This year’s May 5 will mark the 163rd Cinco de Mayo, commemorating the Battle of Puebla when the Mexican army defeated significantly larger French forces in 1862. In the United States, the holiday is popularly observed as a way of honoring Mexican heritage and culture. In regions that consist of large Mexican American populations, like here in California, Cinco de Mayo is widely recognized and celebrated with colorful parades and lots of smoky, flavorful food. In fact, the holiday is celebrated in the U.S. more than in Mexico itself. 

More than anything, Cinco de Mayo celebrates Mexican pride and resistance against enduring imperialism. Much of the land where the Battle of Puebla was fought was originally part of the Aztec Empire. In 1521, after prolonged efforts of resistance, the Aztecs were infamously conquered by Spanish forces. Colonialism runs deep within Central America: foreign disease, forced conversion and overall depletion of Indigenous culture riddled the land during the conquest. Despite this, Mexico has considerably carried on many traditions of the Aztecs with traditions, language and, importantly, food. 

Pair any of these delicious salsas with crispy corn tortilla chips.

In remembrance of the prolonged fight against colonialism in Central America, here are a few Aztecan-inspired salsas to incorporate into your Cinco de Mayo dishes this year. Although they may be simple, with just a few ingredients, you can celebrate the holiday! Each salsa can be served on top of your favorite Mexican dish, or simply alongside some tortilla chips.

Roasted tomato salsa

Servings: 4

Time: 90 minutes

Appliances: oven and blender

Ingredients:

  • 5 Roma tomatoes, cut in half 
  • ¼ white onion
  • ½ jalapeño *keep the seeds for more spice
  • 2 cloves of garlic
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice 
  • 1 tablespoon avocado oil
  • Large pinch of salt

Instructions:

  • Place the cut tomatoes, white onion, jalapeño and garlic on a baking sheet. 
  • Roast the vegetables in the oven at (add temperature) for 20 minutes or until slightly charred.
  • Put the roasted vegetables, once cooled, into a blender along with the salt, cilantro, lime juice and oil and pulse for a few seconds.
  • Let the salsa cool in the refrigerator for an hour before serving.

Mango pico de gallo 

Servings: 4 

Time: 15 minutes

Ingredients:

  • 5 Roma tomatoes
  • 2 ripe mangos 
  • ½ red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice 
  • Large pinch of salt

Instructions:

  • Dice the tomatoes and mango.
  • Finely dice the red onion.
  • Combine all the listed ingredients into a bowl and mix.

Avocado salsa

Servings: 4

Time: 15 minutes

Appliance: blender

Ingredients:

  • 2 large avocados 
  • ¼ cup water
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice 
  • Large pinch of salt

Instructions:

  • Put all listed ingredients into a blender.
  • Pulse until smooth.
  • Top with jalapeño and a slice of lime.

A version of this article appeared on p.16 of the May 8th, 2025 print edition of the Daily Nexus.

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