It's coming soon - May 5th to be exact. And as much as I LOVE Mexican food, I think I'll plan a special menu for that day. Any ideas or recipes you'd like to share with me?

Unless I can think of something better, here's what's on the menu:

MEXICAN CREAM OF GREEN CHILE SOUP

2 corn tortillas, cut into 1/4-inch strips

1 (12 oz.) can of green chiles

1/4 cup of butter or margarine

2 cups of chopped onion

1 clove of minced garlic

1/2 tsp. dried oregano

3-1/2 cups of chicken broth

2 or 3 baking potatoes, peeled and chunked

1/3 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

1/3 cup whipping cream

2 cups Monterey Jack cheese, shredded

Place the tortillas on a tray to dry about 24 hours. In a large saucepan, over low heat, melt the butter or margarine. Add the onions, garlic, and oregano and cook, covered, for 10 minutes. Stir in the chicken broth, green chiles, potatoes, salt, cumin, and black pepper and bring to a boil. Lower the heat and simmer, stirring occasionally until the potatoes are tender (about 25 minutes.) Stir in the cream. Heat on low for 5 more minutes. Ladle the soup into bowls. Top with shredded cheese on top and then place a layer of tortilla strips over the cheese. Serves 4 to 6.

For the entree (we'll probably make burritos out of it):

EL CHARRO CAFE'S MACHACA

3 qt. water

4 to 6 lb. roast (eye of round, brisket or chuck)

Juice of 2 limes

3/4 cup pureed garlic, divided

1/3 cup olive oil

1 cup chopped fresh roasted Anaheim chiles

1/2 tsp. salt, to taste

1/2 tsp. pepper, to taste

1/2 large white onion, sliced into rings

2 tomatoes, chopped

In an 8-quart stockpot, bring the water to a boil. Add the meat and 1/4 cup of the pureed garlic and bring back to a boil. Reduce heat to a simmer for about 2 hours or until meat is tender. Remove the meat and set aside until cool enough to handle with the fingers. By hand, shred the meat into 1/2" wide strips going with the grain.

Combine the lime juice with 1/4 cup of the pureed garlic. Spread the shredded meat evenly over a large pre-sprayed cookie sheet and sprinkle evenly with the lime/garlic mixture. Place into a preheated 325 F. oven and roast until brown and as DRY as you like it. Skim and save the broth for possible use later.

NOTE: At this point, you may allow the meat to cool while further prep is done, or you may package and freeze for use later.

CHILE PREPARATION: Pierce the chiles 2 or 3 times with a fork and place them on the rack under the broiler, turning until they turn brown and black evenly. Remove and immediately place into a paper bag to rest for about 20 minutes. When cool enough to handle, gently peel away most of the fragile filmy skin. CAUTION: Wear rubber gloves when handling chiles and DO NOT touch your EYES or NOSE!

In very large, heavy skillet, sauté the chiles in the oil with the salt and pepper. Add the onion and tomatoes and sauté briefly, adding the remaining garlic just before adding the meat. Heat the meat thoroughly, adjusting the consistency with the leftover broth. If too moist, allow to evaporate while heating in uncovered skillet.

USES: This is the backbone of many fine Mexican meals such as burritos, chimichangas, tacos, and taco salads. It's great wrapped up in a large flour tortilla with scrambled eggs, cheese and chiles.

Source of Recipe: El Charro Cafe, Tucson, AZ. From recipegoldmine.com.

For dessert:

FLAN

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) can evaporated milk

5 large eggs

1 tsp. vanilla

1 (8 oz.) pkg. cream cheese

Caramel ingredients (Handle caramel with care it gets VERY HOT!!)

If prepared on microwave: ( Heat between 2-4 minutes on high. Keep constant eye on it because it may burn if left more time than needed.)

1/2 cup sugar

3 Tblsp. of water

3 drops of lemon

If prepared on stovetop: (Heat sugar at medium temperature until melted and color is light brown. Keep moving it constantly while melting.)

1/2 cup sugar

3 drops of lemon (optional)

Prepare caramel. Apply to baking pan. Allow to dry - you know it is ready because it cracks. For faster drying put baking pan in freezer for a few minutes until it cracks.

Mix all ingredients in blender. Pour into baking pan after caramel is dry. Cook in oven using a double boiler technique at 375 degrees for 1 hr. If you want to try the microwave version it needs to be cooking for 8 minutes (for half recipe) and 14 minutes (for entire recipe) on high. If your microwave doesn't turn, you need to turn it every minute. Allow to cool and let sit on refrigerator until next day. Serve by flipping over on a deep plate.