need Mexican Theme ideas

[jrsygirl]

We're throwing a mexican theme party and i need some ideas on what to serve. Food and drink..For beverages if anyone knows of any non alcaholic that would be great! I and several of my friends are PG and can't partake!

[jen71]

I don't know if you would consider a taco bar. I saw this in cooking light magazine & looked fun. Have several types of taco shells (hard, soft). Then all sorts of fillings, chicken, beef, turkey, different salsas, veggies, etc. Meats you can do ahead of time in crockpots, & also make homemade salsa a few days ahead. Plus, you can ask people to bring a favorite or something.

[craftyT]

I love Mexican food :)

I like the taco bar idea - you can fancy it up a little with fajita style meat.

Another idea is a salsa bar - provide several different varieties of salsa (you'll be amazed how many there are!) with chips.

Then there's always a good 7 layer dip, rotel cheese dip, & in the frozen section of the grocery store they have mini taquitos, stuffed jalapenos, etc. which are always good (when deep fried).

For drinks - I'd provide some south of the border beer selections then break out the blender to make some virgin margaritas or mojitos - YUM!

[Asha]

do you have a mexican grocery store in your area?

as far as drinks they would have mixings for both tamarind juice and mexican hot chocolate. they are both really yummy and non alcoholic. another non alcoholic drink that mexicans drink is sparkling apple juice. though, not the kind that comes in the wine bottle. this kind comes in cans like soda.

[IUAlum]

A really good and easy appetizer is salsa with goat cheese. Just mix some goat cheese in with any salsa- it's a really good combination!

[katmg]

Food - Fajitas are simple to make but still somewhat impressive, quesadillas for appetizers (you can mix up the fillings at have multiple different kinds). Chips and salsa or chips and queso is always an easier appetizer food. Also refried beans or black beans and maybe spanish rice.

Drinks - Aquas Frescas are great non-alcholic drinks. You could have a couple pitchers with different flavors. Our grocery store sells them ready-made in flavors like pineapple, canteloupe and strawberry. Here's a recipe from Food TV...

Aquas Frescas
1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 cups)
1 1/2 cups water
1/2 cup sugar, plus more to taste
2 to 3 limes, juiced
Pinch salt


Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste.

Chef's Note: This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.

[jimmysgirl424]

This website has lots of Mexican food recipes: http://www.texmextogo.com/Recipes.htm

And this one too:

http://ww5.bhg.com/recipe/searchResults.jhtml?start=1&searchType=browse&browseCat=Mexican&resultsType=recipe&adCategory=148&_requestid=93514

Here is a great place to go to find ideas for your Mexican theme!

http://allpartysupplies.makesparties.com/Catalog.aspx?intDisplayableCategoryID=803

[sparkle&shine]

Enchiladas are also really good and very easy to make!

Here is my friends recipe - so not authentic but very yummy!

1 can of condensed cream of chicken soup (or any other you prefer)
8 oz of Sour Cream
2 tsp. Taco Seasoning
4 oz can of green chilies (add more to taste)
about 1 pound of cooked chicken shredded
Cheese (I use cheddar or colby jack)
tortillas flour or corn
1 large can of Green chile enchilada sauce

*You can also substitute low fat/fat free soup & sour cream*

Mix everything (except tortillas & enchilada sauce) together in a bowl. I also add some cheese to this mixture (but I looooove cheese).
Put mixture into a tortlla and roll it placing it seam side down in 13X9 baking pan.
You can spread any left over mixture (if you have any) on top of rolls.
Then pour 1 large can of enchilada sauce over tortillas.
Bake in oven at 350 degrees until it gets bubbly about 45 mins.
Top with cheese after it has been in for 1/2 hour or at the start but cover with tin foil if you do this.

It is easiest to serve like a casserole.

They are a little soupy and don't 'set up' like regular enchiladas but what they lack in appearance they make up for in flavor!
They are very rich and definitely not an every day dish but are a wonderful comfort food.

[ysolde]

For dessert, try a pastel de tres leches (three milk cake):

http://www.gourmetsleuth.com/treslechescake.htm

You can be a bit lazy and just use a yellow cake mix from a box, then add the three milks combo after you bake it.

[allison]

tamarind juice Ohhhh I love tamarind juice!!!

You could also serve Horchata. It's a type of rice "milk" (but dairy-free) made with almonds, rice, cinnamon, limes and sugar (Spanish Horchata is made with Chufa root instead of almonds). You can either make it or they now sell it already made in some specialty stores or mexican markets. You also might be able to get some if a local Mexican restaurant serves it. Serve in a glass over ice, you can also add rum if you like.

1 cup long grain white rice
2 cups almonds, skins removed
2-inch piece of cinnamon bark
7 cups of water
3/4 cups of sugar
key lime zest
1 vanilla bean

Grind the rice into a fine powder (with a molcajete or a coffee grinder). Remove the skins of the almonds by blanching them in boiling water: Drop the almonds in boiling water, scoop them out after about 30 seconds, and after they have cooled, the almonds should popout of their skins when pressed between thumb and forefinger. Combine the ground rice, blanched almonds, cinnamon, lime zestand the seeds that have been scraped out of one vanilla bean, with 3 1/2 cups of water and let sit overnight, covered.

The next day, pour the mixture into a blender and puree until smooth, adding the sugar and an additional 2 1/2 cups of water. Strain the Horchata using a strainer and cheesecloth. Pick up the cheesecloth to form a pouch and squeeze out every last drop with your hands. The final step is to add additional water to thin out the drink. You can add as much as you like to make a consistency that you like.

[Chimichanga]

Some other ideas are tamales and flautas. I personally don't make them, but my cousins do. They are so delicious and easy to heat/serve. You can make chicken, beef and I suppose veggie although my family is very much a pack of carnivores. :)

They reheat great and are nice "finger" type foods.