*Credits: All photography by Jenna Sparks. All produce generously donated by Melissa's Produce. Spirits provided by Exótico® Tequila and El Mayor® Tequila. Special thanks to Toyota for providing the wheels we drove around in during this lovely weekend! All thoughts and opinions are my own.
The first day of summer is upon us and what better way to celebrate than with good friends and great food? Recently, I had the privilege of traveling to Colorado to meet up with a few of my amazingly talented Latina blogger friends. Over the span of about six years, our paths have crossed at conferences various blogger events and tours, but never have we all met under the same roof until now. On a beautiful Saturday afternoon, we cooked, we shared recipes and stories and ideas, we ate, we drank and we laughed until our faces hurt! Who are these dynamic chicas, you ask? Let me introduce you to Dolores "Lola" Warco Dweck of Lola's Cocina and Lola's Mercadito, Vianney Rodriguez of Sweet Life Bake, and Yvette Marquez-Sharpnack of Muy Beno Cookbook. As you can see from these stunning photos, we had a wonderful time. I mean, when you get this much good, positive and supportive energy in one room, magic happens! Add in some Mexican music and a little tequilita to the mix and you've got yourself one incredible fiesta, my friends.
Before we physically met up, we had each decided on the dish we were going to prepare. Look how beautiful everything turned out!
Christy, Yvette, Vianney and Lola. See captions below everyone's photos for the link to their recipes, books and products.
We toasted to good friends, amazing food and to the fortune of coming together after all these years to collaborate on such a fun project.
Fiesta Fruit cups with Chili-Chamoy Sauce
Time: 20 minutes
- 1 cantaloupe, cut into sticks
- 1 medium jicama, cut into sticks
- 1 pineapple, cut into sticks
- 2-3 cucumbers, cut into sticks
- Juice from about 10 fresh key limes (about 1/2 cup juice)
- ½ cup chamoy sauce
- 1 teaspoon Tajin® Clássico seasoning
- 1 teaspoon chili powder (more for an extra spicy kick)
- 1/4 cups peanuts or cacahuates japoneses, crushed
To prepare chile-chamoy sauce, combine 6 tablespoons lime juice, chamoy, Tajin® and chile powder in a mason jar. Cover tightly with lid and shake ingredients to combine.
To prepare fruit cups, add a combination of fruit, jicama and cucumber sticks to shallow cups and drizzle a few tablespoons of chili-chamoy sauce over the top. Sprinkle with additional Tajin and an extra squeeze of lime juice over each fruit cup, if preferred. Top with a few teaspoons of crushed peanuts.
Refrigerate to chill or serve immediately.
Serves: 10-12 glasses
Time: 20 minutes
- 1 1/2 pounds of strawberries, rinsed and hulled
- 2/3 cup freshly squeezed lime juice
- 3 tablespoons honey
- 2 tablespoons agave nectar
- Basil or mint leaves
- Additional strawberries, lime slices and basil leaves for garnish
- Optional: Tequila
- Place strawberries in blender with 1 cup water. Blend on high for 1 minute until pureed.
- Add lime juice, honey, agave nectar and 2 cups water to blender and mix on high for about 30 seconds.
- Place mixture into a large pitcher and add an additional 1 1/2 to 2cup water and 1-2 cups of ice. Mix to combine.
- To serve, clap one basil or mint leaf between the palm of hands. Place leaf on the bottom of a glass, and add 4-6 ice cubes into glass. Pour Strawberry Limonada over ice. Serve immediately.
- Optional: Garnish glass with a strawberry, a lime slice and extra basil or mint leaf.
*For a boozy version, mix 1 ounce of tequila to a 6 ounce glass of Strawberry Limonada.