I drove to Jonesboro, Arkansas, where my parents live, to cook my mama a Mexican birthday dinner. I brought a bag of Beyond Meat Fiesty Beef-Free Crumbles with me, so we could have vegan tacos. And I whipped up some mango salsa using fresh mangoes, red onion, cilantro, and cucumber. Mama made her famous guacamole.
And she made some Vegan Pancho's Dip! Pancho's is a Southern Mexican restaurant chain that makes the best cheese dip in the world. I grew up eating the stuff and loved it. Mama veganized it using Daiya and Tofutti Cream Cheese. I was so happy to have some with my dinner last night!
And of course, no Cinco de Mayo is complete without a margarita! I had to keep mine small though since I had an hour drive home ahead of me.
Here's the birthday girl — my mama — making and enjoying margaritas! My daddy and granny had one too.
In keeping with the theme, I made the Mucho Margarita Cupcakes from Vegan Cupcakes Take Over the World. They have tequila in both the cupcakes and the frosting!