Host a Mexican tapas party to celebrate being back on the Baja.
Let’s get together.
Ideas for hosting your own tapas party
Make it a potluck
You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.
I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.
Do everything yourself
I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.
A few ides to try
Peel and eat shrimp with citrus ponzu:
Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.
Fruits and veggies:
Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.
Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.
Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.
Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.
Gastroteca Azul, a quick restaurant review.
We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.
I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.
Finally the recipe!
I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.
You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.
Chorizo and Mushroom Tapas
Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth.
- 4 ounces chorizo, either ground texture or firm Spanish style chopped.
- 1 pound of mushrooms, any variety
- 1/4 cup sliced scallions, green only
- 1/2 cup chopped cilantro
- Sliced baguette
- Step 1 Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.