There's no better way to celebrate Mexico's independence than with flavor-packed, authentic dishes that pay homage to Mexico's proud heritage. Here, we're featuring our favorite Mexican dishes and drinks that turn any gathering into a delicious fiesta.
Spicy-Smoky Mexican Pork Kebabs
Skirt Steak Tacos with Spicy Sour Cream
Jícama, Avocado, Radish & Orange Salad with CilantroSpicy-Smoky Mexican Pork Kebabs
by
Bruce Aidells
I sometimes serve these kebabs with grilled butternut squash though the spicy pork and poblano combination also makes a natural filling for warm tortillas.
Serves six.
For the marinade:
1 dried hot red chile, stemmed and seeded
1 Tbs. grated lime zest
2 Tbs. fresh lime juice
1/2 cup diced yellow onion
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)
1 tsp. minced garlic
2 tsp. kosher salt
1/4 cup vegetable oil
For the kebabs:
2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds
1 red onion, cut into 1-inch pieces
2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
16 medium radishes, trimmed
16 scallions, root ends trimmed
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper .
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Skirt Steak Tacos with Spicy Sour Cream
by Adeena Sussman
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos.
Serves four.
1/2 cup sour cream
1/4 tsp. ground chipotle chile
Kosher salt
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion
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Jícama, Avocado, Radish & Orange Salad with Cilantro
by Tasha DeSerio
The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.
Serves 6 to 8
4 oranges
1 tsp. cumin seeds
1 clove garlic
Kosher salt
5 Tbs. fresh lime juice; more to taste
Large pinch cayenne
1/4 cup extra-virgin olive oil
1 small jícama (about 1-1/4 pounds)
8 small red radishes, cut into very thin round slices
5 scallions, dark green tops trimmed; cut diagonally into thin slices
Freshly ground black pepper
2 large ripe but firm avocados
1 cup packed fresh cilantro leaves
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