When we decided to do a Friendsgiving pop up party, the first thought that came into Jaime's mind was a Southwestern theme, complete with cacti and Navajo Tacos! We planned the entire party around these two ideas. This desire to take a spin on the traditional Thanksgiving meal helped us create a unique menu that perfectly complimented our Friendsgiving celebration.
To begin, we made shredded pork in the crock pot, which allowed us the ability to transport the meat easily to the site, while still keeping it hot. The indian fry bread was also prepared ahead of time, and then displayed in a woven basket. We decided to set the table with a platter full of colorful toppings that we passed around with ease, allowing each guest to customize their own tacos. Our platter included shredded lettuce, green onions, cilantro, tomatoes, olives, cheese, roasted corn salad and pomegranate seeds. We also served fresh salsa, homemade guacamole and chips. The rich and buttery fry bread, with the warm shredded pork and piles of fresh toppings, hit the spot and filled our bellies!
For dessert, we chose a more traditional route by serving mini pumpkin pies topped with whipped cream. We wanted to keep things simple, but still visually appealing, so we made it easy on ourselves by purchasing the large pumpkin pies at Costco and used a biscuit cutter to cut them into individual circles, rather than slices. The results were adorable, individual-sized, delicious pumpkin pies!
Along with pie, we also served Mexican hot chocolate. After a little experimentation, we came up with the perfect hot chocolate recipe. It was rich, thick, and creamy - made all the more delicious by an exciting hint of spice and heat! It was the perfect compliment to our pumpkin pie, and the perfect ending to our Friendsgiving meal!