Sounds like you're on top of things. Would something like lemon bars work for the mid-afternoon snack? Or, maybe lime bars as a nod to Cinco de Mayo...? Bar cookies are always easy and good...also something you can make now and freeze. Actually, cookies in general, for that matter.

I do have a good recipe for gluten free lemon bars, good enough that the non-celiac family members like them BETTER than my regular ones. (Well, better than Ina Garten's, which is the recipe I used, LOL). AnnT has a good recipe for a gluten free chocolate cookie, and my peanut butter cookies are gluten free only because they've never contained any flour. They're easy, the kids call them 5 and 1. One cup peanut butter, one egg, one cup sugar, one teaspoon baking soda and one teaspoon vanilla. They actually work with only the first three ingredients, but we like the texture better with the leavening. Bake at 350F for 10-12 minutes. The longer they bake the less chewy and more crunchy they become. You could gild the lily with a drizzle of dark chocolate.

Of course, none of those things have anything to do with Cinco de Mayo....

Flan and tres leches are out due to the lactose, and Mexican wedding cookies are out because of the nuts. Maybe paletas, the frozen fruit pops?

Have fun, it sounds like a blast!

Annie

Those peanut butter cookies sound great... and the dark chocolate would be a hit.

Not gluten free, but what about churros? I'd go for a cinnamon-dusted treat for a Mexican flair for the snack.

sushipup, on her "dinner" portion she said "no to churros", but I don't know if that goes for all the snacks/desserts or just dinner.

Annie

A gluten-free snickerdoole type cookie with a cinnamon coating?

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!!!

Gotta have cilantro...just isn't the same without it!

Oh golly! What time should I be there???? It sounds fabulous!

My go-to is often biscotti or cantucci ("baby" biscotti)--maybe that would work for your mid-afternoon cookie that people can eat with their hands? Easy to make ahead, and they freeze well, too, and you don't have to put any tree nuts in them--I've had them with craisins, and dipped halfway up in chocolate.

What about Mexican brownies for either a snack or dessert? The recipe could be altered to suit dietary requiments.

https://www.allrecipes.com/recipe/214539/mexican-brownies/

thanks, some great ideas...

I wonder how well sopapillas would do, converted to gluten free? Or gluten free empanadas, filled with fruit or whatever you like...

Annie