Fresh from bringing the full-spectrum tastes and colours of the Latin American nation to Byron Shire with restaurant Chupacabra, Evan White shares his authentic Mexican flavours.
“We use a big churning slushie machine to make our frozen margaritas at Chupacabra, but you can get the same effect with a blender. This is one of our most popular flavours and uses pineapple skin from the pineapples we juice, so there’s no waste. You can substitute the pineapple syrup with regular sugar syrup” – Recipe by Evan White and Amelia Stokes.
The humble sweetcorn becomes the star of the show in this tasty appetiser.
“This fish goes beautifully served with oregano pickled red cabbage, pico de gallo, guacamole and quick hot sauce” – Recipe by Evan White and Amelia Stokes.
Add a kick to your summer salad with Mexican style marinades and dressings.
“This Spanish dessert was integrated into Mexican cuisine after the Mayans were introduced to it by the conquistadors who landed in the Yucatán Peninsula” – Evan White and Amelia Stokes.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
The perfect summer cocktail, frozen and fun!
