Fiesta

Elizabeth Van Lierde gathers friends for an evening of Mexican street fare

Story and Styling by Elizabeth Van Lierde | Photography by Abagail Halstead

My three main philosophies in life:

Be kind to everyone, always put 100% into everything you do…and make time for a killer margarita.

I repeat these three simple mantras to myself each week to try and find a little bit of calm and balance in my life. As a natural workaholic, I know how effortless it can feel to work Friday, Saturday, even Sunday evenings to try and stay on top and get ahead. I am also all too aware of how quickly a day can pass without stepping away from screens. Most importantly, I have come to realize how vital it is to just stop and be present with friends and family.

When I want to unwind, inviting a handful of close friends over for a dinner in the backyard always does the trick. There is something about having my people over for a casual evening that balances me out and forces me to be present for them and for myself.

My go-tos for a night of personal harmony are ice-cold pitchers of margaritas and a trio of tacos. For me, nothing says “hot summer night” quite like revitalized street tacos and freshly squeezed pineapple mezcal margaritas. Making time to set a table, artfully arrange some blooms, and try a new taco recipe are playful activities I absolutely adore, and making time for them fosters my own personal symmetry after a hectic work day.

Pineapple Mezcal Margaritas

Serves: 4

2 thick slices fresh pineapple

2 cups diced fresh pineapple

6 tablespoons agave nectar

2 cups pineapple juice

1/2 cup orange liqueur

1/2 cup mezcal

Juice of 4 limes

On a hot grill (we used a grill pan)cook the pineapple slices on eachside for 1-2 minutes. You wantthe slices to be just charred andnot burnt. Cut into wedges andreserve for garnish.In a large cocktail shaker or glassbeaker add in pineapple chunksand agave. Muddle together for aminute or until pineapple has beensmashed and the juices released.

Add in pineapple juice, orangeliqueur, mezcal, and lime juice. Stiror shake well (30-60 seconds).Strain cocktail into a glass filledwith crushed ice. For extra pineappleflavor, strain ¾ of the cocktailand leave the rest unstrained.

Garnish with charred pineapple slices.

Pitcher of Classic Margaritas

Serves: 6-8

1/4 cup kosher salt

3 1/2 cups reposado or añejo tequila

2 1/2 cups freshly squeezed lime juice, strained

1 cup Cointreau or orange liqueur

1/2 -1 cup agave nectar

Crushed ice

Lime wedges

Pour the salt into a shallow dish.Rim 6-8 lowball glasses with a lime wedge and dip into the kosher salt.

In a large pitcher add the tequila, lime juice, Cointreau, and agave to taste, and stir for 30 seconds.

Note: the agave nectar is totally to your preference! Some days I like a sweeter margarita and put the full cup of agave and other days I only like a small amount.Start out with ½ cup and taste test your way up.Place the margarita batch into the fridge for 1-2 hours before serving or fill glasses with crushed ice. Garnish with lime wedges and serve.

Chopped Elote Ensalada

Serves: 4

SALAD DRESSING

1 ripe avocado

¹⁄₃ cup cilantro leaves

1/4 cup olive oil

Juice of 1/2 a lime

1 tablespoon agave nectar

2 teaspoons apple cider vinegar

1 garlic clove

1/2 of a jalapeño

1/2 teaspoon salt

Water to thin, if needed

SALAD

1 head romaine lettuce, chopped

2 cups fire roasted corn, canned is fine

1 cup black beans

5 radishes, thinly sliced

1/4 cup chopped cilantro

1 jalapeño, thinly sliced

1 cup crumbled cotija cheese

2 teaspoons chili powder

1 avocado, sliced

In a food processor or blender, blend the dressing ingredients until smooth and creamy. If desired consistency is not thin enough, add a small amount of water to dressing and blend until ideal consistency is achieved.Transfer to a tightly sealed mason jar or container.

In a large bowl, add all of the romaine lettuce as the base of the salad. Top with the corn, black beans, radishes, cilantro, and jalapeño slices. Sprinkle on cotija cheese and dust cheese with chili powder. Right before serving, add the sliced avocado and drizzle with dressing.

Elizabeth takes advantage of being the hostess and has the first taste of the Pineapple Mezcal Margarita.

Mexican flavors and vibrant colors abound, serving as inspiration for this al fresco evening to kick off summer

Blackened Cod Fish Tacos

Blackened Cod Fish Tacos

Serves: 4-6

TOPPINGS AND ASSEMBLY

1 avocado, sliced

2 jalapeños, thinly sliced

Zesty cabbage slaw (recipe below)

Corn tortillas, taco size

BLACKENED FISH

2 teaspoons smoked paprika

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1-1 1/2 pounds of fresh cod filets or any white fish

In a small bowl, combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, salt, cayenne pepper, ground black pepper, and mix to combine spices. Rub cod filets with blackened spice blend on each side of fish filet.

Grease your grill well and turn to medium heat.

NOTE: you can also use a cast iron grill pan; just be sure it's well-oiled. Cook fish for 1-2 minutes on each side. Remove from grill and break into chunks.

ZESTY CABBAGE SLAW

2 cups cabbage blend, thinly sliced

1/2 cup chopped cilantro

1 teaspoon cumin

1/2 teaspoon salt

In a medium bowl, toss the cabbage, cilantro, lime juice, cumin, and salt. Cover and refrigerate until tacos are ready to be assembled.

FINAL STEP: heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds. Layer on chunks of blackened cod, a handful of cabbage slaw, avocado slices, and jalapeño slices.

Steak Chimichurri Tacos

Serves: 4-6

TOPPINGS AND ASSEMBLY

1 cup thinly sliced radishes

Corn tortillas, taco size

STEAK

1 1/2 pounds skirt or flank steak

2 teaspoons salt

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon chili powder

In a small bowl, combine the salt, garlic powder, black pepper, and chili powder. Rub the seasoning mixture onto both sides of the steak. On a grill or grill pan, cook for 1-2 minutes per side. If using a cast iron skillet, drizzle pan evenly with oil.

Chop steak up into strips.

CHIMICHURRI

2 cups finely chopped cilantro

1/2 cup olive oil

1/4 cup red wine vinegar

4 garlic cloves, minced

1 small shallot, finely diced

1/2 a jalapeño, finely diced (more if you like it spicy!)

Juice of 1/2 a lime

In a small bowl, whisk all the ingredients together. Refrigerate until steak has finished cooking.

MANGO SALSA

1 mango, diced

1/2 cup cilantro, chopped

1/2 red onion, diced

1/2 to 1 jalapeño, minced

Juice of 1 lime

In a medium bowl, combine all of the ingredients. Refrigerate until ready to serve.

AVOCADO CREMA

1 avocado

1/2 cup sour cream

2 teaspoons lime juice

1/2 teaspoon garlic powder

1/2 teaspoon salt

Blend all ingredients in a blender or food processor until smooth and creamy. Transfer to a bowl and cover until serving.

FINAL STEP: Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds. Layer corn tortilla with a spoonful of avocado crema, steak strips, a drizzle of chimichurri, mango salsa and radish slices.

Chicken Tinga Tacos

Serves: 4-6

TOPPINGS AND ASSEMBLY

Pickled red onions

Butter lettuce leaves

Cotija cheese, grated

Corn tortillas, taco size

CHICKEN

2 pounds boneless, skinless chicken breasts

2 tablespoons Taco Seasoning (you can use a store bought blend or mix 1 teaspoon each of chili powder, cumin, onion powder, garlic powder, salt, pepper, smoked paprika, oregano, and crushed red pepper)

1/2 yellow onion, diced

2 8-ounce cans green chiles

2-3 chipotles in adobo, chopped

2 tablespoons adobo liquid from the can or jar

3 garlic cloves, minced

Juice of 1 lime

1/2 jalapeño, minced

1 cup chicken broth, plus more if needed

1/2 bottle of light beer (I used Coors)

Season chicken generously with taco seasoning on both sides. In a large Dutch oven or braiser over medium heat, heat the olive oil. Add the onions and cook until translucent, 3-4 minutes.

Remove onions from braiser and set aside in separate bowl. Sear chicken on each side for 3 minutes; chicken will continue to cook during braising time.

Return the onions to the pot and add the green chiles, chipotles, adobo sauce, garlic, lime juice, and jalapeño.

Cover with the chicken broth and beer, adding more broth if needed so the chicken is covered halfway with liquid. Gently stir and bring to a simmer. Cover and let simmer for 30-40 minutes.

Remove chicken and shred with two forks. Return chicken back to braising liquid and toss well.

FINAL STEP: Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds. Layer on butter lettuce, chicken tinga, pickled red onions, and cotija cheese.

NOTE: To quick pickle your red onions, thinly slice 1 red onion and place into a large mason jar. Pour 1/2 cup of apple cider vinegar, 1 tbsp of sugar, and 1 1/2 tsp of kosher salt. Shake jar vigorously and refrigerate for 1 hour. Will keep for 2 weeks.

Elizabeth Van Lierde is the author of the entertaining and lifestyle blog College Housewife. She is known for her accessible approach to all things domestic for modern life.