Imagine a party where all the foods are made ahead but stay fresh. Where guests serve themselves while you enjoy the conversation. And where napkins — no plates or utensils — do the job of dinnerware. This Mexican-influenced menu of bocaditos (little bites) is just that kind of gathering.
It's also a party designed for movement: Guests circulate to sample foods arranged at various stations. Begin with refreshing agua fresca and a selection of Mexican
soft drinks and beers on a beverage tray positioned to greet arriving guests. Place a salad course of romaine hearts with pipián nearby, and a Jerusalem artichoke dip and morsels of mushroom bocadillos in separate locations. Grill the steak ahead, to serve cold — or just before guests arrive, to serve hot — and present it sliced to stuff into little rolls for two-or-three-bite sandwiches. Combine hand-held fruit wands and pine nut cookies for dessert.
