Nothing is hotter than Mexican food, and that’s why we’re all in, especially today. It’s National Taco Day and we’re celebrating with  none other than a muy caliente DIY Mexican Fiesta Night—right here at home.

Taking our cues from the heat, we believe that quality food and drink can transform the spiritual well-being, just by being delicious. And so, we’ve got three beloved Mexican recipes you’ll be whipping up for years to come. Here it is, friends: Your guide to making great guac, tempting tacos, and classic churros you’ll want to make over and over and over.

DIY MEXICAN FIESTA NIGHT RECIPES: GUAC, TACOS, CHURROS

Grab as many avocados as you can! Our first, favourite (and oh, so necessary) kickoff dish is house-made guacamole.

THE BEST GUAC: SPICY GUACAMOLE

Everything You Need for the Ultimate Mexican Fiesta Night InWHAT YOU NEED:
  • 6 avocados
  • 125 ml of freshly squeezed lime juice
  • 1 jalapeño (diced, be sure to use the seeds)
  • 2 teaspoons of garlic (minced)
  • 3 tablespoons of cilantro (chiffonade)
  • 1 tablespoon of cumin
  • 1/4 cup of red onion (diced)
  • 1/4 cup of Roma Tomato (seeded and diced)
WHAT YOU DO:
Blend avocados, lime juice, jalapeño, garlic, cilantro, and cumin together until smooth.
Stir in diced tomato and red onion.
Season to taste with salt and pepper, and additional freshly squeezed lime juice to your liking.

THE BEST TACOS: SHRIMP TACO GOBERNADOR

There’s no way we couldn’t be tempted with tacos for this feast. Here’s a twist on the typical fish taco, shrimp taco Gobernador.

Everything You Need for the Ultimate Mexican Fiesta Night InWHAT YOU NEED:
  • 9 Tiger shrimp (3 per taco, peeled and deveined)
  • 2 cloves of garlic (sliced)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 1 roma tomato (diced)
  • 1/4 of a red onion (diced)
  • Oaxaca cheese for garnish (available at specialty markets)

 

WHAT YOU DO:

Place the red pepper, yellow pepper, roma tomato, red onion and garlic in a stovetop pan on low heat, reducing the vegetables to make a delicious salsa.

Season with salt + pepper to taste. Add tiger shrimp to salsa, and keep on the stove-top until the shrimp are cooked, and the salsa is thick enough to stick to the shrimp.

Serve your shrimp + salsa in a hot tortilla, topped with yummy Oaxaca cheese.

THE BEST CHURROS: CLASSIC CHURROS

No feast would be complete without dessert, so we’re reaching for one of our favourites: Deep-fried dough anyone?
Everything You Need for the Ultimate Mexican Fiesta Night InWHAT YOU NEED:
  • 1/2 tablespoon of ground cinnamon
  • 2 cups of water
  • 120ml of butter (melted)
  • 4 tablespoons of cane sugar
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon of salt
  • 2 cups of all-purpose flour
  • 2 eggs
WHAT YOU DO:
Add water, butter, vanilla extract, salt, cane sugar, and ground cinnamon to a pot over the stove.
Constantly stir with a wooden spoon, and bring  to a boil.
Add flour to the mixture, stirring until completely smooth.
Remove your pot from heat.
Continue to mix, adding one egg at a time until the dough is soft and glossy, and holds its shape when the spoon is removed.
Transfer your dough from the pot, to a pastry bag fitted with a 1-inch star tip, squeezing out 3-inch pieces onto parchment paper. Deep-fry each piece until golden brown and crispy, then place on paper towel to cool.

Insider Tip: To make Fonda Lola’s yummy cajeta foam to accompany your churros:

  • 2 spoonfuls of Cajeta
  • 3 spoonfuls of 35% cream
Whisk or whip together until the consistency of whipped cream is achieved.

Recipes and #MexicanFiesta inspiration courtesy of Mexico City expat and owner of Toronto restaurant Fonda Lola, Ernesto Rodriguez. 

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