Cinco De Mayo Dos in Baltimore: A Fells Point Mexican Kitchen with Strong Cocktails and House-Made Salsas
Cinco De Mayo Dos is a full-service Mexican restaurant in Fells Point that centers on traditional recipes alongside craft cocktails, occupying a middle ground between casual taqueria and upscale dinner destination. The kitchen produces its own salsas, moles, and masa daily, and the bar stocks 80+ tequilas and mezcals, giving the place a serious edge in both categories without sacrificing the informality that draws locals back.
What Cinco De Mayo Dos actually is
This is not a fast-casual spot. It operates as a table-service restaurant with a focused menu of about 35 items, divided between appetizers, entrees, and sides. The space seats roughly 60 people across a narrow main room and a smaller bar area, with exposed brick and wood tones that feel anchored to the neighborhood rather than designed for Instagram. The kitchen leans on Oaxacan and central Mexican traditions, which means you will see mole negro, tlayudas, and chile rellenos alongside more familiar carne asada and chile con carne.
Menu specialties and pricing
Entrees range from $16 to $32. The chile rellenos (roasted poblano filled with Oaxaca cheese, topped with mole negro and crema) run $18, and the cochinita pibil (slow-roasted pork marinated in achiote and citrus) costs $22. Carne asada is $28. House-made salsas are available as appetizers ($6 to $8) or as part of the chip-and-salsa opener that comes with your table.
Cocktails range from $12 to $15 for standard margaritas and palomas; house specials with mezcal or premium tequila push to $16. The kitchen also makes agua fresca daily (horchata, Jamaica flower, tamarind), which costs $4 per glass and works as a non-alcoholic pairing for lunch.
Tacos (three per order, $14 to $18) are built on fresh corn tortillas pressed in-house and filled with options like barbacoa, lengua, or seasonal vegetables.
How Cinco De Mayo Dos compares to other Baltimore Mexican options
Baltimore's Mexican restaurant landscape splits into taqueria-focused (Taco Bamba, with multiple locations and a quicker pace) and sit-down service models. Compared to Pappermint in Canton, which emphasizes contemporary Mexican with California influences and a higher price ceiling ($28 to $42 entrees), Cinco De Mayo Dos stays closer to traditional preparation and costs less. Against Nacho Bonsai, a more casual Fells Point neighbor also known for cocktails, Cinco De Mayo Dos offers stronger kitchen technique and a larger menu, though Nacho Bonsai skews younger and louder.
Choose Cinco De Mayo Dos if you want traditional Mexican food with serious cocktail knowledge; choose Taco Bamba if you need speed and multiple location options; choose Pappermint if you want haute Mexican or want to spend more freely.
Who it suits and who it does not suit
This works for date nights, small groups, and anyone who cares about cocktail detail. The menu has vegetarian entrees (chile relleno, black bean enfrijoladas) but is not designed around dietary restriction. It is not ideal for families with very young children (no high chairs, limited noise buffer), and it is not a grab-and-go operation. The bar is lively but not a dedicated nightlife destination.
What the first visit involves
You will be seated and brought warm chips with at least one salsa. Menus are printed and distributed. Servers will ask about dietary needs and alcohol preference. The kitchen typically takes 15 to 20 minutes for entrees. If you are new to mole or mezcal, the staff has knowledge to guide you without overexplaining. Expect to spend 90 minutes on a full meal and cocktail.
Hours, parking, and logistics
Cinco De Mayo Dos is open Tuesday through Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m., and Sunday from 5 p.m. to 9 p.m. (closed Mondays). It sits on Thames Street in Fells Point, with street parking available but inconsistent, especially after 7 p.m. There is no dedicated lot. The nearest paid lot is Fells Point public parking, one block away.
Cinco De Mayo Dos has earned its placement because it executes both halves of its identity (kitchen and bar) without trading depth for breadth, and because it remains reasonably priced for the quality and skill on display. It is proof that Mexican restaurants in Baltimore do not have to choose between seriousness and accessibility.
