If you have ever seen blogger and cookbook author Yvette Marquez-Sharpnack on her YouTube channel or Instagram @muybueno, you'll know this Highlands Ranch resident loves to have fun. It usually involves family, friends, and good food and drinks based on her Tejana roots. She says she can't help but put a Latin twist on an easy springtime gathering.
For super simple yet delicious nibbles with cocktails, Yvette says her go-to is a platter of mango, jicama and cucumber sprinkled with Tajin seasoning. She'll also set out her Mexican Fruit Cups with seasonal fruits cut into long spears drizzled with lime juice and Tajin.
Yvette says most of her entertaining revolves around large family affairs, which means she prefers buffets to a formal sit-down.
"I wish I could say my guests are served their food on fancy dinnerware, but I have a large family with lots of children. On the buffet I serve all the food in pretty Mexican pottery and bowls but my guests are usually serving themselves."
+Hosting Tip 1
Plan, plan and plan! Make a menu, shopping list, and prep list. Once it's party day, you'll be a well-oiled machine.
+Hosting Tip 2
Don't forget the music! Yvette is all about Latin hits for an upbeat party — her favs are Shakira and JLo.
+Hosting Tip 3
Large gatherings, especially with children, opt for disposable plates. Yvette's favorites are palm leaf plates from Eco-Gecko. Eco-Gecko.com
Papaya Margarita
servings: 3 to 4
Ingredients:
- 1 small Brazilian papaya, halved and seeded
- 1 large orange, juiced
- 2 large limes, juiced
- 1 tablespoon honey, plus additional for glass rims
- ½ cup El Mayor Añejo tequila
- Tajin
- Jalapeño slices and star fruit
Instructions:
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Rub honey around the rim of glasses. Pour some Tajin out onto a plate, and rub the rim of the glasses in the powder to coat.
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Scrape papaya flesh into a blender and add fresh orange and lime juice. Add honey and tequila and purée until smooth.
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In a shaker add crushed ice, papaya puree, and shake to mix.
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Strain drink into rimmed glasses filled with crushed ice.
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Garnish with jalapeño slices and star fruit (if using).
Chorizo-Stuffed Mushrooms
Ingredients
- 24 large white mushrooms, caps and stems separated
- 4 tablespoons olive oil, divided
- 3 tablespoons Marsala wine , or medium-dry sherry
- 9 ounces Mexican beef or pork chorizo, homemade or store bought
- 3/4 cup minced scallions, white and green parts (6 scallions)
- 2 teaspoons minced garlic, 2 cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup panko crumbs
- 5 ounces crema Mexicana
- 1/3 cup freshly grated cotija queso
- 2½ tablespoons minced fresh cilantro, optional
Instructions
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Preheat oven to 325.
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Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with olive oil and the Marsala. Set aside.
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Cook the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
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Add the chopped mushroom stems and cook for 3 more minutes.
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Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
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Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the crema and stir until the mixture is creamy.
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Remove from heat, stir in the cotija queso. Cool slightly.
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Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
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Sprinkle with cilantro.
