Cinco de Mayo is right around the corner and there is no better way to celebrate than with food. If you're looking to make a delicious meal for Cinco de Mayo, here are two recipes from TV personality Chef Aaron Sanchez that you can cook up from the comfort of your own home. 

Potato & Queso Fresco Tacos Dorados

Photo Courtesy of Cacique

Servings: 14 Tacos


-2 ½ cups Cacique® Ranchero Queso Fresco, crumbled

-1 ¼ cup of Cacique® Crema Mexicana

-4 cups of mashed potatoes

-1 teaspoon of chicken bouillon

-14 corn tortillas

-Neutral oil for frying

-2 Tbsp your favorite hot sauce or minced chipotle in adobo

-1 cup of shredded lettuce

-1 lime


- Combine the mashed potatoes with 2 cups of Cacique® Ranchero Queso Fresco and ¼ cup Cacique® Crema Mexicana. Season with the chicken bouillon and set aside.

- To toast the tortillas, set them directly over a gas stove’s burners and turn the flame on medium-low. Cook until lightly blistered and charred in places, 30 seconds to 1 minute per side (use tongs to flip them). As they finish cooking, stack and wrap them in a clean, dry dishtowel so they stay pliable.

- Divide the mashed potatoes and Cacique® Ranchero Queso Fresco filling evenly between the tortillas and fold in half to close. Generously coat the bottom of your skillet with oil and heat over medium-high until it’s shimmering. Working in batches so the pan isn’t overcrowded, fry the tacos for 1 to 2 minutes per side, until the tortilla is crisp and golden. Place on a paper towel to drain.

- To serve, combine the Cacique® Crema Mexicana with the hot sauce or minced chipotle. Drizzle this over the tacos and top with shredded lettuce and the remaining Cacique® Ranchero Queso Fresco. Serve with wedges of lime.

Cheesy Chorizo Nachos

Photo Courtesy of Cacique

Servings: 4-6


-1 package Cacique® Pork Chorizo

-1 package Cacique® Queso Blanco Queso Dip

-15-ounce can refried beans

-12-ounce bag tortilla chips

-1 package Cacique® Ranchero Queso Fresco

-½ cup Cacique® Crema Mexicana

-1 large jalapeno, sliced very thin

-2 radishes, sliced very thin

-Fresh cilantro leaves for garnish



-Add the Cacique® Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. Cook over medium-low heat, using your spoon to break it up; stir regularly until it is completely warmed through and deep brown (scrape the crispy bits from the bottom of the pan).

-Microwave Cacique® Queso Dip for 2-3 minutes until heated through.

-In a medium bowl, thin the refried beans with 2 tablespoons water. They should be thick but nearly pourable; if needed, add another tablespoon or so.

-To assemble the nachos, add half the tortilla chips to a 13x9-inch rectangular baking dish. Use a spoon to drizzle half the Cacique® Queso Dip and half the refried beans evenly over the chips, trying to distribute it as evenly as possible. Sprinkle half the crumbled Cacique® Ranchero Queso Fresco. Repeat with the remaining chips, Cacique® Queso Dip, beans, and crumbled Cacique® Ranchero Queso Fresco.

-Bake at 350 degrees for 5 to 8 minutes, until the crumbled Queso Fresco softens, and the Queso Dip is creamy.

-As soon as the nachos are out of the oven, drizzle the Cacique® Crema Mexicana all over and scatter the Cacique® Pork Chorizo. Garnish with sliced jalapenos and radishes, and plenty of fresh cilantro. Serve right away with guacamole or diced avocado.