Time for the party! This party actually started on Monday, so if you are just arriving, click here to sign the guest book and put a leaf on the wishing tree. If you’d like a glimpse of the sweet treats we had on Tuesday, click here. Now let’s join the Fiesta!
If you look closely you can see HHjr and Big E in the distance, they stopped by to check things out
They helped hang colorful flag banners here and there
To keep things extra festive!
There was a lemonade “stand” across the foyer from the sweets table
Later there would be Margaritas and Aqua Fresca there too so I had to post an hombre to keep things under control…
He will sound his cymbals if supplies run low
There is vino in the “Cantina” if that’s your preference
Yes, I know the cloth is crooked…all three of my grandchildren popped in during the afternoon of the party~once there’s people here, no one will notice!
We couldn’t decide if we liked the flags or not, so ultimately some stayed and some disappeared~
A table for taquitos and chimichangas was in a corner of the Cantina waiting to be piled high with tapas
The bar top held a tray of Mexican Melon~it was just watermelon cubes topped with a slice of pepper jack~I got the idea from Mary over at Home is Where the Boat is, Goat Cheese Melon Party Bites~ Thank you Mary! It was a last minute menu addition and I just decided to do a simpler version. Please pop over and see her genius!
These were festive and refreshing…do you panic at the last minute that you won’t have enough? I always do and I always have too much!!
DD suggested we make some special sombreros for the bride and groom
A mustache for the senor, and a veil and red lips for the senorita
the bride said she’s wearing her sombrero to Las Vegas for her Bachlorette party!
Uh oh!
They had glasses for their special day waiting for them at the Cantina
The shelves were full of colorful glassware and festive cans of staples
Let’s go into the kitchen and grab some cerveza
Yep, we ultimately just used a cooler on the floor for the beer. Gave the guys a little exercise bending over to grab one!
A painted trash can stands ready nearby to collect empties…I know, it’s a trash can, how tacky, but necessary with a crowd of 50 thirsty party goers!
Oh look, there’s a Fiesta Dip and Salsa and a large sombrero full of chips~
Are you ready for dinner? Let’s head into the Fajita Cafe
A full catered Fajita buffet of chicken and steak, rice, black beans, tortillas and all the trimmings
I didn’t really know what to expect but their servers looked great with the dining room decor!
and pico de gallo “shooters” were ready for guests to grab after filling their plates.
Let’s head into the “room of friends,” Sala des Amigos
There’s lots of comfy seating here
and a spot for refills…please picture this tub full of ice and different wines~I had to take these photos early and never got a chance to take shots during the party~
Be sure to save room for dessert
and don’t forget to have your photo taken
Ole! Viva La Fiesta!
Here is a super fast and easy dip adapted from Little Dairy on the Prairie
FIESTA CORN DIP
Ingredients
- 2 T butter
- ½ onion diced
- ½ red pepper diced
- 1 4 oz. can diced green chili’s
- ½ -1 cup sour cream
- 4 oz. cream cheese
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp.. garlic powder
- Hot Sauce to taste
- 1 cup cheddar cheese
- ½ cup grated Parmesan Cheese divided
- 1/2 of a large bag frozen corn
- Cilantro for garnish optional
- Tortilla chips for serving
Instructions
- In sauce pan melt butter. Saute onions and pepper over medium-medium heat, until tender. About 5 minutes. Turn heat down to medium-low.
- Add cream cheese and 1/2 cup sour cream. Stir until melted and combined.
- Add undrained green chili’s, salt, pepper and garlic powder. Add hot sauce to taste if you want to add an extra kick. Stir all together to combine.
- Add grated cheddar cheese and ¼ cup Parmesan cheese. Stir until melted.
- Grease a baking dish. Pour corn in dish.
- Top with sour cream vegetable mixture and stir. If mixture seems too thick, add additional sour cream. Top with additional Parmesan Cheese.
- Bake at 350 degrees until bubbly, about 25 minutes. Garnish with cilantro. Serve with tortilla chips. Serves 12
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Tomorrow I’ll share my fast and easy method for painting signs and making the sombreros, and give you all the source details
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I’ll be taking this party to: