Entertaining a crowd of omnivores is no simple feat, however, with the right mix of delectable dishes, fun and playlist on the iPod, bringing together all your friends for a fiesta of any kind can be perfection. Although Cinco de Mayo was last weekend, this year’s was one for the books. And here’s our timing to see why.

Americanized to the hilt, Cinco de Mayo is not Independence Day for Mexico- rather significantly represents the victory of the State of Puebla over the French Army. Limited recognition across the rest of Mexico’s mainland, here in the states, it’s a frenzy of celebration leading to bar crawls and justification for having a party.

Our fiesta was different- it was to be all vegan. And inviting our nearest and dearest, as well as some new friends, the pressure was on to please.

Our Menu:
Apps: Fresh homemade salsa and whole grain tortilla chips and crackers with hummus

Cocktails: Margaritas, Corona’s, Modelo’s and homemade iced tea

Dinner: Happy Herbivore’s Chickpeas with all the taco fixings, cashew taco creme topping, creamed corn cakes, fresh rice and beans and sautéed veggies

Dessert: Strawberry/Banana smoothie ice pops (add some ice cubes!) and shots of Patron

6AM- Wake up with children and serve breakfast

7AM- Our morning began with freshly rinsed peppers roasting on the stove and tomatoes being diced for fresh roasted red pepper salsa. We quickly moved on to prepping the chickpeas.

8AM- Keith leaves for bike ride, I head to parents for a little downtime with the children.

10AM- We four head to the backyard to clear out the toys and such, lay the tablecloth and throw pillows and position the candles and citronella.

11:30AM- Early lunch for our house, children go down for a nap immediately following.

12PM- Beer run, stock up on ice, fill cooler and get more tortillas. Wrap tortillas in groups of 8-10 in tinfoil to warm in oven.

2PM- Finish stuffing the piñata with tritzies with the children and chop and prep the onions, peppers and zucchinis for grilling as toppings. Key to great tacos- raw onion and raw radishes diced up. Adds a crunch, texture and crisp taste to the dish.

3PM- shower, get dressed and start putting out all the apps.

4PM- Party time! Rice goes in rice cooker and starts, black beans are on the stove.

5PM- Grill goes on, all veggie toppings (onions, peppers and zucchinis) go on the grill.  All tortillas in oven to stay warm.

6PM- Open buffet in dining rom – friends devour two- three tortillas and are so full.

7PM- Piñata strung up, children blindfolded and get first shot. Turns get passed around party.

8PM- Children in bed, live guitar begins, then gets pushed to iPod playlists and Salsa channels on Pandora.

9PM- Patron shots going round the table. iPod turns from rock to Salsa.

10PM- Children wake up and must be transferred to our King size bed to sleep. “Mommy, you say we need to be quiet, but those grown ups are so loud!” Can’t argue with that, guess Richie won that one!

10:30PM- Salsa dance off begins in yard, under string lights on patio. Since my girlfriend is a professional Flamenco dancer, she’s a force to be reckoned with. But our awesome neighbor kept up.

11:30PM- Still dancing. More Patron.

12AM- Keith says to wrap it up. Patron is empty, our feet are tired from stilettos all day and we’ve had two more tacos each since dinner was over.

1AM- Said farewell, swiffered the kitchen floor, washed dishes, and drank water and had a vitamin before turning in. That was a party.

 

Morning and almost  a week  after- our omnivorous guests have raved about the food, the atmosphere, which they all truly made incredible. No one was too stuffed or uncomfortable from the bountiful and continuous food, rather they were full and fueled for an entire evening of fun. Whole, fresh food wins every time. And not to mention, salsa dance-offs.