There are so many different directions you can take a Cinco de Mayo party, and Beijos Events has done them all. (Remember their rainbow take on the holiday?) This year, they switched things up with a more sophisticated design, featuring a gorgeous spring color palette, build-your-own-taco bar, and a tasty mocktail for a family-friendly celebration. Keep scrolling for more from this pretty party, including a Cinco de Mayo menu by Chef Dom at Agápe 1928. Thanks to Jessica Lynn Photo for sharing the images below!
Inspiration Behind The Party
From Beijos Events: This year we decided to make our party a bit more sophisticated and use a new Cinco de Mayo color palette. We took this one outside at the most beautiful venue in San Clemente, Agape. The vibe at the venue is very relaxed, fun, and just all around gorgeous—perfect for our take on the holiday. Chelcea Creative designed a beautiful invite suite and details. Our color scheme was pink and orange and we used different shades of each. We set our table on Agape’s beautiful outdoor patio using Sweet Salvage Rentals elegant table and chairs and Catalog Atelier’s tabletop. Everything was festive yet sophisticated with rattan, shades of orange and pink, and a touch of terra cotta and gold.
In keeping with the colorful but elevated vibe, Chelcea Creative dreamt up invites in a gradient of pink and orange hues. Aren’t they so cheerful!?
Floral designer Not Just in Novels styled the first coral charm peonies of the season with vibrant poppies and ranunculus. Showstopper!!
Love how they styled the arrangements with fresh fruit, too!
Cinco de Mayo Menu by Agápe 1928
If you’re looking for Cinco de Mayo food ideas, Chef Dominico at Agape was kind enough to share an exclusive recipe for their build-your-own taco bar featuring Pollo Adobo tacos. Here’s the recipe, and keep scrolling for a mocktail to pair it with:
Ingredients
• 2 lbs of diced chicken breast or thighs (preferred)
• 7 oz Portion of chipotle sauce (La Costeña Chipotle Sauce is my favorite!)
•2 teaspoon Ancho Chili Pepper
• 1 teaspoon Guajillo Chile Ground
• 16 oz of Mexican Crema con sal
• 1 teaspoon of salt
• 4 limes
• 1 cup of Pico de Gallo
• 2 corn on the cob of 16 oz of frozen corn
• 8 oz cotija cheese
• 1 bunch of cilantro
• 5 radishes, thinly sliced
• 12 pack of your favorite 6″ flour tortillas
• Grapeseed Oil or Olive Oil
Pollo Adobo Recipe
- Make your sauce!
- Use a medium sized mixing bowl, add in Mexican Crema, Salt, Ancho Chili Pepper, Guajillo Chile, and add Chipotle Sauce to spicy preference!
- Use a whisk until fully incorporated, then divide in half into two bowls.
- Add a half of the sauce to your diced chicken, then transfer to one gallon Ziploc bag and let marinate in the fridge for one hour.
- Meanwhile, carefully shave corn on the cob and transfer into a hot saute pan. Use 1 tablespoon of grapeseed or olive oil, and carefully blister your corn until browned.
- Transfer to medium sized mixing bowl and add Pico de Gallo
- Rough chop your cilantro, slice your radishes, and quarter your limes for garnish, and set aside.
- Transfer the rest of your sauce into a small serving bowl.
- Next, take out your chicken and transfer to a hot saute pan with 1 tablespoon of grapeseed or olive oil. Cook until the internal temperature is 165 degrees.
- Transfer to a serving bowl, 16 oz glass serving bowl works great!
- Warm your tortillas to preference.
Build your tacos and enjoy! Serve with a delicious Mocktail or a Spicy Mango Margarita
Cinco de Mayo Drinks
Don’t forget the fiesta drinks! For this Cinco de Mayo party, the team enjoyed mocktails served from a blush bar featuring a backdrop by Goldie Crew Creative. Chef Dominico’s Tepache Mocktail Recipe is an overnight mocktail recipe worth the weight!
Ingredients
• 16 oz can of Pineapple Juice
• 1 chunk of Tampico Piloncillo Cane Sugar
• 1 Jalapeno, sliced in half and de-seeded
• Fresh pineapple chunks for garnish (or canned!)
• 2 cups of water
• 1 Cinnamon stick
• Canned soda water
• Tahin or sugar for garnish
- Mix all ingredients into medium sized saucepan.
- Bring to boil, then lower to simmer till sugar is fully dissolved.
- Transfer to the fridge and let chill overnight.
- To build drinks, fill a highball glass with ice.
- Add 2 oz of Tepache Mixer and 8 oz of soda water.
- Garnish with pineapple, accent with a Tahin rim and enjoy!
Happy Cinco de Mayo to those who celebrate! And if you love a good taco party theme, check out this lovely 5th birthday party we shared last week.
Design & Planning: Beijos Events | Photographer: Jessica Lynn Photo | Venue & Catering: Agape | Floral Design: Not Just in Novels | Rentals: Sweet Salvage Rentals | Tabletop: Catalog Atelier | Cinco de Mayo Party Invitations & Details: Chelcea Creative | Backdrop: Goldie Crew Creative
