- 1). Set a time and date for the party and send invitations to your guests. Decorate the invitations with pictures of sombreros, pinatas and bright colors to let guests know what to expect.
- 2). Prepare a layered taco dip up to three days before the party. Mix a taco seasoning packet into refried beans and spread the beans on a platter. Top with a thin layer of sour cream, a layer of salsa and a layer of grated cheddar cheese.
- 3). Make a batch of homemade guacamole. Combine 1/4 lb. tomatillos, 1/4 of a white onion, 1 clove garlic, 1/3 cup cilantro, one or two large jalapenos, the juice of one lemon and 1/4 tsp. salt in a food processor until almost smooth. Add the flesh of four ripe avocados and puree until mixed but still slightly chunky.
- 4). Spread a colorful tablecloth on a table and set up your guacamole and taco dip on the table. Place a few upside-down sombreros on the table, put a clean dish towel in each hat and fill them with tortilla chips to eat with the dips.
- 5). Marinate strips of chicken or skirt steak for about three hours in a flavorful marinade for fajitas. For every 3 lbs. of meat, use 1/2 cup orange juice, 1/4 cup sherry vinegar, 3 tbsp. lime juice, 2 tbsp. olive oil, 1 tsp. dried oregano, 1 tsp. ground cumin, 1 tsp. salt and 1/4 tsp. ground black pepper. Grill the meat alongside strips of onion and bell peppers. Serve with fajita-size flour tortillas.
- 6). Make a Mexican flan for dessert. Cook 1 cup sugar and 1/4 cup water in a saucepan until the melted sugar turns an amber caramel color. Pour the caramel into the bottom of an 8-inch cake pan. Mix together three eggs, a 14-oz. can of sweetened condensed milk and an equal amount by volume of whole milk. Pour into the pan, set in a roasting pan with an inch of water and bake for an hour at 325 degrees Fahrenheit. Chill in the refrigerator and invert onto a platter to serve.
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