For our April dinner party (yes, it’s officially “our” dinner party now) Suzanne made Tortilla Soup.

Compared to our previous dinner parties, this was cheap and simple. I believe the ingrediants came to around $30 at the corner Mexican market (one of the many advantages of living in The Mission). It did take Suzanne all afternoon to prepare everything, though.

The idea is that you make a simple broth, and an assortment of things for the diners to put in their bowls. We had plenty of options, including:

- passila chilis (julienned and fried)
- jalapenos (julienne and fried)
- corn on the cob (boiled and sliced into rounds)
- cilantro (coarsely chopped)
- tomatoes (chopped)
- tortilla strips (fresh fried)
- queso fresco (crumbled)
- white onion (finely chopped)

Start by making a simple broth however you like. Ours was a vegi broth. Be to throw in some Epazote.

Here are a couple of the results: