For our Cinco de Mayo party this year, a taco bar was the start of the show. Grilled shrimp, chicken, and steak along with tostadas, corn taco shells, flour taco "mini boats," and flour and corn tortillas provided the anchor for the food table. Did I mention there's also a lovely dish filled with slow cooker chipotle pulled pork? The pork added the heat to the menu.
Toppings included shredded lettuce and cabbage, chopped tomatoes and onions, sliced radishes, diced jalapenos, and shredded cheese.
The appetizer portion of the meal included Fiesta Deviled Eggs with Jalapenos and Queso Fundido with Chorizo and Jalapenos. Recipes for both can be found by following the links.
I used a variety of
That's a lot of good food.
ReplyDelete