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Amped Up: Pajarito goes big for second Cinco celebration

Expect specialty brews, ice cream treats, music, kid-friendly games and entertainment, and of course, plenty of great Mexican eats at this free event.

On Saturday, May 5, Pajarito hosts its second annual Cinco de Mayo Celebration, and this year it’s making its outdoor fiesta even bigger and better.

Expect specialty brews, ice cream treats, music, kid-friendly games and entertainment, and of course, plenty of great Mexican eats at this free event.

How much bigger and better?

  • The Mexican eatery is partnering up with not one, not two, but three fellow West Seventh Street neighbors to help host the event: Bad Weather Brewery, Indeed Brewing and Sweet Science Ice Cream.
  • It’s expanded the party’s hours to start earlier and end later. This year it runs from 1 to 10 p.m.
  • There’ll be cocktails. This year, Pajarito will be serving up two of its most popular signature cocktails in the parking lot, including its popular Habanero Margarita.
  • In addition to tacos, guac and Pajarito’s signature salsas, Sweet Science will serving up ice cream tacos, and both Indeed and Bad Weather Brewing will be offering specialty beers and drinks as well.

Pajarito’s Cinco de Mayo Celebration is being held in the restaurant’s parking lot. Saturday, May 5 from 1 to 10 p.m. at 605 7th St. W., St. Paul, Minnesota. Admission is FREE and families are welcome.

The party also coincides with the rollout of Pajarito’s new spring menu, so visitors are welcome to check that out as well. Pajarito is open daily for lunch, dinner and happy hour, as well as for brunch on Sundays. For updates and additional details, visit the Pajarito Facebook events page.

Lump Crab Tostada


1 lb. fresh lump crab meat

5 ea. avocado (seeded and diced small)

4 tbsp. Citrus hot pepper vinaigrette. (recipe follows)

2 ea. oranges (supremed)

8 ea. 5 inch tostada shells

1 pt. avocado puree (in squeeze bottle) (recipe below)

2 ea. Radish sliced thin (use mandolin if available)

1 ea. jalapeno sliced thin (use mandolin if available)

2 oz. micro greens (intensity mix or cilantro works best, use cilantro leaves if can find micro green)

Extra Virgin Olive oil

Maldon Sea Salt

Lime wedge


In mixing bowl combine lump crap, avocado and hot pepper vinaigrette. LIGHTLY toss ingredients together, you do not want to break up crab too much.

Place equal portions of crab mixture on top of tostada shell.

Garnish with oranges, radish, and jalapeño, squeeze a little avocado puree throughout crab mix and top with micro greens or cilantro.

Drizzle with a little olive oil and salt. Serve with lime.

Citrus-Hot Pepper Vinaigrette


1 ½ tbsp serrano pepper (very finely minced)

1 ½ tbsp Fresno pepper (very finely minced)

2 tbsp shallots (very finely minced)

1 tsp sugar

½ tsp kosher salt

2 tbsp orange juice

1/2 tbsp lemon juice

1 tbsp lime juice

4 tbsp extra virgin olive oil

1 tbsp parsley (finely chopped)

Toss all ingredients together in a bowl. Taste, and adjust seasonings accordingly.

Avocado puree


8 ea. fresh ripe avocado (seeded and peeled)

½ serrano pepper

2 ea. lime juiced

Salt to taste

In blender, combine all ingredients until smooth, add a little water if seems to be too thick and not blending easy. Place in bottle for plating.

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