Oaxacan Pepino

Inspired by Chef Fernando Olea’s creative brilliance at his acclaimed Santa Fe restaurant Sazón, the Oaxacan Pepino is a respectful nod to his signature “Sazónrita”—a unique margarita-style cocktail that left a lasting impression. While I didn’t walk away with the original recipe, this version pays tribute with smoky mezcal, fresh cucumber, and a spirit of inventive hospitality.

Cucumber lends a crisp, clean quality to the drink. Its subtle sweetness and cool character balance beautifully with the earthiness of mezcal. This refreshing ingredient is more than a garnish—it enhances both texture and depth.

Cucumbers, Calmness, and Cultural Curiosities

The phrase “cool as a cucumber” speaks volumes. It’s a tribute to composure, grace under pressure, and a calm presence in the heat of the moment. But cucumbers carry meaning beyond the produce aisle. In the world of dreams, they’re often seen as symbols of wellness, generosity, and a deep connection to nature’s quiet strength.

Preparing cucumbers—whether slicing, peeling, or sharing them with others—can reflect your nurturing instincts and the way you show care through simple, thoughtful gestures.

It’s this spirit that inspired the Oaxacan Pepino: a cocktail that celebrates both calm and creativity, bringing together the grounded smokiness of mezcal with cucumber’s fresh, revitalizing character.

As for more mysterious interpretations of cucumbers in dreams? We’ll leave those to the dream dictionaries—and your imagination.

Craving More Margaritas?

Check out my Margarita Trail story for a kaleidoscope of recipes in every shade and flavor. And remember—if you prefer tequila over mezcal, you’re free to swap them. No judgment here. Print