My annual Cinco De Mayo feast was a lot of fun. I fed a hungry group of 14 with an authentic Mexicano meal. Lots of fun. There were a number of ex-AARP peeps there, few NYC & California friends, and a bunch of friends from the 'hood. The made-completely-from-scratch meal consisted of:
- Pibil Conchita - slow roasted pork shoulder marinated in anchiote, citrus and other spices.
- Chayote Casserole - zucchini-like vegetable shaped like a pear with Chihuahua cheese, roasted poblanos, and roasted corn.
- Guajillo peppers stuffed with Chorizo and potatoes and topped with a eschebeche sauce.
- Grilled shrimp in tomato-echebeche.
- Salad with avocado dressing.
- And, of course, tequila, beer, margaritas
- Mexican streusell cake
- Flan (and boy did I finally perfect it)
- Home roasted salsas, chips & guacamole
I have also been working diligently on the two new business. Dennis and I are working well together. We're hoping to launch our first product by July 1. Don't worry, I'll let every one in on it when we launch. And the other one officially launches in a few days.
More later. Promise.
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