400 conejos mezcal, campari, sweet vermouth, orange bitters

Mezcal Negroni

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Calabacitas | Queso de Oaxaca | Mole Amarillo

In a large bowl, mix masa harina, baking powder, and salt. Gradually add vegetable broth and vegetable oil, mixing until a soft dough forms. Set aside.

Prepare the Dough

In a skillet over medium heat, sauté onion and garlic until translucent. Add zucchini, yellow squash, and corn. Cook until tender. Stir in queso de Oaxaca, cilantro, lime juice, salt, and pepper. Remove from heat.

Cook the Vegetables

In a pot, soak dried yellow chilies in hot water for 15 minutes. Drain and blend with garlic, onion, and vegetable broth until smooth. Pour into a pan, add cumin and salt, and simmer for 10 minutes.

Prepare the Mole

Soak corn husks in warm water for 30 minutes. Take one husk, spread a layer of dough, add filling, and fold the husk. Place upright in a steamer and steam for 1 hour.

Wrap the Tamales

masa harina

baking powder

salt

vegetable broth

vegetable oil

zucchini, diced

yellow squash, diced

corn kernels

onion, chopped

garlic, minced

queso de Oaxaca, shredded

cilantro, chopped

lime juice

pepper

dried yellow chilies, seeds removed

cumin powder