I spent New Year’s a mi casa. Far from drowning in a pool of self pity, I instead decided on a small party (thusly not requiring a caterer or additional seating) and went the easy route of fajitas a la Dae. Fajitas which require nothing less than a million add-ons. For those of you interested, which if you share my absolute adoration of all things Food & Mexican you are, we had:

• Mojitos
• Pico de Gallo
• Guacamole
• Sour Cream mixed with a touch of triple sec
• Cheese - A wonderful sharp cheddar and Monterrey Jack that promised (and delivered) to be exquisite
• Queso (Right now someone is in Canada looking up what this is)
• Homemade Corn and Flour Tortillas (I’m skilled, but not that skilled - brought by a friend)
• Black beans
• Borracho Beans (Drunk Beans/Bean soup)
• Mole sauce for the grilled chicken (made from roasted Chipotle Peppers)
• Corn Salsa, Flaming (Burn a whole in your tongue) green salsa and naturally, red.
• Roasted, Stuffed Hatch Chiles  (cheese, bacon)
• Mexican Rice (Great quantities of it)
• Fajita de Cabrito (Goat), de Pollo (Chicken) and de Res (Beef)
• The best out of the bottle hot sauce ever, Cholula (Garlic)
• Diced and sliced Onions, green, white and red
• An entire case of Cilantro
• Oh and I’m not sure what its called, but Chicken, wrapped with cheese and jalepeno which is then wrapped in bacon and fried…

It stays fairly warm in Texas, even in January, so I only dragged out a few patio heaters to keep it comfortable. Music, neighbors and lots of friends who all helped cook.

Dessert you ask? Tsk, the things I can do with Cajeta would amaze you.