Hors D'ouevres
Placed:

Chips and Salsas
Queso Fundido
Warm chipotle Black Bean Dip

Passed:

• Arepas

• Buñuelos (Colombian Cheese Fritters): Round, crispy-on-the-outside, soft-on-the-inside cheese fritters made with corn starch and queso fresco. They are a staple snack, particularly around the holidays.Acarajé (Brazilian Black-Eyed Pea Fritters): A specialty from the Bahia region, these are deep-fried patties of mashed black-eyed peas and onions, split open and stuffed with a spicy shrimp and cashew paste (vatapá). 

• Papas Rellenas (Stuffed Potatoes): Popular across Cuba, Puerto Rico, and other Latin American countries, these are balls of seasoned mashed potatoes that are stuffed with a savory filling of ground beef (picadillo), breaded, and deep-fried until golden brown.
  
  Chicken Empanadas
   

• Aguachile (Mexico): A quick and spicy alternative to traditional ceviche. Shrimp is submerged in a liquid mixture of lime juice, chili peppers (usually serrano or jalapeño), cilantro, and cucumber, served almost immediately for maximum freshness.

• Tamale Tartlets: A fun, bite-sized twist on traditional tamales. Small disks of corn masa are fried, topped with leftover shredded pork or chicken, and garnished with crumbled cotija cheese and cilantro

• Sorullos (Puerto Rican Corn Fritters): Small, crispy corn fritters made from a mixture of cornmeal, milk, and sometimes cheese, served with a dipping sauce (often a mayo-ketchup mix or spicy ají sauce).
  Tiradito (Peruvian Sashimi/Crudo): A beautiful dish that blends Japanese slicing techniques with Peruvian flavors. Thinly sliced sashimi-grade fish is served immediately with a zesty, spicy leche de tigre (tiger's milk) sauce, a marinade made from lime juice, chili, and garlic
  
   

• Cheesy Bacon-Wrapped Plantain Bites: A decadent combination where slices of ripe plantain and queso fresco are wrapped in bacon and baked until crispy. They are excellent served with a sweet and tangy guava crema dipping sauce.

• Colombian Potato and Chorizo Bites: Mini cooked potatoes topped with slices of browned Colombian or Mexican chorizo and a dollop of fresh salsa verde