It's also a party designed for movement: Guests circulate to sample foods arranged at various stations. Begin with refreshing agua fresca and a selection of Mexican soft drinks and beers on a beverage tray positioned to greet arriving guests. Place a salad course of romaine hearts with pipián nearby, and a Jerusalem artichoke dip and morsels of mushroom bocadillos in separate locations. Grill the steak ahead, to serve cold--or just before guests arrive, to serve hot--and present it sliced to stuff into little rolls for two-or-three-bite sandwiches. Combine hand-held fruit wands and pine nut cookies for dessert.