September 2 2014

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2 posts tagged "Deszo by Sara Beltran"

Hoping to Be the Next Great American Fashion Brand


Dao-Yi Chow, Bethann Hardison, Maxwell OsborneLast night, under the gothic archways of The High Line Hotel’s Hoffman Hall in New York’s Chelsea district, Target and the Council of Fashion Designers of America celebrated the CFDA’s incoming crop of promising design talent—the CFDA Incubator Class 3.0—over cocktails and dinner. The ten honorees—A Peace Treaty’s Dana Arbib, Farah Malik, and Jesse Meighan; Sara Beltrán of Dezso by Sara Beltrán; Isa Tapia; Kaelen’s Kaelen Haworth; Kara’s Sarah Law; Katie Ermilio; Lucio Castro; Nomia’s Yara Flinn; Nonoo’s Misha Nonoo; and Orley’s Matthew Orley, Alex Orley, and Samantha Florence—toasted the start of their two-year tenure (2014-2016) in the CFDA’s business development program.

“It’s a very reflective group of what is American fashion overall,” said Steven Kolb, the CFDA’s CEO, who later added, “We have the powerful opportunity to help these ten young American fashion brands move to a new level and to create a business that’s sustainable.” Target also created a “Summer School Series” of workshops and will present the designers with an Uncommon Design Challenge, where the winner will see their product sold in select Target stores and online.

Last night was about celebrating their collective Incubator experience (they spent the morning in media training) and how they’ll grow separately as professionals. Amid the chatter, Haworth was contemplating whether to make Castro’s June wedding in Corsica, Nonoo was gabbing with fellow CFDA/Vogue Fashion Fund alum Dao-Yi Chow of Public School on just how they were portrayed in their Ovation TV documentary series, while Florence gushed about the Katie Ermilio dress she’ll wear to the upcoming CFDA Awards.

“Everyone can design a sketch, but not everyone can build a brand,” said Noria Morales, Target’s director of design partnerships. “The people who made it into this Incubator program have a nose for business, and we recognize that they can be the next great American fashion brands.”

Here’s to the next two years.

Photo: Neil Rasmus/BFAnyc.comĀ 

Welcome to Margaritaville: How the Fashion Set Does Cinco de Mayo


Come Monday night, we’ll be glued to our laptops waiting on red-carpet pics from the Met Gala. But the rest of New York will be downing margaritas, as is the custom on Cinco de Mayo. In honor of the holiday, we asked three of our favorite Mexican and Mexican-American labels to share a piece from their latest collections, along with quick tips for south-of-the-border getaways.

Dezso by Sara Beltraán


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Says Beltrán: “In Tulum I would recommend my friend Francesca Bonato’s hotel, Coqui Coqui. It’s very low-key, yet refined. The restaurant next door is called Tita Tulum and they have the best fish ever. You also have to visit my shaman Carlos Sanchez’s new café, La Toltek.”



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Says Piamita cofounder Karla Martinez: “Although I am from San Luis Potosi, I adore Merida. I love the haciendas that have been converted into hotels: Hacienda Uayamon and Temozon.”

Anndra Neen

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Say Anndra Neen’s Phoebe and Annette Stephens: “Our favorite margaritas in Mexico City are in the San Angel Inn, an old-school restaurant that has a beautiful patio and garden. The service is impeccable. The new Escondido Hotel in the state of Oaxaca is perfect for a Cinco de Mayo getaway.”

Hamish Anderson


Finally, we couldn’t not include Style Map contributor Hamish Anderson in a post about Cinco de Mayo. Here, he shares one of the recipes that has turned his restaurant, Latitud (pictured above), into one of Mexico City’s hot spots.

Says Hamish: “Cinco de Mayo commemorates the Battle of Puebla, a city famous for its complex mole. The recipe here is for a simple pipian—a type of sauce that is basically a nut- or seed-based mole, generally without too many ingredients. In the restaurant, we serve it with dorado and black rice, but it works with any white fish, chicken, or pork.”

Pistachio Pipian, adapted from Latitud restaurant, Mexico City


1/2 pound pistachios, shelled, preferably unsalted
3/4 pound tomatillos (Mexican green tomatoes)
1/3 pound romaine lettuce
1/4 of a medium onion
1/4 of one chile serrano, with seeds (optional)
Salt to taste


1. Put all ingredients except the salt in a blender, working in batches if necessary. (It’s best to start with some of the tomatillos and lettuce, then add some of the pistachios so the blender doesn’t have to work too hard.) Blend until you get a smooth sauce (this may take a while). If your sauce isn’t as smooth as you’d like, add a little chicken stock as needed.

2. Put the sauce in a pot (a deep pot will mean less splashing of kitchen walls) and cook it over medium heat for an hour, stirring from time to time and checking that the lower part of the sauce doesn’t burn on the bottom of the pot. Add salt, bit by bit.

Once cooled, the sauce will keep in the fridge for a week, but it doesn’t freeze well (the texture gets a bit weird). If you want to make it super-smooth before serving, you can reblend it.