¿Estás listo para Cinco de Mayo? There are hundreds of ways to celebrate the anniversary of the Battle of Puebla, but having a fiesta is probably the most popular choice. If you're fixing a feast for your friends in honor of Mexican culture, don't get overwhelmed by your options. Below are a few of the easiest -- and tastiest -- Cinco de Mayo recipes from around the Web.

APPETIZERS

Fruit salsa: Mix up the traditional Cinco de Mayo fare by using this recipe for sweet salsa. Stir diced kiwis, apples, strawberries and raspberries together with 3 tablespoons of fruit preserves, 2 tablespoons of white sugar and 1 tablespoon of brown sugar. Chill and serve with chips made from baking tortillas with butter and cinnamon sugar.

Seven-layer dip: This recipe can't get easier. In a bowl, mix together 2 tablespoons of taco seasoning with 8 ounces sour cream. Spread one can of refried beans in the bottom of a 9x13 baking pan, then top with the sour cream mixture. Drop 3/4 cup salsa on that, then add 2 cups of shredded cheese. Top with chopped tomato, green onions and black olives. Warm in the oven and serve.

Grilled peppers: These require some hardware -- a grill, obviously -- but they're totally worth it. Clean a few bell peppers and cut into strips. Season with kosher salt and fresh black pepper, then brush with olive oil. Put the peppers on the grill for three to five minutes, then flip over for two to four minutes.

ENTREES

Salsa verde pork: This recipe is practically begging for a make-your-own taco bar. Just throw two pound of pork sirloin into your slow cooker with a jar of salsa verde and a can of green chiles. Top with kosher salt and cumin, and then let cook on low for eight hours. When you come back, you'll have perfect pork to shred for tacos. Serve with cheese, sour cream and salsa.

Taco soup: Looking for something low-calorie and low-effort? This taco soup will fit the bill. In a large pot, mix together cans of black beans, pinto beans, diced tomatoes, sweet corn, chicken, chicken broth, green enchilada sauce and cream of chicken soup. Toss in one packet of premade taco seasoning and heat on medium low. Once it's hot, serve with tortilla chips.

Quinoa and black bean salad: Vegetarians should get to celebrate, too. Do the legwork for this recipe and your non-meat-eating friends will love you. Rinse 3/4 cup quinoa, then in a saucepan saute 1 1/2 teaspoons of minced garlic with one chopped onion in oil. Add the quinoa to the pan, as well as 1 1/2 cups of vegetable broth, cumin, cayenne pepper, salt and pepper. Simmer for 20 minutes. Pour in a cup of frozen corn and 1 tablespoon of lime juice, then cook for five more minutes. Mix in two cans of black beans and 1/2 cup of cilantro. Once combined, serve hot or cold.

DESSERT

Churros: No food cart required -- you can make this fried delicacy in your own kitchen. This recipe instructs bakers to heat about three inches of oil in a large saucepan until it reaches 375 degrees. Meanwhile, stir together 3 1/4 cups of Original Bisquick mix with 1 tablespoon sugar until it forms a dough. Pipe into strips and then fry in the oil for two to three minutes. Remove and drain the churros before sprinkling with cinnamon sugar. Serve hot.

Tres leches cake: This popular Mexican dessert is fun to make and delightful to eat. You can use your favorite sponge cake recipe or cheat with a prebought cake mix. Prepare as instructed, then poke the top of the cake with a chopstick. Pour a mixture of heavy cream, evaporated milk and sweetened condensed milk all over the cake. Let it absorb while it chills in the refrigerator. Serve with whipped cream and fruit.

Dulce de leche fondue: This takes a bit of time, so plan ahead. Submerge three closed cans of sweetened condensed milk in water. Let simmer for three hours, then cool and remove. Open the cans and pour into a fondue pot. Let guests dip whatever they want into the warm caramel sauce, like bananas, marshmallows, pretzels or cake.

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