Hors d'oeuvres
Soup
Sopa Seca (pasta, rice, etc.)
Beef, chicken, pork, lamb, venison—or
a combination of these (Turkey, rabbit,
quail, fish, when available)
Flan (custard), chongo (a milk and
syrup confection), cajeta (caramelized
goat's milk), cake—or fresh fruit and
cheese
Coffee, tea, wine, liquor, horchata
(a rice drink), jamaica (a tropical drink),
chocolate.
Wine and liquor were both domestic and imported. Both local and imported cheeses were served, as well as European delicacies like caviar, marmalades, jellies, mints, nuts, and bon-bons.
After dinner, the siesta called for relaxation, comfortable chairs, hammocks. A well-earned sense of ease took over. A few guests played pool or billiards, bridge, rummy, pinochle. At dusk, croquet was a favorite game. Some estates had a swimming pool or access to a river, lake, or ocean playa.
