It's summer and time to breathe in a new day. Host an In the Heights get-together, with all its sights, sounds, flavors, and emotions. Safely gather by choosing an outdoor venue, whether it be rooftop, sidewalk, backyard, or patio; or indoors with your pod. Reconnect to your community, knock on your neighbor's door, invite your family, remember your roots, and discover something new. Take inspiration from the Heights, a corner of the world that can't be held back—just like yours. It is finally time to celebrate.
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With an In the Heights Inspired Party


Kick off your In the Heights party with unexpected and delicious cocktails featuring Moët Impérial's bright and fruity taste and Moët Nectar Impérial Rosé’s sweet notes and coral tones. Choose our sangria or mimosa recipe, both cocktails with Latin roots, that will match the mood, the summer heat, and the company you keep.
Moët Nectar Impérial Rosé Mimosa
Moët Nectar Impérial Rosé Mimosa
Light and refreshing mimosas with sweet Moët Nectar Impérial Rosé turn any midday meal into a celebration. Take some inspiration from the Heights by adding an unexpected element.
Moët Nectar Impérial Rosé Mimosa
Light and refreshing mimosas with sweet Moët Nectar Impérial Rosé turn any midday meal into a celebration. Take some inspiration from the Heights by adding an unexpected element. Switch out the conventional orange for a tropical swap like guava, mango, or passion fruit juice.
• 3.5 oz of Moët Nectar Impérial Rosé (750ml), chilled
• 1/2 oz of Your Favorite Triple Sec
• 1.5 oz of Your Favorite Tropical Fruit Juice (Mango, Passion Fruit, Guava)
*We used Mango Juice
• Dragon Fruit, cut into slices
• Oranges, cut into wedges
• Fresh mint leaves
1. Pour triple sec into champagne flute.
2. Next, pour juice in.
3. Lastly, pour in champagne and complete the drink with fruit slices and mint garnish.
Who knew the versatility of sangria would keep it on party menus for over a thousand years! Fruity, sweet, and utterly delightful, this Spanish concoction is a must for any summer picnic table.
Fruity, sweet, and utterly delightful, this Spanish concoction is a must for any summer picnic table. Pull out the punch bowl, chop up the fruit in the fridge, and you can make a batch that serves your pod or the block! Elevate your version with the bright fruitiness of Moët Impérial.
• 1 lb. Strawberries – hulled and sliced
• 2 Mangos – peeled and diced into chunks
• 1/2 cup Passion Fruit pulp
• 2 (750 ml) Bottles Moët Impérial
• 1/2 Cup Passion Fruit Juice
• 1/2 Cup Mango Juice
• 1/4 Cup Blood Orange or Orange Liqueur
• 1/2 Cup Sprite
• Strawberries – hulled and sliced
• Blood Oranges – thinly sliced into quarter moons
• Sugar Cubes (1 for each glass, optional)
1. In a large pitcher, add strawberries, passion fruit pulp, and mango chunks. Add in juices and liqueur.
2. Transfer to the refrigerator and chill for minimum of 4 hours and maximum 12 hours.
3. To serve, add Sprite and champagne to sangria and stir. Drop ice cubes and an optional sugar cube in the bottom of each glass. Pour in sangria. Garnish with strawberries and Blood Orange slices.


To cook from a new recipe means to see and taste through another person's experience, transporting yourself to a culture, place, and time different than your own. Explore recipes inspired by In the Heights and local Washington Heights favorites. Bring home the scents and flavors, cultivated by generations, and share with your neighbors and friends.
Dominican-style Pastelitos a.k.a. Empanadas
Dominican-style Pastelitos a.k.a. Empanadas
Piping hot, crispy, chewy, and stuffed with infinite delicious fillings, empanadas are the perfect party food—easy to serve and eat. And the best part is, you can put your party to work making them. Line your friends up to roll, fill, crimp, and fry. You'll have a feast ready in no time.
15 MINS. +
20 MINS.
Dominican-style Pastelitos a.k.a. Empanadas
No two recipes for pastelitos are the same and many debate the shape and fillings that should go inside. This recipe will deliver a more traditional-style version but feel free to play around. Substitute ground pork, chicken, or cooked cubed potatoes. Add some chopped olives, cheese, or even raisins for a sweet-savory surprise.

• 1 package (10-pack) of large empanada wrappers (yellow or white), defrosted
• 1 large russet potato, diced into 1/4" cubes
• 1 Tsp. salt
• 3 Tbsp. olive oil
• 1 small red onion, diced small, about 1 cup
• 1/2 red bell pepper, diced small, about 1 cup
• 2 cloves of garlic, minced, about 1 Tbsp.
• 2 heaping Tbsp. cilantro, chopped
• 1 lb. of ground beef
• 2 Tbsp. tomato paste
• 6 cups vegetable oil for frying
• Salt and pepper to taste
1. Preheat oven to 425°.
2. Toss potatoes in 2 Tbsp. of olive oil and 1 Tsp. of salt.
3. Spread out evenly on baking sheet and bake for about 15 mins., flipping once halfway, until potatoes are crispy and tender. Set aside.
4. While potatoes are baking, heat 1 Tbsp. of oil in large skillet on medium heat. Saute onions and bell pepper until onions are transparent and peppers tender. Season with a sprinkle of salt and pepper.
5. Add garlic, saute for 1 min., taking care not to burn.
6. Add cilantro, saute until wilted.
7. Add ground beef. Brown until cooked through.
8. Add tomato paste. Stir to evenly coat mix and let simmer for 1 min.
9. Add more salt and pepper to taste, if necessary.
10. Remove from heat and skim excess fat from pan.
11. Gently scrape up potatoes from baking sheet and fold into beef mixture, taking care not to smash potatoes.
12. Spread mix out on baking sheet to cool to room temperature.
13. Once beef mixture is cooled, fill the center of a large empanada wrapper with about a 1/4 cup of filling. Fold over into a half moon shape and crimp edges together, sealing them. Work your way through the wrappers, placing filled empanadas on a clean baking sheet covered with a damp paper towel so they do not dry out.
14. Heat 6 cups of vegetable oil in a deep dutch oven or pot to 350°.
15. Gently drop empanadas in oil, 2–3 at a time, frying about 2 mins. each side or until golden, bubbly and crispy. Cool on wire rack.
16. Serve immediately with your favorite dipping sauces.

Pro Tip:

The mixture can be made a day ahead and kept in the fridge in an airtight container. Let it come to room temperature for about 30 mins. before filling empanadas.

Don't want to fry? Give the empanadas an egg wash and bake them in a preheated oven at 400° for about 15 minutes or until golden brown.

This braised chicken dish is a staple in any abuela's kitchen. Fall-off-the-bone tender meat stewing in a savory-tangy sauce makes Pollo Guisado an unforgettable entree. To make it extra special, pair it with a chilled glass of Moët & Chandon.
50 MINS.
(30 MINS.
1 HR. 40 MINS
6 - 8
Pollo Guisado is one of those recipes in the arsenal of every kitchen, each with its own personality and flair. Some toss in green olives, some switch out canned tomatoes for fresh, and some even add raisins for a touch of sweetness. This is a dish that you can make over and over again with pleasant surprises each time. Once you get the foundation down, try making your own version and pass that recipe on in your family.

• 3 lbs. chicken thighs and legs, skin on
• 1 small red onion, sliced, about 1 cup
• 1 stalk of celery, sliced to 1/4" pieces, about 1/2 cup
• 2 Tsp. salt
• 1/2 Tsp. freshly ground black pepper
• 1 Tsp. dried oregano
• 2 cloves garlic, minced
• 1 lime
• 2 Tbsp. olive oil
• 1 Tsp. brown sugar
• 2 1/2–3 cups chicken broth
• 2 russet potatoes, peeled and chopped
• 4 medium carrots, peeled and chopped
• 1 (14.5 oz) can unsalted diced tomatoes
• 3 Tbsp. cilantro, chopped
• 1 Tbsp. tomato paste
• Salt and pepper to taste
• Optional Garnish: sliced fresh jalapeños, seeds removed, or fresh chopped scallions
1. Remove excess fat from chicken but keep skin intact.
2. In a large bowl or container, mix chicken, onion, celery, salt, pepper, oregano and garlic. Juice the lime on top and mix the components until everything is evenly distributed. Cover and let marinate in the refrigerator for at least 30 mins. and up to 2 hours.
3. Once the chicken has marinated, heat 2 Tbsp. olive oil, in a large skillet with a cover or dutch oven on medium-high heat.
4. Brown the chicken on all sides, reserving the marinade.
5. Once chicken is browned, sprinkle brown sugar and remaining marinade over chicken. Gently mix components until evenly distributed.
6. Add 1/4 cup chicken broth and cover.
7. After 5 mins., lift lid and baste by spooning liquid from the bottom over the top of chicken. When the liquid has evaporated to a thick syrup-like consistency, add 1/4 cup of chicken broth. Cover and repeat basting every 5 mins. for a total of 15 mins., adding additional 1/4 cup of chicken broth when necessary.
8. Add potatoes, carrots, diced tomatoes and cilantro.
9. Add tomato paste and stir.
10. Add chicken broth to mixture until it is just covered. This will be approximately 2 cups.
11. Bring to a boil, cover, and lower heat to simmer.
12. Simmer for 40 mins. or until potatoes and carrots are tender. Halfway through, salt and pepper to taste.
13. Sprinkle on optional garnish. Serve with white rice and tostones.

Don't have time to make pollo guisado on party day? Good news! This dish tastes even better on day two. So prepare a day ahead, let it cool to room temperature, refrigerate, and reheat as guests arrive.
Tostones a.k.a. Twice-Fried Plantains
Tostones a.k.a. Twice-Fried Plantains
Fresh from the fryer, with a sprinkle of salt, these little coins make the perfect snack, hors d'oeuvre, or side dish for any get-together. This year, serve them up in mini cups or make a top-your-own-tostones bar with a variety of sweet and savory salsas.
Tostones a.k.a. Twice-Fried Plantains
Tostones are quick, easy, and tasty. Traditionally served as a side dish, they also make for great hors d'oeuvres. To keep your guests nibbling through the night, try topping with tuna salad, mango salsa, or pulled pork.

• 2 unripe, green plantains
• 2 cups of vegetable oil
• Coarse Salt
1. In a deep pot or dutch oven, heat oil to 350°.
2. While the oil is heating, cut off the ends of the plantains and score the plantains lengthwise. Peel along scoring. Slice plantains into 1/2" medallions.
3. Carefully drop plantain medallions into the oil, stirring a bit to make sure they don't stick to each other. Fry for about 3 minutes. They will start turning a golden color.
4. Remove from oil with a fry skimmer, reserving the oil on the heat. Lay out on a baking sheet. Flatten each tostone to a 1/4" thickness. You can use a tostonera or a rolling pin.
5. Gently drop flatten plantains back into the hot oil. Fry for another 2–3 minutes until tostones turn a golden brown and are crispy on the outside and tender on the inside.
6. Drain on paper towels. While still hot, season generously with salt.
7. Serve immediately.


Bright Flowers
Let nature take the lead this summer. While you might not have a bodega flower stand on your block, you can still go with your own neighborhood favorites; whether that be roses, succulents, hydrangeas, or poppies.
Bold Colors
In the Heights is all about living life filled with radiant colors that inspire. So pull back those pandemic curtains. It's time to get noticed with some bright and bold palettes.
Outdoor Escapes
Take it outside! Grab some lounge chairs and beach blankets and move your party into the great outdoors. In the Heights takes its cues from the rhythm and joy of a neighborhood, so why not step into yours?
It takes two to tango. Or swing. Or Bachata. Upload our playlist or the In the Heights soundtrack. Get on your feet and move.
Not just for kids. Try a new popular board game or a neighborhood favorite like a round of checkers, dominos, or tres y dos.
Cook Together
Line your friends up and stuff empanadas, fold some tamales, or fry some tostones. Everything tastes better together.
Cook Together
Hot summers call for a tasty cool down. A shaved ice would be the perfect treat but hard to replicate at home. Instead, try a slushee topped with homemade syrups inspired by your local Piragua Guy: Parcha. China. Cherry. Strawberry. And just for today, I got mamey!
In The Heights Music
Check out our Spotify playlist featuring some of our favorite tracks from the original cast recording of In The Heights.


Moët Impérial
Moët Impérial
Nector Impérial Rosé
Moët Nectar Impérial Rosé


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