Fabulous recipes for your Cinco de Mayo Fiesta

A pitcher of tangy, tequila-laden margaritas makes entertaining easy. For the best results, use freshly squeezed orange, lemon and lime juices for the sweet and sour mix.

Crisp tortillas are piled with habanero-jolted pinto beans, picadillo, escabeche, pico de gallo, a silky cheese sauce spiked with serranos and a complex, tomatillo-avocado salsa.

Poblano chiles are filled with meat, nuts and fruit and topped with a luxurious nut sauce. Garnished with parsley and pomegranate seeds, the finished dish resembles the Mexican flag.

In this party dish, the chicken is covered with a lush pale orange sauce lightly flavored with fiery, smoky chipotles and garnished with toasted sesame seeds and sliced red chiles.

Seared Oaxacan cheese melts onto a tortilla that’s stuffed with black beans, guacamole and radishes.

Charring tomatoes adds smoky depth to this chunky, spicy salsa ground in a molcajete.

When rolled, the tortilla and filling spiral together for perfectly balanced bites of charred vegetables, cheesy eggs and tender wrapper.

Fresh or roasted Hatch chiles balance the richness of the pork while dried ones give the sauce an earthy depth. A kohlrabi-mango slaw adds freshness.

A bright avocado cream adds freshness to these cheesy vegetarian quesadillas teeming with mushrooms and black beans.

So rich and flavorful, you might never guess these enchiladas are vegetarian. This recipe substitutes high-protein tofu for the meat and uses a reduced-fat or “light” cheese.

The red enchilada ultimately symbolizes the fusion of Mexican foods and some of the favored ingredients brought over from Spain such as olives, olive oil and cheeses.

Jocelyn Ramirez of the L.A.-based catering company Todo Verde shares her secret to vegan carnitas in her cookbook, “La Vide Verde.” Made with jackfruit, this recipe is easy.

Orange, green and lavender cauliflower and roasted corn on a griddled tortilla are topped with cashew cream, pickled onions, cilantro, radishes and lime wedges.

A shot of jammy Chambord brings out the strawberry scent of guava — and there’s still a touch of lime juice to keep this margarita from being cloying.

White onion, cilantro, serrano chiles and salt are ground to a paste in a Molcajetes. Avocado and tomato are then mixed into the paste.

These chilaquiles develop deep, rich flavors from both fresh and dried mushrooms.

Tender lamb barbacoa is infused with chiles and spices.

This vegan cilantro lime rice is the perfect accompaniment to any meal.

This thick, frothy and rich hot chocolate is perfect for dipping rosca de reyes and other simple, sweet breads and light cakes.

To highlight the richness of mole sauce, dark meat chicken legs are gently poached and then pulled into silky, tender chunks and simmered with the mole.

These pickled vegetables are a little spicy from jalapeños and chiles de arbol.

This tomato-clam juice version of Michelada tastes like the ones at Dodger Stadium.

Calabacitas (squash) is a homey dish of stewed zucchini, corn and tomatoes.

Jocelyn Ramirez of L.A. catering company Todo Verde shares her smoky tomato and chipotle salsa recipe that goes over her vegan carnitas tacos and anything else you’d like.

These green enchiladas are made with green salsa, stuffed with chicken and topped with queso Chihuahua and crema.

Homemade seasoned beef, shredded cheese and diced onions and poblano chiles layer flavor on these easy tray-baked nachos.

Five kinds of chiles are fried, soaked overnight, then added to a sauce of roasted and ground tomatoes, several kinds of seeds, nuts, plantain, raisins, chocolate and more.

Taqueria-style pickled jalapeños with onion, garlic and carrot are easy to make at home.

A taste of these black beans with nopalitos reveals a deceptively simple and extraordinarily earthy dish.

Jorge Alvarez-Tostado sears the mushrooms for his tacos de hongos until they’re as crisp as chips, then soaks them with a salsa macha vinaigrette.

This horchata is made from pumpkin seeds and laced with cinnamon and allspice.

This satin-smooth, not-too-sweet chocolate with a texture between a pudding and souffle, but better, is topped with whipped cream and roasted, salted pepitas (pumpkin seeds).

These confections are a cross between cookie and candy with a small buttery shortbread shell and a chewy candy-like pepita filling.

The black fungus-y appearance of huitlacoche is a bit startling, but its pungent, earthy taste combines beautifully with sauteed serrano peppers, chopped onion and garlic.

Grilled Mexican corn, or elotes, is comfy Mexican food everyone loves.

Traditionally assembled, stacked and covered to heat through from their own steam, these regional tacos are filled with chile-sauced, shredded pork.