It’s finally starting to feel like spring here in northeast Ohio. With warmer weather on the horizon and Cinco de Mayo next week, now seems like the perfect time for a a brunch fiesta.
This post was sponsored by Whole Foods Market 365. Check out their Akron location for great prices on healthy, quality products. Thank you for supporting the brands that support The Mexitalian.
For this year’s festivities, I’ve teamed up with the awesome folks at Whole Foods Market (WFM) 365 in Akron to share an affordable and delicious feast that is sure to impress your guests. WFM 365 is part of the Whole Foods family with the same high-quality products, wonderful customer service, and more affordable prices. The WFM 365 store in Akron is smaller and simpler than the regular Whole Foods stores, and I have really enjoyed shopping there (they also have a taco bar and Asian restaurant!).
Since Cinco de Mayo falls on Saturday this year, I thought it would be a great opportunity to throw a brunch party with friends. Growing up in a big Mexican and Italian family, I have always loved the way the food can bring people together. To me, there is nothing better than wonderful company and really good food. My goal for this Cinco de Mayo brunch is to bring people together around the table and create memories.
On the menu are sweet and smoky chilaquiles, pineapple cinnamon coffee cake, and lots of toppings and sides. Serve some hot coffee, grapefruit cilantro spritz (maybe with a splash of tequila?!), or a cold margarita and you are all set.
If you’re not familiar with chilaquiles, they are a traditional Mexican dish and one of my all time favorites. Day old tortillas or corn chips are cooked in a tomato-based sauce and served with runny, fried eggs. This version includes chunks of mango and a chipotle-infused sauce to give the dish both sweet and smoky flavors.
A selection of toppings and sides adds to the brunch indulgence. My spread included spicy guacamole, mango peach salsa, and Mexican street corn — all from WFM 365. Also on the menu are radish slices, sour cream (or Greek yogurt), avocado slices, mixed greens, fresh cilantro, and of course – hot sauce. You can pick and choose the sides and toppings for your brunch spread, or ask your friends to bring their favorite salsa, hot sauce, guacamole, or side to share.
While the chilaquiles are impressive enough on their own, a sweet and savory brunch is always my preference. Pineapple cinnamon coffee cake is the perfect sweet to round out this Cinco de Mayo brunch. The coffee cake is inspired by my grandma’s famous empanadas. She filled them with crushed pineapple and tossed in a mixture of canela (Mexican cinnamon) and sugar. The pineapple and cinnamon pair well together in the fluffy cake with crumble topping.
A few final thoughts for Cinco de Mayo brunch:
- Don’t feel like you need to make everything from scratch. While this is hard for me (overachiever, I know), it’s made much easier by the healthy and affordable prepared sides available at WFM 365. I grabbed some awesome Mexican street corn to go with this spread, as well spicy guac, and mango pineapple salsa.
- Make whatever you can in advance, especially for brunch when you don’t have all day to prepare. The pineapple cinnamon coffee cake can be made the day before. The sides and sauce for the chilaqulies can all be prepped in advance. Save yourself some sanity!
I hope you feel inspired to throw a Cinco de Mayo brunch this year. I would love to see what you create, tag @the_mexitalian or use #mexitlianrecipes on Instagram.
- 3 c organic corn tortilla strips or chips
- 1 T avocado oil
- 1 c 365 organic frozen mango chunks, thawed
- 4-6 eggs
- 14 oz. can fire roasted tomatoes
- 1 chipotle pepper + 3T adobo sauce (1 can chipotles in adobo)
- Juice of 1 lime
- ¼ onion, diced
- 2 cloves garlic, peeled
- ½ t salt
- To prepare the salsa, add all ingredients to blender and puree until smooth.
- Heat oil in a large skillet set to medium heat. Add the corn chips to the skillet, break them up into smaller pieces with a wooden spatula. Cook until the chips start to crisp, about 3 minutes. Add the salsa to skillet. Mix well to completely cover the chips. Stir in the mango chunks. Cook until the chips are slightly soft but retain some texture, 5-7 minutes.
- While the chilaquiles cook, fry the eggs in a separate skillet.
- Serve the chilqauiles topped with fried eggs and suggested toppings & sides.
And for the sweet….
- 20 oz. can, crushed pineapple
- 1/3 c sugar
- 2T coconut oil, melted
- 1 t vanilla
- 2 c flour
- 1 t baking powder
- 1 t baking soda
- 2 c organic flour
- coconut oil spray
- 1/4 c flour
- 1 t cinnamon
- 2 T sugar
- 2 T coconut oil, melted
- Heat oven to 350 degrees F.
- Combine the pineapple, sugar, melted coconut oil, and vanilla. Add the flour, baking powder, baking soda, and flour. Mix to combine.
- Spray an 8”x8” baking dish with coconut oil. Add the cake batter. Mix all ingredients to form the crumble, breaking it up into small pieces with a fork or your hands. Sprinkle the crumble over top of the cake.
- Bake for 40-45 minutes until browned on top and the edges. Cool completely before removing from the pan and cutting into squares.