Happy Mexican Independence Day! Although many Americans confuse Cinco de Mayo with Mexico's independence, it's actually celebrated on Sept. 16. To commemorate the occasion, how about offering your family these quick yet delicious shrimp tacos? Served on warm soft tortillas with a simple sour cream-cumin sauce, these shrimp are plump and succulent. Although the recipe requires that you grill the shrimp, it also explains how to cook them under the broiler. If you have extra time on your hands, consider making a homemade Mexican fiesta complete with pico de gallo, guacamole, and salsa. Get the uncomplicated shrimp taco recipe now.
I don't often throw big blowouts like Party does, but I still love an excuse to celebrate in my own way. So, to honor Mexican Independence Day (which just happens to be today — olé!), I'm making a spicy soup called chicken posole. With chicken broth, roasted chicken, hominy, and chiles, this rustic stew is down-home, South-of-the-border cooking at its best. Since I'm preparing ahead, I'll be putting together an elaborate rendition with homemade chicken stock, flash-fried tortilla strips, and pureéd ancho chiles, but in the future, when another posole craving inevitably strikes, I'll reach for a similar two-step recipe that does the trick, too. Decide which recipe's best for you