Fair Harbor x bartaco
With laid-back vibes, summer tunes, and fresh beach culture-inspired food, bartaco is a Fair Harbor staple—which makes this collaboration a no-brainer. Developed with the bartaco team, this capsule collection is inspired by the restaurant’s welcoming ambiance and casual interiors. No matter the month, walking into a bartaco instantly transports you to a warm July evening with good friends. We created these shorts to capture that same comfortable feeling.
"Everything we do is inspired by our childhood summers spent on the beach, swimming all day and making tacos with grilled snapper from our morning fishing trips,” said Fair Harbor founders Jake and Caroline Danehy. “That’s why our collaboration with bartaco has been a natural fit from the start. Both of our brands evolved from a love of the ocean and appreciation for what makes the coastal lifestyle so great.”
bartaco Corn Recipe
Grilled Corn on the Cob
Yield: 6 servings
INGREDIENTS:
- 6 ears yellow corn (2 pieces per serving)
- 1 cup elote mayo (recipe below)
- 1⁄3 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 1⁄2 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:
- 1⁄2 cup mayo
- 1⁄2 cup sour cream
- 3 tablespoons lime juice
- 1 1⁄4 teaspoons ancho powder
- 1 1⁄3 teaspoons kosher salt - 1⁄2 teaspoon cayenne
INSTRUCTIONS:
1- Combine all ingredients in a small mixing bowl, whisk ingredients until thoroughly combined.=
“The ocean stirs the heart, inspires the imagination and brings eternal joy to the soul.”
—Robert Wyland
