Blended Margaritas and Fruit Smoothies
Miniature Beef Empanadas with Crema
Pigs in a Blanket (!)
Grilled Shrimp Diavolo with Avocado Aioli for Dipping
Crisp Corn Tortilla Cups Filled with Southwestern Chicken Salad
Cherry Tomatoes and Piquillo Peppers Filled with Spiced Chèvre
Chili Rellenos – Poblano Chilis Filled with Roasted Vegetables and Mild Chèvre with Toasted Pepita Pesto
Taco Bar – Soft Flour and Corn Tortillas with Grilled Fish, Flank Steak and Chopped Beef Fillings
With Sour Cream, Shredded Cheese, Chopped Onion and Cilantro, Tomatoes,
Olives and Fresh Tomato and Tomatillo Salsas
Salad of Crisp Hearts of Romaine Lettuce with Hearts of Palm,
Oranges and Celery Hearts with Bitter-Orange Vinaigrette
Cumin-Scented Rice Salad with Peppers, Squashes, Eggplant and Toasted Pinenuts
Pared Fresh Fruits, Melons and Berries with Coconut and Lime
Grapefruit Pound Cake with Grapefruit Gelato, Dark-Chocolate Cinnamon Baby Cakes
Strawberry Short Cakes with Whipped Cream, Mexican Drinking Chocolate in Demitasse
Black Bean Dip with Deep-Fried Tortilla Chips and Pepper Wedges for Dipping
