by Jennifer Cannon

Created on: July 17, 2008

As a native Californian transplanted to the east coast seven years ago, I can tell you that one of the things I miss the most about my home state is good Mexican food. It has been a joy to introduce and share my love of this food with my new friends here. The following menu is my idea of the perfect casual Mexican dinner party and will easily feed four to six people. The beauty of this menu is that you can make most or all of it the day before if you like.

"TNT" (Tequila & Tonic)

Chips and Fresh Salsa Roja
Guacamole
Chicken Enchiladas
Refried Beans from "scratch"
Yellow Rice

Drink: "TNT"

One part good Tequila Blanco
Four parts Tonic water
Generous squeeze of lime

This drink is truly refreshing!

SALSA ROSA

Ingredients

4 medium tomatoes, cored and left whole
1 jalapeno
1 bunch cilantro, rinsed thoroughly and cut just above stems
1 dried Chile de Arbol (optional)
2 tbsp. Corn or vegetable oil (optional for frying chile)
2 limes (juice of)
Salt to taste
cup water

Instructions

Place tomatoes and jalapeno in large skillet over medium heat. Roast until skin is just starting to blister, turning occasionally. Should take approx. 5 minutes. While tomatoes and jalapeno are roasting, add oil to small saut pan. When oil is hot, add dried chile pepper and fry for just a few seconds on each side. Remove stem and set aside. In blender or food processor add water, tomatoes, jalapeno (stem removed), Chile de Arbol, cilantro, limejuice and salt to taste. Serve with your favorite tortilla chips.

GUACAMOLE

Ingredients

4 ripe avocados
1 large white onion, chopped (reserve half for enchiladas)
1 bunch cilantro, finely chopped
1 lime, juice of
Salt to taste
Pepper (a few grinds of black)

Tip: Buy your avocados a few days ahead when they are still hard. Put them in a paper bag or wrap in newspaper and put in a dark place to ripen. If you happen to find perfectly ripe avocados, which are darker in color and still firm, yet give a little when you press your finger gently into them, they will keep in the refrigerator for a week. The best avocados are the kind with the bumpy skin smooth and velvety on the inside. The smooth skinned avocados tend to be watery.

Instructions

Halve avocados and remove pits. Take knife and cut lines lengthwise and crosswise into avocado and then spoon into bowl. Sprinkle with salt. Add 2 to 3 tablespoons each of onion and cilantro. Stir. You can mash avocados as much or as little as you like. Add limejuice and pepper, adjust salt Enjoy!

CHICKEN ENCHILADAS

Ingredients

4 boneless, skinless chicken

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