Buen Provecho!

An impessive modern Mexican fiesta with a low-key vibe

We all have our go-to dinner party recipes: dishes that taste great and guarantee a stress-free execution. But, if your tried and true dinner party repertoire is getting stale, why not inject a little Latin flavor into your next gathering. This modern Mexican-style meal takes taco Tuesday to a whole new level. Welcome guests with vegetables brightened with hot sauce and lime. A festive build-your-own taco bar served family style takes center stage for the main event, and for dessert: refreshing key lime mousse.



4 kirby cucumbers, quartered lengthwise

4 baby carrots, peeled and cut in half lengthwise

1 small bunch radishes, halved or quartered, if large

2–3 limes, halved or quartered

Valentina hot sauce (or your favorite brand)

Tajin Salsa en Polvo (available at most grocery stores)

1 teaspoon kosher salt


Arrange the prepped vegetables decoratively on a platter. Combine salt and Tajin in a small bowl and place on platter alongside the vegetables. Place hot sauce in another dipping bowl and place on platter. Squeeze lime juice over vegetables and sprinkle lightly with Tajin before serving allowing guests to dip vegetables into hot sauce if desired.

Serves 6



½ cup shredded coconut, toasted

4 large egg yolks

6 tablespoons sugar

zest of 2 limes

½ cup key lime juice (bottled or fresh)

2 cups heavy whipping cream


Place egg yolks, sugar, zest and key lime juice in a medium bowl and whisk to combine. Set bowl over a pot of simmering water. Cook until the egg mixture begins to thicken, about 5 minutes. Remove from heat and set aside to cool to room temperature.

In a separate bowl, whip cream to soft peaks. Gradually fold the whipped cream into the cooled lime/egg mixture. Transfer to individual serving bowls and refrigerate until serving. Garnish with toasted coconut, lime and whipped cream garnish.

Serves 6



2 pounds boneless, skinless chicken breast cut in half horizontally

1 onion, sliced

2 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon ground cumin

3–4 chipotle en adobo, minced (or to taste)

1 14.5 ounce can diced tomatoes

1 cup chicken stock

¼ cup orange marmalade

Juice of 1 orange

¼ cup fresh cilantro, chopped

18 corn tortillas, warmed

Limes, sliced radish, pickled red onion, cilantro for serving


In a large saucepan, heat oil over medium-high heat. Add onion and cook until lightly browned and fragrant. Add garlic, oregano, cumin and minced chipotle and sauté briefly.

Add chicken breast, canned tomatoes and 1 cup chicken stock to saucepan. Stir well and bring mixture up to a boil. Cover pot with a tight-fitting lid and reduce heat to medium low. Simmer for 10–12 minutes or until chicken registers 165 degrees on an instant read thermometer. Turn off heat and transfer chicken to a large plate and allow to cool slightly. 

While chicken cools, stir marmalade into reserved cooking liquid and return to heat. Simmer until reduced by one-third.

Using two forks, shred chicken into bite-size pieces and add to reduced sauce. Stir to coat evenly. Turn off heat and stir in juice of 1 orange and chopped cilantro. Adjust salt and pepper.

Place all taco bar elements on table so guests can customize their own taco creations.  

Serves 6

Petite Feast chef and owner, Victoria Topham, ran a successful restaurant and catering business in Salt Lake City. Her talents helped to boost Salt Lake's culinary profile, garnering her a nomination for Food and Wine's 10 Best New Chefs and recognition from Gourmet Magazine. Today, Victoria offers her unique services and professional skills with Petite Feast in Ivins. Contact:

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