Mexican/Spanish dishes(dessert, appetizer, main, dips, sides) that are made to be served cold….any ideas?

Hello All!
I am having a fiesta in my Spanish II class next week, and I have searched the internet up and down, and I cant seem to find anything that seems nice, simple, and can be served the next day, or cold.

Does anybody out there have ideas, or suggestions for me?

Please and Thanks for any responses.
They will be of great help!



  1. Fresh Tomato Salsa

    3 tomatoes, chopped
    1/2 cup finely diced onion
    5 serrano chiles, finely chopped
    1/2 cup chopped fresh cilantro
    1 teaspoon salt
    2 teaspoons lime juice

    In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for at least one hour and up to 3 days in the refrigerator before serving.


    Mexican Ceviche

    5 large lemons, juiced
    1 pound jumbo shrimp, peeled and deveined
    1/4 cup chopped fresh cilantro, or to taste
    tomato and clam juice cocktail
    2 white onions, finely chopped
    1 cucumber, peeled and finely chopped
    1 large tomatoes, seeded and chopped
    3 fresh jalapeno peppers, seeded and minced
    1 bunch radishes, finely diced
    2 cloves fresh garlic, minced
    tortilla chips

    Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
    Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.


  2. Confetti Fiesta Pasta Salad

    24 ounces wacky mac pasta ("Wacky Mac" mixed color & type)
    1/2 lb coleslaw, mix- shredded cabbage & carrots (1/2 of a 1lb bag)
    2 (10 ounce) cans rotel (lime & cilantro flavor) or chopped fresh tomatoes
    1-2 chopped bell peppers (your preference on amount & colors)
    1/2-1 finely chopped sweet onions
    1 (15 ounce) can corn (or frozen)
    1 (4 1/2 ounce) can of chopped black olives
    1 (4 ounce) can of chopped green chilies
    1 (1/2 ounce) package buttermilk ranch salad dressing mix
    1/3-1/2 cup Italian dressing (Cardini’s brand)
    1/4-1/3 cup balsamic vinaigrette (Cardini’s brand)
    1-1 1/4 cup plain yogurt, to consistency you prefer (half of mine was homemade)
    1 teaspoon garlic pepper seasoning (more or less to taste)
    1 Boil pasta in salted water to al dente, drain, rinse with cold water, drain well.

    2 Combine all ingredients in a mixing bowl large enough to accommodate all of the ingredients, starting with solids, ending with the dressings, mixing well, with-out breaking apart pasta.

    3 Cover, chill until served, this salad is best served fresh, and NOT letting set overnight as is typical for most pasta salads, so time your use accordingly.

    Cinco de Mayo Fiesta Salad

    ⅔ cup uncooked long grain rice
    2 cups sweet yellow corn
    16 ounces black beans, rinsed and drained
    8 scallions (green onions), sliced
    ¼ cup jalapeno, chopped
    ¼ cup oil
    2 Tbsp. cider vinegar
    1 Tbsp. lime juice
    1 tsp. chili powder
    1 tsp. molasses
    ½ tsp. salt
    ½ tsp. ground black pepper
    ½ tsp. ground cumin

    Cook the rice according to the package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a good-sized jar or other container with a tight-fitting lid, combine the remaining ingredients and shake vigorously.

    Step 2Stir the rice into the corn mixture. Add the dressing from the jar or container and toss to coat.

    Step 3Cover and refrigerate for at least two hours before serving; the longer you refrigerate, the tastier it will be, so this can be prepared the day or night before you entertain. Preparation time: 30 minutes, plus chilling time. Makes eight servings.


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