Salsas

• Authentic Mexican salsas include cooked versions, such as roasted tomato salsa or tomatillo salsa, and fresh ones like pico de gallo. Consider storage time, how many you are serving and preparation methods before deciding what salsas you will serve, and plan for 2 to 3 tablespoons per person of each type. Many fresh salsas have to be hand-chopped and prepared close to the party date, which may be tedious for a large gathering. On the other hand, roasted or cooked salsas can be blended and stored for as long as five days. Buy quality tortilla chips from local Mexican restaurants or at warehouse stores to partner with the salsas. Plan to serve 2 to 3 ounces per person.

Roasted Meats

• Roasted meats are the perfect make-ahead filling for authentic Mexican street tacos. Slow-cook pork or beef roasts with onions, garlic and spices, such as cumin, bay leaves and chile powder. Shred the meat once it is cool enough to handle, and store it with the strained juices to retain moisture for as long as two days. You will need 5 ounces of uncooked boneless meat or about 8 ounces of bone-in uncooked meat per person. On the day of the event, reheat the meat in the oven, covered with foil, until it is steaming and registers at least 150 degrees Fahrenheit. Serve it hot with small flour and corn tortillas, alongside bowls of salsa, chopped cilantro and minced white onion.

Stews and Soups

• Stews or soups are a filling, low-cost Mexican meal for a crowd. Make pozole, a chicken stew that features hominy and tomatillos, and sopa Azteca, a tortilla soup with red chiles and tomatoes. Cook both recipes up to two days ahead, then warm them gently on the stove until bubbling just before your party. Add shredded cooked chicken to the sopa Azteca just before serving. Serve stews and soups with tortilla chips or strips, shredded cabbage, sliced radishes, cubed avocado, crumbled queso fresco and lime wedges. Plan for 1 cup per person per recipe if serving both or as part of a buffet. If you choose to serve only one, plan for 2 cups per person.

Side Dishes

• Bulk up a menu for a crowd by adding a few make-ahead side dishes. Combine cooked, dried beans with spices, tomatoes, onions, garlic and beer for Borracho beans. Cook rice with with poblano chiles, cilantro, onions and garlic to make arroz verde. Shred cabbage, carrots and onion, and mix the ingredients with vinegar and olive oil to make curtido, a less-sweet Mexican equivalent to coleslaw. Beans and rice can be made up to two days ahead and reheated, and the slaw can be made up to five days ahead. Plan for one-half cup of each per person.