Cocktail. For a zingy cocktail, mash mint leaves with minced ginger, lime juice, and ice. Add light rum, shake well, then strain into a cooler glass and top with ginger beer.
Side. Fold chopped sage and blue cheese into mashed potatoes. Sprinkle with chopped toasted hazelnuts.
Main. Top a piece of snapper or black cod with salsa verde, cilantro, and epazote leaves. Wrap the seasoned fish in an hoja santa leaf and rub the outside with oil. Grill until fish feels firm. Serve with rice and beans.