Fiesta Food #1











FANFOOD – On The Menu:


Serves 12+


Here is a great menu that is full of Latin cuisine. It’s perfect for a Cinco De Mayo Celebration or anytime BBQ. In fact, it was the exact menu that was served at the FANFOOD headquarters last Saturday.



On the Menu:


Queso Fundido
Tex Mex Grilled Shrimp Tacos
Chopped Taco Salad
John’s Pico de Gallo
Tequila Berry Sorbet
John’s Margaritas




Queso Fundido


Make sure you strain all the juice after you cook the shrooms and spinach. Pat dry before mixing with cheese.



1 1/2 cups Monterey Jack cheese, shredded
1/2 cup queso fresco, crumbled (or you could even use feta cheese)
1 cup sliced mushrooms
1 clove garlic, minced
1 cup spinach, chopped rough and packed tight
3 tablespoons butter + 1/2 teaspoon for buttering the dish
Salt and pepper, to taste
Tortillas or chips, to serve



Heat oven to 350 degrees

Put cheeses in a mixing bowl and set aside.

In a skillet over medium high heat melt butter and saute the mushrooms until cooked, 2 to 3 minutes.

Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes.

Pat dry or press out liquid with strainer, make sure it is dry.

Season with salt and pepper. Remove from heat. Pour over cheese, toss to mix.

Place cheese mixture into lightly buttered, oven-safe baking dish, low bowl or casuela.

Sprinkle with salt and pepper.


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Tex Mex Grilled Shrimp Tacos


The sauce is interesting and the lime realy brings out the flavor of the smoke. Corn tortillas are traditional, but can be dry, use flour torts.


48 extra-jumbo shrimp (16 to 20 per lb.;  about 2-1/2 lb. total), peeled and deveined

The Sauce:

1 cup soy sauce
1 3/4 cup pineapple juice
1/2 cup of John’s Margarita Mix
2 medium clove garlic, minced
zest of 1 medium lime & some juice
Smoked Sea Salt
Black Pepper

Small Flour or Corn Tortillas

Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges
Grill the shrimp



In a small bowl, combine all the ingredients.

Finely grate the zest from the lime and add the zest to the soy sauce mixture.

juice the lime and add the juice.

Set aside 3 Tbs. of the mixture in another small bowl.

Prepare Grill:

if skewering the shrimp:

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

if using a grill basket/wok:

season the shrimp with S&P. Cook over direct heat for a few minutes until done while basting with sauce:

to serve:

Brush the shrimp with the reserved soy sauce mixture.

Remove the shrimp from the skewers.

Serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.


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Chopped Taco Salad


This recipe comes from Brian and was served last weekend for our Cinco de Mayo/Derby Gathering. He’s been adding doritos way before it was cool. It’s a great salad to bring to a party, but if you do, make sure you wait until you get there to toss with the dressing.



1 head of Lettuce, chopped
2 cans of sliced black olives
1 bunch of green onions, chopped
1 lb. of Ground Beef, cooked with taco seasoning
1 lg Tomato, chopped
1 bag of Doritos, original, chopped
1 cup Shredded Sharp Cheddar Cheese
1 jar of Catalina Dressing



Mix everything in a big bowl, transfer to a nice serving bowl, eat.


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John’s Pico de Gallo



½ cup Onion, diced fine
1 Jalapeno Pepper (small), seeded and diced fine
¼ cup Red Bell Pepper, diced
¼ cup Dill Pickle, diced fine (I prefer Boars Head)*
4 Large Tomatoes, seeded and diced
1 Tbs. Fresh Lime Juice
½ cup Fresh Cilantro, chopped
Salt and Fresh Ground Pepper to taste



In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Or I should have said everything.

Cover, and refrigerate at least 1 hour before serving, preferably overnight.

*=secret ingredient


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Tequila Berry Sorbet



2 cups frozen berries
1/4 cup tequila
1/4-1/2 cup mango juice or puree



In a blender or food processor combine all ingredients.

Pulse and grind until smooth.

Pass sorbet through a sieve.

Discard seeds and pulp.

Transfer to freezer safe container or use ice cream maker, following your manufacturers directions.

Enjoy now (from your ice cream maker) or freeze for later.


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John’s Margaritas



2 oz Tequilla (I like Herradura Gold)
6 oz John’s Margarita Mix (recipe below)



Scoop some ice into cocktail shaker, pour tequilla & mix in and shake it up.

Pour into glass rimmed with salt. Add a slice of lemon and a slice of lime.



John’s Margarita Mix:



3 cups water
3 cups granulated sugar
2 cups fresh lemon juice
1.5 cups fresh lime juice
1 cup fresh orange Juice
1 cup lemonade


Combine water and sugar in large saucepan.
Stir over medium heat until sugar dissolves.
Bring to boil. reduce until slightly thickened. Cool syrup.
Mix syrup, lemon juice and lime juice and orange juice & Lemonade in plastic Gallon container. Chill until cold.
Store in refrigerator for up to 1 week.


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