The Chef!

The wonderful and robust cuisine of Mexico lends itself beautifully to an evening dinner party of simple and easily-prepared finger foods.

Served with pitchers of margaritas, goblets of tequila and tonic, and icy mugs of Mexican beer, a feast of robust and flavorful small dishes can be quickly put together to celebrate the varied flavors of Mexico and please your guests.

A wide assortment of toppings will attract your guests to mix, match and highlight their servings to individual tastes.

Include guacamole, red and green salsa, pico de gallo, shredded cheeses, sour cream, shredded lettuce, black olives, and your personal favorites.

Some of my favorite nacho variations are here. Three or 4 different nacho platters are not unusual.

The beef or chicken tacos la salsa, and the quesadillas, are not only delicious, they add some body to your menu and assure that your guests will not go away hungry.

Corn cups with beef chili are wonderful with your favorite chili recipe, and are excellent little holders for any number of fillings and delights.

I have included a guacamole recipe that has good flavor and can be successfully made ahead an hour or so and stored in the refrigerator.

NACHOS

Have more nachos than you could possibly need. They are always popular and disappear quickly.

* If there is time, make your own nacho chips. If not, purchase large chips and arrange on a heat-proof platter.

Make nachos with more than one variety of topping. For instance, top a large platter of nachos with chorizo and fixings, and another platter of nachos with black beans and accompaniments. Design your own combinations; you are only restrained by your imagination.

* Spoonsful of refried red beans, coarsely chopped red onion, and grated Monterey Jack cheese; heat until cheese melts.

* Black beans, chopped jalapeno peppers, and grated cheese melted in the oven, and then topped with dollops of sour cream and guacamole.

* Shreds of hot and sweet peppers, grated cheese, and chopped red onion melted in the oven and served hot.

* Spoonsful of chili and grated cheese melted in the oven, and then topped with dollops of sour cream.

* Thin slices of chorizo (Mexican sausage), finely chopped scallions or green onions, grated Monterey Jack, Sharp Cheddar, or jalapeno cheese melted in the oven and served hot.

TO MAKE CHIPS OR TOSTADOS

The fresh and distinctive flavor of home made chips is well worth the added effort, if you have time to do

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