Latin American cocktail party
For memorial day weekend I am having a fiesta at my house - not just solely mexican food but a mix from different latin american countries. Drinks are sangia and margartias and I have a couple of food items down (play on pigs in a blanket with chorizo and puff pastry, homemade salsas etc) but need more ideas. Its a mid afternoon party so I want something that will be fairly filling. Any quesadilla ideas that can sit around? maybe a grilled shrimp something? i was even trying to come up with some twist on a crostini with maybe a black bean salsa. Any ideas would be much appreciated! Want to make the people stuck in the city for memorial day feel like it was worth staying in town! Thanks guys
Laylita's salchipapas in clear plastic cups would be perfect :)
Ceviche and empanadas are other popular appetizers/snack foods from Latin America. Ceviche does not have to be seafood. Laylita has a mango version:
Pulled pernil on plantain masa rounds or yellow rice cakes
Plantain chips with garlic dip
Lettuce wraps with charred beef asado and chimichurri
Croquetas con jamon y queso or just plain with a chipotle crema
Garlic toast with a creamy black bean dip
Grilled chicken lollipops with Peruvian seasonings
Grilled elotes a la mercado
Chorizos, morcillas, longanizas
I just went to one of these parties! Let me tell you what the host served.
Fried plantains with curry and sea salt (there was a sauce too)
Flank steak strips with spicy guacamole, a bbq-like sauce, on bread
Scallop ceviche with avacado
Salad with jicama, orange slices, chive oil vinagrette
Spicy grilled shrimp skewers, mango salsa, mashed white yams made with coconut milk, green beans with carmelized onions and bacon
Key lime pie (my contribution--home made)
You mentioned crostini and although this is more south american/spanish, it's so good - a recipe for crostini topped w/ membrillo (qince paste), serrano ham (or prosciutto), a thin slice/shave of manchego and then a drizzle of good olive oil and a sprinkling of chopped mint. It's so light and sweet, salty and perfectly balanced. I think I may have even gotten the recipe off of Chow. I served it at a cockail party and people really loved it.
Serving menudo at a cocktail party might be a challenge. The 'authentic' presentation is in a large bowl, with condiments on the side. A cocktail glass of menudo just doesn't seem right. But someone made 'tripe crisps' and used them as a garnish on one of the Food Network competitions (next iron chef?).