The Brochetas de Carne with Cilantro Aioli were from a menu I made for Cinco de Mayo last year. Here are the drinks and the appetizer and salad course I served:
MEXICAN BEER served with SCALLOP CEVICHE & SALAD COURSE
(1 lb. bay scallops, juice of 2 limes, 1/3 cup olive oil, 1 diced Bermuda onion, 4 ounce can diced green chilies, 1 chopped tomato, 2 chopped Jalapeno peppers, 1 teaspoon ea. salt and pepper) Let stand overnight and serve individual ramekins set to the side of the salad plate and serve first.
MIXED GREENS WITH Sweet Red Vinaigrette and marinated beans & crunchy chips
Salad: Mixed greens with slices of red onion, marinated red beans and crunched tortilla chips.
(1 can condensed tomato soup, 1/2 cup honey, 3/4 cup red wine vinegar, 1 cup olive oil, 3 tablespoons dry red wine, 1 1/2 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon cumin,
1 teaspoon dry mustard, 2 cloves minced garlic) Place all ingredients in a blender and mix until well blended. Make day ahead.
SANGRIA served with dinner
(3/4 cup brandy, 4 cups red wine, 2 cups white wine, 2 cups sparkling water, ½ cup orange juice, ¼ cup lemon juice, 1 sliced orange, 1 sliced lemon, ¼ cup sugar-or to taste) Mix together, add ice and float the lemon and orange slices on top.