now, it wouldn't be our annual dinner party if there wasn't an emphasis on the delicious food...amirite? since this one was focused on authentic mexican cuisine, there were lots of chilies, layering of flavors, and new ways of cooking involved. this party left me even more inspired to explore more recipes in my new cookbook. and i loved how game our framily was to try each dish out, no matter how unique.
to start the night, we, of course, did a welcome cocktail. after falling in love with jamaica margaritas in san miguel, i had to recreate them. so, i learned how to make jamaica agua fresca (holy cow, is that stuff amazing) and, after mixing it with mezcal, put tajin on the rim. it was...so good.
first course, courtesy of m+j: chips, fresh guacamole and salsas
oh man...not only was the guacamole tasty, but those salsas they put together were outrageously good. plus, the labeling jana made for the salsas made me giggle ("wow").
fully diving into this book, i also learned how to make tortillas. and while my tortillas aren't perfect circles, i could not believe how easy it was to do and how much better they tasted. (proud little chef moment :) )
second course: spicy fruit salad
so, technically, this one is supposed to have mangoes and watermelon with it. but, when those fruits aren't in season, you have to go all in on pineapple. the fruit is then mixed up with a dried chili mix (which we blended up) and a medley of citrus juices. now, i love pineapple, but this spicy-sweet flavor combo might be my second favorite way to eat it (after freshly cut, of course).
third course: octopus ceviche and guacamole tostadas
for several of our framily, this was their first time to have octopus and they were into it. surprisingly, this one looked the most complicated but was one of the easiest to make. the flavor combos were so, so good. i would easily make this recipe again.
fourth course: diy carnitas tacos with a cabbage salad
our first time making carnitas and it was the strangest recipe of them all. but, it with the cabbage salad and mixing up of salsas, including a basic tabasco sauce we made, was seriously yummy. if anything, this recipe taught me to just stick with the way these recipes are written - even if my instincts say otherwise.
fifth course: smoked chicken (courtesy of T's smoking skills) with mole and braised pinto beans
mole, what can i say about you? you are a labor of love and a favorite of our framily. after hearing there would be leftover mole, jana, michael, and corbin began brainstorming of all the foods they'd put it on.
[champagne toasting]
sixth course: spiced hot chocolate with churros
such a great way to end the dinner because who doesn't like hot chocolate? granted, this one was spicy, but just as great. and i can never resist a chance to dip churros in chocolate :)
