We celebrated Cinco de Mayo this year by getting the HH team together for some quality time AND delicious food. It's been a tough few years for all of us—most likely you, too—and we wanted to take a moment to breathe, laugh, celebrate our wins and acknowledge the hard shit we've been going through. In between stories, we DEVOURED the delicious Mexican-inspired meal Jason made for all of us. (Yes, he's an HH all-star AND an amazing chef!) Read on for one of his delicious recipes.

Fun, Festive Vibes

We gathered on the back patio (I'm so glad it's outside season, again!) and set the table with some colorful and fun faves from the shop.

Featured: Black Hollyhock Dinner Plate, Scalloped Rattan Tray, Golden Snail Place Card Holder, Indigo Rabbit Pitcher, Hobnail Glass Pitcher, Confetti Stemmed Drinking Glasses, Pebbled Ice Bucket & Tongs, Pebbled Decanter in Classic and Tall, Ticking Stripe Napkins, Prayer Beads Napkin Rings.

I also added some of our bright new outdoor pillows to the furniture to give everything a festive, welcoming look and feel. 

Featured: Aqua Stripe Indoor/Outdoor Pillow Cover, Two Slides Indoor/Outdoor Pillow Cover, Pecan + Pink Frill Indoor/Outdoor Pillow Cover

Everything turned out so beautifully, and felt like just the right mix of color and fun with a hint of casual luxury to make the vibe super special—I'm looking at you, hand-blown pebbled glass pieces!

Delicious Chef-Crafted Cuisine

So, I wasn't kidding when I said Jason is a chef! He is, and he was gracious enough to lend his skills to our get together, planning and cooking an entire meal for all of us! It was out of this world good. We are so lucky.

Here's what Jason made us:

Adobo Braised Shredded Chicken

Citrus Spice Marinated Flank Steak

Arroz Rojo

Classic Guacamole & Avocado Salsa

Cilantro Crema

Queso Fresco

Warm White Corn Tortillas

Jason was kind enough to share his delicious adobo chicken recipe! If you try it, please let us know what you think! We all LOVED it.

Jason's Adobo Braised Shredded Chicken

Ingredients:

• 2 lbs boneless chicken thighs
• 1 can chipotle peppers in adobo sauce
• Knorr chicken stock powder
• Cumin powder
• Dried oregano
• Garlic powder
• Salt
• Olive oil
• Fresh limes

Directions:

In a small bowl, add 2 chipotle peppers (no stems) and a tablespoon of adobo sauce from the can. Then stir in juice of two limes, and a teaspoon each of cumin, oregano, and garlic powder. Slowly drizzle in 3/4 cup olive oil. Drizzle the mixture over salted, skin side up chicken.

Heat skillet with olive oil, then place thighs skin side down until you get a nice seared crust. Remove and place into a 2" deep baking dish. Cover chicken 3/4 of the way with chicken stock. Cover pan with foil. Bake at 375 degrees for 1 hour. Remove foil and bake for 20 more minutes. Remove, and using wooden spoons, shred chicken in baking dish while hot. Serve and enjoy 🤌

We hope you have a gathering of family and friends on your horizon soon—there's just nothing like spending time enjoying the people you love and trust! We feel so lucky that our team is the best mix of family members and good friends—the most wonderful chosen family anyone could ask for. 

—Rachael