Cinco de Mayo Fiesta Menu

I recently helped throw a fiesta-themed wedding shower for a dear friend, and had such a great time planning, cooking, and eating (of course) that I wanted to share the whole menu!  The recipes that don't have links will be coming up on the blog this week - I'm hoping to squeeze them all in before Cinco de Mayo.  But really, you can have a fiesta whenever you want.  Any reason is a good reason for tasty Mexican food!

The bride-to-be and her mom - such sweet ladies!

The rest of us are sweet too ... and a little kooky

Appetizers:
Mexican corn dip and queso dip with tortilla chips

Entree:
Carnitas: braised and fried pork - served with warmed corn tortillas, chopped onion, chopped cilantro, and lime wedges
Tomatillo Corn Relish: I roasted the corn before adding it to salsa by spreading a single layer of frozen corn kernels on a cookie sheet, drizzling with olive oil, and broiling for 3-5 minutes or until lightly brown in places
Roasted Pineapple Salsa: I nixed the habanero and was going to substitute jalapenos but couldn't find any in the three grocery stores I went to (what, a shortage of jalapenos just before Cinco?  Inconceivable.)
Pico de Gallo: fresh tomato salsa with onions, cilantro, and peppers

Pico de gallo

Guacamole: made with the pico de gallo

Mexican Rice with Cilantro Dressing: ya'll, this was phenomenal.  I'm not kidding.  I may never think of rice the same way.

Poblano Pinto Beans: my favorite way to eat pinto beans!

Desserts (chosen not for their association with Mexican food, but because they were easy, made enough for all the guests, and the orange cake went with the bright color theme)

Chocolate Pound Cake

Jo's Dreamsicle Cake Trifle

Mexican Rice with Cilantro Dressing

Guacamole, chopped onion, and sour cream

Queso dip

Left: Roasted Pineapple Salsa
Right: Tomatillo Corn Salsa

Jo's Dreamsicle Cake Trifle

Based on Roberto Santibanez's Taco Night Menu on Epicurious.com