Drinks at Las Hefas in Hays — Fig Margaritas

Even if you don’t live close to Hays, it's worth the drive to check out the cuisine and culture at Las Hefas restaurant. It was one of our destination stops for my latest article in KANSAS! (2026 / vol.82 / issue 5 / kansasmag.com, pp. 35-43). It's titled, "The Foods That Settled Kansas” and was co-written with Beccy Tanner—she wrote the history of the featured food cultures, I covered the restaurants . . . and we had lots of fun in the process. 

This is a food-driven issue, so it is jam-packed with places to go and things to see. And since space was at a premium, the editor selected portions of my original write up. Below, following the recipe is the unedited segment.

The food was great (see ever-changing photos on their Facebook page—Las Hefas Latin Cuisine) but so were the drinks. I tried the Fig Margarita, and they shared this recipe that is also included in the article. 

Las Hefas, 224 W 11 St, Hays,KS, (785) 261-0643 / CLICK HERE FOR WEBSITE

RECIPE FROM LAS HEFAS LATIN CUISINE, HAYS

Mexico is home to numerous native fig species, and Israel Luna fondly remembers climbing the massive fig tree that stood in his grandparents’ backyard. Drawing inspiration from those memories, Luna captures the rich, earthy sweetness of figs in a creative and unexpected twist on the classic margarita.

Las Hefas’ FIG MARGARITA      Yield: One cocktail

Ingredients

1.75 oz additive-free blanco tequila

1 oz Fruitful Mission Fig Liqueur (or another natural fig liqueur)

1 oz fresh lime juice (about 1 lime)

0.5 oz agave nectar

 

Directions

1.   Combine all ingredients in a cocktail shaker filled with ice.

2.   Shake vigorously until well chilled.

3.   Strain into a sugar-rimmed glass and serve.

 

A CULINARY JOURNEY ACROSS LATIN AMERICA at Las Hefas

Imagine a culinary journey across Latin America where each stop offers its own diverse dishes, each a masterpiece of freshness and flavor. Then, just head to Las Hefas Latin Cuisine in Hays where you can sample the heart and soul of their culturally accurate dishes without leaving the state. Masterminded by Israel Luna, Las Hefas’ menu reflects his hometown of Durango, Mexico, and his travels throughout Latin America. When he immigrated to Hays at 13, he invited friends over to sample his mom’s food, and now she’s in the restaurant kitchen helping him craft authentic cuisine. “Everything is fresh and we make tortillas and chips every morning,” he proudly proclaims.

Beyond Mexican dishes such as their Chile Colorado (beef or pork slow cooked in red dried chili sauce), there are Arepas from Colombia and Venezuela — stuffed cornmeal griddlecakes served with a side of plantains that are fried just long enough to create the caramelization needed to elevate the natural sweetness of the ripe fruit. There are thick, handmade flatbreads called Pupusas from Salvador. and Ropa Vieja, a slow-cooked beef classic from Cuba. Gallo Pinto, a traditional breakfast dish found in Costa Rica and Nicaragua, with a base of black beans topped with pico de gallo, avocado, and eggs, is a favorite choice of vegetarians and is always on the menu. Off-menu items are featured periodically allowing diners a chance to sample additional Latin flavors, dishes such as Loma Saltado, a stir-fry from Peru. 

Las Hefas complements its Latin American menu with an inventive cocktail selection built around fresh ingredients, premium tequilas, and tropical flavors. From traditional margaritas and palomas to creative offerings, the bar drinks reflect the same blend of authenticity and innovation found throughout their menu.

Luna invites diners to try familiar and unfamiliar dishes, educating them along the way. It’s a philosophy, along with top quality food, service and hospitality, that has earned him the title of Entrepreneur of the Year for 2025, awarded by the Hays Chamber of Commerce.  

Black Bean Fiesta in a Jar with Lime Cilantro Dressing

Recipes for Mason Jar salads are typically made in quart jars; one of those jars is more than enough for the two in our household so I’ve downsized this tasty salad mix for pint jars. Even then, the amounts are variable and can be adjusted as can the choice of ingredients.     

Salad jars are a nice picnic option for us. I make them the night before and we can grab-and-go the next day. 

The spicy dressing and addition of cilantro really boost the flavor of this salad! 

Salads in a Jar are a great way to add fiber, veggies & even some fun to daily meals.

 

Black Bean Fiesta in a Jar with Lime Cilantro Dressing      Fills 2 pint jars

Lime Cilantro Dressing—recipe follows 

About 2 to 3 tablespoons onion – yellow, white or red onion, chopped

About 1/3 cup shredded carrots

About 1/3 cup shredded purple or green cabbage

About 1/2 cup cooked quinoa (I flavored with a spicy Mexican blend while cooking)

1/2 to 3/4 cup cooked black beans, drained & rinsed 

About 1/2 cup corn kernels (fresh or frozen that has been thawed)

About 1/4 cup cherry or grape tomatoes, halved

About 2 to 3 tablespoons cilantro leaves, torn or whole

2 to 3 oz. of baby spinach or other greens

1. Prepare dressing using recipe that follows.
2. To build the mason jar salads: Grab two wide-mouth ping size mason jars and add about 2 tablespoons+ dressing to the bottom of each.  Adding the dressing to the bottom of the jar allows the sturdy vegetables to marinate in the mixture and help keep less sturdy greens from becoming soggy
3. Add in onion, carrots and cabbage. 
4. Add remaining ingredients in layers in whichever order you prefer: quinoa, black beans corn, tomatoes, cilantro leaves Top with with spinach. 
5. Refrigerate jars overnight if desired. Place in chilled cooler if taking on a picnic. 
6. To serve:  Pour jar onto a large plate or bowl, allowing dressing to mix with the remaining ingredients.

Lime Cilantro Dressing                  









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1/4 cup lime juice

2 tablespoons maple syrup

1 tablespoon cilantro

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup+ vegetable oil (olive oil is tasty but solidifies when refrigerated so I used canola)

 

Make dressing by placing all ingredients expect oil into blender or food processor; blend until smooth and then drizzle in oil while blender/processor is on low, adding enough to achieve desired dressing consistency.

Bean Salsa Salad

I was one of the judges for the menu planning and tablescaping contest held at Abilene's Central Kansas Free Fair.  Alice Bathurst's menu and display centered around this tasty salad that she served with homemade chips. 
It will be one of the dishes I'm taking to the first K-State football tailgate. I'm taking tortilla scoops along for easy dipping. However, I'd serve it in lettuce cups for a dinner salad.
By the way—I let Barry have an advance sample and he wanted to eat it all. NOW!

Alice's winning entry @ Abilene's 2017 Central Kansas Free Fair.

Bean Salsa Salad  Makes 24 (1/4 cup) servings
1/3 cup lime juice
3 tablespoons olive oil
1 1/2 tablespoons red (or white) wine vinegar
1 teaspoon (kosher) salt
1/2 cup fresh cilantro, roughly chopped
1 (10 to 14.5 oz.) can diced tomatoes with green chilies (drained of excess liquid)
1 (16 oz.) pkg. frozen corn, thawed
1 (15.5 to 16 oz.) can black beans (drained & rinsed)
1 (15.5 to 16 oz.) can navy beans (drained & rinsed)

1. Mix all ingredients.
2. Chill.
3. Serve with homemade tortilla strips, tortilla dippers, or on lettuce cups.
   

A great way to start a brunch—Rob Prize-winning Bloody Mary Mix

To add to the festivities, we rimmed the
Bloody Mary glasses with Rimming Salt.

Winner of the Appetizer division in the 2016 Salina Journal's cooking contest, this recipe added some spice to our holiday brunch. 
It was submitted by Robert German, Salina, and appeared in the Salina Journal’s Smoky Hill Currents 2016 Holiday Edition.

Barry and I were two of several who had the privilege of judging this year's contest. It was a fun adventure and we met some new food lovers + had an opportunity to visit with others we already knew. Barry just happened to be on the team that selected the appetizer winner so making this recipe was a must!

Robert’s Bloody Mary Mix

2 (46 oz.) cans/jars V-8

4 oz. Worcestershire sauce (we added a little more to taste)

2 (2 ½ oz.) squeezable lime juice in plastic containers / 5 oz. total or 10 tablespoons or 5 limes (we used fresh limes but the recipe calls for the squeezable lime juice)

2 tablespoons salt (we used less than a tablespoon so we suggest you add & taste before adding the full amount)

1 tablespoon celery seed

¼ teaspoon pepper

Place ingredients in a 1-gallon jar. Place in refrigerator. Turn jar every other day for 1 week.

*If desired, include a 750 m. bottle of 80 proof vodka to the mixture. Or, mix vodka with the mix as drinks are prepared.

Deconstructed Tamales

While watching Trisha Yearwood on Food Network, I was inspired to try this dish.

Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
   
4. Pour into baking dish and allow to cool several hours of overnight.
   
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.
   

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.
   

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
   
2. Top with Seasoned Pork.
   
3. Add a little grated cheese.
   
4. Top with Pico de Gallo.
   

Recipe without photos . . .
Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
4. Pour into baking dish and allow to cool several hours of overnight.
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
2. Top with Seasoned Pork.
3. Add a little grated cheese.
4. Top with Pico de Gallo.

Caramel Apple Pie

One bite of this pie and I think about a caramel apple on a stick that have been dipped

in chopped pecans! However, this pie surpasses even that decadent treat. It is a dessert that Lori Desch-Miller used to make at the Kirby House and it is perfect for the fall or winter season or holidays.

  

Caramel Apple Pie   Makes one 9-inch pie; 8 servings

6 cups thinly sliced & peeled baking apples, such as Granny Smith or Jonathon (about 4 or 5 apples)                                                          

2 tablespoons lime juice

¾ cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

-----

Pastry for double-crust 9-inch pie

2 tablespoons butter

-----

Topping:

¼  cup butter

½ cup packed brown sugar

2 tablespoons heavy whipping cream

½ cup chopped pecans

1. In a large mixing bowl toss apples with lime juice. 
   
2. Add dry ingredients to the apples; toss lightly.
   
   
   
   
3. Place bottom pastry in a 9-inch pie plate & fill with apple mixture. Dot with butter.
   
   
   
   
4. Cover with top crust. 
5. Flute edges high and cut steam vents. 
   
6. Bake in a preheated 400° oven for 40 to 45 minutes or until golden brown and apples are tender. 
7. Meanwhile, for topping — melt the butter in a small saucepan’ stir in brown sugar and cream and bring to a boil stirring constantly. 
   
8. Remove from heat and stir in the pecans. 
   
9. Once pie is removed from oven, pour topping over the surface and return to the oven for 3 to 5 minutes or until bubbly. Hint: Be sure to set the pie on a liner of cookie sheet to avoid a mess on the bottom of your oven.

   

   Pie after it is removed from oven. It is now ready for the topping. Notice that I have the pie pan on a pie liner as the topping does ooze over the edges as it bakes.

   
   

   

   Finished pie after second baking with topping.

10. Serve warm or warm in oven or microwave before serving, if desired. (It’s good cold, too.
11. If desired, serve with fresh whipping cream or vanilla ice cream. 
    

Recipe without photos . . .

Caramel Apple Pie   Makes one 9-inch pie; 8 servings

6 cups thinly sliced & peeled baking apples, such as Granny Smith or Jonathon (about 4 or 5 apples)                                                          

2 tablespoons lime juice

¾ cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

-----

Pastry for double-crust 9-inch pie 

2 tablespoons butter 

-----

Topping:

¼  cup butter 

½ cup packed brown sugar

2 tablespoons heavy whipping cream

½ cup chopped pecans

1. In a large mixing bowl toss apples with lime juice. 
2. Add dry ingredients to the apples; toss lightly.
3. Place bottom pastry in a 9-inch pie plate & fill with apple mixture. Dot with butter.
4. Cover with top crust. 
5. Flute edges high and cut steam vents. 
6. Bake in a preheated 400° oven for 40 to 45 minutes or until golden brown and apples are tender. 
7. Meanwhile, for topping — melt the butter in a small saucepan’ stir in brown sugar and cream and bring to a boil stirring constantly. 
8. Remove from heat and stir in the pecans. 
9. Once pie is removed from oven, pour topping over the surface and return to the oven for 3 to 5 minutes or until bubbly. Hint: Be sure to set the pie on a liner of cookie sheet to avoid a mess on the bottom of your oven.
10. Serve warm or warm in oven or microwave before serving, if desired. (It’s good cold, too.
11. If desired, serve with fresh whipping cream or vanilla ice cream.