jamaica!

As in the Mexican Agua Fresca made with hibiscus flowers. I love the stuff, and it's the perfect accompaniment to fajitas.

There's my skirt steak, marinating away. I made the marinade with red wine vinegar, extra virgin olive oil, lime juice, cilantro, garlic, shallot, parsley, salt, and pepper. I poured it over the steak in a plastic bag and let it do it's thing in the fridge for about an hour.

That's pretty much it. Served with black beans and corn, and topped off with a mixture of red onion, red and green bell pepper, poblanos, and jalapenos. Easy peasy lemon squeezie.