Salazar

5.26.17

How to Cook Carne Asada Like a Pro This Summer

Chances are that what you’ve had is overcooked, steamed, gristly beef garbage and definitely not the juicy, pristine, steak-like cuts that really make up Mexico’s quintessential dish.

8.4.16

You Can Thank Us Later for This Boozy Horchata Recipe

The super-creamy horchata base is made with rice, cinnamon, sweetened condensed milk, and coconut milk. Shake it up with some rum, Becherovka, and lime, and top it with a chapuline if you have one handy.

6.8.16

Why I’ve Stopped Making Cocktails to Order

At Salazar, we make up to 30 liters of our craft margarita and alcoholic horchata at a time. This doesn’t mean that they taste inferior in any way.

4.14.15

Space Out and Go on an Adventure with Deep Fields

Hear a new cut, "Leonidas," from the OC psych rock/jangle pop six-piece, who are close to releasing their debut EP.

11.21.12

Theo Jansen Discusses Why He Hates The Wind And Is Inspired By Evolution

The man behind the galloping Strandbeests talks about his wind-harnessing creatures.

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