After a delicious week on the Guest Blog, we must thank the lovely Daniella Germain for sharing some of her recipes and illustrations from her new cookbook, My Abuela’s Table. We’re also excited to finally announce the lucky winners of My Abuela’s Table too – congratulations and happy cooking to Joanna, Cath and Jen H! Thank you to Hardie Grant and again to Daniella! – Jenny x

There is no better way to enjoy Mexican food (and the food from My Abuela’s Table!) than with a bunch of friends, and a jug of sangria or five. Over the years I have had many Mexican dinner parties with friends, which have included a smorgasbord of goodies (and on occasion, a few too many tequila shots).

There are no rules to what dishes should be included in a Mexican feast (although in Mexico, certain dishes are eaten to celebrate certain events). Personally, I think the only rule is to make your table setting as colourful and festive as possible and to have as much fun cooking the food as you will eating it!

Here is a suggested menu for your next Mexican fiesta. All dishes are available in my newly published book My Abuela’s Table. Enjoy!!

Crema de frijoles (bean dip)
1 ½ cups

1 cup kidney beans, cooked
salt
2 tablespoons sour cream
dash of Tabasco sauce
Queso Fresco, Danish fetta or other mild cheese, for topping

  1. Place the cooked beans and a pinch of salt into a blender or food processor.
  2. While blending, carefully pour in the sour cream and Tabasco sauce.
  3. Place in ramekin and top with grated cheese.
  4. Grill cheese until melted and serve with corn chips.

Sangria Mexicana
Serves 4

2 slices pineapple
1 green apple, cored and sliced
2 peaches, sliced
1 slice watermelon, chopped
½ cup papaya, cubed
½ cup strawberries, sliced
crushed ice
500 ml red wine
500 ml lemonade

  1. Combine fruit and crushed ice in a jug.
  2. Add the wine and lemonade.
  3. Serve in tall, chilled glasses.

- Daniella x