Cinco De Mayo Menu

  • 2.5 Hours
  • 4
  • 3 Recipes

Recipe Fluke Aguachile

Who doesn’t like ceviche! But wait.. Is it safe to prepare/eat raw fish at home? The bar is definitely a little higher for raw vs. cooked fish in terms of safety, so I would always recommend only getting the freshest fish; however, it’s also worth noting that ceviche is not technically raw. Ceviche generally marinates in acid -- in the case of this dish, lime juice -- and the chemical process initialized within the fish by that marinade is very similar to that which is catalyzed by heat, e.g., the lime juice cooks the fish. Aguachile literally translates to “chile water.” Lime juice marinated fluke is paired with this herbaceous, spicy dressing, and the result is an extremely fresh, bright appetizer that will work with just about any Mexican meal.

A recipe by
Ben Phillips
Ingredients List
  • 1 lb fluke
  • Juice from 3-4 limes (depending on how juicy they are)
  • 1 jalapeño or serrano pepper
  • 1 large English or Persian cucumber
  • 3 small radishes
  • 1 small red onion
  • 1 garlic clove
  • 1 bunch cilantro
  • 1 bunch parsley
  • Extra virgin olive oil
  • Water
  • Kosher salt
  • Tortilla chips


  • Slice the fluke thinly, sashimi style. Toss w/ lime juice and a small handful of salt in a glass or otherwise acid-proof bowl. Refrigerate for 20 minutes.


  • While the fish marinades, remove the stem and seeds from the pepper, seed the cucumber and roughly chop, smash the garlic clove and remove the paper.
  • Combine the pepper, cucumber, garlic, ¼ cup of the cilantro leaves lightly packed, ¼ cup parsley lightly packed, ½ tbsp olive oil, 2 tbsp water and a small handful of salt in a blender. Blend until smooth..
  • Cut both ends off the onion and cut in half. Thinly slice one half of the onion and fold into the aguachile.
  • Thinly slice the radishes and also fold into the aguachile.


  • Remove the fish from the fridge and drain off half of the liquid in the bowl. Combine w/ the aguachile. Taste for salt and serve with the chips.

Recipe Carnitas

I’ve tried making carnitas many ways, from sous vide to slow cookers to the grill. I chose this recipe because I think it is the best bang for your buck. You can certainly spend a lot more time and effort, and you might squeeze out an additional 5-10% of deliciousness, but ain’t nobody got time for that! This method is the only reliable one I know you can do in under 6 hours and produce consistently solid results. This dish makes use of two quick pickles. Quick pickling is exactly what it sounds like. We blanch vegetables and then let them steep in an acid, to pickle them. It’s a useful trick when you need a pickle in a hurry.

A recipe by
Ben Phillips
Ingredients List
  • 2½ lbs boneless pork butt/shoulder
  • 1 small white onion
  • 1 medium red onion
  • 4 jalapeno or serrano peppers
  • 1 bunch cilantro
  • 1 orange
  • 6 garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 tbsp dark brown sugar
  • 1 cup rendered lard, duck fat, or canola oil
  • Black peppercorns
  • 1½ cups apple cider vinegar
  • 1 tsp sugar
  • 16 4½-5” corn tortillas
  • 1 bottle dark beer
  • ½ cup whole milk
  • 4 limes
  • Kosher salt (all measurements were made using Diamond Crystal salt; use half if using Morton’s)


  • Cut the pork into 2½ -3” cubes. In a large bowl, season the pork on all sides of each cube with salt and refrigerate for 2 hours.
  • Roughly chop the white onion, half the orange, smash the garlic cloves and remove their skin.
  • Add the fat to dutch oven or other large pot and heat over high heat. Add the pork cubes and brown on all sides.
  • Reduce the heat to medium low. Add the onion, orange, garlic, bay leaves, sugar and ½ cinnamon stick to the pot.
  • Cook until you can split a cube easily with two forks, about 90 minutes.


  • Remove the top and bottom from the red onion, cut in half, and then thinly slice each half.
  • Bring 3 cups of salted water to a boil in a small saucepan. Add onion, cook for 1 minute and drain.
  • Add onion, 1 bay leaf, 8 black peppercorns, a generous handful of salt, 1 ½ cups apple cider vinegar and 1 ½ cups water to a small saucepan. Bring to a boil and then immediately remove from heat.
  • Pour all contents into a heatproof container and move to refrigerator/freezer to cool.
  • Remove stems from peppers, cut into ¼” slices and place in a heatproof container.
  • Bring ¾ cup of water, 1 tsp sugar, and 2 tsp kosher salt to a boil in a small saucepan.
  • Remove from heat and pour liquid over peppers. Move to refrigerator/freezer to cool.
  • Split cilantro bunch in half. Remove stems. Hand tear half of the leaves for garnishing pork, finely chop the remaining leaves to serve with the tacos.
  • Cut ends off limes, cut into eight pieces each and transfer to a small bowl.


  • Add the milk and ½ of the bottle of beer to the pot. When it’s just about boiling, reduce the heat to low and simmer for 20 minutes.
  • Remove from heat and transfer the pork to a serving plate. Garnish with torn cilantro.
  • Warm tortillas by sprinkling/spraying each one with water then throwing in a hot pan for 30 seconds/side. Do this in batches, don’t overcrowd the pan. Wrap the heated tortillas as you go in a towel.
  • Serve pork with pickles, warm tortillas, quartered limes and finely chopped cilantro. Enjoy!

Recipe Gazpacho

Homemade gazpacho is the perfect recipe when you're craving something refreshing on a hot day. It's easy to prepare and allows you to control the quality and freshness of the ingredients. This traditional Spanish soup is a perfect blend of tomatoes, cucumber, bell pepper, garlic, and bread, creating a harmonious flavor profile of tangy, sweet, and savory notes. Serve this refreshing gazpacho as a light appetizer or a satisfying lunch to beat the summer heat.

A recipe by
Ben Phillips
Ingredients List
  • 2 lb Roma tomatoes
  • 1 cucumber
  • 1 medium green bell pepper
  • ½ red onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon ground cumin
  • 1 baguette


  • Preheat oven to 375º and line a baking sheet with parchment paper. Dice your bread ½ inch cubes and place on a baking sheet. Evenly drizzle olive oil over the bread cubes. Then season with salt and any other seasonings you desire.


  • Roughly chop the vegetables and combine all the ingredients in a blender or food processor. Puree until the soup reaches your desired consistency.


  • Serve in your favorite Last July bowl and top with croutons, a drizzle of olive oil, and freshly cracked black pepper. Enjoy!
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