bartaco X Fair Harbor
Like golden sunshine and ocean breezes, we think tacos and margaritas are the perfect summer combination. When the temperatures rise and we’re looking to refresh our senses and taste buds, you’ll find us parked at our favorite local taqueria, bartaco. Our friends at bartaco have perfected an easy vibe inspired by the beach cultures of Brazil, Uruguay, and Southern California, so we designed our bartaco X Fair Harbor Collaboration shorts to channel that same laidback coastal feeling.
Our bartaco Swim Collection is available in two colors on our cool and classic Bayberry Trunk. Whether you choose the nautical Blue + White Stripe or the playful Dragonfly Print, you’ll enjoy the ease of our signature BreezeKnit ™ liner, a 7-inch inseam, and performance fabric on a tailored silhouette.
If you can’t get to a bartaco to enjoy the tangy taste of their classic margarita or fresh new lobster taco, you’re in luck. They’ve shared their secret recipes with us so you can make them at home this holiday weekend—and all summer long.
Cheers to the sunny days and taste adventures ahead!
For more great bartaco merch, check out their store.
-1 ½ oz. Libélula Joven
-1 oz. Triple Sec
-1 ½ oz. Lime juice
-½ oz. Agave Simple Syrup
-Salt for rim (if you choose!)
-Add all measured ingredients.
-Fill shaker with ice
-Shake very well
-Rim a rocks glass well with salt (if you choose!).
-Fill with ice
-Strain into glass
bartaco's Lobster Taco
-1 lb. cooked lobster meat (tail, knuckle, or claw), diced into ½” pieces
-*Lemon Brown Butter
-1 cup white hominy kernels, drained and rinsed
-16 (4.5”) White Corn Tortillas, warmed
-16 sprigs Cilantro, stems removed
-1 lime, slice into 6-8 wedges
-Heat the diced lobster meat and the hominy in the warm lemon brown butter.
-Once hot, drain well and place about 1 oz of lobster in the center of each tortilla.
-Top the lobster with about 1 tbsp warm hominy.
-Garnish each taco with cilantro, and serve immediately.
*Lemon Brown Butter
-1 pound whole, unsalted butter
-juice of 1 lemon
-1 tsp Kosher salt
-Melt butter in a small, heavy-bottomed saucepan over medium-low heat.
-Cook butter until the solids separate to the bottom of the pot and start to brown. The butter should have a slightly nutty aroma.
-Strain the browned butter through a ﬁne mesh strainer.
-Stir in salt and lemon juice and return to pan. Hold lemon brown butter over low heat to keep warm for immediate use or store in the refrigerator for later.
Photos courtesy of bartaco