Plan a Cinco de Mayo Supper Club Party!

Plan your own Mexican-inspired Supper Club with this Cinco de Mayo party recipe planner! Discover Jorj’s top entertaining recipes for home gatherings.

What did supper clubs serve as food?

Supper clubs were born in the years after prohibition in the the 30s and 40s, making use of establishments like roadhouses that had thrived in the 20s.

There was a similar theme to Supper Club dinner menus,

And it was three courses!

The first was a relish tray with crips veggies, dips and pickles.

The main course was a combination of roast beef served with its juices, fried chicken, and fried fish, both served with potatoes.

Dessert was rich and cakey and usually accompanied by a boozy cocktail.

Plan a Mexican-Inspired Feast!

With an eye on May, I thought I would suggest a Mexican-inspired Supper Club menu that you can incorporate into your celebration.

If you’re hosting, invite your pals to bring one of the dishes…sharing is caring!! 

Take a gander at this:

Braised Jalapeno Chicken Thighs With Watermelon-Tomato Salsa

Serves 6 – 8

Time To Prepare

45 minutes ‘til it’s ready (plus marinating)


For marinade:

  • 8 boneless, skinless chicken thighs
  • 1 cup tomato juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 4 garlic cloves, peeled and sliced
  • 1 large jalapeno pepper, thinly sliced

For salsa:

  • 1 cup (¼-inch) diced watermelon, from about 2 to 3 (1-inch thick) slices
  • 1 tomato, cut into ¼-inch dice
  • ¼ small red onion, peeled and finely diced
  • 1 small jalapeno pepper, seeded, deveined, and finely diced, about 2 tablespoons
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 small lime, about 1 tablespoon
    1 tablespoon olive oil

For chicken:

  • 2 tablespoons olive oil
  • 1 small onion, peeled and diced into ½-inch cubes
  • 1 cup red wine
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • Juice of 1 lime, about 1 tablespoon


Place the chicken into a baking pan or resealable plastic bag. Pour the juice over the top. Season with onion powder, garlic powder, chili powder, salt, and pepper. Add the sliced garlic and jalapeno slices. Use your hands to massage all the spices into the chicken. Cover with plastic wrap (or re-seal the bag) and marinate for at least 30 minutes or up to 1 day.

Place the watermelon, tomato, red onion, and diced jalapeno into a small bowl. Add the cilantro. Squeeze the juice from 1 lime over the top. Stir in 1 tablespoon olive oil and season with salt and pepper. Chill until ready to serve.

Heat 2 tablespoons olive oil in a large skillet over medium-high. Remove the chicken from the marinade and add to the pan, one piece at a time. Cook until golden brown on both sides, about 5 minutes total. Transfer the chicken to a platter. Add the remaining marinade and veggies to the skillet. Stir in the onion. When the onion begins to soften add the wine. Reduce the wine to half the amount, about 3 minutes. Pour in the stock. Add the juice of 1 lime. Stir in the tomato paste. Season with salt and pepper. Return the chicken to the skillet. Reduce the heat to medium. Simmer the chicken in the liquid until it’s cooked through and the sauce is reduced and slightly thickened, about 20 to 25 minutes.

Serve the chicken with a ladle full of sauce and a dollop of salsa.

Thing to note:

If you want to add rice and beans to this dish, I won’t object!!

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