3 Tacos, 3 Drinks and 1 beautiful mess.
Food photography tends to come with it’s own bag tricks. Here’s what was in ours; one Tasty stylist, one outdoor dream location, and one prop stylist with a trunkload of plants, textures, napkins, baskets, glasses, the perfect scarf we laid down as a blanket. Not to mention a beautiful sunny day with a dance to bring in a giant cloud or two, as well as 1, 6x and bounce card.
We were immediately inspired by our location in Los Angeles and the textures it provided, along with the local food and all of the Mexican flavors that seemed abundant in the local markets. Since we were sourcing ingredients locally, our theme became quite clear. We gravitated to the kaleidoscope of colors and gorgeous citrus lines. And yes, those are in fact horchata floats. Not sure if it’s the lasting summer fervor, but those drinks still make me want to reach for them.
Almond Horchata Recipe
-1 cup of raw almonds
-2 tablespoons of brown sugar
-1 teaspoon of ground cinnamon
-2 cups of boiling water
-Neopolitan ice cream
Combine the almonds, sugar, cinnamon and water in a blender.
Blend on high speed until the mixture is smooth.
Fill a large pitcher with crushed ice.
Place a strainer lined with cheesecloth over a large bowl and strain the Horchata mixture into it. Then pour the mixture in to the iced pitcher.
Fill 4 tall glasses with crushed ice and pour in the Horchata leaving a space of an inch at the rim. Top with a scoop of ice cream and serve.
Photography by The Barkers
Food Styling by Valerie Aikman-Smith
Prop Styling by Gina Sigala