Authentic Mexican Meal Menu?

Question

I have to do a project for my Spanish class that involves my cooking a authentic mexican meal. If you can please provide a full meal (beverage, appetizer, main dish, dessert) that is authentic. Also, I'm hoping to decorate my kitchen and if you can give me ideas for decorations that would be fantastic. Thanks a lot!

Answer 1

Guacamole and homemade fried flour tortillas for appetizer, corn tortilla and meat tacos or tamales for main course, flan or pecan praline for dessert.  to drink, there are some bottled soft drinks from mexico that are delicious and fruity.

Answer 2

*salsa and chips: appetizer

*tamales, (or tacos... you cant go wrong with that):main dish

*horchata, margarita,... or "jarritos" pop drink

*flan: dessert

pretty common... not too hard

Answer 3

mexican pin wheels - starter

2 (8 ounce)packages cream cheese , softened

1 (1 ounce)package hidden valley ranch dressing mix

freshly cut chives , sliced thin

5 (12 inch) flour tortillas

1 (4 ounce)jar diced pimentos , drained & blotted dry with papertowels

1 (4 ounce)can diced green chilies , drained & blotted dry with papertowels

1 (2 1/4 ounce)can sliced black olives , drained & blotted dry with papertowels

1 cup shredded cheddar cheese

salsa

Directions

1Mix cream cheese, ranch dressing mix and green onions or chives well.

2Spread evenly over the tortillas.

3Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.

4Roll up tortillas tightly.

5Wrap with plastic wrap and chill a minimum of 2 hours before serving.

6Remove plastic wrap and cut rolls into equal pieces - discarding the ends.

7Serve with salsa and Enjoy!

mexican casserole - main course

1 lb hamburger meat

2 cans cream of chicken soup

2 cans cream of mushroom soup

2 cans red enchilada sauce or green enchilada sauce (Mild or Hot use your own judgement on how hot you like it)

2-3 onions , chopped up

1-2 can mushrooms , diced ones or chopped up

2-6 jalapeno peppers , chopped up (there again use your own judgement or use your choice of your favorit pepper)

1 bag cheese

1 bag flour tortillas (Depending on how much you want to make)

Directions

1Note:Brown Ground hamburger meat in a Big pot with your onions and Jal.

2peppers and mushrooms,Drain off grease.

3Take your flour tortilas and tear into 1/4 and place into a long Cassrole baking dish and then you put your mixture over the flour tortilas and then put your cheese over that, then just keep on layering it till its all gone.

4Then place into the oven to melt the cheese and get hot, I put mine into a 350 degree oven and just check on it to see if its the way you like it to be.

side dish - mexican ceviche

1 lb halibut fillets or sea bass fillets or red snapper fillets (or use a mixture of fish and shrimp)

5-6 limes (Enough Juice to cover fish)

1 cup diced fresh tomatoes

1 green pepper , sweet, chopped

4 tablespoons chopped parsley or chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 jalapeno peppers , chopped (or more to suit your taste)

2 tablespoons white vinegar

1 medium onion , finely chopped

2 tablespoons fresh cilantro , chopped

1 dash Tabasco sauce

lettuce leaves (to line serving bowls)

avocados (optional)

black olives , sliced (for garnish) (optional)

Directions

1Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).

2Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).

3Stir often.

4Pour off most of the lime juice (just leave it moist).

5Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.

6Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

7If you wish garnish with sliced avocado and sliced black olives.

mexican spirals - side dish

8 ounces cream cheese

1 cup diced cooked chicken

1/4 lb monterey jack cheese , shredded

1/4 cup chopped fresh coriander or

1 teaspoon dried coriander

2 tablespoons diced fresh jalapeno peppers or diced canned jalapeno peppers

2 teaspoons ground cumin

3 (10 inch) flour tortillas

vegetable oil

salsa

sour cream

Directions

1In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.

2Spread mixture evenly over tortillas.

3Roll up each tortilla tightly around chicken mixture.

4Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

5Just before serving, cut each tortilla roll into 1/2 inch slices.

6Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.

7Serve hot with salsa and sour cream.

mexican cornbread

1 cup yellow cornmeal

1/3 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

2 eggs , beaten

1 cup buttermilk

1/2 cup vegetable oil

1 (8 3/4 ounce)can cream-style corn

1/3 cup chopped onions

2 tablespoons chopped green peppers (mild, hot, or very hot, your choice)

1/2 cup shredded cheddar cheese

Directions

1In a mixing bowl, combine the first 6 ingredients.

2In another bowl, combine the remaining ingredients.

3Add to the dry ingredients and stir just until moistened.

4Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.

5Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.

mexican chilaquillas

1 package of thick corn tortilla chips

1 1/2 cups your favorite salsa

1/4 cup green peppers , finely chopped

1/4 cup red peppers , finely chopped

1 cup cooked, shredded or chopped chicken or beef

1 (4 ounce)can sliced ripe olives

1 cup monterey jack cheese

2 cups cheddar cheese , shredded

1 cup sour cream

Directions

1Heat oven to 325 degrees F.

2Lightly grease a 10"casserole dish.

3Layer half the chips and 1/2 the salsa, half the olives.

4Top with all the peppers& meat plus 1/2 the cheeses.

5Repeat using the rest of the chips, salsa, olives and cheeses.

6Top with sourcream.

7Bake for 30 minutes.

8Let stand for 10 minutes before serving.

mexican salad

1 lb ground beef

1 package taco seasoning mix

3/4 cup water

1 can red kidney beans

2 tomatoes

1 head lettuce

1/2 lb cheese

12 ounces Catalina dressing

1 package nacho cheese plain Doritos

Directions

1Brown ground beef and drain.

2Add 1 pkg.

3taco seasoning mix, 3/4 Cup water and boil w/meat.

4Simmer approx 25 minutes.

5Let meat mixture cool.

6Mix and toss all together once meat is cooled.

7Crumble Doritos over top of salad (I only add doritos to salad as it is served so they do not get soggy!).

mexican breakfast

1 cup white rice

1 1/2 cups water

1 can diced stewed tomatoes , chopped and mostly drained

1 green pepper , chopped

1/2 onion , chopped

hot sauce or cayenne or chilies

1 can red kidney beans , drained and heated

4-8 poached eggs

1 avocado , chopped or sliced

sour cream

salsa

grated cheddar cheese

sliced green onions

Directions

1Cook your rice.

2Saute the onion and green pepper in a small saucepan, add tomato and hot sauce, simmer covered while you prepare the rest.

3Layer the breakfast as follows: Rice, beans, stewed tomato mixture, 1 or 2 poached eggs, and top with desired condiments.

dessert - mexican cheesecake

2/3 cup tortilla chips , finely crushed

2 tablespoons butter , melted

1 cup cottage cheese

3 (8 ounce)packages cream cheese , softened

4 eggs

10 ounces sharp cheddar cheese , grated

1 (4 1/2 ounce)can chopped green chilies , drained

1/4 teaspoon Tabasco sauce (more if you'd like)

1 (8 ounce)container sour cream

1 (8 ounce)container jalapeno cheddar cheese dip

garnishes

chopped tomatoes

chopped green onions

sliced black olives

tortilla chips

Directions

1Preheat oven to 350 degrees F.

2In a small bowl, combine tortilla chips and butter.

3Press this mixture into the bottom of a 9-inch springform pan.

4Bake for 15 minutes.

5Set aside.

6Process cottage cheese in a blender or food processor until smooth.

7Transfer to a large bowl.

8Add cream cheese; beat at medium speed until well blended.

9Add eggs one at a time, beating well after each addition.

10Blend in cheddar cheese, chiles, and Tabasco.

11Pour mixture over the baked tortilla crust.

12Bake for 1 hour.

13Combine sour cream and cheddar dip.

14Spread over hot cheesecake.

15Bake for an additional 10 minutes.

16Remove from oven; cool slightly.

17Loosen cake from the rim of the pan.

18Cool completely before removing rim.

19Refrigerate until ready to serve.

20Garnish before serving.

21Serve with tortilla chips.

mexican coffee

1 ounce Kahlua

1/2 ounce tequila

6 ounces hot coffee

whipped cream

Directions

1Place Kahlua and tequila into a coffee mug.

2Fill with hot coffee.

3Top with a dallop of whipped cream.

4Sprinkle tiny bit of cinnamon on whipped cream.

5Serve.

mexican mudslide

1 ounce coffee-flavored liqueur , like kuhlua

1/2 ounce chocolate-flavored liqueur , like creme de cacao

1 ounce heavy cream

1 dash cinnamon

Directions

1Pour liqueurs and heavy cream into a shot glass or martini glass.

2Sprinkle with a dash of cinnamon.

Answer 4

try this

for the appetizer

http://www.mexicanmeals.net/appetizer/na...

http://www.mexicanmeals.net/appetizer/aw...

http://www.mexicanmeals.net/mexican-reci...

for the beverage

http://www.mexicanmeals.net/mexican-reci...

you can look in here

http://www.mexicanmeals.net/

(*-*)

Answer 5

may I ask why you are doing a Mexican meal for a Spanish class? I believe the cuisine is somewhat different since they are 2 completely different countries.  It might be interesting to compare the cuisine.

Answer 6

Dinner Meal choices:

http://search.foodnetwork.com/food/recip...

Dessert choices:

http://search.foodnetwork.com/food/recip...

I am not quite sure if these are authentic but.....

Answer 7

For dessert you would want Flan.

You could make some water with fresh fruit to drink.

For everything else there is so much to choose from.

You can make Mole. Birria, Bistek Ranchero, Gotta have beans and rice and plenty of corn tortillas

Answer 8

You can go to your grocery store and see if they sell any mexican drinks.  

For the appetizer.  

Black Bean and Corn Salsa

Ingredients

    * 1 cup (250 mL) canned black beans, drained and rinsed

    * 1 cup (250 mL) corn kernels – frozen, canned or fresh cooked

    * 1/2 medium sweet red pepper, chopped

    * 1/2 medium red onion, chopped

    * 1/2 cup (125 mL) finely diced ripe tomato

    * 1/4 cup (50 mL) chopped cilantro

    * 4 green onions, chopped

    * 2 fresh jalapeno peppers, seeded and minced

    * 2 cloves garlic, minced

    * 2 tbsp (30 mL) lime juice

    * 1 tsp (5 mL) salt

Cooking Instructions

   1. In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.

   2. Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.

Servings: Makes about 4 cups

Then for the main meal just make tacos.  Bring in a bunch of different ingrediants like cooked meat, cheese, peppers and have your class assemble them theirselves.  

For dessert, if you can, make flan!