Host a Fiesta

As the weather gets warmer, the colors get brighter and the food gets spicier. Spring is the prefect time to throw a backyard fiesta. Grab a margarita, find the nearest cabana and pile up the tapas.

Venue The bright palette of The Saguaro hotel makes the perfect backdrop for a colorful fiesta. Whether hosting at home or away, go bold with color to achieve a lively feel.

Menu Invite friends to B.Y.O.T. Bring your own tapas! Small bites make the perfect party food. From chili shrimp tapas to fried chickpeas, we’ve got several recipes to get your party started. Serve up Mexican sodas and margaritas to wash those appetizers down.

Decor Drench your party in warm bright hues from napkins and plates to a hanging paper garland and flagged skewers. Try your hand at the tissue paper flowers on page 86 and save yourself a trip to the florist.

Favors Traditional Mexican tiles double as coasters that guests can take home with them. Just add felt backings to the bottom to keep from scuffing surfaces.

Fried Chickpeas

INGREDIENTS

One (15 oz.) can of chickpeas (also called garbanzo beans)

2 Tablespoons olive oil1/4 teaspoon garlic powder

Course salt and pepper1/4 teaspoon cayenne pepper

PREPARE

Serves 4.

Drain and rinse chickpeas well, then pat dry with paper towels.

In a medium-sized skillet, heat olive oil over medium-high heat. Add chickpeas and cook until they begin to sizzle, stirring often. Add seasonings, and cook, stirring frequently, for another 10 minutes or until chickpeas are golden brown.

Spoon onto a plate with paper towels for blotting, then serve.

Marinated Olives

INGREDIENTS

One (10 oz.) jar Castelvetrano olives Juice of one lemon Peel of one lemon

Course salt and pepper Crushed red pepper

2 Tablespoons olive oil

PREPARE

Serves 4.

Drain olives, then place in serving bowl.

Peel lemon (avoid the bitter white pith and use only the yellow part) and cut rind into wide strips.

Juice the lemon. Add the lemon peel, lemon juice, salt and pepper and olive oil to the olives. Stir well and sprinkle with crushed red pepper to taste.

Prosciutto Tapas

INGREDIENTS

1 small loaf fresh French bread, cut into small slices

1/2 pound Manchego cheese, cut into thin wedges

6 to 8 slices prosciutto2 Tablespoons honey

1/2 teaspoon coarsely ground pepper

PREPARE

Serves 4.

In a small bowl, stir together the honey and pepper.

To assemble: place a wedge of Manchego on top of the bread slice, then top with a piece of prosciutto and push skewer through the middle.

Drizzle peppered honey mixture on top.

Chili Shrimp Tapas

PICTURED ABOVE

INGREDIENTS

1 Tablespoon butter

8 to 10 large pre-cooked shrimp Course salt and pepper

Pinch of cayenne powder 1 large mango, peeled and diced

1 fresno chili cut into thin rings Olive oil, for drizzling Crushed red pepper

PREPARE

Serves 4.

In a small skillet, heat butter over medium-high heat. When sizzling, add shrimp and sprinkle with salt, pepper and cayenne. Cook shrimp 3 to 4 minutes on each side, or until a golden crust is formed.

To assemble: Place a piece of mango and a chili slice on top of shrimp, push a skewer through and drizzle lightly with olive oil. For added spice, sprinkle with a bit of crushed red pepper.

DIY PAPER FLOWER

When it comes to party decor, it doesn’t get more cost effective than tissue paper do-it-yourself projects. Try replicating the colorful fringe garland on page 81, or creating your own paper flowers in just four simple steps. Arranged in empty Mexican food cans, the bright hues will bring life to any fiesta. The best part about these flowers? They’ll last forever and make a great bouquet for your coffee or dining table long after the party ends.

How to:

No. 1 Layer 4-6 sheets of tissue paper on top of one another. The larger the tissue size, the larger the flower.

No. 2 Fold paper back and forth like an accordion. The folds should be roughly the same size.

No. 3 Tie the folded set of tissue in the center with twine or string. Using scissors, round out the hard corners for a softer edge.

No. 4 Separate the tissue layers pulling one sheet up at a time into a full flower.

PHOTOGRAPHY BY MICHELLE HERRICK

WORDS BY SARAH HUBBELL

TUTORIAL BY SARAH HUBBELL