Carnitas to me are a fail-proof solution for any gathering. I mean, who doesn't love crispy fatty pork? I remember having family get togethers where my uncle would fry up chunks of pork (and other random meats) outside in a huge copper pot with boiling hot lard. Once it was cooked the meat was perfectly juicy and fatty. When I lived in Mexico, one of my favorite shops sold carnitas stuffed into a bolillo with nothing else but a few slices of pickled jalapeños. I thought it would be a great idea to make mini carnitas tortas with pickled beets and jalapeños.
Once the fish is done, little needs to be done to complete the ceviche. I simply added diced onion, diced chile serrano, minced garlic, diced avocado, chopped cilantro, salt and pepper. I stirred to combine all the ingredients and served with tortilla chips. Normally this is eaten on a tostada but I felt the chips worked well and were more conducive to beer drinking and hanging out.
This simple salad was made by sauteing chopped ramps in olive oil with fava beans that have been removed from the pods, blanched and peeled. I added the zest and juice of one lemon, seasoned with salt and pepper and tossed until all the flavors came together. These vegetables didn't need much more than just their own natural goodness.
I was very glad to have had the opportunity to cook for our friends. We have enjoyed such great food at their place that it was really good to hear that they enjoyed it.