August 29 2014

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1 posts tagged "Hamish Anderson"

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


Shark tooth rose-cut diamond tassel necklace in 18-karat rose gold, $3,700. By special request. For more information, e-mail

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.”



Erin Floralia Blanca top, $260, Buy it now; Pia Floralia Blanca shorts, $265, Buy it now

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

anndra neen

Necklace, $560. For purchasing details, contact LuxCartel at (646) 329-5284.

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.