Mexican Spanish rice....
And Margaritas of course!

Chips, guacamole, salsa (maybe a few different kinds) bean dip, sopapillas w/honey.
That should be plenty.

The cumin in this might make this a nice go-with for tacos - my apology to whoever posted this - I know I got this recipe here and I liked it a lot and thanked the person, but that was a long time ago and darn it, WHY DON'T I HAVE HER NAME RECORDED ON THE RECIPE? Sorry. Anyway, its good!

Marinated Chickpea Salad with Radishes and Cucumber

1/4 cup extra-virgin olive oil
2 Tbsps. fresh lemon juice
1 garlic clove, minced
1/2 tsp. finely grated lemon zest (can use a bit more)
1/4 tsp. ground cumin
Salt and freshly ground pepper, to taste
One 15-oz. can chickpeas, well rinsed & drained
1 lb. seedless cucumber, thinly sliced crosswise
6 large red radishes, thinly slided
1/2 medium red onion, thinly sliced
1/4 cup finely chopped parsley or cilantro
In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin. Season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper.
source: posted at finerkitchens.com
My note: I use cilantro. If I only have a regular cucumber on hand, I seed it before cutting into chunks. Must use good brand (and fresh)olive oil. I usually marinate the chickpeas longer. This is best at room temperature.

Here's another idea and I am happy to say that I know who originally posted it! Thanks, Ann!

Posted by annova914 (My Page) on
Tue, Jul 8, 08 at 23:09
I just made this for tonight's dinner and it is delicious. I think you could substitute Italian parsley for the cilantro if you don't like cilantro. I made extra dressing thinking there wouldn't be enough but there was (so I'll use the delicious extra dressing on a tossed salad - it's very good). I used fresh corn which made the salad really refreshing on a hot night. Ann/VA

Layered Mexican Salad

Dressing:
cup mayonnaise
¼ cup sour cream
¼ cup jarred salsa (I used mild picante)
2 T chopped fresh cilantro
2 tsps fresh lime juice

Salad:
1 romaine heart, torn into bite sized pieces (about 4 cups)
½ small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips

For the dressing: Whisk all ingredients in medium bowl.

For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.

Source: CookÂs Country August/September 2008

Here's another salad idea - we liked this a lot.

Posted by littleonefb (My Page) on
Wed, Jan 31, 07 at 23:33

CUCUMBER AND WATERMELON SALAD FROM EVERY DAY FOOD
INGREDIENTS

3 cups peeled and cubed european cucumber
3 cups cubed watermelon
3 tablespoons lime juice
optional
pepper and salt to taste

Combine the cucumber, watermelon and lime juice. If not serving right away add salt and pepper if desired just before serving.
My changes. I leave out the salt and just add pepper. This tastes wonderful served over sherbet or vanilla ice cream as well. My daughter likes to make one as is without any salt and another bowl without salt but she adds a sprinkle of white wine to the salad just before serving.

I would serve my bean dip, which is also good for use in migas, tostados, burritos, and even sandwiches (tortas). The bean dip can go in the tacos as well.

You definitely need guacamole.

Lars

Fun Linda!

I love Taco bars but my experience with them is that you can only eat one thing at a time. Tacos don't lend themselves well to taking a bite and then putting down to take a bite of something else. It's an in your hands until eaten kinda thing!

So what I like to do is serve the meal in casual "courses".

First a Queso Blanco and Pico de Gallo with tortilla chips or platters of loaded Nachos with salsa, sour cream and guacamole , then a Mexican layered salad then the nacho bar followed by flan for dessert.

Have fun, great idea !

Always Spanish Rice :)

I really like Chase's idea to serve in courses like that. I also have a suggestion that has worked for me. Don't use just taco shells. Also use soft corn tortillas and flour tortillas to make burritos instead. That's where your red rice and some beans come in handy. Some people prefer flour tortillas/some can't deal with the hard taco shells and prefer soft tacos. It's easy enough to include the soft shells by making foil packages of each and heating for a few minutes, then wrapping the packages in a cloth napkin to sit out on buffet/table.

Beans...black, refried, charro if you want a hot dish or a black bean/corn 'salad' (black beans, corn, onion, cilantro, lime, japs, salt, etc) for something cold and refreshing.

If you do the courses idea, a cup of black bean soup would be good.

This thread is making me hungry! All good ideas. I often will make a tomato salad with chunks of avacado and cilantro in it. It's easy to eat (with a fork) and is better than guac when the avacados aren't so flavorful. I can never get enough guac, though. I like the courses idea especially if people will be sitting on the sofa, etc. Once they pick up that taco, they won't be putting it down again, lol. You could serve ruthanna's black bean soup in coffee mugs.

Chips and queso! Everyone always loves that, especially for football parties. Pecan pralines would make a nice dessert; I always see those at our favorite Mexican restaurants.

a nice corn salad would go well too! Corn, beans, red and green peppers. Depending on how hot you're doing the other stuff you can sweet or savory the corn salad. A few bowls of visually attractive sour cream - maybe one with a squidge of salsa and fine shred cheddar another with cilantro and a cumin powdering. Nothing difficult but definitely appealing. And fill a couple of verical vessels with 16 bean mix. Or serve the sour cream mixes in margarita glasses.

Lots of good idead here, I think at least some beans or bean dip, and the corn/bean salad sounds really good too.

Annie

Wow, great ideas as usual!

I do plan to have both hard corn and soft flour tortillas, and of course margaritas and maybe even some sangria.

I totally spaced out Guac! Definitely need some of that. And I like the idea of beans, I copied your dip recipe, Lars, that looks really good. And a salad...that Layered Mexican Salad looks interesting, thanks Woodie!

I love the idea of serving in margarita glasses! We won't really be doing courses this time around, more so a buffet where folks can graze all throughout the game.

Now....anyone have a T&T Mexican Rice recipe? I have only made Spanish Rice once from scratch and it turned out "goopy". Have used the boxed Spanish rice mixes ever since, but I know it really can't be that freakin' difficult! LOL

Linda

For a Super Bowl party and Taco Bar this would go along great. Just serve it in Styrofoam cups and keep warm in a crockpot. Super easy and really does taste pretty good.

REFRIED BEAN SOUP

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (31 oz) can refried beans
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
1 (14 1/2 oz) can ready-to-serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 corn tortillas
8 oz shredded Monterey Jack cheese (2 cups)
1 (8 oz) carton sour cream

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips; spread in a single layer on a baking sheet.

Bake at 350 degrees for 15 minutes. Cool.

Ladle soup into individual soup bowls; top with tortilla strips, cheese, and sour cream. Serve immediately.

Makes 7 cups
Source: Southern Living; Sherry Alexander

Crudites, especially radishes.

Jim

When I make Mexican rice, I generally fry one cup of rice in a bit of olive oil first. It can be brown or white rice, although white is more traditional. Then I add one 14 oz. can of RoTel tomatoes plus one can of water. If I use white rice, I use a scant can of water, and if brown rice, I use one can plus two tablespoons of water. Add 1/4 tsp of salt, bring to a boil, and then simmer covered for 20 minutes for white rice and 45 minutes for brown rice. Then turn off the heat and let rest for 5 minutes before fluffing with a fork.

If you can't find RoTel tomatoes, buy any canned tomatoes that also have chilies added to them, or else use plain canned tomatoes and add chilies and minced onion to the rice when you are sautéing it and chopped cilantro before boiling.

Lars

I'm not having a Super Bowl party this year, but this is a very good way to celebrate it without too much work. We eat lots of Mexican food here in south Texas. Depending on how much time, effort, availability of food and money you want to spend, you might want to consider serving all or some of the following foods.

If possible, I would serve lots of different meats including ground beef with taco seasoning, beef and chicken fajita meats, shredded pork, fried and/or grilled shrimp and fried and/or grilled fish (fish tacos). Also be sure to serve corn and flour tortillas and crispy taco shells. For toppings have on hand shredded lettuce, diced tomatoes, both sweet yellow and red onions, black olives, stuffed olives, several types of shredded cheese, chili peppers including jalapeños, serranos and habaneros, sliced avocadoes, guacamole, sour cream, salsa, pico de gallo, and sliced lemons and limes. And beans (frijoles), pintos and/or black, frijoles soup and/or refried beans. I would skip the boxed Spanish rice. The Mexican restaurants down here serve yellow rice which I much prefer. Brown the yellow rice in a little oil with diced onions and garlic, then substitute chicken broth for water, and I add a can of drained baby peas and a can of diced tomatoes and green chilies, RO*TEL or Hatch. Both are very good. Also lots of chips served with chili con queso, guacamole, salsa and pico de gallo. And you might want to make up a big tray of nachos that can include meats, refried beans, cheese, etc. Jalapeño poppers would be good, i.e. peppers stuffed with cream cheese and wrapped in bacon and cooked.

For drinks be sure to have margaritas, frozen, on the rocks, with salt, without salt, sliced limes and be sure to add a couple of green stuffed olives for an extra flavor. And be sure to use a good tequila. And Mexican beer served with sliced limes and salt is good.

For desert fresh fruit, sopapillas, ice cream and/or flan.

The following might be of some help.

Ortega has some good suggestions. It states the following:

A Taco Buffet
When you have a taquisa (taco party), you can join in on the festivities because your guest fill their tacos to their own liking.

Have both crispy corn taco shells and soft flour tortillas warmed and on hand. Then, let your guest choose from a variety of fillings: shredded beef, pork or chicken; different varieties of refried beans; a vegetable filling, such as, fried potatoes and zucchini with chiles; crisp, cool garnishes, such as, shredded lettuce, dices tomatoes, sliced radishes, sliced green onions, sliced ripe olives and fresh cilantro; an assortment of shredded and crumbled cheeses; sour cream and guacamole; and, of course a range of salsas to satisfy all tastes, from mild to fiery.