The June 2012 Bon Appetit issue

The June 2012 Bon Appetit issue

Tacos, tequila and more tacos.

Yep, we had a dinner party the other night. Of the magnitude that we used to have but haven’t had in who knows how long and for who knows what reason.

And it was really, really fun.

My husband’s home cooking juices are always stimulated by the monthly arrival of his Bon Appetit magazine. But the June issue struck him hard. Like a bolt of lightning.

This issue had a section all about tacos. But not the plain add-your-packaged-taco-seasoning variety. No, there were recipes for Homemade Fresh Chorizo, Seared Short Ribs, Toasted Guajillo Chile Salsa and even Quick-Pickled Onions. And that’s just a few.

My husband wanted to make all of the recipes. And who am I to try to dissuade him? So we decided to have a party. Kids and grownups. Over a dozen.

(Disclaimer: My husband is an excellent cook. That’s one of the reasons I married him. He also owns a restaurant. And can make multi-dish cooking look easy. I am not of this ilk. My job in the kitchen is solely as the clean-up be-ach. )

Some of the many ingredients

Some of the many ingredients

And he really did make almost everything.For the taco fillings, we had the above mentioned Homemade Fresh Chorizo, Cumin and Ancho Chicken, Rajas Poblanas (for vegetarians) and Seared Short Ribs.

(My favorite? The chorizo. Nothing comes between a Jew and her pork.)

For the sauces? A very fresh tasting Pico de Gallo, the Toasted Guajillo Chile Salsa, Taqueria Guacamole and a too-spicy even for hubby Yucatan-Style Habanero Salsa.

(The Guajillo Chile Salsa is something I MUST have in my fridge forever and always. Smokey, toasted, thick, yummy peppery goodness.)

But wait, along with the traditional onion and shredded cabbage condiments, my husband also made the Quick Pickled Onions. Crunchy, vinegary tasting. Perfect with all of the fillings.

Seriously? I’m salivating right now and I even had the leftover chorizo for breakfast. Mixed with eggs and Queso Fresco. Crazy, right?

Toasted peppers

Peppers toasted in the cast iron skillet

dishes on stove

A few of the dishes on the stove

Drink of the night? Ranch Water. Tequila, club soda and lime. Refreshing!

Drink of the night? Ranch Water. Tequila, club soda and lime. Refreshing!

We needed a longer counter top

We needed a longer counter top

A plate of chorizo, guacamole, Guajillo salsa and queso fresco

A plate of chorizo, guacamole, Guajillo salsa and queso fresco

A dishwasher’s best friend

A dishwasher’s best friend

Crumbs on the chair and on the floor = kids having fun

Crumbs on the chair and on the floor = kids having fun

Lots of leftover choices

Lots of leftover choices

And as wonderful as the food was, the company was even better. We’re really lucky to have the friends we do. Friends who bring appetizers and desserts. Friends who bring big bottles of tequila that almost get emptied.

And this: friends who help clean. Because as big as my husband thinks? That’s how messy the kitchen gets. Almost every pot and pan. Five sets of tongs. A handful of serving dishes. And a dozen dish towels.

PS Here’s the link to ALL of the Bon Appetit recipes. Don’t feel overwhelmed. Just make one dish. Or two. And a few sides. It’ll still be fabulous.