Everything you need to plan Mexican food stations: 12 fiesta ideas for birthdays, weddings, holidays and more, how much food to make, how to keep it all fresh, plus 15 fiesta recipes to serve.
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Mexican food stations turn a party into a fiesta. Instead of one big buffet, you set up a few build-your-own stations, like a taco bar, a salsa and guac bar, an elote station and an aguas frescas table, and let guests wander and graze.
Most of the food can be made ahead, it feeds a crowd for very little, and it fits almost any celebration.
Below you’ll find a quick planning guide, 25 setup tips, 12 Mexican food station ideas for different parties, and 15 fiesta recipes at the end.
Planning more party food? You might also like Taco Bar Ideas That Will Wow Your Guests, 25 Amazing Mexican Chicken Casserole Recipes and 25 Amazing Mexican Casserole Recipes.
Mexican Food Station Quick Guide
The key numbers and tips to plan your fiesta at a glance.
How Many Stations 3 to 8
10 to 15 guests: 3 or 4 stations. 20 to 30 guests: 4 to 6. 40 to 60 guests: 6 to 8.
The Winning Mix 1 + 2 + 1 + 1
One main station (tacos or burrito bowls), 2 or 3 sides or snacks, a drink station and a dessert.
How Much Meat 1/3 lb per adult
Plan 1/3 lb raw meat per adult in total, or 1/4 lb if you have several filling stations.
Chips And Salsa 2 oz + 1/4 cup
Plan about 2 oz of chips and 1/4 cup of salsa per person, plus 1 avocado for every 3 guests.
Drinks 2 to 3 cups each
Plan 2 to 3 cups of drinks per person, about 1 1/2 gallons for 10 guests.
Make Ahead 2 to 3 days
Marinate meats, make salsas, pickled onions and horchata, and bake the tres leches cake ahead.
Food Safety 140°F / 40°F
Keep hot food at 140°F or above and cold food at 40°F or below. Toss anything out more than 2 hours.
HOW TO SET UP MEXICAN FOOD STATIONS: 25 TIPS
1. Build Around One Main Station
A taco bar, burrito bowl bar or fajita station makes the best main. Everything else fills out the spread.
Pick the main first, then add sides, drinks and dessert around it.
2. Match The Number Of Stations To Your Crowd
For 10 to 15 guests, 3 or 4 stations is plenty. For 20 to 30, plan 4 to 6, and for 40 to 60, plan 6 to 8.
More stations means more prep, so add them only if you have the space and help.
3. Plan 1/3 Pound Of Meat Per Adult
That’s the total across all your filling stations, or about 3 tacos each.
If you’re serving several filling stations, cut it back to 1/4 pound per person.
4. Choose Fillings That Hold Well
Barbacoa, chicken tinga, seasoned ground beef and shredded chicken stay juicy on warm for hours.
Stir a splash of broth into shredded meats every hour.
5. Use Slow Cookers For Hot Food
A triple slow cooker buffet server holds meat, beans and queso side by side.
Set them to warm, not low, once the food is cooked.
6. Keep Tortillas Soft
An insulated tortilla warmer keeps tortillas soft for an hour or more.
Warm them in foil packets in a 350°F oven for 15 minutes first.
7. Use Chafing Dishes For Rice And Fajitas
A chafing dish set keeps rice, beans, fajitas and enchiladas hot for a crowd.
Plan about 1/4 cup uncooked rice and 1/3 cup beans per person.
8. Put Chips And Salsa Out First
Set chips, salsa and guacamole in the main gathering area so guests can snack right away.
Plan 2 ounces of chips and 1/4 cup of salsa per person.
9. Make Guacamole Close To Serving Time
Guac browns fast. Make it 30 minutes before the party, add plenty of lime and press plastic wrap right onto the surface.
Plan 1 avocado for every 3 guests. A molcajete looks great on a fiesta table.
10. Label Salsas By Heat
Label every salsa as mild, medium or hot so guests know what they’re getting into.
Line them up from mild to hot.
11. Keep Cold Toppings On Ice
Guacamole, crema, pico and cut fruit stay fresh in an ice chilled condiment server.
Put out small batches and refill from the fridge.
12. Add A Grilled Corn Station
Elote and esquites are cheap, everyone loves them, and they make the whole party smell amazing.
Grill the corn ahead and hold it warm in a covered pan.
13. Set Up A Drink Station Near The Entrance
Aguas frescas and horchata look great in glass drink dispensers.
Plan 2 to 3 cups of drinks per person.
14. Make Aguas Frescas The Day Before
Blend fruit with water, a little sugar and lime, strain and chill. Watermelon, pineapple and cantaloupe are the favorites.
Add ice right before serving so they don’t water down.
15. Add A Dessert Station
Churros, tres leches, Mexican fruit cups and paletas are easy fiesta desserts.
Put desserts at the far end or on a separate table.
16. Decorate With Color
A serape table runner, papel picado banners and paper flowers make the table look festive with no extra effort.
Bright bowls and small cacti finish the look.
17. Use Taco Holders
Taco holder stands keep loaded tacos upright on plates.
They also make hard shells easier for kids.
18. Lay Out Stations Around The Room
Drinks near the entrance, chips and dips in the gathering area, the main station on one long table, sides next to it, and desserts at the far end.
Spreading stations out keeps lines short.
19. Offer Vegetarian Options
Beans, quesadillas, elote, rice and all the salsas and dips are meat-free.
Keep vegetarian items in their own pans with their own spoons.
20. Plan For Gluten-Free Guests
Corn tortillas and chips are naturally gluten-free. Check seasoning packets, which sometimes contain wheat.
Label anything with flour tortillas.
21. Make A Kids’ Corner
Quesadillas, mild ground beef tacos and churros are usually the kids’ favorites.
Keep their food mild and at their height.
22. Choose One Splurge Station
Shrimp ceviche or birria tacos feel special. Pick one splurge and keep the rest budget-friendly.
Chicken thighs, ground beef, rice and beans feed a crowd for very little.
23. Prep Ahead So Party Day Is Easy
Two to three days before, marinate meats, make salsas, pickled onions and horchata, and bake the tres leches cake. The day before, cook slow-cooker meats, chop vegetables and make aguas frescas.
On party day, reheat meats 2 hours ahead, make the rice and grill the corn. Make the guac and warm tortillas 30 minutes before guests arrive.
24. Keep Food Safety Simple
Hot foods should stay at 140°F or above and cold foods at 40°F or below. Throw out anything that sits in between for more than 2 hours (1 hour above 90°F).
Small bowls you refill often stay fresher than one giant bowl.
25. Turn Leftovers Into New Meals
Leftover meats become burrito bowls, nachos or enchiladas the next day.
Cut leftover tortillas into wedges and bake them into chips.
HOW MUCH FOOD TO MAKE
These numbers are for adults. If you’re serving several filling stations, cut the meat back to 1/4 pound per person.
| Item | Per Person | 10 Guests | 25 Guests | 50 Guests |
|---|---|---|---|---|
| Meat (raw, total) | 1/3 lb | 3 1/2 lbs | 8 1/2 lbs | 17 lbs |
| Tortillas | 3 | 36 | 90 | 180 |
| Tortilla chips | 2 oz | 2 large bags | 4 large bags | 8 large bags |
| Salsa | 1/4 cup | 2 1/2 cups | 6 1/4 cups | 12 1/2 cups |
| Guacamole (avocados) | 1 per 3 people | 4 | 9 | 17 |
| Rice (uncooked) | 1/4 cup | 2 1/2 cups | 6 1/4 cups | 12 1/2 cups |
| Beans | 1/3 cup | 2 cans | 5 cans | 10 cans |
| Drinks | 2 to 3 cups | 1 1/2 gallons | 4 gallons | 8 gallons |
WHAT MEXICAN FOOD STATIONS COST
A fiesta with 4 or 5 stations usually runs about $5 to $9 per person. Make salsa and aguas frescas from scratch, buy tortillas and chips in bulk, and choose one splurge station.
MEXICAN FOOD STATIONS FAQ
How Many Food Stations Do I Need For A Party?
Plan 3 or 4 stations for 10 to 15 guests, 4 to 6 for 20 to 30 guests and 6 to 8 for 40 to 60 guests.
What Is The Best Main Station For A Mexican Party?
A taco bar is the most popular, followed by a burrito bowl bar and a fajita station. All three hold well and let guests build their own.
What Can I Make Ahead For A Fiesta?
Salsas, pickled onions, horchata, aguas frescas, tres leches cake and slow-cooker meats can all be made 1 to 3 days ahead.
12 MEXICAN FOOD STATION IDEAS FOR EVERY KIND OF PARTY
Each idea uses the same basic setup from the tips above. What changes is the decor, the stations you feature and a few small touches that fit the party.
1. First Fiesta Birthday
A colorful fiesta is a fun theme for a first birthday or any kids’ party. Keep the food mild and the decor bright.
A taco bar, a fruit cup station and churros cover kids and adults.
What You’ll Need:
- Mild taco bar
- Mexican fruit cups without the chili for kids
- Churros
- Papel picado, a pinata and bright balloons
How to Set It Up:
- Hang papel picado above the food table.
- Label the mild and spicy options.
- Set kid food at their height.
- Put the pinata away from the food.
Shop the Station:
2. Quinceanera Food Stations
A quinceañera often feeds 100 guests or more. Food stations keep the line moving better than a single buffet.
A taco or fajita station, rice and beans, a salsa bar and a dessert table work well.
What You’ll Need:
- 2 or 3 hot stations in chafing dishes
- Rice, beans and tortillas
- Salsa and guac bar
- Dessert table with tres leches and churros
- Decor in the quinceañera colors
How to Set It Up:
- Use chafing dishes for big pans.
- Set up stations around the room.
- Have family or a caterer keep them stocked.
- Match signs to the party colors.
Shop the Station:
3. Mexican Wedding Food Stations
Food stations are a fun way to celebrate heritage at a wedding. Think taco bar, elote station, churro bar and aguas frescas.
Plan one server per station for 100+ guests.
What You’ll Need:
- Taco or fajita station
- Elote station
- Churro or dessert bar
- Aguas frescas in big dispensers
- Elegant signs and florals
How to Set It Up:
- Spread stations around the reception space.
- Use a double-sided taco line.
- Label every salsa with its heat level.
- Add a late night churro station.
Shop the Station:
4. Christmas Tamalada
A tamale-making party is a holiday tradition. Everyone helps fill and fold, then you steam a big batch and eat together.
Set up an assembly station with masa, fillings and husks.
What You’ll Need:
- Soaked corn husks
- Prepared masa
- 2 or 3 fillings like chicken verde and red chile beef
- Steamer pot
- Mexican hot chocolate and conchas
How to Set It Up:
- Set up one long table as the assembly line.
- Give everyone a spreader and a stack of husks.
- Steam batches while you work.
- Serve hot chocolate while you wait.
Shop the Station:
5. Fiesta Pool Party
A fiesta theme is perfect for a summer pool party. Keep the food easy to grab and the drinks cold.
Walking tacos, fruit cups and paletas are great around the pool.
What You’ll Need:
- Walking taco bar
- Mexican fruit cups
- Paletas in a cooler
- Aguas frescas
- Bright tablecloth and streamers
How to Set It Up:
- Set food in the shade.
- Use plastic serving pieces near the pool.
- Keep cold food on ice.
- Put paletas out a few at a time.
Shop the Station:
6. Tropical Fiesta Taco Bar
Mix fiesta and tropical themes with pineapple, mango and coconut. Al pastor and shrimp tacos with mango salsa fit perfectly.
Great for summer birthdays and backyard parties.
What You’ll Need:
- Al pastor chicken and shrimp tacos
- Mango and pineapple salsas
- Coconut rice
- Tropical fruit cups
- Palm leaves and bright flowers
How to Set It Up:
- Use hollowed pineapples as salsa bowls.
- Decorate with palm leaves.
- Serve aguas frescas in big dispensers.
- Keep shrimp on ice until grilling.
Shop the Station:
7. Dia De Los Muertos Dinner
A colorful dinner with marigolds, candles and traditional food to honor loved ones.
Pozole, tamales, pan de muerto and Mexican hot chocolate are classic.
What You’ll Need:
- Chicken pozole verde with toppings
- Tamales
- Pan de muerto
- Mexican hot chocolate
- Marigolds, candles and papel picado
How to Set It Up:
- Keep pozole warm in a slow cooker.
- Set toppings in small bowls.
- Decorate with marigolds and candles.
- Serve hot chocolate at the end.
Shop the Station:
8. Cinco De Mayo Party
A fun, colorful party with a taco bar, chips and salsa and aguas frescas.
Go big on decor: serape runners, paper flowers and string lights.
What You’ll Need:
- Taco bar
- Chips, salsa and guac
- Elote station
- Aguas frescas
- Churros
How to Set It Up:
- Use a serape runner and paper flowers.
- Line salsas up from mild to hot.
- Put drinks near the entrance.
- Set desserts on their own table.
Shop the Station:
9. Aguas Frescas And Fruit Table
A bright table of fresh fruit and aguas frescas is a showstopper at any fiesta.
Add Tajin and chamoy for the classic Mexican fruit cup flavor.
What You’ll Need:
- 3 aguas frescas in dispensers
- Mango, watermelon, pineapple, cucumber and jicama
- Lime, Tajin and chamoy
- Cups and forks
How to Set It Up:
- Use big glass dispensers to show off the colors.
- Cut fruit into spears and set it in cups.
- Keep everything on ice.
- Label each flavor.
Shop the Station:
10. Churro Dessert Bar
Warm churros with dipping sauces like chocolate, cajeta and strawberry. Guests love dunking their own.
Works as a dessert for any fiesta or a late night wedding snack.
What You’ll Need:
- Churros kept warm
- Chocolate, cajeta and strawberry dipping sauces
- Cinnamon sugar
- Small cups for dipping
How to Set It Up:
- Fry or bake churros and keep them in a low oven.
- Stand them in cups.
- Keep sauces warm in small pots.
- Add cinnamon sugar for extra.
Shop the Station:
11. Game Day Nacho Bar
A loaded nacho bar is perfect for football parties. Guests build their own plates between plays.
Queso and seasoned beef in slow cookers keep everything hot for hours.
What You’ll Need:
- Tortilla chips
- Queso and seasoned beef in slow cookers
- Jalapenos, pico, sour cream and guac
- Team-colored plates
How to Set It Up:
- Put chips first with paper boats.
- Keep queso and beef in slow cookers.
- Decorate in team colors.
- Refill chips during halftime.
Shop the Station:
12. Burrito Bar For A Potluck Or Office Party
A burrito bar is easy to set up in a break room or church hall and feeds a big group cheaply.
Wrap each burrito in foil so guests can take one to go.
What You’ll Need:
- Large flour tortillas
- Rice, beans and 2 fillings
- Cheese, salsa and sour cream
- Foil sheets for wrapping
How to Set It Up:
- Keep fillings in slow cookers.
- Put tortillas in a warmer at the start.
- Add foil sheets at the end.
- Label vegetarian options.
Shop the Station:
15 FIESTA RECIPES FOR YOUR MEXICAN FOOD STATIONS
Pick a main, 2 or 3 sides, a drink and a dessert. Each recipe serves about 8 to 10 guests.
1. Taco Bar
Seasoned meats, warm tortillas and every topping you can think of so guests build their own tacos.
It’s the anchor of any Mexican food spread (see our full taco bar guide for 25 fillings).
Ingredients:
- 3 lbs ground beef or chicken
- 3 tbsp taco seasoning
- 30 corn and flour tortillas
- Toppings: shredded cheese, lettuce, diced onion, cilantro, pico de gallo, sour cream, guacamole, lime wedges
Instructions:
- Brown the meat, add taco seasoning and a splash of water and simmer 10 minutes.
- Hold in a slow cooker on warm.
- Warm the tortillas and keep them in a tortilla warmer.
- Set out toppings in order from cheese to lime.
2. Nacho Bar
Chips, warm queso, seasoned beef and all the toppings for loading your own nachos.
Use slow cookers for the queso and meat so everything stays hot.
Ingredients:
- 2 large bags tortilla chips
- 2 lbs ground beef with taco seasoning
- 4 cups queso (melted cheese sauce)
- 1 (15 oz) can black beans, warmed
- Toppings: jalapenos, pico de gallo, guacamole, sour cream, olives, cilantro
Instructions:
- Cook the beef with taco seasoning and keep warm.
- Warm the queso in a slow cooker.
- Set out chips in a big bowl or baskets.
- Line up meat, beans, queso and toppings.
3. Elote Station
Grilled corn on the cob with mayo, cotija, chili powder and lime.
Grill the corn ahead and keep it warm in a cooler lined with towels.
Ingredients:
- 10 ears corn, husked
- 1/2 cup mayo
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled cotija
- Chili powder or Tajin
- Lime wedges and chopped cilantro
- Corn skewers
Instructions:
- Grill the corn over medium-high heat 10 to 12 minutes, turning, until charred.
- Insert skewers into the ends for easy handling.
- Set out bowls of mayo, crema, cotija and chili powder.
- Guests brush on mayo, roll in cotija and finish with chili and lime.
4. Salsa Bar
Three or four homemade salsas from mild to hot, with chips for dipping.
All of these can be made 2 days ahead.
Ingredients:
- Salsa roja: 1 (28 oz) can tomatoes, 1/2 onion, 2 jalapenos, 2 garlic cloves, cilantro, lime
- Salsa verde: 1 lb tomatillos, 1 jalapeno, 1/2 onion, cilantro
- Pico de gallo: tomatoes, onion, jalapeno, cilantro, lime
- Mango salsa: mango, red onion, jalapeno, lime
- 2 large bags tortilla chips
Instructions:
- Blend the salsa roja ingredients until slightly chunky.
- Boil the tomatillos 5 minutes, then blend with the rest of the salsa verde ingredients.
- Dice and mix the pico and mango salsa.
- Serve in bowls labeled mild, medium and hot with chips.
5. Queso Fundido
Bubbly melted cheese with beef chorizo and roasted poblano, served with warm tortillas.
Serve it straight from the cast iron skillet so it stays gooey.
Ingredients:
- 8 oz beef chorizo
- 1 poblano pepper, roasted and diced
- 1/2 onion, diced
- 3 cups shredded Oaxaca or Monterey Jack
- Warm flour tortillas or chips
Instructions:
- Heat the oven to 400°F and cook the chorizo and onion in a cast iron skillet until browned.
- Stir in the poblano.
- Top with the cheese and bake 10 to 12 minutes, until bubbly.
- Serve right away with tortillas or chips.
6. Guacamole Bar
A big bowl of fresh guacamole with mix-ins so guests can customize theirs.
Make the base guacamole close to party time to keep it green.
Ingredients:
- 8 ripe avocados
- Juice of 3 limes
- 1/2 red onion, finely diced
- 1/2 cup chopped cilantro
- 1 tsp salt
- Mix-ins: pomegranate seeds, mango, crumbled cotija, jalapenos, roasted corn, crumbled turkey bacon
Instructions:
- Mash the avocados with lime juice and salt.
- Stir in the onion and cilantro.
- Serve in a molcajete with mix-ins in small bowls around it.
- Keep extra guacamole in the fridge with plastic pressed on top for refills.
7. Sheet Pan Quesadillas
One giant quesadilla baked on a sheet pan and cut into squares, perfect for feeding a crowd.
Make one plain cheese and one chicken for picky eaters.
Ingredients:
- 10 large flour tortillas
- 3 cups shredded chicken
- 4 cups shredded Mexican cheese
- 1 (4 oz) can green chiles
- 1 tsp cumin
- 2 tbsp melted butter
- Salsa and sour cream
Instructions:
- Heat the oven to 425°F and overlap 6 tortillas on a greased sheet pan so they hang over the edges.
- Layer chicken, chiles, cumin and cheese, then fold the edges in and cover with the remaining tortillas.
- Brush with butter, place another sheet pan on top and bake 20 minutes.
- Remove the top pan, bake 5 more minutes until crispy, and cut into squares.
8. Burrito Bowl Bar
Cilantro lime rice, beans, seasoned meat and fresh toppings for building bowls.
A great gluten-free main station.
Ingredients:
- 2 cups uncooked rice with lime and cilantro
- 3 lbs chicken thighs or flank steak
- 2 (15 oz) cans black beans
- 2 cups corn
- Toppings: shredded cheese, lettuce, pico, guacamole, sour cream, salsa, lime
Instructions:
- Cook the rice and stir in lime juice and cilantro.
- Season and grill the meat, then chop.
- Warm the beans and corn.
- Set out bowls and line up rice, meat, beans and toppings.
9. Sheet Pan Fajitas For A Crowd
Seasoned chicken and steak roasted with peppers and onions, served with warm tortillas.
Cook them on two sheet pans so everything browns instead of steaming.
Ingredients:
- 2 lbs chicken breast, sliced
- 1 1/2 lbs flank steak, sliced
- 4 bell peppers and 2 onions, sliced
- 1/4 cup oil
- 3 tbsp fajita seasoning
- 20 flour tortillas
- Sour cream, guacamole and salsa
Instructions:
- Heat the oven to 425°F and toss everything with the oil and seasoning.
- Spread on two sheet pans.
- Roast 20 to 25 minutes, then broil 2 minutes for char.
- Keep warm in a chafing dish and serve with tortillas and toppings.
10. Chicken Enchiladas Verdes
Corn tortillas filled with chicken and baked in tangy green salsa with melted cheese.
Assemble the pan the day before and bake right before the party.
Ingredients:
- 3 cups shredded chicken
- 12 corn tortillas
- 3 cups salsa verde
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack
- Cilantro and diced onion
Instructions:
- Heat the oven to 375°F and blend the salsa verde with the sour cream.
- Warm the tortillas, fill with chicken and a little cheese and roll.
- Place in a baking dish, cover with the sauce and remaining cheese.
- Bake 20 to 25 minutes and top with cilantro and onion.
11. Quesabirria Tacos
Slow-braised beef in a chile broth, folded into cheesy crisped tortillas with consome for dipping.
Make the birria the day before and crisp the tacos at the party.
Ingredients:
- 3 lbs beef chuck, cubed
- 6 dried guajillo and 3 ancho chiles
- 1 onion and 5 garlic cloves
- 1 (15 oz) can tomatoes
- 1 tsp each cumin, oregano and cinnamon
- 6 cups beef broth
- 20 corn tortillas
- 3 cups shredded Oaxaca cheese
Instructions:
- Soak the toasted chiles, then blend with the onion, garlic, tomatoes and spices.
- Brown the beef, add the sauce and broth, and simmer 3 hours until tender, then shred.
- Dip tortillas in the fat from the broth and crisp on a griddle with cheese and beef.
- Fold and serve with cups of the broth for dipping.
12. Churros With Chocolate Sauce
Crispy cinnamon sugar churros with a warm Mexican chocolate dipping sauce.
Fry them right before serving, because churros are best warm.
Ingredients:
- 1 cup water
- 1/2 cup butter
- 1 tbsp sugar
- 1 cup flour
- 3 eggs
- Oil for frying
- 1/2 cup sugar with 1 tbsp cinnamon
- Sauce: 1 cup heavy cream and 6 oz Mexican chocolate
Instructions:
- Boil the water, butter and sugar, stir in the flour until a dough forms, then cool 5 minutes and beat in the eggs.
- Pipe 5-inch strips into 350°F oil and fry 2 to 3 minutes, until golden.
- Roll in cinnamon sugar.
- Heat the cream, melt in the chocolate and serve for dipping.
13. Tres Leches Cake
A light sponge cake soaked in three milks and topped with whipped cream.
Make it a day ahead so the cake soaks up all the milk.
Ingredients:
- 1 cup flour
- 1 1/2 tsp baking powder
- 5 eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 tsp vanilla
- Soak: 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup heavy cream
- Whipped cream and cinnamon
Instructions:
- Heat the oven to 350°F, beat the yolks with 3/4 cup sugar, milk and vanilla, then fold in the flour and baking powder.
- Beat the whites with the remaining sugar to soft peaks and fold in, then bake in a 9×13 pan for 25 minutes.
- Poke holes all over the warm cake and pour the three milks over it.
- Chill overnight and top with whipped cream and cinnamon.
14. Aguas Frescas Bar
Bright, refreshing fruit drinks like watermelon, pineapple and cantaloupe.
Glass dispensers show off the colors and make the drink station look amazing.
Ingredients:
- 8 cups watermelon
- 6 cups pineapple
- 6 cups cantaloupe
- 12 cups cold water (divided)
- Sugar or honey to taste
- Juice of 4 limes
- Ice and lime slices
Instructions:
- Blend each fruit separately with 4 cups water until smooth.
- Strain each through a fine sieve.
- Sweeten to taste and add lime juice.
- Chill and serve in dispensers over ice.
15. Horchata
A creamy, cinnamon-spiced rice drink served ice cold.
Start soaking the rice the night before.
Ingredients:
- 1 cup long grain white rice
- 2 cinnamon sticks
- 4 cups water
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla
- Ground cinnamon for topping
Instructions:
- Soak the rice and cinnamon sticks in the water overnight.
- Blend everything (including the cinnamon) until very smooth.
- Strain through a fine sieve or cheesecloth.
- Stir in the milk, sugar and vanilla, chill and serve over ice.
If you only add one station beyond tacos, make it the elote station. Grilled corn is cheap, everyone loves it, and it makes the whole party smell amazing.
