Labour Day in Mexico Party

Written by Rosemary Mantini | 04 September 2009

Here it is: the last long weekend of the summer. For those of us who love hellishly hot temperatures (even the high humidity of Southern Ontario and Quebec will do), September brings with it forebodings of the cold and damp to come. But don't let it get you down. Think instead of lazy days swinging in a hammock underneath a big maple tree, dipping your toes every so often into the pool, sipping a glass of rosé. I'm going to plan a fabulous send-off to summer this year.

My Labour Day party this year is going to be all about Mexico. Grilled carne asada (marinated flank steak), guacamole, fresh made corn tortillas and lots of grilled vegetables. Tomatoes, squash, sweet potatoes, avocado, coconut, pineapple, papaya and prickly pear are all common in Mexican cuisine. I'll see what's available at the grocery store this morning, and go from there. What's cooking about anyway, if you can't add a little mystery and adventure? Mental note: check pantry for cinnamon, clove, anise, cumin, cilantro, thyme and marjoram. Oh, and jalapeño peppers, can't forget those!

I learned a few things about Mexico when I was visiting Southern California last month. Yes, I know that experiencing Mexican food outside of Mexico has its limitations, but it was the closest I could get to it this year. Mexico is a country where each region offers its own unique blend of flavours. I learned that as long as you stick to fresh ingredients prepared in a simple way, you will master what Mexican cuisine is all about.

So, here I go. Here's this year's Labour Day party menu.

Carne Asada (Marinated Flank Steak)

Grilled Corn with Onion and Cheese

Grilled Vegetables with Tomato Oil

Mexican Pinto Beans