Celebrating Cinco de Mayo {Burrito Bowls and Tres Leches Cake}

I’ve SO been looking to this week’s celebrations – May the Fourth, Cinco, Coronation, Derby Day. This is my jam, y’all! For today’s festivities, I set up our own cinco celebration for an early dinner. (Three of us are headed to see Guardians of the Galaxy and John has SAT tomorrow so an early night worked best!) We enjoyed burrito bowls, dips and salsas, my first homemade tres leches cake (OMG!) and Ranch Waters for the adults. I also asked Alexa to play Mariachi music, which was a festive addition to our night. She can be really useful!

Ranch Water Cocktails

I shared the recipe last year!

Stir Sticks | Marble board and Margarita attachment

Daddy OLE’s Salsa

We started with Daddy-O’s salsa, cheese dip, sour cream and chips.

  • 1 large can whole tomatoes
  • 1 regular sized can tomato sauce
  • 1 can green chilis
  • 4-5 green onions (remove roots and last few inches of green)
  • 1 clove garlic
  • 1/2 bunch cilantro (tough stems removed)

Throw everything in a food processor or blender and mix well. Leave slightly chunky!

Burrito Bowls

The star of the show was really in the presentation of our usual taco night favorites! My boys love the tiny tortilla bowls that come in a kit from the grocery store.

My board:

  • This year I used my Happy Everything round platter with a cute taco attachment, and bowl with the pinata attachment.
  • My alternate wood board is from Target in the Hearth and Hand line. I purchased it in late December 2019. It is available online here.
  • The trio bowl and pinata mini is by Nora Fleming.

Our fiesta included:

  • small tortilla bowls
  • cheese dip
  • lettuce shreds
  • salsa
  • tomato
  • limes
  • cheese
  • chicken – the best recipe ever
  • chips
  • cilantro
  • sour cream

Tres Leches Cake

Y’all – this cake was AMAZING! One of my favorite local restaurants always has it on the menu and I was never a fan until I made my own. I love that you do it well in advance, it will serve a crowd and it is just plain delicious. This one is going into my dessert rotation.

Ina Garten Make It Ahead

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder 
  • 3/4 teaspoon kosher salt 
  • 3 extra-large eggs, at room temperature 
  • 1 cup plus 5 tablespoons granulated sugar 
  • 2 teaspoons pure vanilla extract 
  • 1/2 cup whole milk 
  • 1 1/4 cups heavy cream 
  • 1 (12-ounce) can evaporated milk 
  • 1 (14-ounce) can sweetened condensed milk 
  • 1/2 teaspoon pure almond extract 
  • Seeds scraped from 1 vanilla bean (mine was dried out so I used 1.5 tsp vanilla extract)
  • 8 cups mixed fresh raspberries and sliced strawberries, for serving 
  • Sifted confectioners’ sugar, for dusting 

Make-Ahead Whipped Cream:

  • 1 1/2 cups cold heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons creme fraiche
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
  2. Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
  3. In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
  4. To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.

Make-Ahead Whipped Cream:

Place the cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

Hope y’all are having a great week!

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