Enhance Your Bookclub!

In THE BUTTERFLY'S DAUGHTER Luz travels to Mexico and discovers her roots. What could be more entertaining for your book club than a festive party to bring culture, good food, and fun to the club meeting?

Cinco de Mayo is not a Mexican national holiday but has developed as a colorful, fun celebration of Mexican heritage in the spring. Dia de los Muertos is held on Nov. 1, 2 and celebrates life and the return of the beloved departed. In the Mexican culture, many believe that the monarch butterfly is the spirit of a recently departed.

OFRENDA

For your book club meeting, try setting up an ofrenda (altar) in your home similar to the one Luz observed in the novel. Cover a table with a tablecloth and place on it colorful skulls (candy or painted), paper cut outs (papel picado), white candles, marigolds or mums, fruit, water, and sweets. Don't forget the butterflies! Consider having each member make an offering.

AMBIENCE

For ambience, light candles and play a selection of Latin music. Remember, despite its name, the Day of the Dead is a very festive and upbeat time. It's not the same as Halloween, so you don't have to dress up in costumes. Traditional Mexican attire-colorful shawls, long braids with ribbons, floral embroidered blouses-might be fun.

FOOD & DRINKS

Guacamole with chips is a must! There are lots of recipes and twists to the recipes, I've offered my classic (and easy) recipe. I recommend Haas avocados.

For a quick and easy entrée, create a soft tacos bar! Let your guests add a choice of chicken, beef, pork or cheese to a soft tortilla. Add guacamole and then pile on lettuce, tomatoes, and cheese. Serving different colors and varieties of salsa brings color to table.

I'm sharing with you my favorite refried beans recipe. It was given to me when I was first married, and I've handed it down to my friends, family, and children all these many years. It makes a lot!

To drink? Margaritas, of course! Salt or no salt? Have a selection of cold Mexican beers on hand, too.

Preparation for Soft Tacos

1. Warm corn tortillas, without crowding, in a single layer on a medium-hot griddle or in a 10- to 12-inch frying pan over medium-high heat, turning once, until hot and flexible, 30 to 60 seconds per tortilla. As they're heated, stack in a basket lined with a thick towel (or in an insulated tortilla warmer); add more tortillas to griddle. Or divide tortillas into 3 equal stacks, seal each stack in foil, and heat in a 350° oven until hot in the center, 12 to 15 minutes; unwrap and stack in a towel-lined basket. In a hurry? I often pop 6 tortillas between 2 damp paper towels and heat them in the microwave for a minute or two.

2. Place fillings, salsas, sauces, condiments, vegetables, and beans in separate containers and arrange on buffet (see notes); keep those that need to be warm on an electric warming tray or over a candle (stir occasionally to prevent scorching).

3. To assemble each taco, stack 2 tortillas on a plate and spoon filling down the center; add salsas, sauces, condiments, and vegetables to taste, and fold tortillas over filling to enclose. If desired, wrap with a napkin, and hold to eat.

Condiments and vegetables: 2 cups total (about 10 oz.) shredded white or yellow cheddar cheese or jack cheese; 1 1/2 cups sour cream; 6 cups total shredded iceberg lettuce,; 1 1/2 cups chopped onions (taquerias typically use those with white skins); 1 cup minced fresh cilantro; 2 cups diced firm-ripe tomatoes; Guacamole.

4 ripe Hass Avocados, seeded, peeled, cut in chunks
1 Tbsp.lemon juice
1/2 small sweet white onion, minced
1 ripe Roma tomato, seeded and diced
Salt and pepper, to taste

Instructions

Mash avocados with lemon juice in a bowl, leaving some chunks.
Gently stir in remaining ingredients and serve immediately.

Serving Suggestions:

This mild guacamole can be customized easily to suit a variety of tastes. Place small bowls of chopped jalapeño or serrano chiles, cilantro, garlic, tomato, onion, and seasonings around the guacamole bowl and let everyone build their own perfect dip.

Best Ever Refritos (Refried Beans)

2 cups raw pinto beans (*beans must be soaked overnight)

1 ½ tsp. salt

1 ½ ccups chopped onion

3 cloves garlic, crushed

½ cup minced green pepper

2 tsp. ground cumin

¼ tsp black pepper

¼ tsp coriander (optional)

Cook beans per package instructions. Over cooking is desirable. Reduce liquid. Mash beans with potato masher.

Heat 3 Tbsp. oil in skillet. Add onions, garlic, peppers and sauté until translucent. Add cumin, salt, pepper.

Add beans to vegetables and seasoning in skillet and mix well. If too soupy, the liquid may be reduced over a low flame.

That's all! Serve hot and enjoy!

Enhance Your Bookclub!

In THE BUTTERFLY'S DAUGHTER Luz travels to Mexico and discovers her roots. What could be more entertaining for your book club than a festive party to bring culture, good food, and fun to the club meeting?

OFRENDA

AMBIENCE

FOOD & DRINKS

Guacamole with chips is a must! There are lots of recipes and twists to the recipes, I've offered my classic (and easy) recipe. I recommend Haas avocados.

For a quick and easy entrée, create a soft tacos bar! Let your guests add a choice of chicken, beef, pork or cheese to a soft tortilla. Add guacamole and then pile on lettuce, tomatoes, and cheese. Serving different colors and varieties of salsa brings color to table.

I'm sharing with you my favorite refried beans recipe. It was given to me when I was first married, and I've handed it down to my friends, family, and children all these many years. It makes a lot!

To drink? Margaritas, of course! Salt or no salt? Have a selection of cold Mexican beers on hand, too.

Preparation for Soft Tacos

2. Place fillings, salsas, sauces, condiments, vegetables, and beans in separate containers and arrange on buffet (see notes); keep those that need to be warm on an electric warming tray or over a candle (stir occasionally to prevent scorching).

3. To assemble each taco, stack 2 tortillas on a plate and spoon filling down the center; add salsas, sauces, condiments, and vegetables to taste, and fold tortillas over filling to enclose. If desired, wrap with a napkin, and hold to eat.

4 ripe Hass Avocados, seeded, peeled, cut in chunks

1 Tbsp.lemon juice

1/2 small sweet white onion, minced

1 ripe Roma tomato, seeded and diced

Salt and pepper, to taste

Instructions

Mash avocados with lemon juice in a bowl, leaving some chunks.

Gently stir in remaining ingredients and serve immediately.

Serving Suggestions:

This mild guacamole can be customized easily to suit a variety of tastes. Place small bowls of chopped jalapeño or serrano chiles, cilantro, garlic, tomato, onion, and seasonings around the guacamole bowl and let everyone build their own perfect dip.

Best Ever Refritos (Refried Beans)

2 cups raw pinto beans (*beans must be soaked overnight)

1 ½ tsp. salt

1 ½ ccups chopped onion

3 cloves garlic, crushed

½ cup minced green pepper

2 tsp. ground cumin

¼ tsp black pepper

¼ tsp coriander (optional)

Cook beans per package instructions. Over cooking is desirable. Reduce liquid. Mash beans with potato masher.

Heat 3 Tbsp. oil in skillet. Add onions, garlic, peppers and sauté until translucent. Add cumin, salt, pepper.

Add beans to vegetables and seasoning in skillet and mix well. If too soupy, the liquid may be reduced over a low flame.

That's all! Serve hot and enjoy!