Some dishes are so delicious that you’ll forget about your fork. We stumbled upon a new spot and can’t wait to share it with you. Deep within the Chews Landing area lies this hidden gem. It’s located inside a renovated shopping center in Gloucester Township, alongside Fruiggie Juice and Bosworth Bagels.
A new restaurant, Cinco De Mayo, has quietly opened its doors. This Mexican eatery has taken over the former site of Edlen Meats, bringing authentic Mexican flavors to the area. Plus, it’s a bring-your-own-wine spot, which is a nice touch.
The dining area in the front of the restaurant can accommodate approximately 28 people, meaning you can bring friends for a meal here, and the seating capacity is quite decent. If you choose to dine here during the holidays, you’ll notice festive decorations throughout the space. Dining here has a real holiday vibe. We made a special trip to check out the place one afternoon and were already won over by their delicious food. Here’s why we recommend giving this spot a try.
1. **Pastor Tacos**: If you are a fan of classic good tacos try these. The pork pastor tacos are definitely ones you must eat. We order an order when we visited the place. They arrive looking impressive packed with old ingredients. Such ingredients show their focus on fresh and quality foods. This taco kind tells you its real Mexican eats.
These tacos are quite unique. First, the pork is marinated to perfection, then cooked just right, resulting in tender and smooth meat. Small pieces of pineapple are added to give the dish a hint of sweetness, balancing the overall flavor. Fresh onions and cilantro are also used as garnishes, which help cut through the richness of the meat and enhance the overall taste.
The real highlight here is the handmade corn tortilla. You can clearly taste the craftsmanship in the tortilla. It is noticeably softer and has a springy texture. It wraps all the ingredients perfectly while imparting a subtle corn aroma.
Oven-Roasted Chicken al Pastor Tacos
Equipment
- 1 Blender
- 1 Large resealable plastic bag (or non-reactive container)
- 1 Rimmed Baking Sheet
- 1 Long skewer
- 1 Sharp Knife for slicing
Ingredients
Main
- Juice of 1 orange
- 1/4 cup cider vinegar
- 2 tablespoons ancho chile powder
- 2 tablespoons honey or agave nectar
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 4 cloves garlic crushed
- 2 chipotle chiles in adobo
- 1 small red onion chopped
- Kosher salt
- 2 tablespoons vegetable oil plus more for drizzling
- 2 1/2 pounds boneless skinless chicken thighs trimmed of excess fat
- 1 ripe pineapple
- Juice of 1 orange
- Juice of 1 lime
- 1 teaspoon honey
- Kosher salt
- 6 slices pickled jalapenos chopped, plus 1 tablespoon brine from the jar
- 3 tablespoons vegetable oil
- 6 cups finely shredded green cabbage
- 1 cup cilantro leaves
- 1/2 small red onion thinly sliced
- 10 hard taco shells
- Diced avocado for serving
- Crumbled queso fresco for serving
- Cilantro leaves for serving
- Pickled jalapeno slices for serving
- Thinly sliced radishes for serving
- Fire-roasted corn for serving
- Pico de gallo for serving
- Lime juice for finishing
Instructions
- For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
- Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
- Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
- Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
- Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
- For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
- For the tacos: Heat the taco shells according to the package directions.
- Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
- Use a sharp knife to make thin vertical slices.
- Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.
Notes
2. **Chicken Burrito**: Another highlight of this meal is the chicken wrap. The wrap is so popular because it combines multiple ingredients into one convenient, portable dish. Like the tacos, the wraps also adhere to the same strict standards for ingredient freshness. Give it a try—you won’t be disappointed.
The chicken wrap is generously filled with chicken, rice, beans, lettuce, and salsa. They also add sour cream, which adds a rich, creamy, and refreshing flavor. Like the shepherd’s taco, this wrap has been praised for being “delicious, fresh, and full of flavor.”
Chipotle Chicken Burritos
Equipment
- 1 Medium Pot For cooking the filling
- 1 Sharp Knife For chopping ingredients and cutting burritos
- 1 Cutting Board For chopping ingredients
- 1 Spoon or Spatula For stirring and serving the filling
- 1 Stove For heating the pot and tortillas
Ingredients
Main
- 1 tablespoon vegetable oil
- 3/4 cup pico de gallo or fresh salsa
- 1 chipotle chile in adobo sauce chopped, plus 1 to 2 tablespoons sauce from the can
- One 14-ounce can pinto beans drained and rinsed
- 1 1/2 cups shredded rotisserie chicken skin removed
- 1/4 cup roughly chopped fresh cilantro
- Kosher salt
- 4 burrito-size flour tortillas
- 1 1/3 cups cooked white rice warmed
- 1 1/3 cups shredded Monterey Jack cheese about 5 ounces
- 1 1/3 cups shredded romaine lettuce
- Guacamole for serving (optional)
Instructions
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
Notes
3. **The Burrito Platter Value**: Their individual dishes are all excellent, but their promotional meal deals also attract many diners.The chicken taco we mentioned earlier is served as part of the platter. The order clearly specifies a large taco with fries, which may not be the first thing people associate with Mexican cuisine. However, as a side dish for a hearty platter, it’s a solid choice.
This platter makes the taco a complete meal. When choosing a platter meal, you’ll find this is truly a great value. The platter is priced at less than ten dollars, and this price is specially marked as a “value deal.” In today’s world, finding a filling and delicious meal at such a low price is rare. This is definitely a major advantage. We highly recommend giving it a try.
4. **Tortilla Chip Appetizers**: Sometimes, the little details that restaurants pay attention to can make a big difference to the dining experience. When choosing to dine in, you can quickly get a delicious corn chip appetizer, which can be paired with two different sauces.Free corn chips with dipping sauces are a classic combination at Mexican restaurants. The two sauces allow diners to immediately taste different flavors. One sauce may be milder, while the other has a spicy kick.
I think it’s a wise move to try a few flavors before diving into the main course. This small detail enhances my dining experience.
Baked Tortilla Chips
Equipment
- 2 Large Baking Sheets For baking chips in a single layer
- 1 Pastry Brush For even oil application
- 1 Sharp Knife or Pizza Cutter For cutting tortillas
- 1 Cutting Board For stacking and cutting tortillas
Ingredients
Main
- Twelve 6-inch corn tortillas preferably white
- 1 tablespoon vegetable oil
- Fine salt
Instructions
- Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
Notes
5. **Huevos con Chorizo**: Breakfast items are also available here, with service starting at 10 AM. If you’re looking to enjoy breakfast, it’s best to arrive early to try it. One of the breakfast items is particularly worth trying.
That’s the Mexican Sausage Scrambled Eggs, a classic Mexican breakfast dish made with eggs and Mexican sausage. It’s also available as a full meal called “Huevos con chorizo,” which includes rice, beans, cheese, and avocado. These sides add a fresh twist to the dish, making it sound like the perfect choice to start your day with energy.
Huevos con Chorizo
Equipment
- 1 Small Non-Stick Pan
- 1 Spatula
- 1 Small Bowl (for whisking egg)
Ingredients
Main
- 1 large egg
- 2 oz chorizo
Instructions
- Place the chorizo in a small non-stick pan over medium heat.
- Cook the chorizo, breaking it up with a spatula, until fully cooked and fat is rendered.
- Drain off excess fat from the pan if desired.
- While the chorizo cooks, whisk the egg in a small bowl.
- Pour the whisked egg into the pan with the cooked chorizo.
- Cook the egg and chorizo mixture, stirring gently or allowing to set, until the egg is cooked to your desired consistency.
- Serve immediately.
Notes
6. **Casual Menu Favorites**: Upon closer inspection, you will notice that the menu is clearly structured, allowing customers to quickly understand the types of dishes the restaurant specializes in. In addition, there is a special “casual dining area” on the menu to provide a relaxed dining option. Of course, the main classic dishes still occupy an important position on the menu. Offering delicious and casual Mexican cuisine seems to be their core specialty.
7. **Entree-Driven Options**: Even while informal dining is the main focus of the menu, there are still a lot of other choices. There are a lot of different Mexican main dishes to choose from here. But these meals normally cost a little more. This makes sense because they usually take longer to make and cost more.
Some of these main courses also use more expensive ingredients. This also shows that the restaurant can meet a wide range of taste needs. Also, the fact that some of the items in these categories are more expensive shows that the restaurant is trying to reach diverse types of customers, which means it can meet varied budget needs.
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