THE MENU Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce Sauvignon Blanc Watercress, Jícama, and Orange Salad Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa Southwestern Corn Pudding Pinot Noir Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
