For my part there was chili, freshly fried tortilla chips, and the
salsa that I bought from a local taqueria, and the sliced top round.
I coated it with Penzey's tellicherry pepper and roasted it at 525 for
the first half hour, then at 170 for another 1.5 hours, and sliced it
thinly by hand. My wife made the desserts and salads, and I hope that
she'll describe them, but the biggest hit was the red sauce and
chips.
I'll try to get my wife to post about the desserts.

--Bryan