A Taste of Baja

A Taste of Baja

A Taste of Baja*

The bold, beach-style flavors of the Baja Peninsula will have your guests thinking sun, surf and sandals. Set the mood with Margaritas in colorful glasses or with Mexican beer. Guests make the guacamole and salsas for the appetizers, but they come together quickly because the host will chop all the ingredients ahead of time. These are not your ordinary chip dips. The Citrus Guacamole gets its bright flavor notes from orange and lime juices. The Tomatillo Salsa packs some heat from serrano chiles. Vine-ripened tomatoes play the starring role in the Pico de Gallo. Baja fish tacos are fresh and festive, with a casual feel. The spice-rubbed grilled halibut offers a lighter, more flavorful version than heavy batter-fried fish. Instead of serving them with the usual white cabbage, we chose red cabbage for added color. Accompaniments include Mexican Rice and Black Beans with Queso An?ejo, a firm, aged Mexican cheese. The guacamole and salsas make a repeat performance as taco toppings. Serve everything buffet-style, so guests can customize their tacos to suit their tastes. For dessert, cool creamy vanilla ice cream offsets the spicy kick in the Chocolate Chipotle Brownie Cake.

APPETIZERS
Citrus Guacamole
Pico de Gallo
Tomatillo Salsa
Yellow and Blue Corn Chips

SALAD
Baja Salad

ENTRÉE
Fish Tacos with Shredded Red Cabbage
and White Sauce
Corn Tortillas Mexican Rice
Black Beans with Queso Añejo

DESSERT
Chocolate Chipotle Brownie Cake
Vanilla Ice Cream Espresso (optional)

*Illustrations by Traci O’Very Covey