Celebrating Cinco de Mayo

(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of “Cookin’ Savvy”

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of “Cookin’ Savvy”

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

SOURCE:
Culinary.net

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Last Updated on May 1, 2026 by Daily News Staff

(Feature Impact) Meals served at home can carry significant meaning, including community and connection centered around flavorful dishes. They can also represent an opportunity to encourage good nutrition, particularly for those at heightened risk of conditions like type 2 diabetes.

With Hispanic adults 66% more likely to have diagnosed diabetes than non-Hispanic white adults, according to research from the Centers for Disease Control and Prevention, Avocados From Mexico is committed to providing culturally relevant, empowering resources. In collaboration with the American Diabetes Association (ADA) and chef Pati Jinich, the No. 1-selling avocado brand in the U.S. is showcasing the vibrant intersection of nutritious food and rich family traditions with a special collection of recipes.

“I grew up in a Mexican household where food was our love language – but there was also stigma and very little guidance around diabetes,” Jinich said. “When my aunt, and later my mom, were diagnosed, it took time to understand what healthy eating could look like for them. That’s why this partnership means so much to me. Our culture and our food are not the problem – they’re part of the solution. Traditional ingredients like avocados can deliver both flavor and wellness, while giving families the resources mine didn’t have. That’s incredibly meaningful.”

Classic avocado flavor can enhance some of the most delicious, diabetes-friendly dishes on your menu, such as Jinich’s Lime-Rubbed Chicken Avocado Tacos with Corn Guacamole. Created to help reduce the risk of type 2 diabetes in the Hispanic community, this recipe is powered by the good fats and zero-sugar goodness of Avocados From Mexico.

While honoring heritage and health, you don’t have to sacrifice the flavors your family loves. The heart of Hispanic culture – its food – can also be the key to a healthier future.

To take the 60-second Type 2 Diabetes Risk Test and find more diabetes-friendly recipes, which each meet the nutritional guidelines of the ADA, visit avocadosfrommexico.com/health.

Lime-Rubbed Chicken Avocado Tacos with Corn Guacamole

Recipe courtesy of Pati Jinich on behalf of Avocados From Mexico

Servings: 8

Chicken:

• 1          tablespoon fresh-squeezed lime juice
  
• 1          tablespoon olive oil
  
• 1/2       teaspoon salt
  
• 1/4       teaspoon freshly ground black pepper, or to taste
  
• 1          tablespoon chopped fresh rosemary, or 1/4 teaspoon dried
  
• 1          pound boneless, skinless chicken breasts
  
•             corn or safflower oil

Corn Guacamole:

• 1          jalapeno chile, roasted and chopped, or to taste
  
• 2          garlic cloves, skin on
  
• 2          large ripe Avocados From Mexico, halved, pitted and diced
  
• 3/4       cup corn kernels shaved from corn, or cooked from thawed
  
• 3/4       cup cherry or grape tomatoes, halved or chopped
  
• 1          tablespoon fresh-squeezed lime juice
  
• 3/4       teaspoon kosher or sea salt, or to taste

Tacos:

• 16        corn tortillas

1. To make chicken: In bowl, mix lime juice with olive oil, salt, ground pepper and rosemary. Pour on top of chicken in container. Cover and refrigerate 30 minutes or up to 12 hours.
2. Heat medium-sized saute or grill pan over medium-high heat. Add corn or safflower oil; once hot but not smoking, add chicken. Saute until golden brown and cooked through, about 5 minutes per side. Remove from pan; place on chopping board to cool. When cool enough to handle, slice into diagonal strips about 1/2-inch wide.
3. To make corn guacamole: Place jalapeno and garlic cloves in small baking dish under broiler 6-9 minutes, or until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
4. Place diced avocado in mixing bowl. Add charred and minced garlic and jalapenos, gently tossing together. Incorporate corn and tomatoes. Squeeze lime juice on top and sprinkle with salt. Mix together.
5. To assemble tacos: In hot skillet or comal set over medium-low heat, heat tortillas about 1 minute per side.
6. Place tortillas in tortilla warmer or wrap in clean kitchen towel or cloth napkin. Serve with guacamole and chicken.

SOURCE:

Avocados From Mexico

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

An At-Home Solution with the Taste of Takeout

(Feature Impact) If you’re cozying up at home but takeout cravings are calling, it may just be time for a pantry refresh that brings bold flavors straight to your kitchen. No matter what kind of cook you are – Bumble Bee Snackers are your new secret snack-section solution.

For unbeatable convenience and flavor, consider Bumble Bee Snackers for an at-home recipe enhancement. They’re shaking up the tuna aisle in single-serve cans with a variety of bold flavors that are perfect for snacking or light lunches, including zesty Lemon Pepper, rich and savory Hickory Smoke, tastebud-tingling Sweet Heat, spicy-sweet Thai Chili and nostalgic Tuna Salad. If you’re more of a traditionalist, classic Chunk Light Tuna is an ideal complement for crackers or veggies.

The premixed 3-ounce cans can be enjoyed on their own or paired with other favorites like celery sticks, carrots, cucumber, crackers or tortilla chips.

Snack menu shakeups are sweeping the country; in fact, 50% of Americans agree it’s hard to find snacks that meets all their needs, according to a survey conducted by Bumble Bee Seafoods and FleishmanHillard’s TRUE Global Intelligence. The survey also found hungry families are looking for more “bang for their buck,” affordability, protein and ease for eating on the go.

While value and convenience are important, great taste still tops the list – flavor remains the single biggest driver of snacking decisions. To ensure convenience and flavor is on your menu, consider these Spicy Tuna Sushi Rice Cups as an easy way to enjoy the taste of takeout from the comfort of your own kitchen.

Visit BumbleBee.com to discover more ways to shake up snacking at home.

Watch video to see how to make this recipe!

Spicy Tuna Sushi Rice Cups

Recipe courtesy of @amateur_husband on behalf of Bumble Bee Seafoods

Sushi Rice:

• 2 cups sushi rice, cooked
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Tuna Mixture:

• 1 can (5 ounces) Bumble Bee Snackers Lemon Pepper
• 3-4 tablespoons mayonnaise
• 1-2 teaspoons Sriracha, or to taste
• 1/2 teaspoon soy sauce
• 1/4 teaspoon wasabi (optional)

Assembly:

• nori (seaweed sheets)
• furikake seasoning
• spicy mayo or Sriracha, for topping
• wonton crisps, for topping

1. Heat oven to 375 F.
2. To make sushi rice: Mix cooked rice with rice vinegar, sugar and salt. Let cool slightly.
3. To make tuna mixture: In bowl, combine tuna (no draining needed), mayonnaise, Sriracha, soy sauce and wasabi, if desired. Mix well.
4. To assemble: Cut nori sheets into squares and press into cups of muffin tin to line them.
5. Fill each nori-lined cup with sushi rice, pressing gently to form small nest shape.
6. Sprinkle furikake over rice then top with spoonful of tuna mixture.
7. Bake 8-10 minutes until heated through and edges are slightly crispy.
8. Remove cups from muffin tin, drizzle with spicy mayo or Sriracha and top with wonton crisps.

SOURCE:
Bumble Bee Tuna

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/