Preparing food for Cinco de Mayo does not have to be difficult. As a matter of fact, we think it should be as easy as possible. Here are six recipes to celebrate:

1. Chipotle Corn and Avocado Dip (about 3 cups worth)

Ingredients:

-Two green onions (both the white and green parts will be used)

-1 clove of minced garlic

-½ teaspoon ground cumin

-¼ teaspoon chipotle chili powder

-1 diced Roma tomato

-1 cup frozen corn

-½ cup olive oil

-Two finely diced, medium-sized Hass avocados

-3 tablespoons fresh lime juice

Directions:

Mix onions, garlic, cumin, chipotle powder, tomato, corn and avocados in a bowl. Sprinkle with oil and lime juice and toss. Cover with plastic wrap and put in the refrigerator for six hours. Serve it with tortilla chips. (Via Reader's Digest)

2. Pineapple Margarita

Ingredients:

-11/2 ounce mezcal

-1 ounce fresh pineapple juice

-¾ ounce fresh lime juice

-½ ounce triple sec

-½ ounce diluted agave syrup, which is 1 part syrup and 1 part water

Directions:

Shake. Serve over ice. (Via Men's Health)

3. Mango Pico

Ingredients:

-â…“ cup of cut up red onion

-¼ cup freshly squeezed lime juice

-4 cups diced mangoes

-1 jalapeno or Serrano chili, finely chopped

-2 tablespoons chopped cilantro leaves

-2 tablespoons olive oil

-1 teaspoon kosher or coarse sea salt

Directions:

Mix onions and lime together and let it sit for about 5 minutes. Then add mangoes, chili, cilantro, oil and salt and fold into the red onions. (Via Oregon Live)

4. Horchata

Ingredients:

-2 cups long or extra long white rice

-3 cups hot water

-1 cinnamon stick

-1 tablespoon vanilla extract

-4 cups milk

-1 ¼ cups sugar

-Ground cinnamon to sprinkle on top, optional

Directions:

In a bowl, place rice and cover with hot water. Crumble a piece of cinnamon and let it sit unrefrigerated between 2 to 8 hours. Place half of this mixture into a blender with vanilla and half of the milk. Blend until smooth and then strain into a pitcher. Place the rest of the rice mixture into the blender and add the remaining milk and sugar. Make sure it is smooth and then strain into the same pitcher. Serve with ice cubes or refrigerate until it is cold. (Via Wall Street Cheat Sheet)

5. Mexican Street Corn

Ingredients:

-4 corn cobs

-2 tablespoons oil

-½ cup mayonnaise

-1 cup of crumbled Mexican cheese

-ancho chili powder

-1 lime, cut into wedges

-cilantro leaves

Directions:

Oil the corn lightly and grill on high until the corn has grill marks. Mix mayonnaise and the cheese, and then spread over the corn. Sprinkle with chili powder and squeeze lime juice onto the corn. Finish with cilantro leaves and serve warm. (Via the Kitchy Kitchen)

6. Patron Paloma

Ingredients:

-1 ½ ounce Patron Silver

-Grapefruit soda

-Lime wedge

Directions:

In a high glass filled with ice, pour Patron Silver. Add grapefruit soda and squeezed lime. (Via InStyle)