Yum, Ann, that all looks totally delicious to me, both dinner and breakfast! I had an enchilada craving myself after reading Suzy's blog and that's what we made for Cinco de Mayo. Ann, did you do something special to the beans? I made a quick recipe with some garlic and jalapeno and a can of black beans, but I'd like to know how you prepared yours. Thanks.

So true! I top my "Back-East chili " with cottage cheese, and it totally grosses out my family (lol). I try not to judge other takes on guacamole or anything, but I guess that it's just what tastes best/normal to an individual. What you're used to . . . although I really don't mess with my friend's recipes. After 33 years of eating them at her house and making them myself, they are delicious and the norm for me now. And, truth be told, I am an Anglo out here and my NM food is always scrutinized by my Hispanic friends who dislike "Gringo-ized" NM food. Because of that, I've always tried to stick with the original recipes that they've shared with me. But, we do travel a lot and always are OK with eating at Mexican restaurants around the country. Huge difference in just about everything, but we enjoy it. We'll be heading to Atlanta and Augusta, GA, and Aiken, SC soon and both my sis and our son have Mexican restaurants they plan on taking us to in every town. We'll enjoy them all, I'm sure. Spanish: ok, I'll try that the next time I make it. I'm not a food snob. I guess that I'm just very used to the way I always make things after all this time out here.

Churros could be possible for after dinner, not for the snack. Lemonade pie not good for the snack (I need finger food for that), but could work for the dinner dessert. Last year I made oatmeal/banana cookies with chocolate chips, with a flourless chocolate cake for the dinner dessert. Some overlap in attendees, but not a complete overlap, so I want to do something different (but chocolate is always welcome!) (And... chocolate is Mexican!!! -- although I don't need to stick to Mexican for the dessert...) I have to admit, the one time I ate a snickerdoodle, I resolved never to eat one again. I think waaaay too sweet for me... PS: the fajita bar has become a soft corn shell taco bar - with main selections of marinated tempeh, pan-fried hearts of palm, refried beans, marinated skirt steak, seasoned ground beef, thin marinated chicken slices. With additions of shredded cheese, lettuce (from greenhouse farmer's market lettuce), guacamole, bell pepper slivers, salsas, hot sauce, lime, diced onion, cabbage, sour cream... and a couple of non-nightshade sauces. I might be missing something... Ah, yes, fresh cilantro!!!

How wonderful that so many of you celebrate this fun holiday! When we married and moved out here to New Mexico 37 years ago, I was in heaven with all the truly great food . . . not to mention the wonderful history of New Mexico, it’s beautiful art and architecture, the people, and the views (among so many things). My new good friend, Jeannette, took me under her wing and taught me how to cook “like a local” and not “like a gringo”. I’ve treasured and used the cookbook that she made for me ever since. She and her DH own a very well known, historic hotel and restaurant here in Northern New Mexico. And we’re still very close friends. How amazing that this Michigan Girl ended up living here in this wonderful Land of Enchantment so many years ago! But, I consider it a true blessing. If you’re not very familiar with my beautiful, magical adopted state, please take the time someday to ‘look us up’. We're a hidden jewel very worth getting to know.