Myself and scores of others truly have a passion for Mexican food, so much so that many families enjoy a taco or two at least once a week. At home, dining on tacos has become so popular that taco night has its own catchy name and day — Taco Tuesday.

It so happens that this year the fifth of May falls on a Tuesday, how perfect for the celebration of Cinco de Mayo. Elevate Taco Tuesday with a variety of tacos; conventional beef, slow-simmered pork and succulent grilled shrimp. Turn up the heat with condiments, rice and beans. Cool down with frosty drinks and a delicious dessert (recipe below.)

Hand-Shredded Pork

(Save time and make this ahead)

3-pound pork roast (Boston butt), trimmed

2 cloves garlic, smashed

1 medium onion, coarsely chopped

1 tsp. dried oregano

1 tsp. ground cumin

Salt and pepper, to taste

Directions: Place pork in large saucepan and cover with cold water. Add onion, garlic, oregano and cumin. Bring to boil; partially cover pan and simmer over medium-low heat two hours or till meat falls apart. Cool meat in the cooking liquid.

Discard fat and bones. Shred pork with two forks. Refrigerate and use within 2 days or freeze for longer storage. Strain and degrease broth to use for soups. Makes 4 1/2 cups meat.

Soft Pork Tacos

1 recipe Hand-Shredded Pork, above

12 corn tortillas

1 small onion, minced

1 3/4 cups shredded Monterey Jack cheese

1/2 cup rinsed, torn, cilantro leaves, optional

1 1/2 cups chunky salsa

1 cup sour cream

Chunky Guacamole, homemade or store-bought

Directions: On preheated griddle or large skillet over medium-high heat soften tortillas in batches for a few seconds on both sides until pliable. Remove to work surface.

Spread about 2 tablespoons meat in a strip across the bottom half of the warm tortillas. Add a little onion, cheese and cilantro leaves to each. Place salsa, sour cream and guacamole in bowls so diners can garnish their own before folding. Makes 12 tacos.

Grilled Shrimp Tacos

1 T. vegetable oil

1 T. fresh lime juice

1/2 tsp. dried oregano

1/4 tsp. ground cumin

1 clove garlic, finely chopped

1-pound raw medium shrimp, peeled and deveined

8 (8-inch) flour tortillas, warmed

1/2 cups salsa

1/4 cup purchased guacamole

Finely shredded cabbage, dressed with a splash of red wine vinegar and a pinch of sugar, optional

Directions: For marinade, combine oil, lime juice, oregano, cumin and garlic in a shallow glass dish. Add shrimp, cover and refrigerate 30 minutes.

Remove shrimp from marinade. Reserve the marinade. Thread shrimp on four 8-inch metal or wooden (soaked in water) skewers.

Cover and grill shrimp over medium coals or gas heat 4 to 5 minutes, turning and brushing once with reserved marinade until shrimp is pink.

Divide shrimp evenly among tortillas. Top with cabbage, salsa and guacamole. Serves 4.

Sopaipilla Cheesecake

2 (8-ounce) packages cream cheese, softened

1 cup sugar

1 tsp. vanilla extract

2 (8-ounce) cans refrigerated crescent rolls

3/4 cup sugar

1 tsp. ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

Directions: Coat a 13×9-inch baking dish with cooking spray. In mixing bowl beat cream cheese with 1 cup sugar and vanilla extract till smooth.

Unroll the cans of crescent roll dough onto smooth surface. Press together perforations. With a rolling pin shape each into a 13×9-inch rectangle. Press one rectangle into the bottom of the prepared baking dish. Spread the cream cheese mixture over the dough. Cover filling with the remaining crescent rectangle. Stir together 3/4 cup sugar, cinnamon and butter. Dot the mixture over top of cheesecake.

Bake in preheated 350-degree F oven till the dough has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely in pan before cutting into squares.