I just love doing buffets! Guests are able to customize exactly what they want which also means less waste (and more leftovers)! Its really a win-win situation for everyone. Since I love doing theme nights, I used Cinco de Mayo as an excuse to make burritos. This prep was more about chopping than cooking! Luckily I had a helper in the kitchen that was willing to fill up all the bowls of condiments while I prepped dinner. The bar included pickled hot peppers, salsa, guacamole, sour cream, shredded cheese, grilled mushrooms and zucchini, marinaded chicken, sauteed peppers and onions and brown basmati rice.