by Veronika Lazabal

Created on: July 15, 2008   Last Updated: May 16, 2012

Think Mexican dinner party, and your mind probably conjures up images of your college days. You and your friends, sitting around the coffee table, eating tacos and burritos out of a sack, watching The Three Amigos on rerun television. Someone was invariably wearing a huge sombrero.

Oh the things you missed out on You see, Mexican food- real Mexican food, not the Americanized drive through stuff- is actually full of complex flavors, delicious spices and interesting combinations that are guaranteed to tease your taste buds and please your palate.

Next time you're planning a get together and want to try something a little different, think south of the border. Start by setting the scene: Leave out the sombreros, donkeys and piatas. Instead, opt for a more subtle scene inspired by the rich colors of the Mexican Riviera. Pull your color scheme from the beautiful azulejo tiles that are hand made in places like Acapulco. Cobalt blue, Sun-Fire yellow and Deep, bright green. Layering is key to getting the prefect effect. Try two or three overlapping tablecloths in bright colors. Then set the table with plates and bowls in the same color combination as the table cloths. Finally, wrap your place cards around a whole jalapeno pepper and place on the top plate.

Try a centerpiece inspired by one of Mexico's most famous artists: a vase filled with white calla lilies will pay homage to Diego Rivera, and look spectacular against the bright table setting.

Now that your dining room looks like its own little fiesta, it's time to tackle the menu. Here are some recipe ideas that are as delicious as they are unexpected.

Guacamole with Homemade Chips:
2-3 ripe avocados, diced
1 ripe tomato, diced
onion, finely diced
Pinch of ground cumin
1 fresh jalapeno pepper, deseeded and finely diced
1 tbsp fresh cilantro, chopped
2 limes
Salt, to taste
Stack of small corn tortillas, cut into wedges

Squeeze the lime juice into a bowl and add the avocados. Toss until well coated. This step prevents the avocados from turning brown. Add the onion, tomato, cumin, jalapeno, and the cilantro. Using the back of a fork, mash everything together. (leave it as chunky or creamy as you'd like.) Next, fry the tortilla wedges in corn oil until golden brown. Sprinkle the top of the chips with salt, and serve with guacamole.

Citrus Tequila Chicken
1 chicken cut into 4 pieces or 1 large package chicken breasts
1 tbs mild chili powder
1 tbs paprika
2 tbs ground cumin
Juice of 2 oranges and 3 limes
Pinch of sugar
2 tbs fresh cilantro, chopped
3 tbs extra virgin olive oil
cup good tequila
Salt and pepper

Place the chicken in a non metallic bowl. Add the rest of the ingredients and toss to coat well. Marinate at least an hour (preferable over night in the fridge). Before cooking, pour marinade in a bowl and set aside. Then place the chicken in a pan and cook under a preheated broiler for 20-25 minutes, or until it is golden brown on the outside and cooked through, brushing often with the marinade. Discard any unused marinade. Squeeze some extra lime over the chicken just before serving

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