I need an authentic Mexican/Spanish food recipe that can be served cold. Help?

There’s a Spanish party for class tomorrow and I need to prepare an authentic Spanish/Mexican food that can be served cold. Please help me. Thanks (:


  1. Hi: I found this on the web. I use it all the time.

    Easy Guacamole Recipe

    * 2 ripe avocados
    * 1 small onion
    * 1 clove garlic
    * 1 small tomato
    * 1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
    * salt and pepper to taste

    Peel avocados and remove the pit (see below for a neat idea on how to use the pits)
    Peel and mince the onion and the garlic
    Chop the tomato.
    Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.

    Serve cold with tortillas or as a side dish on salad greens.

    Good luck, Shari

  2. You can always do homemade tortilla chips and salsa from scratch.
    Heres what to do and use:

    Big pack of corn tortillas
    corn oil
    6 large tomatoes
    1 large sweet onion
    dried cilantro
    lime juice
    minced garlic

    Start by chopping or using a food processer. chop your tomatoes, and onion. and then put aside in a large bowl. Now add 1 tbsp of the minced garlic. add 1 tbsp. of the sugar. add 1 tbsp. lime juice.
    and 1 tbsp. of Cilantro. add salt to taste.mix together. If needed double the recipe.

    For the nachos:
    Cut tortillas into quarters and fry in corn oil in a deep fryer or pan make sure oil covers tortilla quarters. Set fried tortillas on paper towels to absorb liquid. and then sprinkle with salt.

    These are really quick and easy to make. We all love them here!
    Good Luck!!

  3. A mexican beef salad called salpicón:
    •Beef flank or skirt steak — 2 to 2 1/2 pounds
    •Onion, chopped — 1
    •Olive oil — 1/3 cup
    •Vinegar — 1/4 cup
    •Oregano — 1 or 2 teaspoons
    •Salt and pepper — to taste
    •Tomatoes, seeded and chopped — 3
    •Onion, thinly sliced — 1
    •Serrano chiles, chopped or minced — 3
    •Avocado, chopped — 2
    1.Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
    2.Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
    3.Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas or tostadas

    Martha M

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