Shop around for inexpensive pinatas, strings of cactus or chile pepper lights, maracas, serapes and sombreros to give any room or patio a fiesta flair.
Pass the Antojitos!
Add zesty Mexican flavor to appetizers and other easy-to-make party foods with taco sauce, salsa, diced green chiles and salsa and cheese dips.
Focus On Fun
Make the kids' table the best seat in the house! Take an instant photo of little guests as they arrive, place it by their plate and invite them to decorate the edges with crayons and stickers. Add a splash of color with a pinata, streamers, confetti and balloons. Offer a fun kid-size menu, such tacos and simple cheese-a-dillas.Get inspired with these recipe ideas.Mexican Pasta Salad Makes 8 servings (3/4 cup each)3 cups (8 ounces) rotini pasta 1 (1.25-ounce) package taco seasoning mix 1/2 cup sour cream1/4 cup water1 tablespoon white vinegar1 cup cherry tomato halves1 (4-ounce) can diced green chiles1/2 cup diced green bell pepper1 (2.25-ounce) can sliced ripe olives, drained 2 green onions, sliced2 taco shells, coarsely crushed1/2 cup salsa (the thick and chunky variety1/2 cup (2 ounces) shredded cheddar cheese 1. Cook rotini according to package directions (do not overcook); drain. Rinse with cold water until cooled; drain.2. Stir together taco seasoning mix, sour cream, water and vinegar in large bowl until blended. Stir in rotini, cherry tomatoes, green chiles, bell pepper, olives and green onions. 3. Microwave crushed taco shells on high 30 to 45 seconds. 4. Place pasta in serving bowl. Top with salsa, crushed taco shells and cheese just before serving.Tip: Taste salad before adding toppings. Stir in a little water for creamier texture. Use light or reduced-fat sour cream if preferred.Carne Asada With Orange, Olive and Red Onion MojoServes 4 to 62 pounds beef skirt or flank steak4 oranges, cut into 1/2-inch slices4 cylindrical heads of romaine lettuce1 (15-ounce) can hearts of palm, drained and choppedOrange, Olive and Red Onion Mojo1/2 cup chopped large black pitted olives1/2 cup chopped Spanish stuffed olives1 cup orange juice1/4 cup fresh lime juice 1/2 cup finely chopped red onion1 clove garlic, minced1/4 cup olive oil1/2 teaspoon dried oreganoKosher salt and freshly ground black pepper to taste1. To make mojo, whisk together olives, orange and lime juices, onion, garlic, olive oil, oregano, salt and pepper. Transfer half (about 1 3/4 cups) to resealable plastic bag. Add steak, seal and let marinate at room temperature 30 minutes. Reserve remaining mojo.2. Prepare hot fire in grill. 3. Brush orange slices and romaine with some reserved mojo and grill, turning once, until slightly charred on all sides. Remove from grill. 4. Place steak on grill and grill 2 to 3 minutes per side, turning once, for medium-rare. (Discard marinade.)5. To serve, cut each head of romaine into pieces and arrange with hearts of palm on each plate. Serve steak and orange slices on the side and drizzle all with remaining mojo. Adapted from Weeknight Grilling with the BBQ Queens by Karen Adler and Judith Fertig (Harvard Common Press, 2006).Green Olive SalsaMakes 4 servings1/2 cup chopped Spanish stuffed olives2/3 cup chopped apples, such as Gala, McIntosh or Granny Smith2 teaspoons lemon zest3 teaspoons minced shallot2 tablespoons chopped roasted red peppers2 tablespoons chopped yellow peppers1/4 cup olive oilKosher salt and pepper to tasteIn large bowl, mix ingredients together. Can be served with chips.
