Our Event Directors and Chefs have no shortage of creativity when it comes to themed foods. From our brand new ¡Havana! Cuban Nights Cocktail Station and the life size Bento Box Japanese Station, we are constantly evolving and creating really fun food. Halloween is one of our favorite holidays to create events for. There is so much inspiration to be found whether you’re in a pumpkin patch or a haunted house. This year, we’d like to share what a TPC Halloween party would look like!
After brainstorming many ideas, we decided on the “Dia de los Muertos” theme. We are always up for a celebration, and celebrating life sounds just about right before the holiday season begins! Deos de los Muertos is traditionally celebrated in Latin America on November 1st, but here in America we associate this holiday with Halloween. This day celebrates the lives of the deceased with food, drinks, parties, and activities the dead enjoyed during their lifetime. You will most likely recognize the theme from the brightly colored skulls and skeletons on sweets and by the traditional Latin American fare.
For appetizers at your party, you can include snacks like Pumpkin & Smoked Duck Empanadas and Smoked Chicken and Apple Quesadillas with chipotle aioli. One of our favorite new stations is our Guacamole Cart (see our all our Stations here!) For your party, you can put out fresh avocados, and a bunch of mix-ins like fresh cilantro, roasted garlic cloves, pico de gallo, black beans and jicama and serve it all with warm tortilla chips! Create a fun, funky sign of directions of how to make your own guac, and don’t forget the pitchers of margaritas!
A great side dish to Tamales, Tacos and Tequila (oh my!) is our Corn Esquites. It’s perfect as a pass around, and even better served in a carved out pumpkin. We like to serve ours in colorful plastic shot glasses (easy cleanup too!)
Traditional Corn Esquites
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces cotija cheese, finely crumbled
- ½ cup finely sliced scallion greens
- ½ cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced
- 1 tablespoon fresh lime juice
- Chili powder or hot chili flakes, to taste
- Heat oil in a large non-stick skillet over high heat until shimmering.
- Add corn kernels, season to taste with salt, stir accordingly and cook without moving until charred on one side, about 2 minutes.
- Toss corn, stir, and repeat until charred on second side, about 2 minutes more.
- Continue tossing and charring until well charred all over, about 10 minutes total.
- Remove from heat and transfer to a large bowl.
- To the corn, add the mayo, cheese, scallions, cilantro, jalapeño, garlic, lime juice, & chili powder and stir to combine. Taste and adjust seasoning with salt and more chili powder to taste.
- Spoon the corn into colorful disposable shot glasses or a large carved out gourd & enjoy!
A great way to cap off the night is by having your guests trick or treat in the comfort of your home! Set up a Day of the Dead candy bar with candelabras and feather boas and stick to one or two colors of candy! We chose black and white to go with the skeletal theme! Use mini take out containers for easy transporting!
Happy Halloween from the TPC Team!