Compiled Recipe – Avocado Lime Rice

Avocado Lime Rice

* 5 cups cooked brown rice (preferably day old)
* 2 avocados (medium ripe)
* 2 tbsp. fresh lime juice
* ¼ tsp. ground cumin
* 1 clove garlic (minced)
* salt
* freshly ground black pepper

* In a large mixing bowl, mash avocados. Stir in lime juice, cumin and garlic. Season with salt and pepper, to taste. Stir in warm cooked rice and serve.




Compiled Recipe – Coconut Blood Orange Margaritas

Coconut Blood Orange Margaritas

* 2 oz. silver tequila
* 2 oz. blood orange juice
* 1.5 oz. crème de coco
* 1 oz. lime juice, or more to taste
* blood orange slices (for garnish)
* lime slices (for garnish)

1) In a cocktail shaker filled with ice combine tequila, blood orange juice, creme de coco and lime juice.

2) Shake until well combined and chilled.

3) Pour into a tumbler filled with ice and garnish with blood orange and lime slices.

4) Note: This is a sweet margarita, increase lime juice to 2 oz if you like more tang.



Compiled Recipe – Spicy Mango Jalapeῆo Margarita

Spicy Mango Jalapeῆo Margarita

* 2 oz. Blanco Tequila
* 1 oz. Cointreau
* 1 to 2 oz. fresh lime juice (the juice of one lime)
* 4 oz. fresh mango juice
* fresh mango, diced large
* 2 small jalapeῆos
* limes for garnish

1) Char jalapeños on the grill or over a flame until blackened. Reserve one for garnish and slice the second removing the stem.

2) Rim a cocktail glass with lime and dip in Tajin seasoning, set aside.

3) In a cocktail shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well.

4) Add in tequila, lime juice, mango juice and shake until well chilled.

5) Pour into prepared cocktail glass filled with crushed ice.

6) Garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.




Compiled Recipe – Frozen Pineapple Mango Daiquiri

Frozen Pineapple Mango Daiquiri

* 4 oz. white rum
* 2 oz. fresh squeezed lime juice
* 1 cup fresh pineapple, cubed
* 1 cup fresh or frozen mango
* 1 cup crushed ice
* pineapple wedges (for garnish)

* Add all ingredients to a blender and blend until smooth. Divide between cocktail glasses and garnish with pineapple wedges. Serve and enjoy!

Notes: If using fresh mango, increase ice by 1/2 cup for an icier cocktail.


Compiled Recipe – Avocado Popsicles

Avocado Popsicles

* 1 cup water
* ½ cup sugar
* 1 medium avocado
* ¼ cup lime juice
* 1 tsp. vanilla

1) Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.

2) Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)



Compiled Recipe – Horchata


* 1 ¼ cups white rice, long grain
* 2 ½ inch sticks cinnamon
* 1 cup almonds, blanched, sliced, toasted and cooled
* 4 cups water
* ½ cup sugar
* 1 (2-inch long) strip lime zest
* 1 tbsp lime juice, freshly squeezed

1) Grind long grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.

2) Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.

3) Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.



Compiled Recipe – Latin American Pork Belly Rub

Latin American Pork Belly Rub

* 2 tbsp garlic, finely chopped
* 2 tbsp ginger, grated
* ¼ cup white onion, finely chopped
* zest, from 2 limes
* 3 tbsp lime juice
* 1 tsp ground cumin
* 3 tbsp salt
* 1 tbsp black pepper
* 1 cup fresh orange juice

1) Mix garlic, fresh ginger, white onions, zest from limes, fresh lime juice, ground cumin, salt, black pepper and orange juice.

2) Let it stand for 15 minutes before using.