recipes

Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
thai beef salad
Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.
hot honey churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.
turkey sausage migas
This is an amped up Mexican breakfast skillet without the potatoes. The use of turkey sausage allows this dish to remain on the lighter side.
Baja Alaska Cod Tacos
Chicken tacos are a great standby. This version spices up the filling with red pepper flakes and epazote and tops it with jalapenos, onions and tomato.
watermelon salsa
Fruit salsas don't stop at mango or pineapple; watermelon is a great alternative and easily combines with other flavors to brighten up a summer menu...
rosalita hibiscus margarita
Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.
horchata
A unique twist on the traditional Mexican Horchata, this version features toasted walnuts as well as rice to create the refreshing, milky drink.
mango lamb tacos
Lamb is marinated in vinegar, chili and apricot preserves, then grilled and topped with mango jicama slaw to make for a different twist on tacos.

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