapeño poppers on a large rectangular plate sprinkled with cilantro and cremaThis Savory Vegan

Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.

17. Watermelon Paleta Shots

3 watermelon paletas stacked on top of each other over a dark backgroundDora’s Table

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.

18. Vegan Crunchwrap Supreme

vegan crunch wrap stacked on top of each other with sauce dripping down the sides                                           Veganosity

Stuffed with spicy taco filling, spinach, tomatoes, and creamy vegan cheese sauce, plus crunchy tostada shells, and then wrapped up tight in a flour tortilla. Find the recipe here.

19. Crispy Baked Avocado Fries

avocado fries on a large oval plate surrounded by a blue and white towelFrom my Bowl

These Baked Avocado Fries are oven-baked and oil-free, but still crispy and tasty! Vegan, Gluten-Free, and only 7 ingredients. Find the recipe here. 

20. Strawberry Margarita Pie

strawberry margarita vegan cake with a swirled berry topping and decorated with slices of limes               Fragrant Vanilla Cake

A creamy strawberry-lime filling laced with tequila and swirled with a strawberry puree is placed on a simple no-bake crust with quinoa flakes, coconut, almond meal, and dates. It’s a deliciously cold and sweet treat. Find the recipe here. 

21. Vegan Nachos

vegan nachos in a large oval platter on a teal backgroundLoving it Vegan

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! Find recipe here.

22. Esquites (Corn in a Cup)

two mason jars filled with elote, cheese, mayo         The Nut-Free Vegan

Esquites Mexican Corn Cups, sweet corn, mayonnaise, vegan cotija cheese, chile powder. Find recipe here. 

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!


I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.


I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.


The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!


Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa


This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.

The Best Vegan California Burrito

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Total Time: 40 minutes
Author: Dora S.


Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt


  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)


  • Preheat oven to 450F
  • Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 
  • In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 
  • Mash the avocadoes and season with salt and pepper and a splash of lime juice. 
  • Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  • Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 
  • If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 


You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.




Life is good right now, busy but fun. The kids are almost done with school and we’re looking forward to staying in our pj’s until well past 9am during the summer. The baby is probably going to be walking within a month, eek! We spent Mother’s day at a friend’s house celebrating her daughter’s first communion. Dylan gave me a beautiful cross he made at school and my hubby gifted me several outfits to update my wardrobe. I joke that he’s my stylist, but I really don’t have any fashion sense at all, so I need all the help I can get.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The Recipe: Roasted Garlic and Orange Guacamole

I’m a minimalist when it comes to guacamole. All I need is mashed avocado, a sprinkle of lime juice, and a dash of salt. That’s it! No fancy ingredients, fruits or anything else for that matter. That’s the way we always ate it at home, so it was a surprise to me when at culinary school I was asked for the best recipe for guacamole. I kind of just stared at the instructor, but I was thinking, ” A recipe? You don’t need a recipe to make guacamole.”

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

In reality, you can add pretty much anything to guacamole. This recipe is adapted from a Rick Bayless’s show, One Plate at a Time. The major difference is that he uses a grill to char the garlic, peppers, and onions and I use the broiler in my oven.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The recipe includes roasted garlic, which ads a beautiful smokiness to it. There are many ways to roast garlic as you can see in this post from Emma of

I really enjoyed this guacamole, the acidity of the oranges contrasts the creaminess of the avocado, the smoky flavor of the roasted garlic and chiles permeates throughout, and finally the hint if sweetness from the orange brings it all together. Enjoy!

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

garlic orange guacamole

Roasted Garlic and Orange Guacamole

Recipe adapted from Rick Bayless's One Plate at a Time
5 from 1 vote
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Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Dora Stone


  • 12 cloves Garlic, not peeled
  • 1 Red onion, thinly sliced
  • 4 Serrano peppers
  • 6 Avocadoes, medium-large, pitted, flesh scooped
  • 2 Oranges, large, cut into segments
  • To taste Lime juice, fresh
  • ¼ cup Cilantro, chopped


  • Set your oven broiler on high.
  • Line a sheet tray with foil or parchment paper and place the garlic, sliced onion, and Serrano peppers on it.
  • Place under broiler for 7 min. Remove the garlic from the oven and set aside. Flip the peppers and toss the onion so it chars evenly. Return to oven for 5 -7 more minutes or until the peppers and onion are charred, but not burnt. Chop the onion and peppers and set aside.
  • Peel garlic and place in a molcajete, mortar and pestle or you can use your knife to turn the garlic into a paste.
  • Place the garlic paste in a large bowl and add the chopped pepper and onion, avocado, and chopped cilantro. Mash with a potato masher to the desired consistency (I like mine chunky).
  • Season with salt and pepper and lime juice to taste.
  • Cut the orange supremes in half and fold them into the guacamole. Serve with your favorite chips.


To cut segments from oranges, cut both ends off the orange. Stand it up and cut away the rind and white pith with a knife. Using a pairing knife, slide the blade between one of the segments and the membrane. Cut until you reach the center of the orange, repeat on the other side of the segment.