What's for dinner?

It's always a party with my family. Even if it's a simple dinner, we like to make it special. Add some music, a few flowers from the backyard, candles, drinks, and you've got yourself a party. Check out this "Taco Bar" by Martha. The recipe is pretty simple. When I'm in a pinch for time, I go straight for the cans of Herdez salsas, roasted chickens, and even some canned re-fried beans- all found at your local grocery store. What to drink? Make a Paloma- a light fizzy concoction made up of 1 part tequila (blanco or reposado) and 3 parts grapefruit soda. Sooo good and very refreshing!


Serves 8
  • 1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
  • 8 radishes, thinly sliced (about 3/4 cup)
  • 1 cup fresh cilantro, plus more for garnish
  • 3 limes, cut into wedges
  • 1 pound queso fresco, crumbled, or Monterey Jack, shredded
  • 8 ounces sour cream
  • Roasted-Tomato Salsa
  • Salsa Verde
  • Salsa Cruda
  • Carnitas
  • Poached Chicken
  • 1 to 2 packages corn tortillas (12 count)


  1. Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
  2. Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
  3. Arrange all of the ingredients so that guests can make their own tacos.

Helpful Hint

To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

Happy Weekend!

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