Are We Having Any Fun Yet? The Cooking & Partying Handbook

Indulge yourself in the superstar rocker and #1 New York Times bestselling author’s raucous and delicious lifestyle with this bold cookbook and entertaining guide, complete with stories from a lifetime of food, signature recipes and drinks, and featuring lavish full-color photos.

For over twenty years, Sammy Hagar has redefined the relationship between good food and good music through his iconic Cabo Wabo tequila brand, his popular chain of Cabo Wabo Cantina restaurants, and his newly launched rum—Sammy’s Beach Bar Rum. Now with Are We Having Any Fun Yet? any Sammy fan can eat, drink, and party like the Red Rocker himself, as Sammy shares his love of food, drinks, and rock-and-roll.

Bringing you into the kitchen, behind the bar, and into the center of the party like never before, Sammy shares his deep passion for food and his secrets for rock-and-roll entertaining, including his favorite recipes from home, on the road, and his go-to vacation spots, Cabo and Maui. Coming along for the ride are a wealth of crazy tales, celebrity chefs from around the globe, and stories that reveal the inspiration behind his favorite recipes.

Tracing Sammy’s culinary path through the decades, Are We Having Any Fun Yet? offers a fascinating glimpse into Sammy’s evolution as a cook and as a musician, showing how these twin passions have fueled each other, and how he brings a rock star attitude of simplicity and fun to everything he does in the kitchen. Of course, nothing goes better with a great meal than a good drink. Here are Sammy’s greatest drink recipes accompanied by true stories of the wild nights that brought them to life.

With even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy’s tips for entertaining like a rock star, Are We Having Any Fun Yet? gives fans everything they need to party the Cabo Wabo way.

Sammy Hagar is the multiplatinum Red Rocker, the outgoing, bombastic front man of hard rock champions Van Halen, currently embarked on his fourth platinum career with his supergroup, Chickenfoot. In addition to his legendary status among rock stars, he is the masterful entrepreneur behind Cabo Wabo tequila. When he’s not on the road, he splits his time among California, Hawaii, and Mexico.

he only thing I’m allergic to is bad music and bad food! So what I’m telling you is that Sammy’s cookbook is just what Dr. Feelgood ordered!! This book you’re holding has all the recipes for good food, good music, and one hell of a party!! — Tommy Lee

When a guy writes a hit song called ‘Mas Tequila,’ you know he can throw a serious party. And after touring all over the world for the last 30 years, my brutha Sammy Hagar has gained a serious appreciation for great food. — Guy Fieri

Everyone knows Sammy Hagar rocks, but let me tell you–he knows how to mix too, a great cocktail that is. — Rachel Ray

Sammy was the first celebrity to start a tequila business the entire industry had to take notice of Cabo Wabo. He grew it so big we had to buy our competition! — Luca Garavoglia, the owner of Groupo Campari

…my favorite time with Sammy is usually some place where he is cooking and kicking back in a home kitchen environment. Like his lyrics and inimitably delightful ‘sledge hammer wrapped in a mink stole’ voice, his cooking in nuanced, fun, well-conceived and above all super delicious. — Mario Batali

In his new book, Are We Having Any Fun Yet? he will not only show you how to throw the perfect party, but also how to make all your friends a bit happier. — Michael Symon, chef and host of The Chew

Sammy’s AsadaSammy's Asada (c) Zan Passante



1 jalapeño pepper, seeded and chopped

2 garlic cloves, minced

1 large handful of fresh oregano

3 limes, juiced

1 orange, juiced

½ cup olive oil

2 pounds flank or skirt steak

Salt and freshly ground black pepper

Tortillas, rice, beans, and guacamole, for serving


1. Put the pepper, garlic, oregano, lime and orange juices, and olive oil in a large nonreactive mixing bowl and whisk until the marinade emulsifies. Pour the marinade into a large zip-lock bag and add the steak, shaking until the meat gets well coated. (You can also put the steak directly in the mixing bowl, but you’ll want to turn it at least once while the meat is marinating.) Refrigerate for at least 2 hours but no longer than overnight. When you’re ready to start cooking, remove the steak from the marinade, pat dry, and let the meat come to room temperature.

2. Preheat an outdoor grill over a medium-high flame and brush the grates of the grill with oil so the meat doesn’t stick. (You can also broil the meat in the oven.)

3. Sprinkle the meat with salt and pepper and grill (or broil) for about 7 minutes per side. I like mine medium-rare. If you don’t, grill (or broil) about 2 minutes more.

4. Remove the steak from the heat and let it rest on a cutting board for about 5 minutes, then slice it diagonally against the grain.

5. Warm up your tortillas. Get your rice, beans, and guacamole ready, and you’re good to go..


From Are We Having Any Fun Yet? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.