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"Taco night rules! For Cinco de Mayo, I like to set up a taco bar and let my kids make their own dinner. It&amp;#039;s messy, but fun and delicious. Here&amp;#039;s how to do it:  Start with corn tortillas. Even if you think you don&amp;#039;t like corn tortillas. Chances are, you haven&amp;#039;t heated them properly in the past. Instead of using them straight from the fridge (they&amp;#039;ll crack and break) or microwaving them (they can get tough), warm each tortilla in a hot cast iron skillet, grill, or directly over the flame of a gas burner, turning with tongs, until warm and pliable. Transfer to a large sheet of foil and wrap. Keep heating and wrapping tortillas, stacking them as you go. They&amp;#039;ll stay steamy and warm in the foil packet. If you live near stores that sell freshly made tortillas, try them. I&amp;#039;m lucky enough to live near Tortilleria Nixtamal, which you should definitely check out if you&amp;#039;re in New York City. The fillings can range from carne asada grilled steak to shredded chicken to, my personal favorite, pork. If you prefer non-meat options, shrimp, fish, and roasted or saut\u00E9ed vegetables make wonderful options too. For the final toppings, I like cilantro, both green and red salsas, and lime wedges. Diced raw onions are a good option too. I prefer my tacos without cheese, but if you can&amp;#039;t do without, try crumbly Mexican cheeses like queso fresco. And if you&amp;#039;re a sour cream lover, try Mexican crema, which is thinner. And, of course, whip up a batch of margaritas for the grown-ups. If you don&amp;#039;t have time for that, have a good Mexican beer. Negro Modelo is my favorite pairing for tacos. To see how we celebrate Cinco de Mayo and other holidays in the Test Kitchen, come on a Good Housekeeping Research Institute Tour. "^^<http://www.w3.org/2001/XMLSchema#string>
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