Tag Archives: San Antonio

Tex-Mex Dinner Fiesta Forever Tablescape Décor Ideas (for San Antonio Fiesta or Cinco de Mayo Party)

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Fiesta forever with Tex-Mex dinner party tablescape décor ideas perfectamente for celebrating San Antonio’s Fiesta or Cinco de Mayo. Raise the roof and raise a glass in cheers for the celebratíon. Let the mariachi music play on in your heart as you feast. Throw your work aside and troubles away as you lose yourself in the rhythm of the beat. Come on and join our fiesta!

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“Well, my friends, the time has come, To raise the roof and have some fun, Throw away the work to be done, Let the music play on…”

Mexican purple bubble glass goblets are playfully adorned with initialed wooden chalkboard signs serving as both place-card and drink minder as the party plays on. Casual yet elegant flatware are just some of the stainless steel elements bouncing around the tablescape.

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“Everybody sing, everybody dance, Lose yourself in wild romance, We’re going to party, Karamu, fiesta, forever, Come on and sing along!…”

A colorful soutache decorated table-runner dances across the table. Coordinating striped cloth napkins are rolled into polychromatic jute bracelets masquerading as napkin rings. Vintage steel lanterns bedecked in purple beads light up the night as do upcycled luminarias.

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“All night long! People dancing all in the street, See the rhythm all in their feet, Life is good wild and sweet. Let the music play on, Feel it in your heart, And feel it in your soul, Let the music take control, We’re going to party, Liming, fiesta, forever, Come on and sing my song!…”

Stacked upon a vintage purple basket-weave tablecloth are vintage purple glazed ceramic dishes sandwiching borrowed Mexican serape styled plates.

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“All night long! Yeah, once you get started, You can’t sit down, Come join the fun, It’s a merry go round, Everyone’s dancing, Their troubles away, Come join our party, See how we play! Oh, yes, We’re going to have a party!…”

A fun Tex-Mex trifle bowl layered dinner salad centerpiece is joined by creamy vegan cilantro citrus avocado dressing, Texas peach salsa, and a medley of gluten-free chips held in vintage serving pieces. Salt and pepper shakers of purple cabbages are ready to spice up the fiesta.

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“All night long! Everyone you meet, They’re jamming in the street, All night long! Feel good!”

¡Fiesta Forever!

Faithfully Yours,

Leigh

P.S. The party song quoted is “All Night Long (All Night)” by Lionel Richie.

P.P.S. Buy your own adjustable jute bracelets to double over as napkin rings inexpensively at Fire Mountain Gems, whose affiliate discount link is in the left side panel (or below on a tablet).

P.P.P.S. Find my healthy Tex-Mex trifle salad and dressing recipe by clicking HERE. Find a similar salad in a crunchy baked tortilla bowl HERE, and a Tex-Mex salad taco HERE. Learn how to easily upcycle your own DIY luminarias HERE!

Tex-Mex Trifle Bowl Layered Dinner Salad Recipe with Creamy Cilantro Citrus Avocado Dressing (Gluten-Free & Vegan)

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This recipe for a gluten-free Tex-Mex trifle bowl layered dinner salad complete with creamy vegan cilantro citrus avocado dressing is perfect for your next dinner fiesta. It’s so easy to throw together without having to measure anything. It also saves time and expense because the beautifully layered trifle bowl pulls double duty as a colorful centerpiece. Plus, when everything is prepared ahead of time… the hostess can spend the evening in the dining room with her guests rather than in the kitchen. Most guests should be able to partake of this healthy gluten-free vegan meal, and dressing is served on the side so that everyone can control their own portions. Once everyone is taken care of… there is nothing left to do but ¡Fiesta Forever!


Layered Dinner Salad Ingredients:

1: torn romaine leaves (or any lettuce)

2: prepared black beans (rinsed canned or cooked dried)

3: chopped green onions (or leeks)

4: diced Roma tomatoes (or any variety)

5: diced black olives (or green)

6: fresh cilantro leaves (or a sprinkling of dried)

7: vegan cheese (Follow Your Heart brand vegan & soy free shredded cheddar or any variety)

8: sprouted pepitas (roasted pumpkin seeds)

  • Serve with gluten-free vegan Beanito brand chips (or any tortilla type chip), fresh salsa, and homemade creamy cilantro citrus avocado dressing (or sour cream, plain yogurt, store bought dressing, or guacamole) on the side.

Cilantro Citrus Avocado Dressing Ingredients:

  • 2 cups vegan coconut yogurt unsweetened (or unsweetened almond milk yogurt, or plain dairy yogurt)
  • 1 ripe avocado mashed
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons cilantro leaves
  • ½ teaspoon ground black peppercorns
  • 1 teaspoon sea salt (or 1 tablespoon of salt substitute if sodium restricted)
  • ½ teaspoon dried onion powder
  • ½ teaspoon dried garlic powder
  • ½ teaspoon ground ginger
  • 1 teaspoon Latin seasoning blend (optional… wholefoods brand has sea salt, garlic, annatto, bitter orange, citric acid, citrus peels & oils)

Layered Dinner Salad Instructions:

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Gather, wash, and chop enough ingredients to fill the trifle bowl you have.

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Place a layer of each of the fresh ingredients in the order listed… so that you see them through the side like giant savory parfait.

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I like to arrange the top in a bullseye pattern with the last ingredients… because a whole layer of cilantro would be demasiado (way too much)!

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This is awesome when served with homemade creamy cilantro citrus avocado dressing on the side.


Cilantro Citrus Avocado Dressing Instructions:

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Mix all the ingredients together and then blend. (I used an immersion blender.)

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This is great to make a day ahead and refrigerate until serving.

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I also served the trifle salad with gluten-free vegan Beanito brand chips and fresh peach salsa… to be eaten along with the salad or as a side. (Any variety of tortilla type chip and salsa would be great.) See more of the Cinco de Mayo dinner fiesta featuring this Tex-Mex trifle salad as a centerpiece HERE.


Oh so delicioso y’all! (One simply must speak “Spanglish” at a Tex-Mex dinner fiesta.)

Faithfully Yours,

Leigh

Tex-Mex Filling Recipe for Taco Salad Baked Tortilla Bowls or Salad Tacos (with Gluten-Free & Vegan Options) with Creamy Cilantro Citrus Avocado Dressing (Dairy-Free)

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This double recipe for Tex-Mex taco salad in gluten-free baked tortilla bowls and salad tacos uses the same healthy fillings spiced up with creamy (yet dairy-free vegan) cilantro citrus avocado dressing. This is so that the salad eaters and the taco lovers can enjoy the same meal without creating extra work for the family chef. This is also why everything is gluten-free and dairy-free, and salad ingredients don’t require measuring. It’s also easy to please the vegans and the carnivores because the optional beef crumbles can be selectively applied… but know that meat isn’t necessary because beans with rice tortilla form a complete protein. So let the dinner fiesta begin!


Cilantro Citrus Avocado Dressing Ingredients:

  • 2 cups vegan coconut yogurt unsweetened (or unsweetened almond milk yogurt, or plain dairy yogurt)
  • 1 ripe avocado mashed
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons cilantro (add more if using fresh herbs)
  • ½ teaspoon ground black peppercorns
  • 1 teaspoon sea salt (or 1 tablespoon of salt substitute if sodium restricted)
  • ½ teaspoon dried onion powder
  • ½ teaspoon dried garlic powder
  • ½ teaspoon ground ginger
  • 1 teaspoon Latin seasoning blend (optional… wholefoods brand has sea salt, garlic, annatto, bitter orange, citric acid, citrus peels & oils)

Tex-Mex Taco & Salad Ingredients:

  • torn romaine leaves (or any lettuce)
  • prepared black beans (rinsed canned or cooked dried)
  • chopped green onions (or leeks)
  • diced Roma tomatoes (or any variety)
  • diced black olives (or green)
  • fresh cilantro leaves (or a sprinkling of dried)
  • shredded cheese (I used Follow Your Heart brand soy-free vegan shredded cheddar.)
  • sprouted pepitas (roasted pumpkin seeds)
  • diced ripe avocado (optional)
  • beef crumbles (optional)
  • brown rice tortillas (or any variety of wrap)
  • homemade creamy cilantro citrus avocado dressing (or sour cream, plain yogurt, store bought dressing, salsa, or guacamole)
  • for the crunchy bowls: grapeseed oil in spray pump (or any oil or cooking spray)

Cilantro Citrus Avocado Dressing Instructions:

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Mix all the ingredients together and then blend. (I used an immersion blender.)

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This is great to make ahead of time and refrigerate until using.


Taco Salad & Tortilla Bowl Instructions:

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Gather, wash, and chop enough ingredients to fill up the crowd you’ll be serving. I haven’t included amounts because everyone has their own preferences regarding salad composition… I like ¾ toppings with a little lettuce! (Brown the beef crumbles in a pan now… if you aren’t vegan.)

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Toss everything but the tortillas in a large mixing bowl with a portion of the prepared creamy cilantro citrus avocado dressing … or your dressing of choice. (Or serve it own the side.)

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To make the baked tortilla bowl shells, spray each tortilla on both sides with oil… from a refillable mist pump or cooking spray. Press each into either an oven safe bowl or a metal tortilla baker. (Sorry about the lack of pictures for this step… oops!) Bake at 350ᵒ for about 15 minutes or so… really just watch them with the oven light on so that they can be removed when just beginning to brown, because everyone’s oven behaves a bit differently. (Note that overcooked broken shells make great tortilla chips.)

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Fill these lovely creations with the tossed salad mixture, and garnish with extra cilantro and pepitas.

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I serve these in rimmed salad bowls rather than on plates so that guests can break the shells to eat with the salad without making a mess.


Salad Taco Instructions:

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For the non-salad eaters in the group who don’t care for salads, try making a salad taco instead.

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Make this soft taco by filling a folded brown rice tortilla with the tossed salad mixture.

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Now that’s something you can sink your teeth into!


♥ “Yo quiero taco salad!” said the imaginary Chihuahua spokesdog.

Faithfully Yours,

Leigh