Topolobampo, Rick Bayless’ temple of Mexican haute cuisine in Chicago inspired my travels to Mexico to sample everything on the menu.
Avocado ice cream will immediately transport you to Mexico or any other Latin American nation and you will be the better for it!
Tres leche cupcakes are the playful version of the traditional sponge cake soaked in milks and make the perfect size servings for par-tays!
Traversing the margarita trail is an eye-opening experience. We chased the rainbow from sunup to sundown until we reached trail’s end.
A Devil’s Margarita is different and like an apple in the Garden of Eden will tempt you to have another. Clutch your protective amulet and drink up!
I requested a “dealer’s choice” with mezcal and a tamarind margarita appeared, another of the many delicious cocktails I sampled in Mexico.
A Prickly Pear Margarita may be the most beautiful of all, and we have the opuntia cactus with its tuna to thank for that!
The deep color and raspberry-citrus flavor of the Blood Orange Margarita is unforgettable. It’s at home on a desert mesa, savored while watching the sunset.
A Lavender Margarita is both elegant and potent. With a generous pour and the delicate aroma it’s suitable for black tie dinners and casual affairs.
One sip of a turquoise margarita will transport you to a faraway place, with a gentle island breeze that melts your cares away.
A Spanish Carajillo was my parting gift from Pujol after dinner. Between the coffee and the liqueur I had all the ingredients I needed to chill out.
Mayan lima beans are my favorite way to eat them. Searing to cook them preserves all their natural flavor for the best lima beans ever.