Cinco de Mayo is but one reason to throw a Mexican-themed dinner party. To my way of thinking, any warm weather day is a good opportunity for this Fiesta menu.

Kick things off with plenty of chips and dips — in this case a wonderfully flavored Guacamole and fresh Pico de Gallo. The main course is a grilled pork tenderloin. You won’t believe how simple this is! Served with a creamy pesto featuring chipotle peppers and toasted pumpkin seeds, this will become one of your favorite dishes. Add a simple green salad, if you like, dressed with a good olive oil and balsamic vinegar.

Menu:
Guacamole and Pico de Gallo with Chips
Grilled Marinated Pork Tenderloin with Creamy Cilantro Chipotle Pesto
Mexican Rice
Mexican Wedding Cookies

What to Pour:
What could be better than a tall cold glass of refreshing White Wine Sangria? Here’s a recipe that is light and refreshing — and not at all syrupy like some! Stir together in a pitcher:

1 bottle of white wine
1 apple, cored and sliced
1 orange, peeled and sliced
1 lemon, sliced
1 lime, sliced
Fresh strawberries – as many as you like
1 bottle of seltzer or club soda

RECIPES
Guacamole
1 cup roughly chopped cilantro
1 fresh Jalapeno, stemmed, seeded and chopped
1 teaspoon coarse salt
4 large ripe avocados, pitted and peeled
6 ripe plum tomatoes, halved, seeded, and diced
1/2 cup diced red onion
juice of 1/2 lemon

Roughly mash the avocados with a wooden spoon. Add all other ingredients and serve with chips.

Pico de Gallo
4 large ripe tomatoes, seeded and chopped
1/2 cup chopped cilantro
1/3 cup chopped red onion
1/3 cup chopped green onion
3 jalapenos, seeded and chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
Salt and pepper to taste
Olive oil to taste

Combine all the ingredients and let sit for about 15 minutes. Taste and adjust seasonings. Serve with chips.

Grilled Marinated Pork Tenderloin
24 ounce pork tenderloins, sliced at a diagonal into 2″ pieces
1/2 cup shallots, chopped
1 cup white wine
3 T. olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

In a medium bowl place the pork, shallots, white wine, olive oil, salt and black pepper. Marinate the pork in the refrigerator for 6 hours. Grill the pork over hot coals for 2 to 3 minutes on each side, or until it is done. Serve with sauce. Serves 4-6.

Creamy Cilantro Chipotle Pesto
2 cups chopped fresh spinach leaves
2 cups chopped fresh cilantro
1/4 cup flat leaf parsley
1/4 cup toasted shelled pumpkin seeds
4 T. Parmesan Cheese
1 T. chopped fresh oregano
3 cloves of garlic
1-2 canned chipotle peppers in adobo sauce
2 Tablespoons olive oil
1 T. lime juice
1/4 cup heavy cream

In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic, and chile and pulse to blend. With the motor running, add the olive oil and lime juice and process for about 5 minutes, until blended. Add cream and pulse until incorporated. Can be stored in refrigerator for about 3 days.

Mexican Rice
1 cup uncooked rice
1/2 cup chopped onion
2 cups chopped canned tomatoes
2 tbsp. canola oil
1/3 cup chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. prepared mustard
1 beef bouillon cube

Sautee rice, onion and peppers in oil until onions are translucent. Add remaining ingredients with 1 cup water and bring to a boil. Reduce heat, cover and simmer until rice has absorbed the water.

Mexican Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cup flour
1/4 teaspoon salt
3/4 cup chopped pecans

Preheat oven to 400 degrees. In mixer, cream butter, sugar and vanilla until thoroughly blended. Slowly mix in flour and salt. Stir in nuts.

Roll dough into one-inch balls. Place on ungreased baking sheet. Bake 10-12 minute, until set. Do not allow to brown. While still warm, roll cookies in powdered sugar. Let cool. Roll again in powdered sugar. Makes about 2 dozen cookies.