FAIR HARBOR COOKS UP COLLABORATION WITH BARTACO
Fair Harbor is getting that summer feeling started early this month with a new collaboration with BarTaco.
The duo has released a pair of signature BarTaco shorts just in time for Cinco de Mayo. This collaboration is BarTaco’s first with a clothing company and Fair Harbor’s first with a restaurant. Both brands are committed to sustainability and inspired by the nostalgic summer seaside vibes.
“Fair Harbor was inspired by our childhood summers spent on the beach, swimming all day and chowing down on local tacos from the fish stand at night,” said Jake and Caroline Danehy, co-founders and owners of Fair Harbor. “That’s why our collaboration with BarTaco has been a natural fit from the start. Both our brands evolved from a love of the ocean and an appreciation for what makes the coastal lifestyle so great.”
And, to get inspired for your own Cinco de Mayo celebration, Fair Harbor has shared the BarTaco Elote Corn recipe. See below for more info.
Grilled Corn on the Cob – Yield: 6 servings
Ingredients:
· 6 ears yellow corn (2 pieces per serving)
· 1 cup elote mayo (recipe below)
· ⅓ cup grated cotija cheese
· Cayenne to taste
· Garnish with lime wedges
Instructions:
1. Remove husks and silk from corn. If you find any irregular pieces, break them off and discard
2. Cook corn on a medium-high grill, rotating regularly, until lightly charred
3. Remove corn from grill, then trim ends and cut each ear in half. Each ear should measure 3-to-3 ½ inches
4. Brush all kernels with elote mayo
5. Coat thoroughly with cotija cheese
6. Sprinkle lightly with cayenne and garnish with a lime wedge
Elote Mayo – Yield: 1 Cup
Ingredients:
· ½ cup mayo
· ½ cup sour cream
· 3 tablespoons lime juice
· 1 ¼ teaspoons ancho powder
· 1 ⅓ teaspoons kosher salt
· ½ teaspoon cayenne
Instructions:
1. Combine all ingredients in a small mixing bowl, whisk ingredients until thoroughly combined
