96 AUGUST 2020
clockwise from top left: Des Jardins tends to the firepit with her blow poke while Milliken looks on; Des
Jardins’ Pepita-Sesame Salsa Macha (recipe p. 99), made with fried guajillo chiles and sesame seeds,
brings on the heat and the crunch; the Achiote-Marinated Quail (p. 100) grilling over the outdoor fire will
later be served with grilled peaches and fresh lovage; this Summer Tomato Salad with Jicama and
Avocado (p. 100) is a quick, easy way to showcase the freshness of summer produce.