Marinades are like flavor elves, working behind the scenes at boosting flavors and tenderizing while the cook is off doing other things. Typically, a marinade consists of oil, vinegar, acidic ingredients such as lemon or lime, and herbs and/or spices. Another type of marinade consists of tropical fruits such as papaya and pineapple and which have enzymes to break down tissues and add flavor. Ceviche (also spelled ‘seviche’) “cooks” the seafood without any heat – only the acidity of the juices used does the trick. The best way to marinate is by using either a glass, plastic or enamel bowl, covering it tightly with plastic wrap, and storing it in the refrigerator. Our parents used to let things sit out at room temperature but we know better now – dangerous bacteria can thrive in a warm environment. Also, avoid using metal bowls which may have a chemical reaction with the marinade and affect the taste.
BY CARRIE HIRSCH / SERVES 4-6 
The word “mixologist”, the trendy name for the now passé “bartender,” has a certain ring to it - it sounds like a form of wizardry with vials of colorful, infused liquids being poured into other vials of colorful, infused liquids with effervescent bubbles and smoke dancing on the surfaces of mysterious concoctions. In fact, that’s what a mixologist conjures up with fresh juices, fine spirits, spices, elixirs and garnishes. And like wizards, mixologists have their trade secrets.
MAKES 4 TACOS
MAKES 4 TACOS
