roasted garlic veggie tostadas

these tostadas are veggie gold.

{roasted garlic veggie tostadas} the amazing flavor starts with roasted garlic

the awesomeness starts with the magical process of roasting garlic.

if you don’t know how to do this – let me enlighten you! it’s crazy easy AND requires very little time on your end!

all you do is take a head of garlic, chop the tip off to expose the tasty cloves + then douse the cloves in olive oil!

next, simply seal that sucker up in a tinfoil package of perfection + roast it for about 35 minutes.. when the time has elapsed you’ll have roasted gold that you can spread, schmear or eat by the handful garnish with as you wish!

{roasted garlic veggie tostadas} fresh + simple ingredients!

this recipe is one of my weekday favorites because the ingredients can be adapted to whatever your fridge has to offer up thus making it a recipe of the ‘clean out your veggie drawer’ variety.

don’t fret, i’ll equip you with my suggested veggie line-up down below – but feel free to swap in or out to accommodate to whatever you have on hand.

the biggest rule you’ll want to adhere to is: whatever veggies you choose – cut ‘em in as even size as possible!

be it diced super small {lower cook time!} or be it chopped into larger chunks {longer cook time = more candy crush playing hand’s off time!} – just keep ‘em cut as close as possible to their fellow roasters!

{roasted garlic veggie tostadas} sweet, creamy roasted garlic mixes into balsamic roasted veggies!

now, uh kelly, i took french in high school, what the heck is a tostada?!

well, imaginary voice in my writing head, so glad you asked!

tostada is a is a spanish word meaning “toasted.”

easiest way to look at the tostada is as a flat taco! a crunchy taco base for towering toppings if you will!

the internet told me that the tostada avoids waste when tortillas are not fresh enough to be made into tacos, but fresh enough to be eaten.. i think that’s a fun way to look at it!

as an avid taco fan {we’re talkin’ tortillas folded up + around the goodies inside} i was always a bit confused on when + why people choose tostadas over tacos. BUT if you look at it as a way to stretch those nearly stale corn tortillas, then it not only makes sense but it turns dinner into a fun little food-saving adventure!

{roasted garlic veggie tostadas} sweet, creamy roasted garlic, balsamic roasted veggies + your favorite toppings all atop crisp tostadas!

here, we are going to ‘fry’ our tortillas in a skillet to get that crispy base the tostada calls for.

but! you could totally serve the roasted garlic veggies taco style or in a burrito bowl situation.. no matter how you do it, your tastebuds will thank you for it.

5.0 from 1 reviews
roasted garlic veggie tostadas
Cook time
Total time
Serves: 4 servings
  • 1 head of garlic
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 sweet potato, cubed into ¼ inch pieces
  • ½ red onion, cubed into ¼ inch pieces
  • ½ red bell pepper, cubed into ¼ inch pieces
  • ½ hatch green chile pepper, cubed into ¼ inch pieces
  • 1 cup baby bella mushrooms, chopped into ½ inch pieces
  • 1 ear fresh corn, kernals removed {frozed may be used. thaw + pat dry}
  • kosher salt + pepper, to taste
  • corn tortillas
  1. for the roasted garlic:
  2. preheat the oven to 375º
  3. slice off the tip of the garlic head to reveal cloves.
  4. set the head of garlic in the center of a piece of foil, large enough to fold up + over the head.
  5. pour roughly 1 teaspoon of olive oil per clove.
  6. wrap the foil around the head of garlic to seal + roast in the oven for 35 minutes, or until golden brown.
  7. for the roasted veggies:
  8. line a baking sheet with aluminum foil + spray with nonstick spray.
  9. in a large bowl, combine you veggies + drizzle with 2 teaspoons of olive oil, sprinkle with salt + pepper, then toss to coat.
  10. spread in an even layer on the baking sheet + roast for 20 minutes.
  11. after 20 minutes, toss the veggies with the balsamic vinegar + stir to coat. then roast an additional 15 minutes.
  12. while the veggies are roasting, heat a skillet over medium-high heat.
  13. brush each tortilla {front + back} with olive oil, then place one at a time in the skillet until crisp on each side {about 2 minutes per side}
  14. remove tortillas to a wire rack to cool.
  15. remove veggies from baking sheet + add back to the bowl.
  16. squeeze out the roasted garlic cloves + mix thoroughly into the vegetables.
  17. build each tostada with veggies atop it + the toppings of your choice! enjoy!



 for toppings, i went with a drizzle of homemade lime crema + diced avocado.

here’s my go-to crema recipe:

→ combine 1/2 cup of sour cream, juice of 1 lime, 2 tablespoons chopped cilantro + 1/2 teaspoon of sugar together. adjust taste with salt + pepper to taste!


 we talked about swaps in the post – the veggie world is your oyster here! just don’t skip the roasted garlic – it’s a must-have! but a fun shortcut option is to buy the roasted garlic cloves from the olive bar at your local market.

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 these make for a GREAT appetizer! a fun way to make them bite-size is to use a small bowl to cut your tortillas into smaller circles! then top ’em with the veggies + leave some fun topping options for your guests to customize with!

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the easiest way to drop cals here is to adjust the tostada base. try serving your veggies over a bed of a super grain – like quinoa! or omit the frying step all together + serve with a handful of your favorite low-carb tortilla chips.

 tiny leftovers

the roasted veggies will hold wonderfully in an airtight baggie or container! as for the tostadas, they will taste best fried up to serve!


garlic is pretty awesome for you. here are some fun things the internet taught me:

• garlic is highly nutritious, but has very few cals!
• garlic can combat the common cold
• the active compounds in garlic can reduce blood pressure!
• garlic improves cholesterol levels thus lowering the risk of heart disease!
• garlic was one of the earliest ‘performance enhancing’ substances! crazy right!? studies suggest that expercise-induced fatigue may be reduced with garlic.
• garlic may have beneficial effects on bone health in women!
• garlic can help detoxify heavy metals in the body!


this recipe is adapted from, in my opinon, one of the best bloggers out there – jessica from how sweet it is!


shredded chicken tacos

there are some recipes that you should have in your cooking arsenal. .

shredded chicken tacos is totally one of them.

{weeknight chicken tacos} homemade spice mix lends all the flavor to the chicken!_

it’s no secret that tacos rule my ambitious world, but these little tortilla gems are the ultimate crowd pleaser.

everyone – from age 3 to 103 – loves themselves a well-made chicken taco!

for me, shredded chicken tacos are a bit nostalgic because i used to eat them all the time from taco bell in my teens. but for most, shredded chicken is the protein go-to simply because it’s a fail-proof choice!

i know this because the internet told me that america eats a TON of chicken. look what the huffpost taught me:

“In 2012, Americans were eating almost 60 pounds of chicken per person each year.”

holy chick! that’s a lot of chicken!

{weeknight chicken tacos} a fun new trick to shredding chicken!

i digress. back to the taco talk. .

while, i like a lot of toppings + jazzy jazz on top of my tacos, feel free to whip these up under whatever toppings you think is best!

just a dollop of daisy? sure!

a drizzle of salsa? oh yeah!

avocado, jalapenos + crema? now you’re talkin!

this recipe is going to suggest the latter option + i think you should give that a go, but like i said, you do you, awesome internet friend.

{weeknight chicken tacos} flavor packed tacos that are perfect for a busy night - made in under 30 minutes!

lastly, i’m sharing with you a cool trick to shredding chicken!

while some might think it’s a bit overzealous + dirty dish enhancing, i am going to assume you are the humans that don’t mind shredding chicken with the good ‘ol fork method.

as for me, hate it.

so you can imagine that my life was turned up side down lemme take a minute just sit right there when i found out how simple + quick a few blitzes in the stand mixer turned chicken breast into shredded glory!

{weeknight chicken tacos} easy as 1, 2, 3! _

no matter how you shred these tacos up, you’ll be glad you did! the spice mix lends the perfect amount of flavor {bye bye taco spice packets!} + leaves room for you raise the heat with toppings galore!

another bonus: leftovers are serious tupperware royalty! {that is if there are any!}

shredded chicken tacos
Cook time
Total time
Serves: 4 servings
for the chicken:
  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chili powder
  • 8oz beer, any kind will do - i used a corona
for the tacos:
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into quarters
  • 8 {4-inch} tortillas, whichever you choose - we like corn!
  • 4oz cojita cheese, crumbled
  • 1 avocado, sliced
for the crema:
  • 3 tablespoons greek yogurt
  • ½ cup half & half
  • 1 tablespoon adobo sauce {from a can of chipotles in adobo}
  • 1 lime, zested + juiced
  • kosher salt, to taste
quick crema:
  1. in a medium bowl, whisk together all of the ingredients to combine. set aside.
shredded chicken tacos:
  1. preheat the oven to 450º
  2. heat an oven-safe skillet over medium-high heat.
  3. add olive oil to the skillet. once the oil is hot, add the chicken to sear on both sides. {about 2 minutes per side}
  4. add the beer to the skillet, cover + place into the oven. let the chicken roast for 20 minutes.
  5. while the chicken is roasting, combine your spice mix.
  6. once the chicken is finished cooking, add only the chicken breast to the bowl of a stand mixer. {there will be pan juices in the skillet - do not drain these! we will need it!}
  7. turn the stand mixer on a low speed to break up the chicken. as it is 'mixing', sprinkle in your spice mix to fully incorporate.
  8. transfer the spiced chicken back into the skillet to combine with the pan juices. {this is keep the chicken super moist}
  9. to assemble the tacos, place the chicken on top of a tortilla, then top with red onion, cilantro, fresh jalapeno, cheese, squeeze of lime juice + a drizzle of the crema! enjoy!



if using a stand mixer isn’t for you – no fret! you can choose to chop your chicken breast or simply shred it how you know best! {i am assuming this is the fork vs fork method of simply pulling it apart}

another thing to note is the roasting time – which can totally depend on the size of your chicken breast. i typically look for 8oz chicken breast which will roast at the time listed! if you have 6oz breasts then roast for 16 minutes, 10oz breasts will need at least 30 minutes.

tiny leftovers

 leftovers will keep wonderfully in sealed tupperware! the shredded chicken is awesome as a salad or burrito bowl topper! #switchitup


 serve with an ice cold corona. awesomeeeeeeee.


 i use chicken breast here but chicken thighs would also be delicious! {just adjust cooking time}

shredded chicken also lends well to the traditional shredded ‘taco blend’ cheese you find at the market- go with that instead of the cojita for a gooey cheesetastic spin!

chickpea + cauliflower tacos with lime crema

i’d like to start this monday morning off by blowing your mind!

have you heard of the phrase ‘meatless monday’?

{lime crema for the tacos}

great! so have i!

as an avid blog reader + pinterest peruser it’s pretty hard to not be familiar with the phrase ‘meatless monday’ – it’s everywhere!

since starting to really focus on meal planning that little ideal was always in the back of my mind, so naturally, my monday recipe slot has been filled with a veggie forward salad or a fish taco here and there.

all this while, in my ambitious brain, i thought the idea of going meatless on a monday was coined by a fabulous blogger who had just come off a weekend filled with booze + encased meats fun!



{here’s the mind blowing part. .}

turns out. .

{roasted chick peas + cauliflower}_

. .meatless monday was coined during World War I!


as the internet story goes, the US food administration started the ‘meatless monday’ campaign to encourage american families to go meatless on mondays in efforts to reduce consumption of key war staples. super smart, right!?

well, more than 13 million american families thought so! that is the number that signed a pledge to aid in the war efforts by simply cutting meat out of their meals to start the week!

due to the success of that campaign during WWI, it was brought back into the headlines during WWII + revived by a jazzy ad man + health advocate as a public health awareness campaign in 2003.

and since that revival ‘meatless monday’ has been on the rise + in the headlines daily ever since!

is your mind blown?

phew! mine too!

{roasted chickpea + cauliflower tacos with a lime crema} so tasty! so easy!_

so in honor of the coolest thing you’ve learned today, let’s get to the recipe!

today, we’ve got cauliflower + chickpea tacos on the meatless monday menu!

the crunch from the roasted cauliflower + chickpeas is delightful. the spice mix heats things up while the lime crema comes in a cools things down and i think the crunch of fresh jalapenos are a must here  – but feel free to tone down the heat by opting for a milder fresh pepper {like an anaheim!}.

next monday {or any day! like tomorrow!}, give these a try!

they’re meatless, they’re tacos + they’re healthy. it’s a match made in monday heaven sure to make that 2003 ad man SUPER proud!

chickpea + cauliflower tacos
Cook time
Total time
Serves: 4 servings
for the roasted cauliflower + chickpeas:
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ teaspoon of kosher salt
  • 1 lime, zested + juiced {you'll want approximately 2 tablespoons of lime juice}
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 {15 oz.} can of chickpeas, drained + rinsed
  • 1 small head cauliflower, washed + cut into bite-size florets
for the tacos:
  • 1 cup red cabbage, finely sliced
  • 1 jalapeño, sliced + seeds removed
  • 1 large avocado, seed removed + diced
  • Chopped cilantro, to garnish
  • Corn tortillas, for serving
for the crema:
  • ¼ cup plain greek yogurt
  • ¼ cup sour cream
  • 1 lime, zested + juiced {you'll want approximately 2 tablespoons of lime juice}
  • ¼ cup cilantro
  • kosher salt + pepper, to taste
for the cauliflower + chickpeas:
  1. preheat your oven to 400º
  2. in a mixing bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil + water.
  3. stir the chickpeas + cauliflower florets into the above mixture. tossing to coat. place seasoned chickpeas + cauliflower on a greased baking sheet.
  4. roast the mixture for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy + cauliflower is tender.
  5. remove from oven + set aside.
for the lime crema:
  1. place the greek yogurt or sour cream in a small bowl or food processor.
  2. add fresh lime juice + cilantro, mixing well. season with salt + pepper, to taste.
to assemble the tacos:
  1. build the roasted cauliflower + chickpeas on top of a corn tortilla. top with red cabbage, jalapeño slices, avocado + cilantro.
  2. drizzle the lime crema over the tacos + enjoy!
Nutrition Information
Serving size: 2 tacos + ¼ of the crema Calories: 365 Fat: 10 Sugar: 7 Sodium: 1036 Fiber: 14 Protein: 14



 research shows that monday is the perfect day to make small, positive changes. the repeating cycle of the week allows monday -52 times a year- to be the day people commit to all kinds of healthy behaviors.

the above fact + the cool meatless monday history is from this site!


this recipe calls for red cabbage which can usually only be found at your grocery store in a big ‘ol bundle.. if you want to sub in any kind of cabbage you have on-hand or even an undressed coleslaw mix both work great!

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these tacos are an awesome addition to a taco party lineup! giving guests a veggie-only option among a meat-heavy taco world is something really exciting!


potato, poblano + chorizo tacos

potayto. potahto.

poblayno, poblahno.


potato poblano taco ingredients (1 of 1)

in my little entertaining world, taco parties are my go-to.

and these potato, poblano + chorizo tacos are always invited.

you’d never guess that 5 {awesome} ingredients could pack so much flavor then we top those 5 {awesome} ingredients with a couple taco regulars – cojita + avocado – and boom! you’re in the no-fail zone.

and let’s talk about this fun medley of colored potatoes. fiesta ready amiright? i choose these little guys because i love the color effect they add to the taco – purple potatoes are sure to get a conversation started!

purple potato medley for potato tacos (1 of 1)

now, let’s talk a little bit about chorizo. it’s one of my favorite secret ingredients. while i know it isn’t so secret, i do think it’s often underutilized.

chorizo is a pork sausage. it can be found as a cured meat {read: you can eat it on your drive home from the market} or as an encased sausage that needs to be cooked up {read: cool your jets, get home + brown it up in a skillet}.

one of my favorite things about chorizo – the skillet kind –  is when cooked, the sausage releases a delicious spicy red oil. the oil is vibrant in color + adds so much flavor.

a fun thing to notice is that often recipes using chorizo do not call for additional oil to be added to the pan since it provides its own.. and let’s just say olive oil isn’t even mad about that, it knows that ruby red oil of chorizo’s is a total scene stealer

roasted poblanos for potato poblano tacos (1 of 1)

when throwing a taco party, i always opt for a full spread. three kinds of tacos, a spicy guac, a mild pico de gallo + of course, plenty of chilled tequila. {for agave mules. duh.}

these potato, poblano + chorizo tacos bring a lot of flavor. they have a subtle heat from the chorizo, rich flavor from the potatoes + a little smoke from the roasted poblanos.

when serving them in my taco party lineup, i pair them with a super light fish taco {think spice rubbed tilapia with a cool crema + fresh cabbage}  + a shredded chicken taco {chicken baked for hours in mexican lager, then shredded + topped with pico + lime sugar-scented lettuce}

don’t you wanna come to my fiesta now?! well the good news is that i’m working on a post to feature all three recipes as well as a few tips for helping it all come together smoothly. i’d tell ya when that’s coming but that would take all the fun out of it. so, you’ll just have to stay tuned!

{potato, poblano + chorizo tacos} (1 of 1)

for now, i’m arming you with these {awesome} potato, poblano + chorizo tacos because they are headliner worthy at a few fiestas of their own.

so turn your spotify to the gypsy kings station, shake your booty into the kitchen + make these tacos for a few amigos. they’re going to love ‘em.

5.0 from 1 reviews
potato, poblano + chorizo tacos
Prep time
Cook time
Total time
Serves: 8 tacos
  • 2 poblano chiles
  • 1 tablespoon canola oil
  • 16oz purple potato medley, chopped into equal sized cubes
  • 1 spanish onion, chopped
  • ¼ teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 4 ounces Mexican raw chorizo, casings removed
  • ½ cup low sodium chicken stock
  • 8 corn tortillas, 6 inch
  • 1 avocado, cubed
  • ¼ cup cojita cheese, crumbled
  • lime wedges
for the roasted poblanos
  1. preheat the broiler to high.
  2. cut the poblanos in half lengthwise, remove the ribs + seeds.
  3. place the poblanos, cut side down, on a baking sheet. flatten the peppers with the palm of your hand to break them down a bit. broil for 10 minutes, or until blackened.
  4. place the peppers in a paper bag {or glass bowl covered with plastic wrap}. let stand for 5 minutes. peel skin away + chop coarsely.
for the tacos
  1. heat the oil in a large nonstick skillet over medium-high heat.
  2. once oil is hot, add the potato + cook, stirring occasionally, for 5 minutes.
  3. remove the potato to a large bowl.
  4. add the onion + garlic to the skillet + cook until translucent and softened, about 3 minutes.
  5. add the poblano, ground red pepper + a dash of salt. cook 3 minutes, stirring frequently. remove the onion mixture to the large bowl with the potatoes.
  6. next, add the chorizo + cook for 3 minutes, breaking apart into small pieces.
  7. return the potato mixture to the pan.
  8. stir in chicken stock + bring to a boil. reduce heat + partially cover.
  9. simmer for 5 minutes, or until the potato is tender + the liquid is almost evaporated.
  10. arrange ⅓ cup of the mixture on top of each tortilla + sprinkle with cojita + cubed avocado.
  11. serve with lime wedges + enjoy!
Nutrition Information
Serving size: 2 tacos with ⅓ cup potato mixture Calories: 362 Fat: 15 Carbohydrates: 43 Sugar: 4 Sodium: 483 Fiber: 6 Protein: 11



to help with the cooking flow, i suggest to toss your poblanos into the oven first! then prep all your veggies + gather the rest of your ingredients. the recipe really comes together quick if you have everything ready on-hand!


this recipe is a spin from one originally featured in cooking light. they included corn in the taco mix. i opted out but feel free to add those yellow kernals of love right back in. i would suggest to char ’em up for a little flavor boost.


speaking of fiestas, let’s talk beverage pairings! the best pairing for these tacos is a refreshing mexican lager. hellloooo corona!


i used the adorable bag of purple potato medley potatoes. if you can’t find these or simply don’t care about the color effect, then opt for basic white potatoes or yukon gold potatoes. yukon golds are super buttery which is the perfect contrast to the heat of the chorizo. another tip is to skin your potatoes for an even softer + smoother potato taste!

chili-rubbed steak tacos

i love tacos.

love is a pretty strong word, let me convince you that i mean it.

chili spice rub so good on anything

remember when you were first asked by an all-knowing adult “if all your friends jumped off a cliff, would you?”

i can’t say i remember the first time, but i can guarantee it was delivered to a very sassy teenage version of myself. and my answer is: if the world’s last batch of tacos was at the bottom of that cliff, then yes. i would jump off a cliff too.

chili rubbed steak ready for the grill

people jump off cliffs in the name of love.

i love tacos.

i love tacos al pastor. i love beer-battered fish tacos. i love chicken tacos, shrimp tacos + potato tacos. how about steak tacos? in the wise words of the kool-aid man – “ooooh yeah!” steak tacos stand at the top of the winners podium for me.

steak taco ingredient shot

let’s build a mental taco, shall we? start with a spice-kissed protein, lay a winning salsa over the top, sprinkle with salty cheese + then give those ingredients a warm tortilla hug. what’s not to love? simply put, tacos are fiesta food. and i dont know about you, but i think life would be perfect if every day had a siesta followed by a fiesta! amiright?!

steak tacos with chili rub

this chili-rubbed steak taco recipe is no exception to the list of taco greats. the steak is smoky from the chili powder + sweet from the cinnamon. the queso fresco brings just the right amount of salt + just as things are gettin heated, the avocado-cucumber salsa comes in to cool things down. these ingredients just get each other + every bite you take will make you a believer.
if you haven’t made a recipe from kelly’s ambitious kitchen yet – this is the one you should start with! tomorrow is cinco de mayo so everyone + their aubuela will be on the taco train – join ‘em! i guarantee it’ll be love at first bite for you + this spice rub-salsa combo! then, cha-cha yourself over here + tell me all about it!

chili-rubbed steak tacos
Prep time
Cook time
Total time
Serves: 6
  • 1 tablespoon chili powder
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1.5 lb top sirloin steak
  • 12 small corn tortillas
  • 2 cups red cabbage, finely shredded
  • 1 cup queso fresco
  • ½ cup cilantro, finely chopped
  • 1 lime, cut into wedges
  • 2 cups cucumber-avocado salsa
  1. mix together chili powder, garlic powder, cayenne, cinnamon + salt.
  2. rub the spice mixture over all sides of the sirloin.
  3. grill the sirloin to preferred doneness. {i recommend 4 minutes per side for medium rare on a 1-inch thick piece of steak}
  4. remove sirloin from heat to a cutting board, let rest for 10 minutes.
  5. thinly slice the sirloin
  6. warm corn tortillas either over the heat of the grill or in the microwave for softer results.
  7. build your tacos with suggested toppings + enjoy!
slightly adapted from food network's, ellie kreiger.
Nutrition Information
Serving size: 2 tacos {without queso fresco + salsa} Calories: 357 Fat: 13 Saturated fat: 5 Trans fat: 0 Carbohydrates: 18 Sugar: 2 Sodium: 177 Fiber: 3 Protein: 40 Cholesterol: 112

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the cast-iron skinny grill from le creuset has changed my life. serious talk here people. it’s perfect for grilling anything inside – steak included! if you don’t have a grill pan or access to an outdoor grill, you can use your oven’s broil setting to cook the steak up in this recipe.


the spice rub here lends itself well to a variety of proteins – chicken thighs, tilapia + portobellos are all options i’ve tried + would 100% suggest!


let’s dish out some fun cinco de mayo facts!

→ cinco de mayo is not mexico’s independence day! it actually celebrates an 1862 victory over the french where the mexican army was only equipped with 2,000 soldiers in comparison to the french army of 5,000! while the victory didn’t necessarily give much strategic value, it was a great moral victory for the country.

→ cinco de mayo is a bigger deal in the united states than in mexico. the largest celebration in the world happens to take place in los angeles – where more than 300,000 attendees are expected at their parade each year.

 → americans consume up to 81 million avocados on cinco de mayo. mind. blown.


c’mon, you know the answer. grab yourself a frosty margarita or ice-cold corona for a blissful pairing.