RHUBARB
AGUA
FRESCA
party starters
Come party time, Kate Ramos trades margaritas, guacamole, and chips for a less expected trio. She starts with a big batch
of agua fresca but flavors the Mexican drink with rhubarb that recalls her native Des Moines. The apps (photo, left)
follow suit. Her take on sour cream-onion dip features chipotles in adobo for a smoky kick. Homemade crackers made with
puffed amaranth (a nutty grain popular in Mexico) snap with cumin and pepitas as well as sunflower kernels and chia seeds.
the menu
Rhubarb Agua Fresca
Burnt-Orange Añejo
Sour Chipotle
Carrot-Onion Dip with
Amaranth Crackers
Gem Lettuce Salad
with Chamoy Dressing
Spicy Pickled Eggs
& Beets Pickled-
Jalapeño Fried Chicken
Spoon Bread-Stuffed
Poblanos Tres Leches
Strawberry Shortcake
BY MAGGIE GLISAN PHOTOS BLAINE MOATS FOOD STYLING KELSEY BULAT PROP STYLING SUE MITCHELL
PORTRAIT PHOTO BY: CHRIS KAILMA
