• Maracas (I used mint and coral)
• Gold leaf sheets
• Mod podge
• Foam brush

1. Use the foam brush to coat the maraca with a thin layer of mod podge. Allow to dry slightly to become tacky.
2. Place gold leaf sheets on the top half of the maraca using a pair of tweezers. Smooth the gold leaf down.
3. Allow to dry completely.

• 1 cup of guacamole
• 1 cup of corn salsa
• 1 cup of pico de gallo
• 1 cup of medium salsa
• 1/2 cup of chopped red onion
• 3 jalapenos, sliced
• 2 mangos, chopped
• 2 avocados, chopped
• 1/2 cup of sour cream
• 1/2 cup of Cotija cheese
• Tortilla chips
• 3 limes, sliced
• 1 bunch of cilantro

1. Arrange 10 bowls and ramekins on a large tray.
2. Fill each bowl with a different ingredient.
3. Garnish the tray with tortilla chips, fresh lime slices and cilantro.
4. Serve remaining chips in a large bowl next to the tray.

• 1 baguette, sliced
• 2 avocados
• 4 ears corn, husks and silk removed
• 1 tbsp olive oil
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1/2 tsp paprika
• 1/2 tsp ancho chili powder
• 1/2 tsp chili powder
• Kosher salt
• 1/2 cup Cotija cheese
• 1/4 cup cilantro, chopped

1. Boil corn for 5-7 minutes in salted water. Remove corn from pot and set aside.
2. Preheat grill or grill pan on medium-high heat. Rub corn with 1 tablespoon olive oil and season with salt. Grill corn, turning occasionally, until lightly charred all over, approximately 2-3 minutes. Allow to cool and then cut kernels from cob.
3. Toast sliced baguette on the grill, approximately 1 minute per side.
4. In a mixing bowl, combine mayonnaise, 1/2 of lime juice, paprika, ancho chili powder, and chili powder. Season with salt. Add corn kernels and stir.
5. Mash avocados in a small mixing bowl and combine with remaining lime juice. Season with salt.
6. Top toasted baguette slices with mashed avocado and corn mixture. Sprinkle with Cotija cheese and chopped cilantro.

• 4 oz Casamigos Blanco tequila
• 5 oz fresh squeezed lime juice
• 1 tbsp agave
• 1/2 oz orange juice

Pour all ingredients in a cocktail shaker, shake and pour into ice filled traditional margarita glass with coarse sea salted rim and garnish with lime.

• 2 oz Casamigos Blanco tequila
• 2 oz fresh grapefruit juice
• 1 tbsp agave
• 1 tbsp fresh lime juice
• Club soda

Pour all ingredients, except club soda, in an ice filled cocktail shaker. Shake and strain into ice filled cocktail glass, top with club soda and garnish with a grapefruit wedge.