Cinco de Mayo Sunday Dinner Tablescape

Welcome to our Sunday night dinner. Viva Cinco de Mayo. These days, my 97 year old father joins us each Sunday for dinner. Mostly dinner in or sometimes dinner out.

I was determined to have Mexican food for dinner.

 

 

I was determined to have Mexican food for dinner.

 

I don't know about you, but I like my Mexican food spicy.

 

So how do you feed spicy Mexican food to a 97 year old man who thinks black pepper is spicy?

 

This is where careful planning comes in.

 

Did I mention that he has dentures and they don't fit well?

 

So no spicy food, nothing that would require a lot of chewing.

 

Menu:

Abuelo's papas con chile

Mexican pork roast

green beans

Mexican chopped salad with Honey Lime dressing

Flan

 

It worked. Great jalapeno flavor, no heat. Winner for everyone.

 

Mexican Chopped Salad with Honey Lime Dressing.

From Epicurious. Recipe HERE.

Son's plate, minus the feta cheese and the avocados.

I highly recommend that salad dressing. Can you say I would drink it straight? LOVE this dressing.

Loved the salad.

Romaine lettuce, radishes, tomatoes, corn, jicama, black beans, feta cheese and avocados.

Heaven!

 

Cast:

Guatemalen Linens (placemats & napkins - The Shop - Santa Fe, NM

Flatware - Wallace Silversmiths

Talavera dinner plates - Guadalupano Imports, Santa Fe, NM

Napkin rings - Pottery Barn

Mercury Glass candlesticks  - Jackalope, Santa Fe, NM

Etched Wine Goblets - Cielo, Santa Fe, NM

Blue goblets - Dollar Tree

Yellow-orange salad plates - BIA

 

Thanks so much for coming by. Dinner was a success and enjoyed by all.

I'm sharing this table with Cuisine Kathleen for Let's Dish on Wednesday evening

and with Susan for Tablescape Thursday at Between Naps on the Porch.

I hope to see you there!

If you want to check out some previous Mexican inspired tables,

click HERE, HERE,or HERE.

Yucatán Shrimp Cocktail

 

There is a quaint little place that we frequent occasionally. It's in the old part of town, in a small tiny little place that has a regular door and a garage door. The interior decor is charming. Usually good bands, and good food. La Diosa Cellars.

They serve a Yucatán Shrimp Appetizer. Yummeee! So, I had to test, eat shrimp, add a pinch of this, eat shrimp, a dash of that, eat shrimp, start over, eat shrimp (share with Regan), until now, here's my version. I hope you enjoy it.

Yucatán Shrimp Cocktail

(for three servings)

1 can Snap-E-Tom tomato and chile Cocktail
(this is in the juice section of the grocers)

1/2 cucumber, peeled, seeded and minced

1/2 ripe avocado, minced

1 1/2 teaspoon minced red onion

1 Tablespoon minced cilantro

1 teaspoon fresh squeezed lemon juice

 1 teaspoon fresh squeezed lime juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

dash garlic granules

3 sprigs celery for garnish

3 slices fresh lime for garnish

21 medium cooked and cooled shrimp

3 warm tortillas

Mix everything together except the shrimp.  Divide into 3 individual dishes. Add 6 shrimp to each  dish. Garnish each serving with one sprig celery, one slice lime, one of the remaining shrimp. Serve with  a warm tortilla. 

¡Buen provecho!

Linking to Designs by Gollum's Foodie Friday.. stop by if you need a few new ideas!