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5 de Mayo is coming up and what a better way to celebrate than with a delicious Mexican-inspired meal that’s easy to put together. Corn on the Cob with Cheese and Lime, Tacos Light (Beer-marinated Flank Steak Lettuce Wraps), and Strawberry Tartlets make up this delicious menu that you can pair with a selection of ice-cold Mexican beers. Make some fresh guacamole and stir in some grilled and chopped asparagus and serve the tacos with some good old Mexican rice and you’re set.

Corn on the Cob with Cheese and Lime

This is a very simple grilled corn dish found on many street corners in Mexico. My son loves grilled corn on the cob and for him I usually leave out the chile!

• 6 ears of corn in the husk
• 6 tablespoons mayonaise
• 1/4 teaspoon ground chipotle chile, or to taste
• 1 cup shredded cotija or feta
• lime wedges, for serving

Prepare barbecue to medium-high heat. Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and chipotle powder.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.

Taco Light (Beer-marinated Flank Steak Lettuce Wraps)

serves 6

Ever since that South Beach Diet came to be, poor little tortillas (and pasta) have been through hell. This is not my attempt to convince you of not using tortillas, my other religion, for tacos. This just happens to be a really light dish that happens to taste really good. This little guy started showing up in “taquerias” a few years ago and has become a staple at my house and my family get-togethers. Instead of the traditional salsa, a light lime-and-soy sauce pair perfectly with the beer-and-orange marinated steak. And, what to drink? An ice cold cerveza.

• 1 cup light-colored beer (preferably lager style)
• 1 orange, thinly sliced
• 4 garlic cloves, halved and smashed
• one 2 1/4 pound flank steak
• 1/3 cup soy sauce
• 2 tablespoons fresh lime
• 1 teaspoon minced, seeded Serano chile
• 1 green onion, thinly sliced
• 2 teaspoons chopped fresh cilantro
• 1 avocado, peeled, pitted, thinly sliced
• 1 head butter lettuce, leaves separated for wraps

Scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining orange, onion and garlic over the flank steak and pour the beer over it. Cover with plastic wrap and refrigerate 1 hour at room temperature or overnight in the fridge.

Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Meanwhile mix soy sauce and remaining ingredients, except butter lettuce, in a small bowl. Transfer the grilled flank steak to a cutting board and cut crosswise into strips. Make tacos using slices of flank steak and avocados, and drizzle with soy salsa.

Mom’s Strawberry Tartlets (from my book Fresh Mexico)

makes 6

My mom made a variation of this dessert from the time I was a little girl. I’m not exactly sure where she got the recipe, but I know it came from one of my aunts in Guadalajara. You just need to know that my uncle Ernesto would drive from his house in San Diego across the border into Tijuana to go to my mom’s house when she announced she was making strawberry pie. It’s not traditional or very Mexican, especially in its original form. She used to use a store bought graham cracker pie crust (which you are free to use), but I have concocted a much tastier crust using the traditional Maria cracker and piloncillo (unrefined solid cane sugar, usually found in the shape of small truncated cones). What I absolutely left alone is the filling – a fluffy, creamy, perfectly sweet filling that I could eat an entire bowl of if given a spoon. The amounts given will also work with a 9-inch round tart pan with removable bottom if you don’t want to make individual tartlets.

• 1 1/2 cups hulled quartered strawberries
• 1/2 cup plus 3 tablespoons granulated sugar
• nonstick cooking spray
• 5 ounces Maria crackers (about 32 crackers, see pg. 205) or graham crackers (about 10 whole crackers)
• 1/4 cup (packed) minced piloncillo (about 2 ounces) or dark brown sugar
• 8 tablespoons (1 stick) cold, unsalted butter, cubed
• two 8 ounce packages cream cheese, at room temperature
• 1/2 cup sour cream

Mix the strawberries and the 3 tablespoons granulated sugar in a small bowl to combine. Let the strawberries macerate at room temperature for 1 hour.

Preheat the oven to 350°F. Place six 3½ x ¾-inch tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray.

Combine the crackers and piloncillo in a food processor, and process to form coarse crumbs. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake for 10 minutes, or until the tartlet shells are golden brown. Let them cool completely.

Using an electric mixer, whip the cream cheese and sour cream in a bowl until fluffy. Add the remaining ½ cup granulated sugar and whip until well combined. Drain the strawberries from the macerating liquid, reserving 2 tablespoons of the liquid. Fold the strawberries and the reserved liquid into the cream cheese mixture. Spoon the strawberry filling into the tartlet shells, dividing it equally. (The tarts can be prepared one day ahead. Cover and refrigerate.)