I hosted a dinner party for six with this vegetarian Cinco de Mayo menu. Shamefully, I was too busy cooking to take photos of my food!
We started with a simple wild greens salad with a citrus vinaigrette dressing. Then I served two soups: creamy corn soup and vegetarian tortilla soup, with garnishes of tortilla strips, scallions, lime, avocado, green pepper, cilantro, pepper jack cheese and jalapeno. The corn soup is from Martha Stewart’s Everyday Food cookbook and it was super runny! I’m not sure I’d make it again, but thankfully there was plenty of food to go around and great garnishes so no one seemed to notice. I don’t have a “go to” recipe for vegetarian tortilla soup since I usually use up what I happen to have, but sometimes I combine this one and this one.
I also made a “chicken” taco casserole, a special recipe from Mr. Comma Happy’s mom. It’s bad for you, but a crowd-pleaser. We had several drink choices, but I think Mexican Coke and Jarritos are the only ones worth mentioning. The perfect dessert for this menu is churros with chocolate dipping sauce (including a kick of paprika and red pepper).
Overall, a great dinner party and something I need to plan more often. Who can resist a themed dinner?