It's a Flavor Fiesta!
Celebrate Cinco de Mayo with Goya’s Fiesta Favorites
May 2024 Issue
by Lindsay Gifford
Information, Recipes and Photography provided by Goya Foods, Inc.
There are many occasions to celebrate in May—graduation parties, Cinco de Mayo, Mother’s Day, Memorial Day, National Salsa Month and the start of long-awaited, sunny summer vacations. It is definitely party season, and what better way to kick it all off than with a flavorful fiesta for Cinco de Mayo? Any celebration to eat tasty tacos, sip margaritas and dip into fresh salsa is a welcome no-brainer!
While it is a relatively minor holiday in Mexico, Cinco de Mayo has evolved into a huge commemoration of Mexican culture and heritage in the United States. Nearly everyone relishes the robust recipes of Mexican and Latino food.
Who else to call on but Goya Foods, the premier source for authentic Latino cuisine, to discover more about this distinctive and delicious cuisine? Now the largest, Hispanic-owned food company in the United States, Goya was founded in 1936 by Don Prudencio Unanue and his wife, Carolina, (both from Spain) as a small storefront in lower Manhattan. The Goya story is as much about the importance of family as it is about achieving the American dream while helping to cultivate the Latin culture in the U.S.
Goya has fostered a longstanding history in leading the culinary culture of Latin cuisine across the U.S. The company’s commitment to excellence is the cornerstone of Goya’s popular credo, “If It’s Goya, It Has To Be Good.” The result of this simple, yet deeply resonant pledge is the evolution of Goya Foods from a small, humble beginning to a leader in the American food industry and a trusted American brand.
The breadth of Goya’s high-quality, fresh-tasting product line is far and wide. Their recipe for success: A combination of authentic ingredients, robust seasonings, and convenient preparation. Goya provides consumers with more than 2,500 high-quality and affordable food products from the Caribbean, Mexico, Spain, and Central and South America.
When you visit La Cocina Goya® (The Goya Kitchen) at www.goya.com, you will find hundreds of delicious recipes, and declare Taco Tuesday as THE weekly staple at your table. Whether your favorite duo is tacos and margaritas, chips and queso fundido, or enchiladas and Mexican rice, a lavish Latino feast with leave your tastebuds saturated in satisfaction.
We happily pulled together a Cinco de Mayo worthy selection of recipes, perfect for mixing and matching to create an incredible fun and flavor-filled fiesta! Turn the page for delicious drinks, mouthwatering mains, sensational sides, and a delectable dessert. Happy Cinco de Mayo!
Citrus Popsicles
Pictured Left | Servings: 8
Vanilla Simple Syrup:
1 cup Boiling water
1 cup Cane sugar
1 tsp Pure vanilla extract
Popsicle:
1 cups Sunkist® Valencia orange juice,
freshly squeezed
1 cup Sunkist® grapefruit juice, freshly squeezed
1 cup Vanilla simple syrup
8 slices or halves of Citrus
8 small Paper cups or popsicle molds
8 Popsicle sticks
Vanilla Simple Syrup: Combine boiling water and cane sugar. Stir until sugar dissolves. Add pure vanilla extract and let cool to room temperature.
Popsicle: Combine freshly squeezed orange and grapefruit juices and vanilla simple syrup in a pitcher or large measuring cup with a spout. Pour mixture into popsicle molds or paper cups. Place in freezer for 1 hour or until partially frozen. Add citrus slice or half that matches the size of the popsicle most closely. Run stick through the citrus, into the popsicle, making sure it doesn’t go all the way to the bottom of the cup. Freeze 1-2 more hours, or until solid. If using paper cups, peel cup away before serving.
Shrimp and Pineapple Tacos
Prep Time: 20 mins | Total Time: 1 hr 5 mins
Yields: 4 Tacos
1¼ cups GOYA® Mojo Piña Marinade
1 lb. extra-large Shrimp (about 24) peeled and deveined, tails off
¼ cup Sour cream
½ fresh Pineapple, cored and cut lengthwise into slabs
1 medium Red onion, thickly sliced (1/2 inch)
¼ cup Cilantro, chopped
4 GOYA® Flour Tortillas – Fajitas
GOYA® Chipotle Salsita or Habanero Salsita, for serving
Lime wedges, for serving
Combine 1 cup Mojo Piña and shrimp in bowl. Refrigerate 30 minutes (or up to 1 hour) and drain well. Stir together sour cream and 1 tablespoon Mojo Piña in small bowl; refrigerate until serving. Thread shrimp on bamboo skewers for easy grilling.
Preheat grill to medium high. Grill shrimp, pineapple and onion, brushing with Mojo Piña and turning once. Grill until shrimp are opaque, 6 minutes. Grill onions until just tender and pineapple until golden and grill-marked, 10 minutes. Coarsely chop pineapple and onion. Toss in bowl with cilantro. Spoon shrimp and pineapple mixture in tortillas. Serve with sour cream, Chipotle Salsita and lime.
Chipotle Chicken Tacos
Prep Time: 30 mins | Total Time: 55 mins | Yields: 6 servings
⅓ cup GOYA® Tomato Sauce
2 peppers from (1 can 7 oz) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 2 Tbsps sauce
2 Tbsps GOYA® Lime Juice
1 Tbsp GOYA® Minced Garlic
1 tsp Ground cumin
1 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
½ tsp Ground coriander
1½ lbs. Boneless skinless chicken breasts, cut into 1/2-inch pieces
¼ cup GOYA® Vegetable Oil
12 GOYA® Corn Tortillas
2 Avocados, halved, pitted, peeled and diced
1 cup GOYA® Salsa Verde
1 cup Sour cream
1 cup GOYA® Queso Fresco, crumbled
⅓ cup fresh Cilantro leaves
Lime wedges
In large bowl, stir together tomato sauce, chipotle peppers with adobo sauce, lime juice, garlic, cumin, Adobo seasoning and coriander; add chicken, tossing to coat. Marinate for at least 4 hours or up to overnight in refrigerator. Remove chicken from marinade. Heat oil in large skillet set over medium-high heat; cook chicken in batches for 8 to 10 minutes or until golden brown and cooked through.
In lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side or until lightly browned in spots. Assemble chicken in tortillas. Serve with avocados, Salsa Verde, sour cream, queso fresco, cilantro and lime wedges. This chicken is also delicious served with rice.
Guacamole & Chips
Prep Time: 15 mins
Yields: 8 servings
For the Guacamole:
4 ripe Avocados, halved and pit removed
¼ White onion, very finely chopped (about ¼ cup)
2 Tbsps fresh Cilantro, finely chopped
1 GOYA® Jalapeño Pepper, finely chopped (about 1 Tbsp)
1 Tbsp GOYA® Lemon Juice
1 tsp GOYA® Minced Garlic
½ tsp GOYA® Adobo All-Purpose Seasoning with Pepper
For the Chips:
GOYA® Corn Oil, for frying
12 GOYA® Corn Tortillas, quartered
GOYA® Adobo All Purpose Seasoning with Pepper, to taste
For the Guacamole: Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork, or potato masher, mash avocados until chunky-smooth. Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined. Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).
For the Chips: Heat 1½” oil in large, heavy pot over medium-high heat until hot, but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo.
Grilled Fish Tacos
Prep Time: 15 mins | Total Time: 35 mins
Yields: 4 servings
1 bottle (24.5 oz) GOYA® Ceviche Marinade
½ small head Cabbage, cored and thinly sliced
½ medium red onion, thinly sliced
8 GOYA® Corn Tortillas
1 Lime, juiced (about 2 Tbsps), divided
1 Tbsp GOYA® Vegetable Oil
½ cup Sour cream
¼ cup Mayonnaise
¼ cup plus 2 Tbsps fresh Cilantro, coarsely chopped, divided
1 lb. white Fish filet, like cod, halibut or seabass, pin bones removed, cut into 4 portions
¾ tsp GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste
Add fish to glass bowl or container. Add Ceviche marinade, making sure fish is completely submerged in liquid; cover and transfer to refrigerator. Marinate at least 2-4 hours. Drain fish, discarding marinade. Meanwhile, in medium bowl, stir together cabbage, red onion, ¼ cup cilantro, 1½ tbsp. lime juice, vegetable oil and ½ tsp. Adobo until well combined; cover and refrigerate until ready to use.
In small bowl, stir together sour cream, mayonnaise, remaining lime juice, remaining cilantro and ¼ tsp. Adobo until well combined; cover and refrigerate until ready to use. Heat grill to medium-high heat. Using paper towels, pat fish dry; season with Adobo. Add fish to hot, greased grill grates. Grill, flipping once, until charred and opaque through center, about 6-8 minutes; transfer to cutting board and coarsely chop. Add tortillas to grill; grill, flipping once, until warmed through and slightly charred, about 30 seconds each. To assemble tacos, add some fish to tortilla; top with cabbage slaw and drizzle with sour cream-lime sauce; serve.
Tip: No Grill? Simply grease an indoor grill pan or a non-stick skillet with vegetable oil, add the fish and cook flipping once, until light golden brown and cooked through, about 8 minutes. Then continue the recipe as instructed.
Mango Tequila Sunrise
Prep Time: 5 mins | Yields: 4 cocktails
2 cups (from 33.8 oz pack) GOYA® Mango Nectar
1 cup GOYA® Coconut Water
2 Tbsps GOYA® Lime Juice
¾ cup Gold tequila
⅓ cup Grenadine
4 Maraschino cherries, for garnish
Mango slices (optional), for garnish
Fill 4 highball glasses with ice. Divide mango nectar, pure coconut water, lime juice and tequila among glasses. Slowly pour grenadine into glasses over the back of a spoon, drizzling it down the sides of the glass. Garnish with maraschino cherry and mango, if desired.
Coconut Sunrise Mimosa
Prep Time: 5 mins | Yields: 6 servings
1½ cups GOYA® Coconut Water, chilled
¾ cup GOYA® Pineapple Juice, chilled
¾ cup Orange juice, freshly squeezed
1 bottle (25 oz.) prosecco, chilled
6 Tbsps Grenadine
6 slices Orange
6 Maraschino cherries
Pour 2 oz coconut water into each of 6 champagne glasses. Top each with 1 oz pineapple juice, 1 oz orange juice and 4 oz prosecco. Drizzle 1/2 oz grenadine down insides of each glass (do not stir). Garnish each with orange slice and maraschino cherry.
Island Punch
Prep Time: 5 mins | Yields: 8 servings
2 cans (11.8 oz. each) GOYA® Coconut Water
2 cans (9.6 oz. each) GOYA® Guava Nectar
1 Orange, thinly sliced
¼ cup fresh Mint, torn into small pieces
2 cups Lemon-lime soda or Fontenova® Guava Sparkling Water
In large pitcher, stir together coconut water, guava nectar, orange slices and mint. Transfer pitcher to refrigerator until ready to drink. Right before serving, add soda. Pour into tall glass with ice.
Note: For adult version of Island Punch, stir in 1½ cups rum before refrigerating; substitute lemon-lime soda with 2 cups champagne.
Frozen Pineapple Margarita
Prep Time: 5 mins | Yields: 4-6 servings
¼ cup GOYA® Salt
1 Tbsp Tajin or chile-lime seasoning
2½ (14 oz) bags frozen GOYA® Pineapple Chunks (5 cups)
½ cup GOYA® Coconut Milk or GOYA® Organic Coconut Milk
½ cup GOYA® Lime Juice, or fresh lime juice
1 cup White tequila
3 Tbsps GOYA® Organic Blue Agave
4-6 Lime slices or pineapple slices, for garnish
Combine salt and Tajin or chile-lemón seasoning on small plate. Moisten rims of lowball or margarita glasses with a damp paper towel; dip glasses in salt mixture, tapping off any excess. In bowl of blender, blend pineapple chunks, coconut milk, lime juice, tequila, and agave together until smooth and slushy, about 30 seconds. Pour into prepared glasses. Garnish with lime wedges and serve. Twists: Make it Spicy: Blend 1 large seeded and chopped jalapeño into margarita mixture in step 2 to create a spicy margarita! Garnish with jalapeño slices. Make Popsicles: Pour margarita mixture into popsicle molds. Freeze for 4 hours until firm. Dip each popsicle into salt mixture and serve immediately.
Spicy Strawberry Margarita
Prep Time: 30 mins | Yields: 8 servings
8 whole Strawberries or fresh-frozen
GOYA® Whole Strawberries
2 Tbsps Rock salt or coarse salt
2 Lime wedges
1 cup Strawberries, thinly sliced
¾ cup GOYA® Lime Juice
⅓ cup Sugar
1 fresh Jalapeño pepper, seeded and diced
2 cups GOYA® Coconut Water
1½ cups Tequila
½ cup Triple Sec
8 thin slices fresh Jalapeño pepper
8 Lime wheels
Without slicing all the way through, cut slits vertically into each whole strawberry. Spread slices out to create strawberry fans; set aside. Place salt in small dish. Rub rim of 8 glasses with lime wedges, then dip in salt. Set aside.
In pitcher, combine sliced strawberries, lime juice, sugar and jalapeño; muddle until strawberries are mashed and juicy. Stir in coconut water, tequila and Triple Sec until well blended. Fill cocktail shaker with ice and one-quarter of the margarita mix. Shake until shaker is frosty and very cold. Repeat with three more batches. Pour over salt-rimmed glasses filled with ice. Garnish each serving with strawberry fan, jalapeño slice and lime wheel.
Birria Tacos
Prep Time: 30 mins | Total Time: 3 hr 30 mins
Yields: 6-8 servings
1 Tomato, cored
1 cup GOYA® Vegetable Oil
2 GOYA® Bay Leaves
1 Tbsp GOYA® Minced Garlic
1 GOYA® Cinnamon Stick
2 tsps GOYA® Ground Cumin
12 GOYA® Corn Tortillas
2 tsps GOYA® Ground Oregano
½ cup White onion, diced
¼ cup GOYA® Red Wine Vinegar
Lime wedges
¼ cup Cilantro, finely chopped
3 lbs. Beef chuck, cut into 3-inch cubes
1½ Tbsps GOYA® Adobo All-Purpose Seasoning with Pepper
1 bag (3 oz) GOYA® Ancho Chiles, stemmed and seeded
1 bag (3 oz) GOYA® Pasilla Chiles, stemmed and seeded
1 packet GOYA® Powdered Beef Flavored Bouillon
½ Yellow onion, roughly chopped
In large bowl, toss beef with Adobo seasoning to coat; set aside. In medium saucepan set over medium-high heat, bring 4 cups water to a boil. Add ancho chiles, pasilla chiles and tomato. Reduce heat to medium-low and simmer, stirring occasionally, until chiles soften, about 5 minutes. Using slotted spoon, transfer solids to blender. Reserve cooking liquid.
To the blender, add bouillon, yellow onion, garlic, cumin, oregano and vinegar. Add 1 cup reserved cooking liquid and blend; add more cooking liquid as needed to achieve a smooth paste constistency.
In large saucepan set over medium-high heat, add oil until shimmering. Add chile mixture and bring to a simmer. Add seasoned beef, bay leaves, cinnamon stick and 4 cups water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 21/2 to 3 hours or until beef is tender. Discard bay leaves and cinnamon stick. Using slotted spoon, transfer beef to a cutting board and finely chop or pull apart using two forks.
To medium bowl, transfer rendered fat from top of the saucepan. Dip a tortilla in rendered fat, then place in large skillet set over medium heat. Top half of tortilla with 1/4 cup beef mixture. Fold taco over filling, pressing down with spatula to help flatten. Cook, turning once, for 2 to 3 minutes or until lightly browned and crispy. Repeat with remaining tortillas and remaining beef mixture. Serve with a bowl of the broth topped with onions and cilantro on the side for dipping.
Grilled Mexican Corn with Chipotle Mayo
Prep Time: 20 mins | Total Time: 30 mins
Yields: 6 servings
1 Tbsp GOYA® Butter with Olive Oil and Sea Salt
6 ears Corn, husks removed
1 tsp GOYA® All Purpose Adobo Seasoning with Pepper
⅔ cup GOYA® Mayonnaise with Lime
2 peppers from 1 can (7 oz) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1 Tbsp adobo sauce
½ cup GOYA® Queso Fresco, crumbled
1 Tbsp Cilantro, chopped
½ tsp GOYA® Oregano Leaf, crumbled
6 Lime wedges, for serving
Preheat grill to medium-high heat; grease grates well. Brush corn with tub butter and sprinkle with Adobo seasoning. Grill corn, turning occasionally, for 10 to 15 minutes or until well-marked and tender. Meanwhile, in another small bowl, stir together mayonnaise, chipotle peppers and adobo sauce until combined. (Note: For a smoother chipotle mayonnaise, purée in blender or food processor.) Brush mayonnaise chipotle mixture evenly over cobs of corn. Sprinkle with queso fresco, cilantro, and oregano. Serve with lime wedges.
Chipotle Cheese Dip
Prep Time: 10 mins | Total Time: 25 mins
Yields: 6 servings
1 tsp GOYA® Vegetable Oil
2 Chorizos from 1 pkg. (3.5 oz.) GOYA® Chorizo, finely chopped
2 peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
4 cups Oaxaca Cheese, shredded
¼ cup fresh Cilantro, finely chopped
12 GOYA® Corn Tortillas, warmed
Lime wedges, for serving
GOYA® Corn & Black Bean Tortilla Chips, optional
Preheat oven to 400°F. Heat oil in ovenproof cast iron skillet set over
medium heat. Cook chorizo for 3 to 5 minutes or golden brown. Stir in chipotle peppers. Cook for 1 minute. Sprinkle cheese into hot pan. In oven, bake for 8 to 10 minutes or until cheese is melted and bubbling. Do not overcook. Remove from oven. Transfer to heat-proof surface. Garnish with cilantro and serve with warm tortillas and lime wedges.
Frijoles Refritos (Refried Beans)
Prep Time: 5 mins | Total Time: 15 mins
Yields: 6 servings
1 can (29 oz) GOYA® Pinto Beans
1 Tbsp GOYA® Vegetable Oil or GOYA® Lard
¼ small white onion, finely chopped
1 tsp GOYA® Minced Garlic or 2 cloves garlic, finely chopped
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 Tbsps GOYA® Queso Fresco, crumbled (optional)
In bowl, mash beans and their liquid with fork or spoon until majority of beans are broken; set aside. Heat oil or lard in medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add beans. Cook, stirring often, until bean liquid comes to a boil. Reduce heat and simmer until thick, about 5 minutes. Season with Adobo. Serve as a side dish with cheese sprinkled on top or use as a filling.
Mexican Rice
Prep Time: 5 mins | Total Time: 40 mins 
Yields: 8 servings
1 Tbsp GOYA® Extra-Virgin Olive Oil
¼ Onion, finely chopped (about ⅔ cup)
2 cups CANILLA® Extra-Long Grain Rice
1 tsp GOYA® Minced Garlic, or 2 garlic cloves, finely chopped
1 packet GOYA® Cubitos Chicken Bouillon, mixed with 3 cups water
1 can (8 oz) GOYA® Tomato Sauce
¼ tsp GOYA® Adobo All-Purpose Seasoning with Pepper
¼ cup frozen GOYA® Peas, thawed, or fresh peas
Heat oil in medium saucepot over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add rice and garlic. Cook, stirring frequently, until rice is coated in oil and garlic is fragrant, about 4 minutes more. Add chicken bouillon mixture, tomato sauce and Adobo to pot, stir to combine. Bring rice mixture to boil; reduce heat to low. Simmer, covered, until water is absorbed, about 20 minutes, adding peas to pot after 15 minutes. Remove pot from heat. Let sit, covered, until rice is tender, about 5 minutes more. Using fork, fluff rice. Serve immediately.
Mexican Lime Maria IceBox Cake
Prep Time: 20 mins | Chill Time: 8 hrs
Yields: 12 servings
4 oz reduced-fat Cream cheese, at room temperature
1 can (14 oz) GOYA® Sweetened Condensed Milk
1 can (12 oz) GOYA® Evaporated Milk
½ cup Lime juice, plus 2 tsp of Lime zest (about 4 limes), plus more zest for garnish
2 pkgs (7 oz) GOYA® Maria Cookies
In large bowl, stir together cream cheese and 2 tsp. lime zest until blended. Using whisk, gradually whisk in condensed milk until blended. Whisk in evaporated milk and lime juice until smooth and thick. Using spoon, spread ½ cup cream cheese mixture on bottom of 8" x 8” glass baking dish.
Top cream cheese mixture with 9 Maria cookies, arranging in single layer. Gently spread cookies with about ¾ cup cream cheese mixture. Repeat layering 3 times more, using ¾ cup cream cheese mixture and 9 cookies per layer, ending with remaining cream cheese mixture. Cover cake with plastic wrap; transfer to refrigerator. Chill at least 8 hours, or overnight. Garnish cake with lime zest, if desired, before serving.