It's Mexican Night!

Let's be honest - Mexican night is about the Margaritas and the Guacamole. Get those two right and everything else falls in line!  Here are some inspirations for fun cuisine and fun decor - think color! I Love the little Jose Cuervo napkin holders!

Some fun color and easy to replicate with candles, napkins and sombreros!

Now for the menu - did I mention guacamole?

Guacamole

8 ripe avocados
1 medium tomato
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon salt

Mix all together and serve with fresh tortilla chips.  Make sure to save some for the main course though!

Margaritas

What is a good Mexican meal without great margaritas, made with great tequila!

2 oz 100% de agave tequila 
3/4 oz LEMON juice 
1/4 oz lime juice 
1/2 oz agave nectar 
1/2 oz triple sec

Shake over ice, serve in salted margarita glass.  I also like to top with a little Grand Marnier!

The Menu

There are so many great mexican dishes - but here are some that I love!

Carnitas  

• 
  1/4 cup vegetable oil
  4 lbs pork shoulder cut into several large pieces
  3 tbs kosher salt
  1 onion chopped
  1 clove garlic crushed
  3 tbs lime juice
  1 tbs chili powder
  1/2 tsp dried oregano
  4 cans chicken broth
  Cilantro for garnish
  Cojita cheese Preheat an oven to 400 degrees F (200 degrees C).

1. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
2. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
3. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Spanish Rice

2 tbs oil

2 tbs chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Black Beans

2 cups dry black beans, soaked overnight

1 tbs cumin

1 tbs dried oregano

1/2 cup white cooking wine

1/4 cup distilled white vinegar

1 green bell pepper

1 onion, chopped

2 bay leaves

1 tbs salt

1/4 cup olive oil

1/2 cup cooking wine

1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.

If you are looking for authentic tortillas make sure to get some fresh corn tortillas. However, Mama's tortillas have quickly become some family favorites - available at all the grocery stores!