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5 festive recipes for Cinco de Mayo

Elisa Bosley, Delicious Living

May 4, 2012

Border-Style Drunken Beans

Photo by Rita Maas
This lighter, vegetarian version of a traditional dish favored by the caballeros (cowboys) of northern Mexico uses chipotle peppers to provide a smoky flavor that in the original dish is supplied by bacon.
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Fresh Squash With Peppers And Corn

Photo by Rita Maas
Versions of this summer dish are found throughout Mexico; this one hails from Oaxaca. It works well as a side dish but is also hearty enough to be a main dish.
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Serrano-Lime Chicken Fajitas

Photo by James Carrière
Set out bowls of salsa, sour cream, guacamole, minced scallions and diced tomatoes to top these flavorful fajitas.
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Black Bean and Jicama Salad with Roasted Pepper Dressing

Photo by Mick Jones
Black beans, a daily Latin American staple, are rich in vitamins, protein and fiber, also have a delicious creamy texture that complements the fresh crunch of jicama, another Latin food favorite.
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Bizcochitos

Photo by Leigh Beisch
New Mexico's official state cookie (in star shapes at right), the delicate bizcochito is served at nearly every holiday occasion. This lightened recipe substitutes unsalted butter for lard and uses whole-wheat pastry flour for a bit of added fiber.
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Celebrate good health on Cinco de Mayo with these lightened versions of traditional Mexican dishes.

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