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A Cape May Fiesta

A Celebration on the Marriage of Kathryn and Rob

Saturday, June 3^rd, 2006

Buffet

Entrée:

Poultry:

· Guajalote en Mole Teloapense “Braised Turkey in Teloloapan Red Mole”

Beef:

· Carne Asada a la Mexicana “Grilled Flank Steak with Roasted Tomato-Poblano Salsa”

Fish:

· Pescado a la Veracruzana “Fish Fillets with Fresh Tomatoes, Capers and Olives”

Vegetarian:

· Tortas de Lentejas con Salsa de Chile Chipotle y Tomate Verde y Salsa de Molcajete “Crusty Lentil Cakes with Garlic and Herbs served with Roasted Tomatillo-Chipotle Salsa and Roasted Tomato-Jalapeno Salsa”

Kids:

· Tacos de Perrito Caliente con Queso y Salsa Americano “Mexican Hot Dogs with Cheese and Fresh Chopped Tomato-NO Chile Relish”

Side Dishes:

Rice:

· Arroz Rojo “Red Chile Rice”

· Arroz Verde al Poblano “Green Poblano Rice”

· Arroz Blanco “Classic Mexican White Rice”

Beans:

· Frijoles Refritos “Fried Beans”

· Frijoles Charros “Beans with Bacon, Roasted Chile and Fresh Coriander”

Sides:

· Calabaza Guisada al Chipotle “Smoky Braised Mexican Pumpkin with Seared White Onion”

· Cebollitas Asadas “Charcoal-Grilled Baby Onions with Lime”

· Esparragos con Tomatillos “Asparagus with Tomatillos”

Salad:

· Ensalada de Jicama “Spicy Jicama Salad with Tangerines and Fresh Coriander”

Condiments/Miscellaneous Items for the Buffet:

· Tortillas de Maiz “Corn Tortillas”

· Tortillas de Harina” Wheat-Flour Tortillas”

· Rajas de Chile Poblano “Roasted Peppers with Onions and Herbs”

· Chiles en Escabeche “Pickled Chiles with Other Vegetables”

· Escabeche de Cebolla “Pickled Red Onions”

· Salsa Mexicana “Fresh Chopped Tomato-Green Chile Relish”

· Salsa Xnipec “Yucatan Fresh Chopped Tomato-Habanero Relish”

· Salsa Roja “Red-Chile Sauce with Roasted Tomato”

· Salsa Verde Cruda “Fresh Green Tomatillo Sauce”

· Salsa Picante de Chile de Arbol “Chile de Arbol Hot Sauce”

· Guacamole Picado “Chunky Guacamole (Avocado Relish)”