May 5 is not just another day. Perhaps its more oft-referenced name, "Cinco de Mayo," sounds familiar. Widely celebrated in the United States and in some regions of Mexico, Cinco de Mayo is dedicated to commemorating Mexican culture and heritage. More specifically, it celebrates the Mexican army's unlikely victory over France in the 1862 Battle of Puebla during the early years of the Franco-Mexican War.

While last year marked the 150th Cinco de Mayo celebration, 2013 brings as much festivity as ever. In the midst of all the celebration, make time to try out some authentic Mexican cuisine with these ambrosial recipes from the Detroit Free Press.

- Karen Mawdsley, McClatchy-Tribune

STEAK RAJAS FAJITAS

Serves: 6 / Preparation time: 25 minutes (plus 1 hour marinating time) / Total time: 45 minutes

Ingredients:

1 flank or flatiron steak (about 11/2 pounds)

1 cup (1 can) pickled jalapeno peppers, including onions and carrots from jar or can

Kosher salt and freshly ground pepper

1 large white onion, sliced crosswise 1/2-inch thick, rings kept together

2 tablespoons olive oil, plus more for brushing

4 poblano peppers

2 fresh jalapeno peppers

1 large clove garlic, peeled, chopped

1 teaspoon dried oregano (Mexican preferred)

FOR SERVING

12 flour tortillas

Favorite guacamole

Pico de gallo (see cook's note)

Directions:

Place the steak in a plastic sealable bag. Add the pickled jalapeno mixture; let marinate at room temperature about 1 hour.

Meanwhile, preheat a grill or grill pan to medium high.

Brush the jalapeno mixture off the steak (discard mixture); season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side, depending on thickness. Transfer to a cutting board and let rest.

Meanwhile, brush onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Also put poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins and stems and seed. Cut the peppers into strips. (In Mexican cooking, "rajas" refers to strips of chilies.) Once the onion slices are cool enough to handle, separate rings.

Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips, and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.

Cook's note: To make a basic pico de gallo, mix together 1/2 cup each of white onion, tomato and cilantro. Add 1/2 to 1 teaspoon sugar and salt and pepper to taste. Drizzle with a little lime juice and olive oil and mix again before serving.

- Adapted from Food Network magazine, May 2012 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

432 calories (32 percent from fat ), 16 grams fat (2 grams saturated fat ), 36 grams carbohydrates, 38 grams protein, 604 milligrams sodium, 49 milligrams cholesterol, 3 grams fiber.

WHITE RICE WITH CHILI STRIPS, CORN AND CHEESE

Makes: 8 / Preparation time: 10 minutes / Total time: 35 minutes

Ingredients:

2 tablespoons olive oil

3 cloves garlic, peeled, minced

1 small onion, peeled, minced

2 cups long-grain rice

1-2 cups chicken broth

1 large bunch chopped cilantro leaves

1 cup fresh corn or canned whole kernel corn

1 cup shredded Chihuahua or mozzarella cheese

1 roasted poblano or jalapeno chili pepper, seeds removed, cut into strips (see cook's note)

Directions:

In a saucepan, heat the olive oil over medium heat. Add the garlic and onions and saute until glossy. Add the rice and saute until glossy but not brown. Add 1 cup chicken broth, cilantro and corn. Cover and simmer, without stirring, 10 minutes. If dry, add more broth. The rice should be fluffy; don't oversaturate. Some broth might be left over.

About 10 minutes before serving, mix in the cheese and pepper strips. Cover until ready to serve.

Cook's note: To roast the peppers, broil until skin is slightly charred on all sides.

Maria Elena Rodriguez

Tested by Susan Selasky in the Free Press Test Kitchen.

282 calories (18 percent from fat ), 6 grams fat (3 grams saturated fat ), 48 grams carbohydrates, 9 grams protein, 312 milligrams sodium, 10 milligrams cholesterol, 2 grams fiber.

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