Cinco de Mayo in the U.S. has evolved into a broader celebration of Mexican culture beyond its historical origins. “Which is fine,” says chef Jason Santos, “just know what you’re celebrating.”

Cinco de Mayo marks the Battle of Puebla, when the Mexican army defeated the French in 1862, not Mexican Independence Day, which falls on September 16. As the holiday has evolved in the U.S., it has also picked up its share of gimmicks. “Cinco de Mayo isn’t about throwing tacos at a wall and calling it a party—it’s about celebrating Mexican culture and flavor.”

Santos, the chef behind Citrus & Salt in Boston, proposes a Cinco de Mayo menu that leans into Baja-style cooking, where seafood, citrus, and freshness take the lead. “It works because it hits everything you actually want to eat, not just what people think you’re supposed to eat,” he explains.

The menu moves through richness, brightness, and contrast: lobster and brown butter over crispy tostadas, lime, mango, and tomatillo for lift, avocado for creaminess, and zesty orange in the rice pudding to finish. It’s “a menu that feels alive,” he says. Baja cuisine, he adds, “is all about energy,” which is why he keeps the menu in rotation year after year. “If you’re cooking the same thing every year, you’re bored, and your guests are too.”

That same approach extends to the drinks, where Santos builds on a foundation of premium tequila without masking it with artificially flavored mixers. “The food already has a lot going on, you want something crisp that resets your palate, not something sugary fighting the plate,” he says. He suggests a clean blanco margarita with fresh lime, “no neon mix nonsense,” a paloma with fresh grapefruit and a salted rim, or simply a quality blanco tequila with soda water and a squeeze of lime.

As you prepare the menu, Santos’ top advice is simple: “citrus and salt are everything.” “They balance richness, wake up flavors, and keep the food from feeling heavy; it’s structure, not just seasoning.”