Experience #2
The Tex-Mex Fiesta
This was our last proper outdoor brunch of the year. We had started KCS late in the season, then managed to catch a couple of warm days with friends around the table, so the mix became Summer O'clock.
The menu is a Tex-Mex feast built for sharing: nachos to start, beef fajitas for the main event, and grilled pineapple with fried ice cream to finish. Most of the work can be done ahead, which is the point. By midday we were already sharing the starter rather than disappearing into the kitchen.
For more detail on timing the dishes, see Effortless Tex-Mex Feast.
Menu
Easy Nachos
Roasted chicken served on top of nachos with smokey cheddar.
Beef Fajita
Juicy medium-rare beef served with grilled pepper, onions, tomato and cucumber salsa, and guacamole.
Fried Ice Cream
Vanilla ice cream covered in toasted panko, served on top of grilled pineapple.
Wine Selection
1000 Stories Zinfandel worked well here because it has enough fruit for the salsa and grilled vegetables, but enough spice and oak for the beef. We drank batch 87, aged in French and American oak with part of the wine finished in bourbon barrels.
The dark cherry, raspberry, vanilla and pepper notes sat naturally with the char on the steak and peppers. The acidity also helped keep the fajitas from feeling heavy, especially once the guacamole and salsa were on the plate.
