It is always an absolute joy to collaborate with my daughters on my tables. They are both extremely busy and also newlyweds so I appreciate them sharing their time with me. For this table it was Charisse and I working together on a Cinco de Mayo Buffet. Pardon me I must also include Gabbi because she was a big help also.
The brick/wood backdrop and serape style table cover set the tone. I also picked up a colorful fiesta banner from Party City that added lots of color. My goal was to keep the rustic/cantina feel going and to spend as less as possible on décor.
After sending each other lots of pins and text messages we finally nailed down the menu. It’s much smaller than you might expect but it was delicious nonetheless. Charisse made the Individual 7 Layer Dips and Gabbi’s famous Guacamole was just perfect in them. Chari also made the Margarita Cupcakes and man were they good. They were even better the next day.
Cinco De Mayo Buffet Menu
My culinary contribution was the Pulled Pork for the Canitas. I seasoned and seared a pork shoulder after stuffing it with garlic cloves and chunks of onion, then off to the slow cooker it went for 10 hours. In addition, I made the Spanish Rice which was inspired by a recipe at Allrecipes and it was a meal in itself. I’m including the recipe for it down below. Rounding out the table was a pitcher of Margaritas, woo-hoo!
Years ago, my former daughter-in-law gave me this beautiful onion motif server with smaller serving bowls. This was the first time I used it and honestly don’t know why it hasn’t appeared on one of my tables before now. It was the perfect vessel for the Pulled Pork and the Spanish Rice.
For the Carnitas topping I used a multi-compartment acrylic tray that I bought at Wal-Mart. At under $3.00 I couldn’t help but buy a couple of them.
Charisse chose this tiered wooden stand for the 7 Layer dips. Like mother like daughter, she has a nice stash of serving pieces at her house also. I’ve had my eye on her teal colored tray for the longest and asked her to bring it for the cupcakes. We also pulled a small teal cake stand to use with her tray.
At the back of the table I elevated the Pitcher of Margaritas along with the Margarita glasses on a wooden box. You always need a little height on your buffet tables. The glasses were a Target find several years ago. I rimmed them with salt and sugar and they received a quick garnish of a thin lime wedge and a strawberry.
Back in the day when I was doing my aromatherapy thing I used this mortar for crushing herbs. It made a handy container for our theme napkins.
Gabbi was super excited when she seen the mini piñata but that excitement faded when she found out there wasn’t any candy inside. Sorry punkin!
Even though there were only a few food items on the table it was enough for leftovers for Charisse’s house as well as mine.
Working with my girls is always fun and it thrills me that they love to entertain as much as I do. I guess it’s safe to say the apple doesn’t fall far from the tree. I am looking forward to the time when I can work with both my girls from start to finish. Whenever that happens it’s going to be huge!
- 2 TBS olive oil
- ¼ cup chopped onion
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 ½ cups uncooked white rice
- 1 lb ground beef, cooked and drained
- 2 cups beef broth
- 1 cup chunky salsa
- Heat oil in a large, heavy skillet over medium heat.
- Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often.
- When rice begins to brown add in chili powder and cumin stir until seasonings are well combined.
- Add in ground beef and mix thoroughly.
- Next add beef broth and salsa.
- Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
- As an alternative, if your skillet is oven proof you can cover the rice mixture and bake it in the oven at 350° for 30-35 minutes until rice is tender.
- Baking the rice lessens the chance of it burning.