This summery, light, and (mostly) easy Mexican-inspired menu starts with tart cucumber margaritas and ends with a decadent flan topped with roasted strawberries.
Rick Bayless uses a cucumber-and-tequila base to make these smooth and dangerously drinkable margaritas.
Isthmian-Style Scallop Ceviche
Thinly sliced scallops are marinated in lime juice and then tossed with cilantro, ginger, and habaneros in this refreshing and super-simple appetizer from chef Ivy Stark.
Grilled Achiote-Rubbed Red Snapper
Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores.
Vanilla-Pisco Flan with Roasted Strawberries
Pisco, a Peruvian brandy, adds a special touch to this popular Mexican dessert.
