Given the non-traditional timing of the celebration, we decided this year to go with a non-traditional (for us) menu. A Mexican inspired feast featuring recipes from Mod Mex: Cooking Vibrant Fiesta Flavors at Home by chef Scott Linquist, a couple Rick Bayless recipes, and a few home-brewed ideas.
We started prepping Thursday and had a major cooking session last night. We're heading out with bags and food in tow in a couple of hours to finish, assemble, and enjoy. Recipes to follow after the holiday!
Wild Mushroom Sopes
Chorizo, Potato, and Goat Cheese Sopes
Rice with Roasted Poblano, Spinach, and Fresh Cheese
Romaine and Radish Salad with Tomatillo-Lime Dressing
Cascabel Chile-Marinated Carne Asada Tacos
Pumpkin Black Bean Tacos
Chipotle Marinated Chicken Tacos