Dinner Party

Salads

Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds

Beef

Beef Tenderloin Stuffed with Shiitake Mushrooms and Swiss Chard with Guajillo Sauce

Margaritas

Blood Orange Margarita

Other Mariscos

Bloody Maria Coctel

Chicken and Other Poultry

Braised Chicken with Sweet Potatoes and Plantains

Beef

Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer

Moles and Pipianes

Brothy Oaxacan Yellow Mole

Side Dishes

Budin of Local Vegetables and Mexican Crema

Side Dishes

Butternut with Bacon, Tomatillo and Chipotle

Salads

Caesar Salad

Other Cocktails

Cafe Tacuba Cocktail

Other Desserts

Capirotada

Pies and Tarts

Caramelized Mango Tart with Mexican Chocolate and Pepitas

Starters

Celery Root Pancakes with Chipotle Crema and Cilantro

Margaritas

Champagne Margarita

Pies and Tarts

Chef Margarita’s Tomatillo Tart

Chicken and Other Poultry

Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or Potatoes)

Tacos

Chipotle Cream Shrimp Tacos

Condiments

Chipotle Steak Sauce

Other Desserts

Chocolate Chile Mousse

Candies

Chocolate Truffles with Anejo Tequilla and Chipotle

Fish

Cilantro Salmon with Smoky Tomato-Habanero Lasagna

Candies

Classic Chocolate Truffles

Side Dishes

Classic Mexican White Rice for a Crowd

Side Dishes

Classic Mexican White Rice with Sweet Plantains

Pork

Classic Pork Picadillo-Stuffed Chiles in Tomato Broth

Moles and Pipianes

Classic Red Mole

Pozoles

Classic White Pozole with all the Trimmings

Other Desserts

Coconut Bread Pudding

Ices and Ice Creams

Coconut Ice

Cakes

Coffee Infused Tres Leches Cake

Enchiladas

Enchiladas Especiales Tacuba Style

Other Desserts

Farmer’s Market Fruit with Warm Tequila-Lime “Espuma”

Vegetable-Based

Fettuccine with Butternut Squash and Red Poblano Crema

Fish

Fish a la Talla

Fish

Fish in Cascabel-Tomatillo Pipian

Soups

Fish Soup with Chayote and Hoja Santa

Other Desserts

Flan de Cafe

Other Desserts

Fresh Mango and Strawberries with Chamomile-Mezcal Sabayon

Ices and Ice Creams

Fresh Prickly Pear Ice

Other Desserts

Frontera’s Famous Strawberry Shortcakes

Shellfish

Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo

Salads

Green Olive Dressed Salad with Mussels and Fava Beans

Beef

Grill-Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer

Fish

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

Fish

Grill-Roasted Whole Fish Adobado

Lamb and Goat

Grilled Lamb Chops with Salsa Macha

Lamb and Goat

Grilled Leg of Lamb with Green Garlic Mojo

Shellfish

Grilled Lobster with Smoky Garlic Mojo

Starters

Grilled Mussels with Tomatillo Salsa and Cilantro

Lamb and Goat

Grilled Rack of Lamb with Honey Pasilla Glaze

Fish

Grilled Salmon in Toasty Peanut Salsa

Beef

Grilled Short Ribs with Chipotle & Honey

Shellfish

Grilled Shrimp with Yellow Mole

Salads

Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs

Margaritas

Honest-to-Goodness Margaritas for a Crowd

Shellfish

Hubert Murino’s Stuffed Lobster

Other Cocktails

Jamaica Sangria

Chicken and Other Poultry

Lacquered Chicken

Salsas

Late Summer Salsa Mexicana

Fish

Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce

Pork

Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit

Pies and Tarts

Mango Lime Tart

Pies and Tarts

Mango Tarts

Other Cocktails

Mexican Cosmo

Cakes

Mexican Flourless Chocolate Cake

Shellfish

Mexican Paella with Shrimp, Mussels and Chorizo

Other Cocktails

Mexican Snakebite with Tamarind

Salads

Mixed Vegetable Salad with Lime Dressing

Tacos

Mixiotes of Woodland Mushrooms with Mojo de Ajo

Soups

Mustard Greens Soup with Poblano and Almond

Other Mariscos

Oysters Nuevo Vallarta

Cakes

Pepita-Mexican Chocolate Cake

Salsas

Pineapple-Kalamata Salsa for Grilled Fish

Other Desserts

Polvorones

Snacks

Pork Belly Snack

Pork

Pork Chops Stuffed with Apples and Shiitake Mushrooms

Pork

Pork-and-Fruit Stuffed Chiles in White Walnut Sauce

Pork

Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo

Quail in Red Peanut Mole

Soups

Red Chile Seafood Soup

Starters

Red Chile-Tuna Tartare

Basic Preparations

Red Tomato Rice

Pork

Red-Chile Braised Pork Belly with Greens

Cakes

Rhubarb and Jamaica Skillet Upside Down Cake

Pork

Rice Costrada

Snacks

Rick’s Modern Mexican Bruschetta

Starters

Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche

Soups

Roasted Poblano Gazpacho

Salads

Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs

Other Mariscos

Roasted Tomato Shrimp Cocktail

Corn Masa Snacks

Salbutes

Ceviches

Salt and Pepper Ceviche

Other Cocktails

Sangria Mexicana

Aguachiles

Scallop Aguachile

Shellfish

Seared Scallops with Chorizo, Potatoes and Green Onions

Beef

Short Ribs Kabik

Aguachiles

Shrimp Aguachile

Ceviches

Shrimp Ceviche Verde

Shrimp Chiles Rellenos Grilled in Corn Husks

Slow Cooker Lamb Barbacoa

Chicken and Other Poultry

Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa

Margaritas

Sparkling Ginger Margarita

Snacks

Spicy Caramel Corn with Almonds and Pepitas

Other Mariscos

Steamed Mussels with Chorizo and Crushed Chiles

Shellfish

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde

Pork

Stuffed Cheese, Yucatan-style

Moles and Pipianes

Susana’s Black Mole

Beef

Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream

Other Cocktails

Tequila Old Fashioned

Chilaquiles

Topolobampo’s Chilaquiles

Tostadas

Tostada Topping: Beef and Potato Salad with Smoky Chipotle

Tostadas

Tostada Topping: Pickled Pigs Feet with Jalapeños and Crema

Ceviches

Tropical Beach Ceviche

Ceviches

Warm Clam Ceviche

Whole Grilled Fish with Green and Red Adobos

Pies and Tarts

Yucatan-Style Fresh Coconut Pie