Cinco de Mayo: Make pork tacos, Mexican limeade

Rub the dry adobo into the slices of pork, seasoning all sides well. Put in a roasting pan or baking dish large enough to hold all the pork in a single layer. Pour the citrus juices over the pork and turn to coat all sides. Refrigerate for at least 2 hours or up to overnight, turning the pork in the marinade occasionally.

Remove the pork from the marinade and pat the pieces dry. Heat the vegetable oil in a large casserole or Dutch oven over medium-high heat. Lay as many of the pork slices into the pan as will fit comfortably and cook, turning the pieces as necessary, until browned on all sides, being careful not to burn the bottom of the pan. Lower the heat a little if necessary. Transfer the pork pieces to a plate as they brown and add the remaining pieces to the pan, replenishing the oil if necessary.

Add the chorizo to the pan, and cook, stirring to break up any big pieces, until browned, about 5 minutes. Add the onion and garlic, stirring to pick up any brown bits from the bottom of the pan. Add the oregano, cumin, cinnamon, allspice, and cloves. Toss in the bay leaves, stir in the canned tomatoes, and season with salt and pepper to taste. Return the pork to the pan, turning it to coat with the sauce. Bring to a boil, adjust the heat so the sauce is simmering, and cover the pan. Cook until the pork falls apart easily when poked with a fork, 1 ½ to 2 hours. Skim the fat off the top of the sauce occasionally as the pork cooks.

Remove the pork to a large plate. Shred the pork coarsely with two forks and stir back into the sauce. Check seasonings and add salt and pepper if necessary. The pork can be prepared up to 2 days in advance. Cool completely and refrigerate. Rewarm the pork over low heat, adding a small amount of water if necessary to make the sauce smooth.

To serve, wrap the tortillas in aluminum foil and place in a 350° F oven until warmed through and softened, about 15 minutes. Place a heaping tablespoonful of the filling on each tortilla and roll up. Serve hot.

Prep time: 10 minutes (plus 2 to 24 hours for marinating)

Cook time: 2 ½ hours

Stir the lime juice, sugar, vanilla and ½ cup water together in a large pitcher until the sugar is dissolved. Chill thoroughly. The syrup may be made up to several hours before serving. Just before serving, pour the sparkling water into the syrup and serve, with ice and a lime slice tucked into each glass if you like.

Prep time: 10 minutes

Make the ceviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of three hours, stirring occasionally so the shrimp cure evenly, or until the shrimp have turned opaque.

While the shrimp is "cooking," make the xni pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper to taste. The xni pec may be made up to 2 hours in advance and stored at room temperature.

When the shrimp are ready, drain them and reserve the marinade. Toss with the xni pec and olive oil.  Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

Prep Time: 1 hour

"Cook" Time: 3 hours for the shrimp to "cook" in the citrus juice