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Passed Hors d'Oeuvres:
 Flautas de Carnitas Chicken Toasties with a Mole Sauce Taquitos and Avocado Cream
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Buffet/Entree Options:
Chuletas de Puerco con Salsa de Tomatillos Pierna de Carnero al Ajo (Roast Leg of Lamb with Garlic) Pollo a La Valentina (Garlic, Tomatoes and Ancho Chiles) Mole Poblano (Chicken in Chile and Chocolate Sauce) Pipian Verde de Pollo (Chicken Fricasee with a Green Pumpkinseed Sauce) Pollo al Horno con Relleno (Chicken Stuffed with Green Olives, Cloves, Raisins and Mexican Cornbread) Pollo con Salsa de Naranja y Platanos Camarones Rancheros (Shrimp with Butter, Garlic, Tomatoes and Cumin)
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First Course Options:
Mixed Greens with Avocado, Sliced Oranges, Shaved Red Onion and a Cilantro Citrus Vinaigrette Ceviche Blanco con Totopos Quesadillas con Chile Verde Tostadas de Chorizo con Papas Caldo Michi (Mexican Fish Soup) Caldo de Queso con Papas
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Refreshments:
Tequila Shooter Bar Peach, Banana, Strawberry and Regular Margaritas Mexican Coffee
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Dessert:
Coconut Macadamia Flan Capirotada (Caramel Syrup Coated Bread Pudding) Budin de Pan con Pina (Pineapple Bread Pudding)
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