Virtual Mexican Supper Club-December 2019
by Cindi Sutter, Founder & Editor Spirited Table®
Welcome to our Mexican Virtual Supper Club table. Christmas suppers, parties and tables, are all made yummier with a Mexican menu from a Texas girl…and that would be me!
We basically have two weeks until Christmas, so let’s get the decor portion of your Supper Club table all buttoned up ahead of time, so you don’t end up with a giant piñata on your table.
Reba Berge offers you an option that will cover your floral design needs from now till the end of the year and it’s fab. Click here for - How to Arrange a Holiday Bouquet + Gingerbread Candy Canes and Flowers + Precious Petals Bi-Weekly Tips + Christmas Lilies Orchids Roses and Berries + Christmas Floral Tips (how to with candles) + Red-Gold-Green Christmas Flowers + White + Red + Gold = Easy Christmas Flowers. Or if you prefer a Mexican themed arrangement, here you go! Mexican Floral Design + Cinco de Mayo Florals - Gerbers & Tortillas (I love the way Ardith created her arrangement to look like a taco etc.). Lastly, if you’ve never ordered Eleni’s cookies from NYC, they are literal works of art made out of sugar; seriously irresistible!
Now it’s time for food and drink. Start your Mex cooking day with a nice strong cup of Chocolate con Leche (Mexican Hot Chocolate) and Katie's Taquitos = Breakfast Heaven! One of my besties from Texas could be a professional chef, but we’re so glad she spoils us rotten around her amazing tables full of food and fun decor. So speaking of decor, here are some table top ideas. Katie Reichert and I have know each other since we were 13, and she continues to gather friends and familiy around her tables with great food, drink and decor settings. Katie's Easy Mexican Table Setting provides a clever decor/table-setting mix with Mexican plates, placemats, napkins, glasses, and flowers. Check out the wooden Mexican animals, placemats etc. for a few more table tips…
Now that you’re fueled for a day of cooking, it’s time for me to unveil more of my favorite Mexican recipes. It’s your lucky day, because…I just couldn’t decide which ones to use, so you’re getting a few choices for each course. Besides, that way you’re curating your very own specially made Mexican Supper!
I can’t have a Mexican meal without a Texas Margarita in my hand. Another go to for me is this Pomegranate Winter Sangria. You can make both of these batches way ahead of time. (Just don’t add the ice to either of them until your ready to serve). Marty Nopper, Tastemaker in Residence, is a beer guru. If you’ve never read the tales that Marty spins, it’s a must read. Like…!Aye, Carumba! Cheers to Mexican Beer!
I’ve been known to over do the appetizers for Mex fare, and not have room for supper. I present you with choices that cover both sides of the hunger pains; a simple Pico de Gallo by Roy Scruggs, one of my old Texas buddies. Sopa Poblano, a fan favorite Mexican soup and of course Crazy Corn Nachos that provide fabulous finger food and pop with flavor.
Now for a few main course choices. First up, Julie Johnson, our newest Tastemaker, created these fabulous Carnitas! Julie’s JJ’s Redhead Salsa comes in mild or hot and it has a touch of smokiness to it, that is perfect for cooking, chips and more.
Don’t forget about Siri Daly’s Slow-Cooked Pulled Pork Chalupas!
My recipe for Green Chile Chicken Enchiladas was my favorite…Except for the time it took to make the sauce and cook the chicken breasts. So, I’m sharing a trade secret with you. Omit the first 9 ingredients in the Green Chile Chicken Enchiladas recipe, use a Rotisserie Chicken instead of breasts and skip #1 under Instructions. Instead use Frontera’s Green Chile Enchilada Sauce, in lieu of making the sauce from scratch and then follow the directions under #2. Sorry if this is a tad confusing, but it’s sooo much simpler.
Now for the side dish options Fire and Ice Tomatoes, Mexican Rice and Oven Buttered Corn Sticks. All three of these recipes are from Flavors the Junior League of San Antonio Cookbook. Christina Meyer-Jax adds a Spicy SoCal Street Corn (Elotes) recipe to the mix.
Now it’s time for one of my favorite parts of any meal…DESSERT! There is always room for a Praline. They are a staple in all Mexican restaurants, and these particular Praline Squares, have only 6 ingredients and can be made ahead of time and popped into the freezer until you’re ready. Our second sweet offering are called Fat Ladies. Just go with it.
WOW, I’m actually quite excited myself, to have these Virtual Supper Club Mexican tips in one place; to enjoy now, Christmas Eve, or any day of the year. Thanks for joining me for this special Supper Club meal, straight from the heart of Texas.
From myself and our team of recipe providers, Tastemakers in Residence and guests, we wish you the best of the season, whether you’re cooking Mexican food for Christmas Eve or just for fun!