a varied dinner party menu

• fresh tortillas
• Masa for whatever other antojitos we want to make (sopes anyone?)
• Pork-raisin-almond-chile filling (see below)
• Shredded chicken filling
• Beans with pork
• Fresh and cooked tomatillo salsas
• Tomato salsa
• Guacamole
• Zucchini and avocado carpaccio with herbs (inspired by last week’s Bittman column – oh, to be Patricia Wells…)
• Someone: bring crab, please

and for another time:

• jeweled rice
• lamb kibbe (see below; I was going to make it before this lovely article in the Times. I suppose I’ll cook some of it, though I do prefer my Prairie Grass Farm lamb raw.)
• mouhamara (which I learned today is the top web search the lands people on my blog)