Fact: a party just ain't a party without chocolate. Kick off your Cinco celebrations with one of ChocoSol's frothy brews, derived from organic Mexican cacao. (Bonus: it's ethically sourced, and ChocoSol is doing some pretty great work with farmers in Mexico.) Feel-good stuff aside, this is some pretty powerful chocolate; it's traditionally a breakfast drink, so expect an energy boost and serious reinvigoration. If you have a sweet tooth, you might need a splash of agave syrup with your xocolatl (that's drinking chocolate to us gringos), but if you're a dark chocolate lover, you're set.
We've all been there: swearing to never, ever drink tequila again. This is the one to change your mind. Casamigos is as smooth as George Clooney (no surprise as it's partly his brand) and oh-so-sippable. Whisky drinkers should opt for the Reposado on the rocks, while the Blanco is the perfect base for cocktails. Go traditional and mix up a grapefruit-based Paloma, or check out this recipe for the Strawberry Smash, courtesy of Rush Lane's Zak Doy. It's a sweet and sour sipper with flavours of muddled strawberry and fresh basil. Can we take ours on the patio?
If you can't take the heat, have some more tequila. Mexican cooking calls for complex chili flavours, so stock the pantry with the dried variety—they'll last for years rather than days. Try earthy anchos, smoky chipotles and fiery arbols. If you end up with a hotter plate than you bargained for, there are a few culinary remedies to tone down the spice: add salt, citrus or cheese, depending on what works best with the dish.
Flickr @joshbousel
There's a reason why you often see this cult Mexican soda at barbecue joints: the bright, citrusy flavours (and cane sugar-derived sweetness) really stand up against spice. If you're breaking out the jalapenos, you'd best get some of this stuff in stock. While the brand's best-loved flavours are tamarind and mandarin, the grapefruit is a must try, if only because it mixes well in a Paloma. The sweet, tart hibiscus offering is also excellent, and the lime makes for a lip-smacking refresher.
Flickr @Jeremy Brooks
This Cinco, we'd like to see avocados on more than just toast. This buttery fruit is best known as the base for an authentic Mexican guacamole, but you can also use it to make green salsa and great soups, or in a party-sized salad. With its creamy texture, avocado makes a great addition to a burrito or tortilla dish, and its mild flavour really complements black bean soup. Pro tip: if you find yourself getting a little too heavy-handed with the spice in any of your Cinco dishes, add some sliced avocado to neutralize the heat.
The main thing to remember about Cinco? Don't take it too seriously. As we finally wave adios to cooler temperatures, it's time to let our hair down and have some tequila-fuelled fun. Put on a sombrero, blast La Bamba, and take a few blindfolded whacks at a piñata. (What you fill it with is up to you, but fruit and candy are traditional.) Word to the wise: you don't exactly need an arm like Roberto Osuna to crack a piñata, so approach with caution.
Flickr @Clevergrrl
