High Tea, Low Drama

Light, spirited, and always the life of the party.

Ingredients

• 2 cups lime juice
• 2 cups silver tequila
• 1 cup orange liqueur
• 4 tablespoons agave syrup or to taste
• Ice

Instructions

Mix it up. Add lime juice, tequila, orange liqueur, agave, and salt to a large pitcher. Stir like you mean it.
Chill out. Fill the pitcher with ice and give it another good stir until cold all the way through.
Cheek the glass. Run a lime wedge along the side of each glass and dip just one edge into salt. We prefer our glasses fully cheeked, rather than simply rimmed.
Pour & garnish. Pour over ice, add a lime wedge, and serve immediately.

Feeling Spicy?
Add 1 jalapeño, thinly sliced (seeded for less heat, unseeded for more) and infuse for 5–10 minutes. Taste and adjust as needed.

How to Serve

Set the pitcher out, step back, and let everyone help themselves. This one’s made for refills, lingering conversations, and golden hour that turns into night

Fresh, unfussy, and made to be shared, preferably while standing around the kitchen island with a drink in hand.  

Ingredients 

• 3 ripe avocados 
• Juice of 1–2 limes (to taste) 
• ¼ small red onion, finely diced 
• 1 small jalapeño or serrano, finely chopped (optional but encouraged) 
• 2 tbsp fresh cilantro, chopped 
• Sea salt, to taste 

For serving
Thick, crunchy corn chips
Optional: flaky salt, extra lime wedges

How to Make It 

Scoop & mash. Scoop avocados into a bowl and mash gently. You want creamy with a little texture, not baby food.
Brighten it up. Add lime juice and a generous pinch of sea salt. Stir and taste.
Fold it in. Add red onion, chile, and cilantro. Mix just enough to bring it all together.
Final check. Adjust salt and lime until it hits that “one more bite” sweet spot.

How to Serve 

Pile it into your favorite bowl, sprinkle with flaky salt, and set out the corn chips. Best served immediately, surrounded by friends who don’t need an invitation. 

Easy, crowd-pleasing, and full of flavor. It’s the perfect plus-one to your guacamole.

Ingredients 

3 ripe Roma tomatoes, finely diced
¼ small white onion, finely diced
1 jalapeño or serrano, finely chopped (seeded if you want it mild)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Sea salt, to taste

How to Make It 

Chop with intention. Dice everything evenly so each bite gets a little of everything.
Bring it together. Add tomatoes, onion, chile, and cilantro to a bowl.
Brighten it up. Squeeze in lime juice and season with salt. Toss gently.
Let it sit. Rest for 5–10 minutes so the flavors can mingle, then taste and adjust.

How to Serve 

Spoon it over guacamole, pile it onto tacos, or scoop it straight up with corn chips. Best enjoyed fresh, straight from the bowl.

Bright citrus, a hint of sweet, and just enough spice to keep things interesting.

Ingredients 

For the aguachile 

• 1 lb sushi-grade ahi tuna, sliced into thin strips 
• 1 ripe mango, diced 
• 1 small cucumber, thinly sliced 
• ¼ small red onion, very thinly sliced 
• 1–2 serrano chiles (or jalapeño), thinly sliced 
• Juice of 6–8 limes (enough to generously coat) 
• 2 tbsp olive oil 
• Sea salt, to taste 

To finish 

• Fresh cilantro leaves 
• Optional: avocado slices 
• Optional: a splash of orange juice or yuzu for extra brightness 

How to Make It 

Prep the tuna. Slice it clean and confident. This dish is all about freshness, so treat it right.
Build the base. In a shallow bowl or platter, layer the tuna with mango, cucumber, red onion, and chile.
Dress it up. Pour lime juice over everything until lightly submerged. Add olive oil and a pinch of sea salt.
Let it mingle. Rest for 5–10 minutes. Just enough time for the flavors to flirt without overdoing it.
Finish strong. Top with cilantro and avocado if you’re feeling extra. Taste, adjust salt or citrus, and serve immediately.

How to Serve 

With tortilla chips, cold drinks, and warm weather. Best enjoyed when the sun’s still out and the music’s hitting just right.

Crunchy, tangy, and never one to hold back.

Ingredients 

For the fish & shrimp 

• ½ lb white fish (cod, halibut, or mahi-mahi), cut into chunks 
• ½ lb large shrimp, peeled and deveined 
• 1 cup flour 
• ½ cup cornstarch 
• 1 tsp smoked paprika 
• 1 tsp garlic powder 
• ½ tsp cumin 
• Sea salt & black pepper 
• 1 cup cold sparkling water or light beer 
• Neutral oil, for frying 

For the slaw

• 2 cups shredded green cabbage 
• ½ cup shredded red cabbage 
• Juice of 1 lime 
• 1 tbsp olive oil 
• Salt, to taste 

Baja sauce

• ½ cup mayo (or greek yogurt)
• Juice of 1 lime 
• 1–2 tbsp hot sauce or chipotle in adobo (to taste) 
• Optional: a pinch of garlic powder 

To finish

• Warm corn tortillas 
• Fresh cilantro 
• Lime wedges 
• Optional: sliced avocado, pickled red onion 

How to Make It 

Make the slaw. Toss cabbage with lime juice, olive oil, and salt. Set aside so it can soften and get cozy.
Mix the batter. Whisk flour, cornstarch, spices, salt, and pepper. Slowly add sparkling water or beer until you get a light, pourable batter.
Heat the oil. Bring oil to 350°F. Hot enough to crisp, not burn.
Fry the seafood. Dip fish and shrimp into batter, let the excess drip off, then fry in batches until golden and crunchy. Transfer to a paper towel-lined plate and sprinkle with salt.
Whisk the sauce. Stir mayo, lime juice, hot sauce, and garlic powder until smooth. Adjust heat to your liking.
Assemble. Load tortillas with fish and shrimp, top with slaw, drizzle with Baja sauce, finish with cilantro and a squeeze of lime

How to Serve 

Serve hot, eat immediately, and don’t worry about perfection. These tacos are meant to be a little messy and a lot delicious.

Warm, effortlessly nostalgic, and always in the mix.

Fiesta Rice 

Ingredients 

• 1 cup long-grain white rice 
• 2 tbsp neutral oil 
• 2 cloves garlic, minced 
• ½ small white onion, finely chopped 
• 1 cup tomato sauce or blended tomatoes 
• 1¾ cups chicken or vegetable broth 
• ½ tsp cumin 
• Sea salt, to taste 

How to make

Toast the rice. Heat oil in a saucepan over medium heat. Add rice and stir until lightly golden and nutty-smelling. Take your time here.
Build the flavor. Add garlic and onion, cooking until soft. Stir in tomato sauce, broth, cumin, and salt.
Simmer. Bring to a gentle boil, cover, and reduce to low. Cook 15–18 minutes until liquid is absorbed.
Fluff & rest. Turn off heat, let it sit covered for 5 minutes, then fluff with a fork.

Refried Beans 

Ingredients 

• 2 cups cooked pinto beans (or 1 can, drained and rinsed) 
• 2 tbsp olive oil or butter 
• ¼ small white onion, finely chopped 
• 1 clove garlic, minced 
• ½ tsp cumin 
• Sea salt, to taste 
• Splash of bean liquid or broth 

How to make

Sauté the base. Heat oil or butter in a skillet over medium heat. Add onion and cook until soft, then add garlic and cumin.
Mash & simmer. Add beans and a splash of liquid. Mash until creamy but still textured.
Finish. Cook a few minutes until warm and silky. Season with salt and adjust consistency as needed.

How to Serve 

Scoop generously, garnish with cilantro if you’re feeling it, and let them do their thing. These are the kind of sides that quietly steal the show.

Sweet, nostalgic, and all about simple ingredients doing the most.

Ingredients 

• 1 can (14 oz) sweetened condensed milk 
• ½ cup fresh lime juice (about 4–5 limes) 
• 1 cup heavy cream or Mexican crema 
• 1 package Maria cookies (or graham crackers) 
• Optional: lime zest, sliced limes, or berries for topping 

How to Make It 

Whisk it smooth. In a bowl, whisk condensed milk, lime juice, and cream until thick and silky. It should feel bright, creamy, and just a little addictive.
Layer it up. In a glass dish, spread a thin layer of the lime cream. Top with a layer of cookies, breaking them to fit as needed.
Repeat. Keep layering cream and cookies, finishing with a generous layer of lime cream on top.
Chill out. Cover and refrigerate for at least 4 hours, preferably overnight, until set and sliceable

How to Serve 

Finish with lime zest or fresh fruit, slice cold, and serve straight from the fridge. Best enjoyed slowly, with spoons passed around and seconds encouraged.