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New La Cumbre Store is Now Hiring
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Fresh and fabulous! Tuna tartare in crispy wonton cups plated to perfection by @plated_bytuki ⁠

When simple meets delicious 😋 DIY Pico de Gallo⁠ ⁠ 3 firm, ripe tomatoes, deseeded and diced (Romas work well)⁠ ½ cup white onion, diced⁠ ½ cup cilantro (leaves only), diced⁠ 1 small jalapeño, deveined and deseeded, minced (use serranos if you like it spicy!)⁠ 2 limes, juiced ⁠ Salt, to taste⁠ ⁠ Combine onion, jalapeño and lime juice in a bowl⁠ Mix in tomatoes, add cilantro⁠ Season with salt and additional lime juice to taste⁠

Our fresh wild caught swordfish steaks are on sale today through 9/21 (save $7/lb)! The key to a perfect swordfish is to not overcook it. Rinse and dry your fish and check for any bones. You'll want to oil your grill to prevent sticking and oil or marinate your fish. Sear/brown the outside, turning only once and get it to a internal temp of at least 140° (3-8 minutes per side, depending on thickness). Remember, like a steak, it keeps cooking as it rests. We like to keep it simple with salt and freshly ground pepper, then top with salsa or our BF tartar sauce! 🐟💙

Meet the Founder: Grigore Madikians of @gafferandchild 💖⁠ "We love what we do and we are grateful to be able to do it here in the heart of Topanga Canyon, where the mountains meet the sea. From our place to your beautiful face, we are driven to provide you with the most potent supernatural ingredients in the world."⁠ ⁠ To read more about Grigore, check our link in bio "Meet The Founder"

It still feels like summer, bundt we're already craving fall 🧡 Our Pumpkin Bundt Cake & Pumpkin Spice Latte make the perfect pumpkin pairing!

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