With Market Street Festival coming up, the Golden Triangle has plenty of reasons to celebrate this weekend. Here’s one more: Friday is Cinco de Mayo. Each year, May 5 marks the anniversary of the Mexican Army’s unlikely victory over French forces at the Battle of Puebla in 1862, during the Franco-Mexican War. While commemorations in Mexico are largely ceremonial, in America Cinco de Mayo has evolved into a celebration of Mexican culture and heritage. Festivals with mariachi music, folk dancing and traditional foods are held across the country, some of the largest in cities like Los Angeles, Chicago, Houston and Washington, D.C.

We don’t need a parade in order to join the celebration, just a theme and a menu. In Mexico, that menu might include lamb barbacoa smoked underground in banana leaves, or carnitas topped with queso fresco, pickled onions and salsa verde wrapped in a warm homemade corn tortilla, says smithsonian.com. Assuming you’re not that ambitious, you can still bring the theme to a patio party in some pretty simple ways.

Seven layer dip is usually a crowd favorite, but after a few folks have dipped, the carefully constructed layers begin to look pretty unappetizing. Individual dip cups are prettier for your table and easier for guests. You can serve these up in small glasses, but wide-topped 9-ounce plastic cups work perfectly well and make for easier cleanup. (Hold on to the idea, by the way; it’s a good one for football season, too.)

Mexican street corn — elote — is popular everywhere these days. A recipe from closetcooking.com brings the flavors together in nacho form with grilled or charred corn, mayo, feta, cilantro, cayenne, lime juice and melted Monterey Jack cheese sauce — tasty any day, May 5 or not.

For a simple sweet treat, sombrero cookies add to a festive table (or class party). With a bit of icing, gumdrops, sprinkles or nonpareils (you know, those tiny decorative balls made of sugar and starch), you can easily transform store-bought (or homemade, if you’re inclined) sugar cookies into edible sombreros. Instructions are included below. Once you get the feel of doing one or two cookies, these are easy to make assembly-line style.

Guacamole fans will like guacamole cup appetizers made with wonton wrappers. Homemade or store-bought guacamole is fine. Press your desired number of wonton wrappers into mini baking cup pans to form cups. Be sure the corners don’t fold in after the pan sits for a minute, says gimmesomeoven.com. Bake the cups for 10 to 15 minutes at 350 degrees, or until wrappers are golden brown. Let them cool for at least five minutes and then scoop in the guacamole. Serve immediately.

When it comes to decorating a Cinco de Mayo table — color, color, color. Mexican decor has a distinct flair, with lots of vibrant colors and bold patterns. Revel in using a free hand while giving a nod to a neighbor to the south. Gracias, Mejico.

INDIVIDUAL SEVEN-LAYER DIPS

Makes 8 cups

1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole or make homemade guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

8 (9 ounce) plastic tumblers

Tortilla chips

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