INGREDIENTS:
— 1 can (13.5 oz.) Thai coconut milk
— 2 cups mango puree (can be store bought or made at home with ripe mango blended with a tablespoon of water)
— 2 oz. fresh lime juice
— 4 oz. agave syrup
— 2 cups water
— 1 tbsp. dried coconut
— 1 Fresno chile
— 10 oz. tequila or mescal, if desired
— dash of salt
— Tajin seasoning and mango slices for garnish

DIRECTIONS:
Blend ingredients together with ice until achieving a frosty puree consistency. If using, add tequila or mescal; omit for a nonalcoholic cocktail. Serve in Tajin-rimmed glass and garnish with mango slices dipped in tajin. Makes four to five servings.

Salazar, in the Los Angeles neighborhood known as Frogtown, occupies the grounds of what was once an auto body shop, and it has what is arguably the best patio in the city. The great feeling of hospitality and fun extends to this cocktail, which can be enjoyed with alcohol or without. “This creamy slushy is perfect for those hot summer afternoons while dining outside, like we do at Salazar,” says Beverage Director Adan Maldonado. “It pairs great with chile and citrus, such as fruit dressed with chile and lime juice, ceviche or a spicy Thai papaya salad.”

Courtesy of Salazar

California is one of the most abundant agricultural regions in the world, but a startling number of residents aren’t always sure where their next meal will come from. According to Feeding America, the nation’s largest network of food banks, one in eight Californians struggles with hunger. The situation is especially startling for children; one in five is food insecure.

Hunger is not a supply problem, it’s a logistics challenge. And the meetings and events industry is full of logistics-minded people who are in a position to chip away at it.

 

There’s gold—and a Frank Lloyd Wright-designed meeting center—in them thar hills.

 

A new gem in the central coast.