In my books, Cinco de Mayo is a great excuse to eat Mexican food, which truthfully, I never need. While we probably won’t be hitting a local bar to celebrate this year, hosting a brunch is right up our alley.

This “build your own breakfast tacos” menu comes together in around an hour and has a little something for everyone (even two toddlers).

To set a festive mood, I chose blue Ball jars and added purple freesia and orange and yellow tulips. I chose woven placements and napkins in a variety of vibrant shades. With dishes in white, the effect is crisp and cheerful.

Cinco de Mayo Brunch Menu for 4 Adults and 2 Toddlers

• Cotija, crumbled
• Shredded Monterey Jack
• Lime spiked sour cream (In a bowl, stir together 1/4 c. sour cream and the juice from half a lime.)
• Chorizo (I crisped up one tube over medium heat, but could have done two. It cooks down quite a bit. I was left with a garnish.)
• Scrambled eggs (12 eggs whisked with milk, salt and pepper. Then, cooked over medium low heat until just set.)
• Flour tortillas
• Southwestern potatoes (I dialed the jalapeno back, using just half and removed the ribs and seeds. Otherwise, I stuck to the recipe.)
• Black bean mango salsa
• Guacamole
• Salsa (store-bought)
• Margaritas

Game Plan
If your guests are coming at 10:00 AM…..

The day before – Make the black bean mango salsa
9:00 AM – Start on the home fries.
9:10 AM – Wrap the tortillas in foil and turn your oven on to its lowest temperature.
9:30 AM – Mix up the sour cream spiked with lime.
9:35 AM – Begin crisping the chorizo. This will take a while.
9:40 AM – Put together the scrambled eggs and get them on the stove.
10:00 AM – As your guests arrive, take their drink orders and make the margs if needed.