First, here’s a sample dinner we prepared for a large pharmaceutical business here in the Triangle.
Passed Appetizers:
- Poached shrimp and salted cucumber with guajillo chile “cocktail sauce”
- Cheese- and jalapeno-stuffed plantain fritters with Oaxacan cream
- Mini sopes with shredded chicken, salsa verde, and queso fresco
First Course (choice of):
- Classic Caesar salad
- Sweet potato empanadas with chipotle, fig sauce
- Salad of marinated cactus, tomato, avocaco, and house-made chorizo
Entrees (choice of):
- Herb-roasted “Poulet Rouge” with adobo, yucca, goat cheese, and chiles
- Tequila-lime hanger steak with potato-poblano gratin, sautéed greens, and habanero relish
- Seared ahi tuna with salsa veracruzana, grilled vegetables, and green rice
- Vegetarian chile Relleno with black bean puree
Desserts (choice of):
- Traditional flan
- Sweet milk and raisin empanadas with dulce de leche
- Mexican chocolate ice cream
