Who’s ready for Cinco de Mayo? It’s just around the corner and what better way to celebrate it than with food! A few of the squad members rounded up their favorite recipes for the occasion and would like to share them with you. Let’s get cooking, shall we?

David’s Summer Tacos

                                                                                                                                                    photo by: Isabel Eats

By: David- Director of Travel Nurse Division

– 1-2 pounds of steak for filling (flank or skirt is best) – grill or sear to medium rare on stove top – slice into taco meat
Marinate for 2-5 hours in:
– Lime Juice 1/2 cup
– Dash of orange juice
– Salt/Pepper teaspoon of each
– Worcestershire and soy sauce – 1/4 cup of each
– Roast 5 cloves of garlic in a skillet, peel and mince
Salsa to Serve – roast all ingredients and chop rustic – roast on the grill, open flame or stovetop
– 2 large green onions
– 8-12 ounces of tomatoes
– 1 poblano chile
– 1 jalepeno
– 3 tablespoons of cilantro
– 1/4 cup of lime fresh juice
– 2-3 cloves of minced garlic
– Salt and pepper to taste
Serve with your choice of freshly grated cheese, guacamole, corn tortillas, additional cilantro and lime wedges. If you have the time, make your own corn tortillas and gauc! Don’t forget a fresh-made margarita or favorite Mexican beer!


Ryan’s Famous Guacamole

                                                                                                                                      photo by: Will Cook For Smiles

By: Ryan-General Manager


-4 Avocados from “Mexico!”

-Sea salt to taste

-Fresh cracked black pepper to taste

-Cilantro to taste

-Garlic, diced 1-2 cloves

-Roma Tomatoes, deseeded and chopped to preference.  I finely dice.

-Red onion, a quarter of the onion.  This is a crowd preference.

-Lemon.  Whole or half depending on crowd

-Sometimes add fresh chunks of Mango when getting wild!


I cut the avocados in half, deseed, make a grid with knife and spoon it out.  I mash the avocados to equal parts smooth and chunky.  Then, I add all the other ingredients in so they hold their consistency ie tomatoes aren’t smashed.  Then I incorporate the rest of the ingredients.  I like to cover and place it in the refrigerator to cool it down prior to serving.  Serve with salty chips!

Erica’s Chili Queso Dip

                                                                                       photo & recipe by: The Girl Who Ate Everything

By: Erica-Staffing Manager


-16 oz . Velveeta Cheese

-1 cup milk (or half and half for an even creamier version)

-1/2 teaspoon ground cayenne pepper

-2 teaspoons paprika

-1 teaspoon salt

-1 (15-oz) can no-bean chili (like Hormel)

-3 teaspoons chili powder

-2 teaspoons cumin

-1 tablespoon lime juice

-tortilla chips , for serving


1.Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!
Notes: I happen to have a 1.5 quart slow cooker that worked perfectly for this. You can use a bigger one, it just won’t fill the slow cooker as much. This can also be prepared on the stove top. Just heat up the ingredients and enjoy!
Find the official recipe at here.

Michelle’s Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

                                                                                        photo and recipe by: Once Upon A Chef

By: Michelle-Human Resources/Payroll


-2 15-ounce cans black beans, rinsed and drained

-3 ears fresh cooked corn, kernels cut off the cob

-2 red bell peppers, diced

-2 cloves garlic, minced

-2 tablespoons minced shallots, from one medium shallot

-2 teaspoons salt

-1/4 teaspoon cayenne pepper

-2 tablespoons sugar

-9 tablespoons extra virgin olive oil, best quality such as Colavita

-1 teaspoon lime zest (be sure to zest limes before juicing them)

-6 tablespoons fresh lime juice

-1/2 cup chopped fresh cilantro, plus more for garnish

-2 Hass avocados, chopped


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature. Find the official recipe here.

Tabitha’s Jackfruit Carne Asada

                                                                                                 recipe & photo by: The Nut-Free Vegan

By: Tabitha-Resource & Digital Marketing Coordinator


-6 cloves garlic, minced

-2 tsp. salt

-1 can chipotle peppers in adobo sauce

-½ cup olive oil

-1 tsp. liquid aminos

-1 tsp. ground cumin

-2 Tbsp. lime juice

-2 tsp. ground coriander

-2 lb. jackfruit, pulled apart


1.Preheat oven to 350°.

2.Mix all ingredients except jackfruit in medium mixing bowl. Add jackfruit and stir to coat. Place in refrigerator for 1 hour.

3.Drain excess marinade and place jackfruit on medium-sized baking sheet.

4.Bake for 30 minutes. Stir and place back in oven for 1 hour, checking frequently to avoid overcooking.

Find the official recipe here.


Casey’s Carne Asada Guacamole Burgers

                                                                                                             recipe & photo by: Cafe Delites

By: Casey-Staffing Coordinator


-500 g | 1lbs lean ground/minced beef

-1 tablespoon fresh lime juice

-4 tablespoons fresh orange juice

-1/2 of a red onion , grated

-2 tablespoons chopped fresh cilantro

-2 large cloves garlic , minced

-4 small slices pickled jalapeños (optional)

-1/2 tsp red chilli flakes (or chili powder)

-1 teaspoon ground cumin

-1 teaspoon ground paprika

-Salt to taste (about 1 teaspoon)

-4 slices cheddar cheese

-4 small bread rolls of choice


1.Combine beef, lime juice, orange juice, onion, cilantro, garlic, jalapeños, chilli flakes, cumin, paprika and salt in a large bowl. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide the meat mixture into 4 equal parts and firmly mould them into round patties about 1-inch thick. Drizzle a skillet or non stick pan with a small amount of oil; preheat pan over medium-high heat. When pan is hot, sear the burgers for 5 to 6 minutes on each side until cooked to your liking. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.
2.Build burgers with lettuce (optional), beef, guacamole and pico de gallo.
Find the official recipe here.


Churros with Bittersweet Chocolate Sauce

                                                                                                       photo & recipe by: Bon Appetit

By: Brennan-National Account Manager


Chocolate Sauce

-½ vanilla bean, split lengthwise
-1 cup heavy cream
-5 tablespoons dark brown sugar
-1 tablespoon unsweetened cocoa powder
-1 teaspoon espresso powder
-⅛ teaspoon kosher salt
-3 ounces unsweetened chocolate, chopped


-1 tablespoon ground cinnamon (preferably Ceylon)
-1 tablespoon plus 1 cup organic or raw sugar
-½ vanilla bean, split lengthwise
-½ cup milk
-6 tablespoons unsalted butter
-1 teaspoon kosher salt
-1 cup all-purpose flour
-3 large eggs
-Vegetable oil (for frying; about 12 cups)
Mexican Hot Chocolate (for serving; optional)

Special Equipment

A pastry bag and a large closed star tip; deep-fry thermometer

Chocolate Sauce

Scrape vanilla seeds into a small saucepan; discard pod. Add cream, brown sugar, cocoa powder, espresso powder, and salt and cook over medium-high heat, whisking occasionally, until sugar is dissolved, no lumps of cocoa powder remain, and mixture is simmering, about 4 minutes. Remove from heat and add chocolate, stirring to melt. Keep warm over very low heat until ready to serve.


Fit pastry bag with star tip. Whisk cinnamon and 1 cup organic sugar in a medium bowl; set aside.

Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour in one go, and vigorously mix until dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.

Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn’t break). Spoon dough into prepared pastry bag.

Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6″ length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.

Toss warm churros in reserved cinnamon-sugar mixture. Serve with warm chocolate sauce and hot chocolate, if desired.

Find the official recipe here.



Which recipe pops out to you? Cinco de Mayo is the perfect holiday to try out new recipes, so why not make one that we recommend? If you get to know the squad, you will quickly learn that all of us are foodies. Keep up with us on social media to see more of the squad and what we have going on, as well as hot jobs that we frequently have.