Classic salsa macha is a combination of dried chiles, garlic, and peanuts. For her version, des Jardins pairs sweet guajillo chiles with sesame seeds and pumpkin seeds, giving this salsa a subtle nuttiness and crunchy texture. Serve this versatile condiment with tortilla chips, or spooned over quesadillas or the Achiote-Marinated Quail with Grilled Peaches.
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While other types of cinnamon and vanilla will do, des Jardins highly recommends seeking out Mexican vanilla, which has a creamy flavor with warm spice notes, and Mexican cinnamon, or canela, which is sweeter tasting and softer than cassia cinnamon.
As pepitas toast, they puff up, forming a light, crisp outer shell and a slightly chewy center. The floral notes of the lime balance the spicy jalapeño, making this a great bar snack to pair with Mexican lagers or tequila-based cocktails.
This fresh cocktail balances light citrus and herbal notes from the infused syrup with bubbly club soda and smooth blanco tequila. Substitute gin for a more prominent botanical flavor.
Traci infuses her tonic syrup with fresh lemon verbena for several weeks, but you can get the same bright and citrusy flavor in a fraction of the time by using high-quality dried lemon verbena tea leaves. Be careful not to overheat the syrup; a temperature of 185°F is ideal for extracting oils in the leaves without imparting bitterness. Use the syrup in this Verbena-Infused Tequila and Tonic recipe.
Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in des Jardins’ version of elote. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve.
Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before its served with a bright and tangy lime juice dressing. Substitute the spring onions with thinly sliced red or white onions, rinsed in cold water to mellow their sharper bite.
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These demure birds get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets. Choose firm peaches for this recipe; they’ll hold up best on the grill and soften nicely as they cook.
Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.
