The holiday was first celebrated in the United States in Southern California in 1863 as a show of solidarity with Mexico against French rule. While the holiday is no longer widely celebrated, the tradition has continued to enjoy flavors from south of the border on May 5.

Here is a sampling from

Ultimate Frozen Strawberry Margarita

6 fluid oz. tequila

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2 fluid oz. triple sec

8 oz. frozen sliced strawberries in syrup

4 fluid oz. frozen limeade concentrate

Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in salt.

Shrimp Nachos

14.5-oz. package tortilla chips, or to taste

2 lb. shredded Monterey Jack cheese

1-1/2 lb. large peeled and deveined cooked shrimp, tails removed and shrimp quartered

1 cup mayonnaise

4 chipotle peppers in adobo sauce, chopped

1/2 cup chopped fresh cilantro

1/4 cup dried minced onion

1-1/2 Tbsp. ground cumin

1/4 tsp. ground black pepper

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spread tortilla chips onto the prepared baking sheet.

Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.

Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Black Bean and Rice Enchiladas

1 Tbsp. olive oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

15-oz. can black beans, rinsed and drained

14.5-oz. can diced tomatoes and green chilies

1/4 cup picante sauce

1 Tbsp. chili powder

1 tsp. ground cumin

1/4 tsp. red pepper flakes

2 cups cooked brown rice

8 (6-inch) flour tortillas, warmed

1 cup salsa

1 cup shredded cheddar cheese

3 Tbsp. chopped fresh cilantro leaves

1/4 cup shredded cheddar cheese

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

Heat oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic until tender, about 7 minutes.

Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup cheddar cheese and cook until heated through, about 5 minutes.

Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish, spooning salsa over each tortilla. Cover baking dish with aluminum foil.

Bake in the preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Sopapillas for Dessert

4 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

4 Tbsp. shortening

1-1/2 cups warm water

2 quarts oil for frying

In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water and mix until the dough is smooth. Cover and let stand for 20 minutes.

Roll dough out on a floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in a deep-fryer to 375 degrees. Fry until golden brown on both sides. Drain on paper towels and serve hot. Drizzle with honey or sprinkle with cinnamon and sugar if desired.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.