Fall Dinner Party Menu: Carbonada, Tamales, and Merengue Pears for the Perfect Cozy Feast
If there’s ever a season begging us to cook something comforting and show off our culinary flair, it’s fall. There’s just something about crisp air, cozy sweaters, and warm kitchens that makes hosting a fall dinner party irresistible. We’ve put together a trio of Latin-inspired dishes that’ll make your guests swoon—from a hearty stew to crowd-pleasing tamales, and a dessert so good it might make you forget pumpkin pie exists. Grab your apron, your fave playlist, and let’s turn this fall dinner into something truly unforgettable.
1. Carbonada Doña Lucía
Straight from South America, this traditional stew wraps you in a hug of flavors—beef, veggies, and thyme all mingling in a broth that practically sings “fall dinner comfort.”
Ingredients
- 1 Onion
- 1 lb. Steak
- 2 Tomatoes
- Handful of fresh Thyme
- 1 tbsp. Ground Chili
- 1 tbsp. Paprika
- 2 cups Vegetable or Beef Broth
- 2 Corn Cobs
- 2 Potatoes
- 2 Yams
- ½ medium Kabocha Squash
- Pinch of Sugar
- Olive Oil
- Salt and Pepper
Directions
Brown the onion in olive oil, then add beef cut into cubes or strips. Once the meat’s seared, toss in the diced tomatoes, thyme, salt, and pepper. Pour in the broth and let it simmer for about 30 minutes—yes, patience is flavor. Next, add the potatoes, yams, corn, and squash, all diced into bite-sized pieces.
Feeling fancy? Serve it inside a roasted pumpkin: just bake it with a pinch of sugar on the rim, carve out the top, and ladle the stew in. Rustic and Instagram-ready. Garnish with chopped parsley and, if you have a clay pot, use it—the flavor deepens beautifully.
Pro tip: Skip the beef for a vegetarian version that’s still cozy enough for any fall dinner.
Read the full recipe here: Carbonada Doña Lucía
2. Tamales
No fall dinner spread is complete without tamales. These little flavor parcels are pure celebration—corn masa, spiced chicken, and the unmistakable aroma that says “party’s started.”
Ingredients
Filling:
- 4 cups Chicken breast, shredded
- 1 tbsp. Vegetable oil or Shortening
- ½ Onion, finely chopped
- 1 Garlic clove
- 8 large Ancho Chiles, seeds removed
- 4 dried Guajillo Chiles, seeds removed
- 3 Pasilla Chiles, seeds removed
- 3 cups Chicken Broth
- 2 tbsp. Chicken Bouillon
- Salt
Masa:
- 2 lbs. Unprepared Masa
- 1 tsp. Baking Powder
- 1½ cup Lard (or Shortening)
- ½ cup Chile Colorado Salsa
- 1 tsp. Salt
- 6–8 Dried Corn Husks, soaked in water
Directions
Sauté onion and garlic in oil until golden. Add chiles and broth, simmer until softened, then blend into a smooth sauce. Return to the pan with a drizzle of oil, season with bouillon, and stir in the shredded chicken.
For the masa, mix all ingredients (yes, get your hands messy—it’s therapeutic) until fluffy. Spread two tablespoons of masa onto each husk, add the filling, fold like a little gift, and tie with a husk strip. Steam for about 45 minutes until firm and fragrant.
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Pro tip: Swap chicken for Oaxaca cheese if you’re feeling vegetarian—or rebellious.
Read the full recipe here: Tamales
3. Buenos Aires Merengue Pears
Dessert time! This elegant yet shockingly easy dish is the showstopper your fall dinner deserves. Sweet pears stuffed with ricotta and spices, crowned with golden meringue—fancy meets comfort.
Ingredients
- 4 Pears
- ½ cup Ricotta Cheese
- 4 tbsp. Brown Sugar
- 1 tsp. Clove
- 1 tbsp. Cinnamon
- Meringue (enough to cover the pears)
Directions
Halve the pears and scoop out the cores. In a bowl, mix ricotta, sugar, clove, and cinnamon. Spoon this dreamy mixture into the pears, top with meringue, and bake until perfectly golden. Serve warm, smugly accepting compliments.
The Grand Finale: A Toast to Fall Dinner Magic
And there you have it—your ultimate fall dinner menu. Between the earthy warmth of Carbonada Doña Lucía, the festive comfort of Tamales, and the indulgent sweetness of Buenos Aires Merengue Pears, you’ve got every base covered. This is more than a meal—it’s a celebration of flavor, culture, and the joy of gathering around a table. So pour some wine, light a candle, and let’s toast to the coziest fall dinner ever.