6 recipes to help you celebrate Mexican Independence

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They’re perfect for a late summer evening — or any day, really.

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(Goran Kosanovic/For The Washington Post)

Mexican Independence Day (Sept. 16) is right around the corner. Here’s a menu of Mexican dishes from our archives that are particularly perfect for this in-between-summer-and-autumn time of year.

Molletes, pictured above. Makes for a quick breakfast, snack or appetizer. The combination of warm, creamy refried beans on chewy, crusty rolls is hard to beat.

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(Dixie D. Vereen/For The Washington Post)

Jicama, Apple and Chayote Salad With Pepita-Avocado Dressing. With a mildly sweet crunch from jicama, tartness from the apple and almost lemony notes from chayote.

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(Goran Kosanovic/For The Washington Post)

Arroz con Chorizo. You can top it with a fried egg, as shown, or serve with scrambled eggs stirred in.

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(Deb Lindsey/For The Washington Post)

Cold Chiles With Vegetable Stuffing. Roasted poblanos filled with cauliflower, carrots and peas, then drizzled simply with heavy cream and cheese. These could also serve as a meatless main.

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(Deb Lindsey /For The Washington Post)

Roasted Tomatillo Salmon. A beautiful and healthful main course.

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(Deb Lindsey/For The Washington Post)

Fresh Cheese Ice Cream With Blackberries. A refreshing, tangy way to end the meal; requeson or queso fresco adds a nice saltiness.

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Article 6 recipes to help you celebrate Mexican Independence compiled by Original article here

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