How many times do you have a creative idea, but are too busy to make it come to fruition? It happens! I have wanted to collaborate with some of my favorite online amigas, but with our busy schedules it seemed impossible.
Lola opened up her gorgeous home and a delicious bottle of mezcal to toast the occasion. Oh how I wish you could taste this mezcal. It was so smooth with a smoky finish, especially with orange slices dipped in sal de gusano (worm salt).
You might remember me sharing some of my treasures from Oaxaca and mezcal and sal de gusano are items you definitely need to purchase if you visit Oaxaca.
I had so much fun contributing props and looking through Lola’s cabinets finding treasures to style our fiesta. For those of you obsessed with Mexican artisan pieces you would faint if you walked into Lola’s home. Every corner is beyond gorgeous with a touch of Mexico.
Lola visits Mexico often and even has an online shop where you can buy some beautiful Mexican artisan goods and some of her homemade jams and salsas on her Etsy shop.
Our menu was inspired by Mexican street food with a fancy twist. How epic is this spread? Everything was beyond delicious and beautiful!
I was designated grill master and grilled Tequila Lime Carne Asada Skewers, Veggie Kabobs, and corn on the cob for the Elote Bar.
The carne asada skewers are made with thinly sliced meat seasoned with lime juice, butter, cilantro, and tequila. The marinade is so tasty that you’ll be tempted to take a sip before you pour it over the beef.
As you might know, carne asada is a Mexican street food staple when it comes to taco stands and with Mexican street food on my mind I decided to change it up and thread the thin skirt steak on a stick.
I marinated skirt steak in the refrigerator overnight and after it was marinated I cut it into very thin strips then threaded the beef on wooden skewers, which I then sprinkled with a dry seasoning of salt, chili powder, lime zest, garlic powder, and onion powder.
I also made Chile de Arbol Salsa because it’s one of my favorite salsas combined with grilled beef.
You might recognize mi amiga and Latin Twist, co-author Vianney. She flew in from Texas and made a delicious Mexican Summer Salad made of jicama, mango, and pear coated in a citrusy cilantro vinaigrette placed on a bed of greens and sprinkled with pepitas and queso cotija. I definitely plan to make this salad this summer. It was beyond delicioso.
Vianney also made a Cazuela Margarita made of fresh cantaloupe and cucumber juice. This recipe will be featured in a video, so please stay tuned.
Christy flew in from Arizona and made colorful Fiesta Fruit Cups drizzled in a chile-chamoy sauce sprinkled with cacahuates. These cups were the perfect addition to a Mexican street food menu.
She also made a refreshing Strawberry Limonada, which looked adorable displayed on a mini agua fresca stand. Speaking of strawberries – stay tuned for a berry fun video project.
Lola made a beautiful cheese board and displayed her homemade jams. You might remember this bruschetta platter with some of her preserves that she gave me when she first moved to Colorado. Well, her business has grown and her delicious homemade products are available to purchase online.
Lola also made creamy Dragon Fruit and Kiwi Paletas in a creamy coconut yogurt for dessert. Stay tuned for her recipe which will be featured during #PaletaWeek.
This event and girl time was just what my heart and soul needed.
You can find my recipe for Tequila Lime Carne Asada Skewers below and a list of all recipes with links.
Fancy Mexican Street Food Menu
- Tequila Lime Carne Asada Skewers (below)
- Fiesta Fruit Cups with Chili-Chammy Sauce
- Strawberry Limonda
- Mexican Summer Salad with Cilantro Viniagrette
- Cazuela Margarita
- Elote Bar
- Cheese Board
Tequila Lime Carne Asada Skewers
- 3 limes, juiced
- 3 ounces tequila
- ¼ cup melted butter
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/4 teaspoon chili powder
- 1 teaspoon lime zest
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 2 pound skirt or flank steak
- In a gallon size resealable bag, combine lime juice, tequila, butter, garlic, jalapeno, and cilantro.
- Seal bag and squeeze it around in the bag to combine.
- In a small bowl combine salt, pepper, chili powder, lime zest, garlic powder, and onion powder.
- Sprinkle half of the dry ingredients over the skirt steak and rub.
- Place skirt steak into the bag.
- Seal and make sure all the meat is coated in the marinade. Refrigerate for at least 2 hours, or overnight.
- Remove the skirt steak from the marinade, and discard excess marinade.
- Cut meat it into thin strips and thread beef on wooden skewers.
- Sprinkle remaining dry seasoning on meat and bring meat to room temperature.
- Heat an outdoor grill to medium-high heat.
- Grill for 4 to 5 minutes per side.
- Serve these with Chile de Arbol Salsa - one of my favorite salsas combined with grilled beef.
We couldn’t have put this fiesta together without the help of everyone involved. Special thanks to Melissa’s Produce for all the lovely produce they donated, Exotico Tequila and El Mayor, Toyota for a RAV4 loan to deliver produce and props, and Jenna Sparks for all the beautiful photos.