Cinco de Mayo is a day to celebrate Mexican culture, resilience, and of course—food. While it’s commonly mistaken for Mexico’s Independence Day, the holiday actually commemorates the Mexican army’s victory over French forces at the Battle of Puebla in 1862. But over the years, especially in the United States, it’s become a broader celebration of Mexican heritage. And there’s no better way to honor that than by celebrating the ingredients at the heart of Mexican cooking: fresh, bold, earthy vegetables and herbs.
Mexican cuisine is deeply rooted in the land—built on ingredients that have been grown, harvested, and shared for centuries. While meats and cheeses often make their way into the spotlight, many of the most iconic Mexican dishes are actually vegetable-heavy, with fresh herbs and seasonal produce doing most of the flavor work.
Today, let’s explore some of the most commonly used vegetables and herbs in Mexican cooking, their traditional uses, and why they’re worth celebrating this Cinco de Mayo—and every day, really.
🌿 Cilantro: The Herb That Brings Everything to Life
Cilantro (or coriander leaves) is one of the most recognizable herbs in Mexican cuisine. Its bright, lemony flavor adds freshness to heavy dishes, and it’s often used as a garnish, blended into sauces, or chopped into salsas.
You’ll find it in:
- Pico de gallo
- Guacamole
- Salsa verde
- Toppings for tacos, tostadas, enchiladas
Pro tip: Add fresh cilantro after cooking—heat dulls its flavor. And if you’re part of the “cilantro tastes like soap” club, try flat-leaf parsley as a milder stand-in.
🧅 Onions: The Backbone of Every Good Base
Onions are the unsung heroes of Mexican cooking. White onions are the most traditional, but red and yellow also have their place.
You’ll find onions in nearly everything:
- Sautéed into the base of stews and salsas
- Pickled with lime juice for taco toppings
- Caramelized and folded into quesadillas or fajitas
- Blended into enchilada or mole sauces
Quick pickled red onions are a game-changer for tacos: just soak thin slices in lime juice, salt, and a pinch of sugar for 15–20 minutes
🌶️ Chiles: The Soul of the Cuisine
Mexican cuisine is built on a foundation of chiles—both fresh and dried. Each has a distinct flavor, heat level, and culinary use.
Fresh chiles:
- Jalapeño: Medium heat, grassy flavor. Great in guacamole or diced into salsas.
- Serrano: Hotter than jalapeños, perfect for salsa verde.
- Poblano: Mild, slightly smoky. Delicious when roasted and stuffed.
- Habanero: Super spicy and fruity. Use sparingly in hot sauces.
Dried chiles:
- Ancho (dried poblano): Mild, sweet, smoky.
- Pasilla: Earthy and complex.
- Guajillo: Slightly fruity and medium-spicy.
- Chipotle (smoked jalapeño): Bold, smoky, spicy. Often found canned in adobo.
Roasting fresh chiles brings out their sweetness, while dried chiles are usually rehydrated in hot water and blended into sauces
🍅 Tomatoes: Juicy, Sweet, and Essential
Tomatoes form the base of countless sauces and stews in Mexican cooking. They're used raw, roasted, or blended, and their acidity balances spicy and rich ingredients beautifully.
Some common dishes:
- Salsa roja (red salsa)
- Tomato rice (arroz rojo)
- Enchilada sauce
- Caldo de tomate (tomato broth soups)
For deeper flavor, roast tomatoes with garlic and onion before blending. You’ll never go back to raw-only salsas.
🧄 Garlic: Quiet But Mighty
Garlic might not steal the spotlight, but it’s an indispensable flavor builder. It shows up in almost every Mexican stew, soup, and sauce, either minced fresh or roasted until golden.
How it’s used:
- Blended into mole or enchilada sauces
- Simmered in bean pots
- Roasted whole for spreads or garnishes
Try sautéing garlic until just golden in olive oil, then using that oil to flavor beans or rice—it adds incredible depth.
🌽 Corn: The Sacred Grain
Corn is a cornerstone of Mexican identity and cuisine. It’s more than just food—it’s cultural heritage.
Common forms of corn in dishes:
- Fresh kernels in esquites (street corn salad)
- Masa harina (ground corn flour) in tortillas and tamales
- Elotes (grilled corn on the cob) topped with lime, cheese, and chili
Corn is incredibly versatile and deeply nourishing. If you haven’t tried homemade corn tortillas, make that your Cinco de Mayo goal. The difference is real.
🥑 Avocados: Creamy and Comforting
Technically a fruit, but beloved like a veggie, avocados are a staple in Mexican households. Their smooth texture balances spicy and crunchy elements in dishes.
Uses:
- Guacamole (of course)
- Sliced into tacos or tortas
- Mashed on toast or into rice bowls
- Blended into creamy green sauces
For the creamiest guac, mash your avocado with lime juice, a pinch of salt, chopped onion, and a handful of cilantro. That’s it—simple and perfect.
🫘 Beans: Hearty, Humble, and Full of Flavor
Beans—especially black beans and pinto beans—are pantry essentials in Mexican kitchens. Simmered slowly and seasoned well, they bring protein, fiber, and soul to any meal.
Ways to enjoy them:
- Frijoles de la olla (simple, brothy beans)
- Refried beans (frijoles refritos)
- Bean soups like sopa de frijol
- Blended into dips or stuffed into enchiladas
Bonus: Add a sprig of epazote while cooking beans. It’s a traditional Mexican herb that helps with digestion and adds a peppery, minty flavor.
🌱 Other Herbs Worth Knowing
In addition to cilantro, there are a few other herbs that regularly make appearances:
- Epazote: Pungent and earthy, traditionally used in beans.
- Mexican oregano: More citrusy and floral than Mediterranean oregano. Adds flavor to moles, stews, and salsas.
- Bay leaf: Often used in soups and braised dishes for background aroma.
Cinco de Mayo Meal: Roasted Veggie Tacos with Cilantro-Lime Crema
Let’s take all this veggie goodness and turn it into something delicious and festive: roasted veggie tacos. These are hearty, colorful, and bursting with flavor—and they just happen to be meatless.
Roasted Veggie Taco Ingredients:
- 1 red bell pepper, sliced
- 1 poblano pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Corn tortillas (warmed)
Cilantro-Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro
- Juice of 1 lime
- 1 clove garlic
- Salt to taste
- Optional: 1 tbsp mayo or olive oil for richness
Toppings (optional):
- Pickled red onions
- Crumbled queso fresco or cotija cheese
- Sliced avocado or guacamole
- Fresh jalapeño slices
Instructions:
-
Preheat oven to 425°F (220°C).
Toss all chopped veggies in olive oil, cumin, smoked paprika, salt, and pepper. Spread on a foil lined baking sheet and roast for 20–25 minutes, flipping once, half-way through cooking, until tender and slightly charred. -
Make the cilantro-lime crema.
Blend all crema ingredients in a food processor or blender until smooth. Taste and adjust seasoning. -
Warm tortillas.
Use a hot skillet or open flame to lightly char your tortillas. -
Assemble tacos.
Fill each tortilla with a generous spoonful of roasted veggies, drizzle with crema, and add your favorite toppings. -
Serve with lime wedges and a side of beans or Mexican rice.
These tacos are vibrant, satisfying, and endlessly customizable. And the best part? Everything can be prepped ahead and reheated—perfect for a party or a busy weeknight.
🎉 A Fresh Way to Celebrate
Cinco de Mayo is a perfect time to celebrate the color, flavor, and tradition of Mexican cuisine—and vegetables are at the heart of it all. Whether you're tossing together a tray of roasted veggie tacos, simmering a pot of beans, or making your own salsa, you're connecting with a cuisine that celebrates both simplicity and depth.
This year, honor the occasion with food that feels joyful, nourishing, and fresh from the garden. ¡Feliz Cinco de Mayo!