A Cinco de Mayo Party with Margaritas

Host an epic fiesta with ideas and food from Huckle & Goose Co-Founders and Entrepreneurs in Residence Anca and Christine.

From Anca & Christine:
Muchachas, the fifth day of May (or any day this spring, really) will be one to remember. Have we planned your whole fiesta from start to finish? Obviamente. And it doesn't get more crowd-pleasing than tacos and margaritas. Make two taco types if you'd like (we’re giving you the recipes for both!), or choose one, but definitely seek out fresh tortillas from a local shop if you have the option—they are mucho mejor. Cut up this papel picado in 15 minutes flat and hang it everywhere. Then turn up the music while you prep: marinate the steak, make the radish salsa, roast the veggies, whip up the chipotle cream, and, of course, the margarita pitcher. If you happen to be due for a glassware upgrade, these are so gorgeous for serving. Now go La Cucaracha your way through the kitchen and become famous for your taco party throwing skills.

Spiced Root Veggie Tacos with Chipotle Crema & Cilantro

Spiced Root Veggie Tacos with Chipotle Crema & Cilantro

Serves 4-6

This is basically farmers’ market veggie confetti wrapped up in a beautifully charred tortilla. Seek out different beet varieties for an especially colorful pop on your table.

  • 2 lbs. mixed root vegetables (beets, parsnips, celeriac, carrots, sweet potatoes, turnips)
  • 1 red onion
  • 1 ½ tbsp. grapeseed oil
  • ½ tsp. fajita seasoning (optional)
  • tsp. ground cumin
  • tsp. chili powder
  • ½ tsp. smoked paprika pepper
  • Sea salt (If fajita seasoning includes salt, take it easy on the sea salt.)
  • ½ cup sour cream
  • 1 chipotle pepper in adobo sauce
  • 2 garlic cloves, minced
  • 1 lime; half juiced, half sliced for garnish
  • 12 corn tortillas (6 in. in diameter if you can find them)
  • ½ bunch fresh cilantro

1. Wash and peel all your veggies. Preheat oven to 425°.
2. Chop everything into even, ¼-in. (no larger) cubes and spread onto a baking sheet. Drizzle on the oil and toss with seasonings, plus a few cracks of pepper and about a ½ tsp. of salt.
3. Roast for 35-40 min. or until soft and slightly crispy around the edges, tossing halfway through. If you’re doubling the recipe, use a second baking sheet and follow the same instructions.
Meanwhile, make the crema. Place sour cream, one chipotle pepper from the can, garlic, lime juice (and a bit of zest if you’d like) and ¼ tsp. of salt in a blender and give everything a whir until smooth. If you have smoked salt on hand, that’s really nice instead of the sea salt. If the blender needs a little more liquid to get going, drizzle in a bit more lime juice, olive oil or water.
4. Right before veggies are done roasting, char the tortillas on both sides over your burner’s open flame, using tongs to flip. You can serve family style or plated. To assemble, lay a couple spoonfuls of veggies down the middle of the tortilla, drizzled with a bit of sauce (it’s spicy!), a few pinches of cilantro and fresh lime juice.


Jalapeño-Garlic Marinated Skirt Steak with Radish Cilantro Chive Salsa

Jalapeño-Garlic Marinated Skirt Steak with Radish Cilantro Chive Salsa

Serves 4
For steak
(For steak) 
  • 1¼ lbs. skirt steak
  • ¼ cup fresh cilantro
  • 6 garlic cloves
  • ½ small red onion
  • 1 jalapeño pepper, ribs and seeds removed and roughly chopped
  • 1 tbsp. honey
  • ⅛ cup vegetable oil + 1½ tbsp. for pan
  • 1 lime, juiced
  • Sea salt
  • Black pepper
  • 8 flour tortillas
  • Cotija cheese (optional or substitute, for serving)

1. To make the marinade, give the cilantro, garlic, onion, jalapeño, honey, oil and lime a few pulses in a blender until mixture is smooth.
2. Place steak in a shallow dish or bowl and pour the marinade to cover. Let it sit at room temperature for 40 minutes to an hour while you prepare the radish cilantro chive salsa.
3. Preheat the oven to 325° F and wrap the stacked tortillas in foil. Leave them in the oven for 15 minutes or so to warm.
4. Pour a glug of oil in a large, heavy-bottomed pan or cast iron skillet and heat over medium-high. Take steak out of the marinade and, with your fingers, remove as much marinade as possible; generously salt and pepper. Sear steak for 2-3 minutes (depending on thickness) until it’s very well browned and releases easily, then flip over for another 2 minutes or so until cooked to desired doneness. Transfer to a plate and let it rest for 10 minutes.
5. Slice steak against the grain in strips and serve with tortillas, cheese and salsa.

(For salsa) 

  • 2 bunches radishes (about 8-10 medium radishes)
  • ⅓ cup fresh chives, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp. vegetable oil
  • 1 lime, juiced
  • Sea salt
  • Black pepper
1. Chop radishes into tiny cubes.
2. In a medium bowl, toss with jalapeño, chives, cilantro, oil and lime. Add two huge pinches of salt and freshly grind in a bit of pepper. Taste for seasoning and serve.
Classic Margaritas for a Crowd

Classic Margaritas for a Crowd

Serves 6

  • ⅓ cup sugar
  • ⅓ cup water
  • 5 large limes, juiced and zested (You need 1 cup of juice plus a little extra.)
  • 1 cup tequila
  • 1 cup Cointreau
  • 1 cup ice cubes
  • Good coarse sea salt

1. Make simple syrup: on low heat in a small saucepan dissolve sugar in the water, then remove from heat. Let it cool, then transfer to a jar and store for up to a couple weeks in the fridge.
2. Juice and zest limes in a measuring cup up to a day in advance and refrigerate until needed. When you’re ready to mix the margarita, strain the zest.
3. In a liter-sized pitcher, stir together tequila, Cointreau, lime juice and simple syrup to taste (we prefer to use all of it). Chill in the fridge until ready to serve, and stick 6 glasses in the freezer for 30 minutes, too, if you want to be fancy.
4. Once your fiesta peeps have arrived, take out that party pitcher and add the ice cubes. If you’d like to rim the glasses with salt, pour just a bit of extra lime juice on a small plate and spread some salt on another small plate. Dip each glass rim in the lime juice, then coat with salt. Divide the massive margarita evenly amongst the glasses.

Your Cinco de Mayo Grocery List


  • Black pepper Garlic (8 cloves)
  • Grapeseed oil (1½ tbsp.)
  • Honey (1 tbsp.)
  • Sea salt
  • Sugar (⅓ cup)
  • Vegetable oil (1 tbsp., ⅛ cup)


  • Fresh chives (⅓ cup)
  • Fresh cilantro (½ cup, ½ bunch)
  • Jalapeño pepper (1)
  • Limes (8)
  • Mixed root vegetables (2 lbs.)
  • Radish (2 bunches)
  • Red onions (1 ½)


  • Chili powder (½ tsp.)
  • Fajita seasoning (½ tsp.)
  • Ground cumin (½ tsp.)
  • Smoked paprika (½ tsp.)


  • Cotija cheese Sour cream (½ cup)


  • Skirt steak (1¼ lbs.)


  • Corn tortillas (12)
  • Tortillas (8)


  • Chipotle peppers in adobo sauce (1 can)


  • Cointreau (1 cup)
  • Tequila (1 cup)


For more from Anca and Christine, read their recent posts on our site or visit them online at HuckleGoose.com.