The Small Town Chef

From hand-crafted guacamole to fire-kissed carne asada—this is how you build a Cinco de Mayo spread that actually delivers There are two kinds of Cinco de Mayo spreads. The ones that lean on shortcuts… and the ones that people remember. This one? It’s the second kind. I pulled together some of my favorite Mexican-inspired recipes from the blog and organized them the way I actually think about building a meal—layered, balanced, and full of flavor. Not complicated. Not fussy. Just intentional cooking that turns a casual gathering into something that feels like a celebration. And it all starts the same way it always should… Start Here: Guacamole That Sets the Tone Before anything hits the grill or the stovetop, you need something on the table that gets people reaching, dipping, and hovering around the kitchen. 👉 Hand-crafted Guacamole This isn’t just guacamole—it’s the kind that reminds you how a few fresh ingredients, handled right, can carry an entire spread. Bright, creamy, a little p...

A bold, citrusy grilled chicken marinated in an achiote-guajillo adobo with garlic, Mexican oregano, and warm spices. There are marinades that add a little flavor to chicken, and then there are marinades that completely change its personality. This pollo asado falls into the second category. The marinade is built with earthy achiote , mild guajillo chiles , fresh orange and lime juice, a splash of apple cider vinegar, plenty of garlic, Mexican oregano , cumin, and coriander. The chicken comes off the grill juicy, deeply seasoned, and beautifully charred, with that unmistakable color from the achiote. This is not background flavor. The good news is that none of it is difficult. Soften the chiles, blend and strain the marinade, give the chicken a few hours to soak it all up, and let the grill do the rest. What Is Pollo Asado? Pollo asado simply means “grilled chicken,” so there is no single recipe that represents every version made throughout Mexico and Latin America. This ve...