Lets go Mexican!

Mexican food has surged in popularity over the past few years—and for good reason. It’s fun, vibrant, and absolutely delicious. If you're looking to host a Mexican feast at home, I’ve put together some suggestions to help you pull it off with ease. The quantities below are designed to serve 8 to 10 hungry people.

I’ve included some homemade recipes below that pair perfectly with a few quality store-bought items—all readily available at your local supermarket.

Here’s what I’ll be serving:

• Mexican Dip (recipe below)

• Queso Dip

• Corn Chips

• Fish Tacos

• Mini Chicken Chimichangas (recipe below)

• Mini Stuffed Capsicums (recipe below)

• Mexican Arancini (recipe below)

• Corn Ribs

• Fresh tomato salsa (recipe below)

• Coleslaw

Supermarket Suggestions & Approximate Quantities

• Tomato salsa (mild or hot, depending on your preference)

• Sour cream: x 2

• Corn chips: 2 bags, different varieties

• Queso Dip (Mexican Cheese dip): x 1

• Seasoned corn ribs: x 2 packets

• Taco seasoning: 1 packet

• 15 Flour tortillas

• Battered fish: There are plenty of frozen options at the supermarket, but I like to grab battered fish cocktails from my local fish shop. They reheat beautifully in an air fryer or in a very hot oven. I’d recommend 10 to 15 pieces, depending on the size.

• Coleslaw mix with dressing: x 1 large bags

• If your making any of my recipes below you will need the ingredients for them as well.

Scroll to the bottom for my tips and timelines—designed to help you pull off this feast with minimal effort and zero stress on party day.

Mini Stuffed Capsicums

These colorful little morsels are perfect as an entrée for a Mexican feast or as part of a tapas-style spread. They can be prepared ahead of time, making entertaining easy while adding a fresh, vibrant touch to the table.

https://www.juliesbeforeiforget.com/post/mexican-stuffed-mini-capsicums

Mini Chicken Chimichangas

Crispy, golden, and packed with flavor—these little rolls are always a hit!

These Mini Chicken Chimichangas are the ultimate crowd-pleaser. They have all the delicious flavors of a classic chimichanga—tender chicken, zesty fajita spice, creamy salsa, and melted cheese—wrapped in a crispy tortilla. Whether you serve them as a main with all the sides or as part of a Mexican feast, they are guaranteed to disappear fast. Plus, they can be prepared ahead of time and cooked to order!

https://www.juliesbeforeiforget.com/post/mini-chicken-chimichangas

• Mexican Arancini

  These Mexican “Arancini” are a playful Mexican twist on classic arancini. A creamy, taco-spiced risotto is rolled around hidden cubes of melted cheese, then coated in a crunchy crust of panko and cheese-flavored corn chips. Shallow-fried until golden and finished in the oven, they emerge irresistibly crisp on the outside with a gooey, flavor-packed center. Serve them with salsa, sour cream, and a squeeze of lime for a standout starter, a fun addition to a tapas spread, or a crowd-pleasing party snack.

• https://www.juliesbeforeiforget.com/post/mexican-arancini

  

  
  
  
  

Mexican Dip

I'm sure most people have made a Mexican dip and probably have their own favorite recipe, here's my simple version that takes next to no time to prepare and can be done in advance.

Ingredients

• 1 carton of sour cream (250g)

• 1 jar Mexican tomato salsa (300g)

• 1 packet taco seasoning (35g)

• 1 1/2 cups grated tasty cheese

• Corn chips to serve

Method

1. In a bowl combine the sour cream and taco mix, spread into a high sided serving dish measuring approximately 18 x 25 cm and 4 cm in depth.

2. Spread the jar of salsa carefully over the top.

3. Top generously with the grated cheese.

4. Cover and refrigerate until ready to serve.

Fresh Tomato Salsa

This recipe is so simple but the fresh tomato really lightens and enhances the richness of many Mexican dishes so I would always include this at my table.

Ingredients

• 4 large Roma tomatoes chopped into 1cm dice

• 1/2 large red onion diced very finely

• 4 teaspoon apple cider vinegar (or to taste)

• 1/2 teaspoon salt

Method

1. Mix together the tomato and onion, store covered in the refrigerator .

2. When ready to serve add the vinegar and salt, toss gently to combine.

Let’s Get Organised!

I’m a huge fan of lists. Lists for everything –a list of what I’m making, shopping lists, a list of what I need, and a list of what to do and when. It’s so much easier to get organised (no forgetting things at the grocer, no doubling up on tasks).

I’ve designed this party so that much of the preparation and cooking is done in advance. On party day, all you’ll need is your oven, air fryer, and microwave.

And hopefully you’ll have one or two volunteers to help with serving!

Hope you enjoy your Mexican Fiesta!

Two Days Before

• Decide which dishes (if not all) you want to serve. Write out your menu and shopping list. Gather supplies. (Everything except fresh battered fish – if using – can be bought in advance.)

• Make your risotto mixture for the Mexican arancini.

• Plan your table setting, serving platters, equipment, and decorations.

  
  

Day Before

• Make Mexican Dip

• Make mini chimichangas

• Roll arancini balls

• Make stuffing for the mini capsicums

  
  

On the Day

In the Morning

• Decant purchased salsa, queso dip, and sour cream into serving dishes. Refrigerate.

• Have serving platters and bowls ready.

• Pick up freshly cooked fish pieces (or delegate this task – fingers crossed!). Refrigerate.

• Stuff capsicums with mince mixture, top with cheese. Cover and refrigerate.

• Prepare coleslaw. Cover and refrigerate.

One Hour Before Guests Arrive

• Fry Mexican arancini. Drain on absorbent paper, place on an oven tray, cover, and keep at room temperature.

• Cook corn ribs according to packet instructions. When ready to serve, reheat in the microwave.

• Prepare fresh tomato salsa. Cover and refrigerate.

When Guests Arrive

• Serve Mexican dip, queso dip, and corn chips.

• Take mini chimichangas and fish out of the fridge to come to room temperature.

When Ready to Serve

• Preheat oven to 180°C.

• Place salsas, coleslaw, tortillas, and sour cream on the serving table.

• Cook the chimichangas in the oven for 15 minutes.

• Add arancini to the oven after chimichangas have been cooking for 5 minutes. Cook for 10 minutes. Alternately reheat in an air fryer at 200oC for 10 minutes.

• Place mini capsicums under a hot grill while you plate and garnish arancini and chimichangas.

• If you have an air fryer (recommended): preheat to 200°C. Cook fish pieces for 10 minutes. Serve immediately. If not: turn oven up to 200°C. Place fish in a single layer on an ovenproof tray. Cook for 10 minutes. Alternatively, if you have purchased frozen fish, cook according to packet instructions

• Reheat corn ribs in the microwave.

A note on the air fryer – It’s fantastic, and along with your oven, you should be fine to have everything hot and cooked at the same time. I’d especially recommend reheating the arancini and fish in the air fryer.