You can’t go wrong with tacos. I mean, jeez, a casual soiree at a friend’s house produced these ultra tasty gems, marinated chicken on the left and carne asada on the right. One caveat when grilling tortillas is to keep a close eye on them, especially if they are on the dry side when you begin. Two methods I use to ensure supple tortillas are to spritz them lightly with a water bottle before putting them on the grill, or brush them lightly with a tiny bit of oil. 

After dinner, there’s nothing like a paleta, aka Mexican ice pop, for dessert. There’s a great article on paleta’s in today’s SF Chronicle. Check it out for recipes and inspiration.