I'd been invited to a tacos dinner party. I volunteered to bring a green and red salsa. For the raw salsa, I needed tomatillos, a jalapeno pepper, a serrano pepper, avocados, lime, cilantro (not pictured, but probably 8 stems and leaves--keep the stems as they contain a lot of flavor) and salt and maybe a bit of water.

Jeff had de-leafed the cilantro leaves from the stems, and I decanted my red salsa into a handmade ceramic bowl.
We decided we wanted tomato too for the tacos, and I decanted my green salsa into another handmade bowl to sit next to.
Zan had bought mango pico de gallo at the market which I set next to the bowl of Cheddar cheese I had grated.
I had also grated the Cotija cheese and set it next to the marinated mushrooms Zan had sauteed.
Jeff chopped and sliced yellow onion and red bell pepper which he sauteed while Zan grilled chicken breasts marinated in lime and tequila. And all together the taco condiment bar looked pretty darn impressive. One of those bowls of cheddar cheese disappeared because I had sprinkled it on to tortillas and popped into a 350 degree oven to melt the cheese. And from the kitchen, we plated chicken and cheese tacos, Elote corn, and Jeff's frijoles cooked in a crockpot with onion, peppers, Epazote, and avocado leaves--no ham hock as the other men didn't eat pork. We were starving while guzzling margaritas and trying not to eating too many blue corn chips and salsa while waiting for Markos and Aaron to arrive. But yeah taco condiment bar is a fun way to feed a dinner party, buffet style.