Thinking about Mexican-themed hors d'oeuvres to serve on the eve of Cinco de Mayo,
I wondered how about sitting around the table with the makings for tacos and letting everyone build their own. Salsas and other ingredients abound at the supermarkets even in the small town of Port Hope, Ontario --
along with a myriad of large and small soft tortillas, both regular and whole wheat, and hard taco shells, both regular and standing. (For some reason, soft corn tortillas are still not available, and I am not sure why. So I usually bring my own from Miami.)
So that's what we did -- cooking up some chicken breast to pull apart; sauteing steak meat with red peppers, onions, garlic and some chili powder/cumin; prepping some lettuce, tomatoes, onion, and jalapenos;
whipping up some fresh guacamole; simmering some beans with onion, garlic, a bay leaf and some bacon (serve whole or pureed); grating some cheddar or jack cheese (alas, no "crema" to be found) and choosing mango/peach and tomatillo salsas to be backed up by a bottle of chipotle hot sauce. Add to that margaritas and cold glasses of Mexican beer with shots of Sauza tequila, if you dare. Our guests loved it!
It's a model easily veganized that you can use for any cuisine that features flat breads and fixings that can be wrapped up in them. Indeed, you can even build your own Greek wraps with various soft tortillas and all the gyro fixings plus other appetizing treats...Opa!
Most importantly, you still have time for your own taco party today -- buen provecho!
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