Thought I’d share the menu that I served for a catered party last week. The conversation around the food revolved around history, our place in it and why it is that Texas Native American food is so much like Mexican food.
I’ll start uploading the recipes, one by one. Some of them, like the gazpacho and the sangría and guacamole, are already on here.
MENU “Texas Mexican Cuisine”
Agua de Jamaica
Tapenade (served with cubes of French Batard)
Guacamole con Frutas (served with tortilla chips)
Guacamole with Fruit
Coctel de Camarón Al Estilo Veracruz Shrimp Cocktail Veracruz Style
Gorditas de Frijol y Queso Fresco Corn Pockets with Sautéed Pinto Beans and Queso Fresco
Sopes de Pato con Mole Poblano Corn Canapés with Braised Duck and Mole Poblano
Cazuelitas con Pollo en Salsa de Tomatillo Corn Canapés with Chicken in a Tomatillo Poblano Sauce
Flor de Calabaza Rellena de Frijol Pinto y Chorizo Squash Blossoms with Sautéed Bean and Home-made Mexican sausage stuffing
Lemon-Lime Basil Cookies
As I mentioned above, I’ll upload the recipes, one by one, next week when I return from beaching in Corpus!
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