With members from Mexico, Texas, Japan, California, and Norway, Boston-based Night Lights brings together an eclectic assortment of indie, rock, and soul influences in an effort to make people dance.
However, the band’s diversity also makes for a seriously multi-cultural dinnertime experience. That’s why each member of the band has provided us with a “Night Lights DeLight” – a favorite recipe from their own personal cookbooks.
When combined, they make one giant, and definitely unique, meal. Because who ever said you can’t eat southern cornbread with Mexican food? Check out all five recipes below,and more importantly, check out their new EP Here We Come – which will be available on their bandcamp page tomorrow (July 29th).
The five-piece will be headlining an EP release show at The Red Room @ Cafe 939 on 7/29 as well, and they’ll also be playing this weekend’s Jamapalooza in Cambridge on Sunday, August 3rd.
Night Lights Delights World-Famous Recipes:
- Start with Jeff’s Californian Green Juice
- Follow that with a basket of Drew’s Southern Cornbread
- Then add an appetizer of Yusuke’s Japanese Miso Soup
- For the main dish, try Mau’s Mexican Enmoladas
- And of course save room for some of Dag’s Norwegian Red Currant Dessert