Cinco De Mayo Menu...HELP!!!?

Question

I'm planning an appreciation luncheon for my staff and it happens to fall on May 5. Looking for some interesting menu items.

Answer 1

enchiladas , maybe the seven layered dip , make some horchata , tacos , and look up some recipes online that you think your co-workers will like

Answer 2

if you wanna take the time and do it yourself heres a fav. of mine. ceviche,its fish cooked in lime juice with tomato onion cilantro and jalepeno on the side if you want oh and avacado valentina ketchup and crackers.i dont know how much fish per person but heres what i do i buy a pound of tilapia fillet and atleast 25-20 limes for that pound. lots of fresh roma tomatos. onion and a 1 bundle of cilantro and a couple of jalepenos. i go home cut the fillet in squares probly the size of the top part of your finger. put in a bowl cut in halves all the limes and squeeze them onto the fish with some salt. the lime should be covering the fish and then some. stir it up so that the juice and salt are all touching the fish. some people say to leave in fridge for 30 minutes. but i leave it in there for like 8 hours. the juice turns white as the fish is cooking.you need to wash the fish what i do so the fish doesnt break up alot is pour the fish in a strainer and put water in the bowl i pour the fish in the bowl and pour it back in the strainer and repeat that process a couple more times. then i cut up all the veggies this dish has alot of tomatos so cut up alot. i mix the onion tomato cilantro with the fish. i put the cut jalepeno and avacado in seperate dishes on the side. you serve yourself the fish and in your cup or bowl add ketchup valentina and avacado. you eat it with crackers.if you like this one and have questions you can message me.

Answer 3

Roasted plantains, chili relleno, jalapeno corn bread, jicama slaw, mole chicken... just a few ideas other than tacos, nachos, etc

Answer 4

Mexican Ceviche

You Can substatute the fish for imatation crab about 2 packs and its the best

Ingredients

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

7-8 lemons

1 cup diced fresh tomato

1 green pepper, sweet, chopped

1 cup chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

2 jalapeno pepper, 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)

avocado (optional)

black olive, 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.

4Do not drain let it marinate and serve in its own juices

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.

Answer 5

Fish Tacos

Recipe courtesy Bobby Flay

Show:   Boy Meets Grill

Episode:   Fiery Fiesta

Tacos:

1 pound white flaky fish, such as mahi mahi or orata

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour tortillas

Garnish:

Shredded white cabbage

Hot sauce

Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe follows

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile

1 jalapeno, sliced

1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano

1/4 cup chopped fresh cilantro leaves

Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

Answer 6

appetizer: chips and dip (try guacamole)

main course: a taco station (include soft and hard tacos, ground beef and shredded chicken, lettuce, tomato, sour cream and cheese)

drinks: Coronas, margaritas & Jarritos (Mexican sodas)

dessert: flan or chimichurris (cinnamon sprinkled frites)

Good luck!