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.
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.
Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores.
Pisco, a Peruvian brandy, adds a special touch to this popular Mexican dessert.