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Passed Hors d'Oeuvres:
  • Flautas de Carnitas

  • Chicken Toasties with a Mole Sauce

  • Taquitos and Avocado Cream
Buffet/Entree Options:
  • Chuletas de Puerco con Salsa de Tomatillos

  • Pierna de Carnero al Ajo (Roast Leg of Lamb with Garlic)

  • Pollo a La Valentina (Garlic, Tomatoes and Ancho Chiles)

  • Mole Poblano (Chicken in Chile and Chocolate Sauce)

  • Pipian Verde de Pollo (Chicken Fricasee with a Green Pumpkinseed Sauce)

  • Pollo al Horno con Relleno (Chicken Stuffed with Green Olives, Cloves, Raisins and Mexican Cornbread)

  • Pollo con Salsa de Naranja y Platanos

  • Camarones Rancheros (Shrimp with Butter, Garlic, Tomatoes and Cumin)

First Course Options:
  • Mixed Greens with Avocado, Sliced Oranges, Shaved Red Onion and a Cilantro Citrus Vinaigrette

  • Ceviche Blanco con Totopos

  • Quesadillas con Chile Verde

  • Tostadas de Chorizo con Papas

  • Caldo Michi (Mexican Fish Soup)

  • Caldo de Queso con Papas
Refreshments:
  • Tequila Shooter Bar

  • Peach, Banana, Strawberry and Regular Margaritas

  • Mexican Coffee
Dessert:
  • Coconut Macadamia Flan

  • Capirotada (Caramel Syrup Coated Bread Pudding)

  • Budin de Pan con Pina (Pineapple Bread Pudding)
 

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