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Editor’s Note
KATHLEEN FURORE, editor
Over the past decade, we’ve collected a culinary treasure trove of recipes from Mexican restaurant chefs and Mexican food experts — and we’re sharing several of them from our archives with you. On the following pages, you’ll find salsa recipes; recipes chefs submitted for our My Favorite Recipe feature that’s in every issue of our bimonthly magazine; cocktail recipes; plus a product section showcasing companies currently advertising in our July/ August 2024 issue.
Visit elrestaurante.com for even more great recipes. And don’t miss an issue of el Restaurante, our Recipe of the Week email, or eMex, our biweekly enewsletter.
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Salsa
1st place 2023 Sassiest Salsa Contest, sponsored by Sammic Pickled Jicama Verde
Salsa
Recipe by James Lane, One World Catering
The Salsa Base:
10 tomatillos
1 yellow onion
3 cloves garlic
1 serrano pepper
1 bunch cilantro
1 orange
1 avocado
The Pickled Jicama and Red
Onion:
2 c. white wine vinegar
1 c. water
1 T. sugar
1 T. Salt
1 bay leaf
1 jicama
1 red onion
Peel jicama and small dice (about 2 cups). Peel red onion and small dice. Combine vinegar and water with the sugar, salt and bay leaf. Bring to boil and add jicama and red onion. Remove from heat and let sit.
Peel and clean the tomatillos, place on a sheet tray or half hotel pan. Peel the onion and quarter it and place it with the tomatillos. Put the garlic with peel on with the tomatillos. Broil the tomatillos, onion and garlic till it has a good amount of color. Put the tomatillos, onion and garlic (peeled) in a blender or food processor with their juices. Add the juice of one orange. Pulse the mix until its loose but chunky. Transfer the salsa base to a bowl, strain pickled jicama and red onions and mix in. Finely mince serrano pepper (seeded and veined) and add to the salsa. Rough chop cilantro bunch and fold into the salsa. Finally, small dice the avocado and fold it in. Adjust with salt to taste and enjoy!
1st Place 2018 Sassiest Salsa Contest sponsored by Mama Linda Tomatoes
Charred Peach and Serrano Salsa
Recipe by Raymond Lampe, Dr. BBQ, Saint Petersburg, Florida
½ white onion, cut into 2 pieces
2 peaches, pitted and quartered
1 serrano, seeded, split lengthwise
1 poblano, seeded, split lengthwise
2 c. Mama Linda Chopped Tomatoes, drained
Juice of one lemon
⅓ c. chopped cilantro
½ t. salt
½ t. pepper
½ t. cayenne, optional
Prepare a charcoal grill to cook direct at 500°F. Lay the onion, peaches, serrano, and poblano on a large sheet pan. Season with salt on all sides. You’ll grill all the ingredients, but each needs a di erent plan. Grill the onions and peaches, flipping occasionally, until charred dark brown on all sides, 4 to 5 minutes. Remove to the pan. Grill the serrano and poblano skin side down until charred dark brown. Remove to the pan. Cool for 10 minutes. Remove as much skin as possible from the poblano and cut into small dice. Mince the serrano. Cut the onion and peaches into small dice. Put the tomatoes, poblano, serrano, onion and peaches into a bowl. Add lemon juice, cilantro, salt, pepper and optional cayenne. Toss well. Let sit for 5 minutes and toss again. Check for salt and add if necessary.
1st place 2017 Sassiest Salsa Contest sponsored by Mama Linda Tomatoes
Roasted Corn Poblano Salsa
Recipe by Treena Moreno, Mayan Summer, Saint Augustine, Florida
3 fresh ears of corn
4 poblano chiles
1 small Vidalia onion
1 28-oz. can ground tomatoes
1 T. chopped cilantro
1 jalapeño, seeds removed, minced
1 garlic clove
2 T. olive oil
2 sprigs fresh thyme
1 bay leaf
½ t. ground cumin
1 t. salt
¼ c. fresh lime juice
Char poblanos, peel, remove seeds and chop to a ¼-inch dice. Shuck the corn and grill ears over charcoal or under broiler. When cool enough to handle, remove the kernels. Peel and chop onion to 1/8-inch dice. In a small skillet, heat oil on medium low heat along with the whole garlic clove, bay leaf and thyme sprigs for about five minutes. Discard the bay leaf and thyme. Smash the softened and browned garlic in the oil. In a bowl combine all the ingredients. Adjust seasoning and let the flavors blend for an hour.
1st Place 2016 Sassiest Salsa Contest sponsored by Mama Linda Tomato Products Roasted Corn Salsa
Recipe by Faye Greenberg Chef/Consultant, LYFE Kitchen, Mi Pueblo, San Jose, California
1 #10 can diced tomatoes, fire roasted
1 red onion, diced 1/8”
4 cloves garlic, peeled and minced
1 bunch fresh cilantro, washed and chopped
1 t. sea salt
3 limes, juiced
1 cup roasted corn
3 fresh jalapeños (2 roasted, 1 raw), seeded and diced
Open can of diced tomatoes; drain and place on sheet pan, then toss with 1 cup of corn. Roast in oven at 400° F for 8 to 10 minutes until char is achieved (can also be charred with a broiler or salamander). In a large bowl, place charred tomatoes and corn, diced red onion, minced garlic, chopped cilantro, lime juice and salt; gently toss to mix. Serve chilled.
Note: For a smoother texture, follow above steps to make salsa, but set corn aside and purée salsa using a blender or handheld mixer until smooth, then fold in roasted corn at the end.
1st Place 2015 Sassiest Salsa Contest sponsored by Mama Linda Tomato Products
Salsa
a la Vizcaina
Recipe by Chef Alfonso Ramirez, chefalfonsoramirez.com
1 julienne red pepper
1 julienne green pepper
1 julienne yellow pepper
½ c. canned tomatoes
½ julienne onion
2 minced garlic cloves
3 T. capers
Pinch dry oregano
6 T. green olives
4 T. yellow chiles (you can use chiles from jars)
½ c. white wine
3 oz. olive oil
½ t. shrimp or lobster base
Juice of 1 lemon
3 oz. chopped Chinese parsley
Salt and pepper, to taste
In a large skillet, heat the oil until it sizzles. Add the onions and cook until translucent, then add the garlic until both the onions and garlic are brown. Add the peppers, cook for 3 minutes, then add the white wine. Add the shrimp or lobster base, then the salt and pepper; check seasoning and adjust, as needed. Finally, add the lemon juice and chopped parsley; check seasoning again and adjust, as needed.
Serving suggestions: Use this sauce with cod, red snapper, shrimp or chicken.
My Favorite Recipe
Jicama, Mango & Shrimp Aguachile
Saul Montiel, Cantina Rooftop Restaurant & Lounge, New York City
Makes 4 servings
2 dozen raw medium shrimp
1 c. freshly squeezed lime juice
½ bunch of cilantro
½ red onion, sliced
1 small piece of serrano pepper
2 cloves of garlic
Salt and black pepper, to taste
¼ c. diced jicama
¼ c. diced mango
1 cucumber, peeled and diced
Corn tostadas or your favorite tortilla chips
Butterfly the shrimp and remove the vein with the tip of your knife. Place the butterflied shrimp in a large nonmetallic bowl, toss with the salt, add 6 spoons of lime juice and refrigerate while you make the sauce.
In a blender, combine the lime juice, garlic, cilantro, salt, whole serrano, ½ cup lime juice and blend until they are completely smooth. This will be your aguachile.
In a bowl mix all shrimp with the aguachile mix and the diced mango, cucumber and jicama. Garnish with cilantro leaves and julienned radishes. Serve with corn tostadas or tortilla chips.
(This recipe originally appeared in the January/February 2019 issue of el Restaurante.)
Dominican Braised Chicken Wings (Pollo Guisado)
Chef Nelson German of Sobre Mesa and alaMar Kitchen & Bar, Oakland, California
Photo by Eric Wolfinger
Makes 4 servings
3 lbs. chicken party wings (skin on preferred)
¼ c. Maggi Seasoning (use Tamari to keep it gluten free)
1 qt. chicken stock/broth (vegetable stock ok)
½ c. chopped garlic
2 small red onions, sliced
3 T. ground cumin
3 T. lemon pepper seasoning
1 T. smoked paprika
7 pitted Mezzetta green olives, chopped
½ c. tomato paste
½ c. Sofrito (recipe below)
2 oranges, zest & juice
¼ c. canola oil
¼ stick butter
Combine sofrito ingredients in a food processor or blender and blend well. Reserve 1½ cups of the sofrito for marinating the chicken wings and set the last half cup aside. In a large Ziplock bag, place the chicken wings and sofrito. Marinate for 3 hours or overnight.
When ready to cook, preheat a medium aluminum or stainless steel pan with ¼ cup oil for about 5 minutes on medium high heat. Add chicken pieces and cook for 1 minute or until golden brown, then turn. Lower heat to low, then add onions and garlic to pan. Sweat down onion and garlic until soft. Now turn up heat to high and deglaze with Maggi Seasoning, turn chicken twice to absorb the seasoning.
Add cumin, smoked paprika and lemon pepper and stock. Bring liquid to a boil and add tomato paste, then sofrito, stir both well until dissolved. Add orange zest plus the juice then the olives. Lower heat to low and cover with lid or aluminum foil. Braise chicken for 30 minutes or until preference of tenderness.
To serve: Make rice and pan fry some sweet plantains. Plate chicken on a platter without sauce; add a ¼ stick of butter and stir until dissolved. Pour sauce over wings and serve.
The Dominican-style Sofrito:
Makes 2 cups
1 bunch cilantro, leaves and stems
12 cloves garlic
1 red onion, chopped
1 green bell pepper, chopped
2 T. kosher salt
1 T. crushed black pepper
½ c. olive oil
Add all ingredients in a food processor and blend until smooth.
(This recipe originally appeared in the January/February/ March 2023 issue of el Restaurante.)
Red Carne Posole
Recipe by Jerean and Tom Hutchinson, La Posta de Mesilla, Mesilla, New Mexico
The Chile Colorado:
12 pods dried red chile
2 c. water
1 t. salt
2 T. pure lard or corn oil
1 T. flour
Tomato juice or water, to taste
Wash chile pods, removing stems and seeds. Bring chile pods and water to boil, reduce heat and allow to steam 10 minutes or longer. Pour into blender and liquefy. Strain sauce through colander or sieve. Add salt to taste. Heat lard (quite hot) in frying pan, then add
flour and mix quickly. Pour into chile sauce and stir until thickened. Add tomato juice or more water if needed “soup” consistency.
The Pork:
4 lbs. pork
6 c. water
Cook chopped pork in 6 cups water until well done. Drain fat.
The Posole:
Cook hominy in ½ gallon of water, then add meat and red chile sauce to hominy. Add water and salt to make it as soupy and as tasty as you wish.
(This recipe originally appeared in the October/ November/December 2019 issue of el Restaurante.)
Warm Octopus Salad
Chef Ariel Contreras-Fox
Landry’s Dos Caminos, New York City
Makes 4 servings
The Octopus:
2 bay leaves
3 parsley stalks
3 sprigs thyme
1 lemon, halved
Sea salt
1 (2½ lb.) octopus, or 2 lbs. tentacles only
Coconut oil for grilling
The Dressing:
1 T. coriander seeds, dry toasted and ground fine
1 poblano chile pepper, roasted, peeled, and seeded
1 clove garlic
1 small shallot, minced
1 t. honey or agave
2 T. freshly squeezed lime juice
½ c. extra-virgin olive oil or avocado oil
¼ t. sea salt
The Salad:
½ ripe pineapple, peeled, cored, and diced into ¼-in. pieces
1 Scotch bonnet or habanero pepper, seeded and minced
2 red Fresno chile peppers, sliced into ⅛-inch rings
1 small white onion, peeled and very thinly shaved
¼ c. fresh cilantro leaves
2 c. baby arugula
Fresh lime wedges, for garnish
To prepare octopus, fill a large pot with water, enough to cover octopus when added. Add bay leaves, parsley stalks, thyme sprigs, lemon halves, and a generous amount of salt. Bring to a boil and allow to cook for 10 minutes to allow flavors to blend. Gently pound octopus’ tentacles with smooth side of a mallet or any smooth, heavy object to tenderize the meat. Holding octopus by its head, dunk body in and out of water 2 or 3 times for about 5 to 10 seconds each time. Then carefully submerge octopus into water. Cook 45 minutes to 1 hour, until tentacles are tender. You should be able to easily insert a fork into octopus. Immediately remove from cooking liquid and dunk octopus into ice water 4 to 5 times. Cut tentacles o the body and place in a
Preheat grill, or a cast-iron grill pan on your stove, to 400°F.
To make the dressing, combine the coriander, poblano, garlic, shallot, honey, lime juice, oil, and salt in a blender. Pulse until combined and uniform. When dressing is done, toss octopus with coconut oil and 2 tablespoons of prepared dressing to marinate. Grill octopus about 4 to 5 minutes on each side, until crispy.
While octopus is grilling, combine all salad ingredients except arugula in a salad bowl. Add 1 to 2 tablespoons of dressing and toss to combine. On a platter, arrange the baby arugula. Sprinkle salad mixture over bed of arugula. Once octopus is crispy, remove from grill and immediately slice on a bias into ¼-in-thick slices.
Arrange warm octopus on top of salad bed and spoon a generous amount of coriander dressing all over the top. Garnish platter with lime wedges all around.
(This recipe originally appeared in the July/August 2022 issue of el Restaurante.)
bowl covered tightly with plastic wrap. Refrigerate while preparing dressing and salad ingredients.
Esquite Lobster Tacos
Erich Whisenhunt, Rio Grande Restaurants, Fort Collins, Colorado
Makes 14 tacos
The Tacos:
14 corn tortillas
21 oz. thawed langostino
4.2 oz. compound butter
14 oz. creamy esquite mix
1.4 oz/60 slices pickled onions
Cotija and cilantro, for garnish
The Compound Butter:
¼ lb. butter
Zest from ¼ lime
0.1 wt. oz. cilantro (½ T. loose pack rough chop)
½ t. salt
½ t. white pepper
½ T. garlic
.25 fl. oz. orange juice (⅛ medium orange), strained
.35 fl. oz. lemon juice (¼ lemon), strained
.35 fl. oz. lime juice (½ lime)
The Creamy Esquite Mix
9 wt. oz. prepped grilled corn, cut o cob (about 2 large ears)
⅔ c. mayo
0.4 fl. oz. lime juice (½ lime)
Zest from ½ lime
1 t. chile piquin powder, fine-ground in house
Mix all ingredients together.
The Pickling Marinade:
¼ cup white vinegar
2 T. kosher salt
5 T. agave nectar
2 fl. oz. orange juice
1.5 fl. oz lime juice
1 c. of water
Mix one half of the water (warm) with salt and agave nectar; stir to dissolve. Add the rest of the water (cold), vinegar, orange and lime juice; stir to mix.
The Pickled Onions:
1 lb. red onions, peeled and sliced thin
2 c. pickling marinade
Peel and rinse onions under water. Using mandolin, thin slice and add onions to pickling solution and refrigerate. Pickle minimum 6 hours and up to 24 hours. Remove from pickling solution and rinse under cold water.
The Langostino:
Toss Langostino with corn starch. Fry at 375°F for 30 seconds until crisp. Melt compound butter in a hot sauté pan over medium heat. Remove from heat. Toss fried langostino with butter.
To build each taco: Warm tortilla; place langostino on the tortilla. Place esquite mix over the langostino (do not fully cover it up). Top with pickled onions and cotija and a pinch of fresh cilantro.
(This recipe originally appeared in the July/Aug 2021 issue of el Restaurante.)
Chalupas de Tuetano: Bone Marrow Chalupas
Chef Richard Ampudia, Lolo’s Surf Cantina, Miami Beach
Makes 8 Tacos
The Chalupas:
8 corn tortillas
8 pieces of bone marrow, cut in 2-inch length
½ c. frisee lettuce washed and rough chopped
¼ c. celery leaves left whole washed and dried
¼ c. parsley leaves left whole washed and dried
Sliced lemon
Sea salt
Salsa Verde (recipe follows)
Preheat oven to 400°F. Place marrow bones in a baking sheet. Cook bones in oven for 15 to 20 minutes or until you can slide a toothpick through them and marrow is starting to drizzle out into the baking sheet. Remove from oven and place under the salamander or brulee with a torch until it acquires a nice caramel color on the top.
Collect all the fat that has rendered on sheet pan; you will need this for finishing the dish. While bone marrow is baking in the oven, place all greens in a bowl and toss together. When ready to serve, season greens with sea salt and a tablespoon of salsa verde and a ½ teaspoon of the rendered fat from the bone marrow and toss gently.
Heat a pan or griddle under medium heat, place some of the fat from the bone marrow and heat tortillas on top of it until soft and starting to inflate and bubble. You want the tortilla to cook slightly but retain its softness (you are “sancochando”, not frying until crispy). Cook both sides of the tortilla.
The Salsa Verde:
1 lb. tomatillos
¼ white onion
2 serrano chiles
1 clove of garlic
½ bunch cilantro
¼ t. salt
In a pot of water place peeled tomatillos, onion, garlic and chiles. Bring to a boil and remove from fire as soon as tomatillos start changing color. Allow them to cool slightly and place in blender with a bit of the cooking water. Blend until you get a smooth puree. Allow salsa to cool down. Add roughly chopped cilantro. Adjust salt and add water if necessary. You want a loose salsa that is not too liquid.
To serve: Place cooked tortilla on plate. Add ½ teaspoon of salsa verde to tortilla, top with greens and place bone marrow on top. Finish dish by adding a touch more salsa verde to bone marrow and a touch of sea salt. Serve with lemon on the side and a small fork or demitasse spoon so diners can scoop the marrow from the bone on to the taco.
(This recipe originally appeared in the January/February 2018 issue of el Restaurante.)
Cauliflower Steak with Pistachio Crust, Greek Yogurt Sauce and Pistachio Mole
Chef Yani Sanchez, Takito Street, Chicago
Makes 12 servings
3 heads cauliflower
Mole Verde (recipe below)
Cauliflower Marinade (recipe below)
Slice each cauliflower head into four thick “steaks,” so you have 12 steaks total. Pour the Cauliflower Marinade over them and marinate them for 15 to 20 minutes in the refrigerator. Remove them from the marinade and roast in the oven for about 20 minutes.
To plate: Spread about ¼ cup of the Mole Verde on the plate, then top with one cauliflower steak.
The Mole Verde:
1 c. pepitas
1 c. pistachios
½ c. white sesame seeds
6 each whole black peppercorns
3 each whole cloves
3 cinnamon sticks
1 c. tortilla chips
1 T. olive oil
3 c. tomatillo sauce (canned is fine)
1 T. salt
Roast the spices (first six ingredients) in a saucepan until they release their aroma. Put the roasted spices into a blender with the tortilla chips and blend, adding enough water to create a paste. In another saucepan, heat the olive oil. Once hot, add the spice mix and cook for 15 minutes, stirring constantly. Add the tomatillo sauce and cook for another 10 minutes. Add the salt and set aside.
The Cauliflower Marinade:
3 c. Greek yogurt
3 T. garlic mojo (canned is fine)
3 bunches thyme, very finely chopped
1 T. chile flakes
½ c. roasted pistachios
½ c. olive oil
1 T. salt
4 T. piloncillo syrup
Mix all ingredients in a bowl.
(This recipe originally appeared in the April/May/June 2022 issue of el Restaurante.)
Gringo’s Carne Guisada
“Master Enchilada Roller” Russell Ibarra Gringo’s Tex-Mex, several Texas locations
Makes enough for 6 to 8 orders
3 ¾ lbs. beef short ribs
3 t. salt
2 ½ t. garlic powder
1 ½ t. black pepper
1 T. ground cumin
1 ½ c. crushed tomatoes
2 c. yellow jumbo onions, diced ½-inch
1 c. green bell peppers, diced ½-inch
1 c. red bell peppers, diced ½-inch
½ T. fresh garlic, chopped
To prep the meat:
Trim excess fat and cut into 1-inch cubes. Blend spices and rub meat ensuring it’s fully covered in the spices. Refrigerate and let it sit for at least 1 hour.
To make the Carne Guisada:
Heat a stainless steel pot on high for at least 1 minute. Add seasoned meat, and cover for 10 minutes. Stir every 5 minutes. Add crushed tomatoes, mix well and cover. Keep heat on high, bring to a boil and stir occasionally for 5 minutes. After bringing to a boil, turn heat to low and simmer. Mix well and cover.
Set a timer for 1 hour and 15 minutes. Stir often until meat is tender. Add onions, green bell peppers, red bell peppers and fresh garlic. Mix well, cover and simmer for 30 minutes. Continue to stir often. Turn o heat and allow it to cool. Taste and adjust seasoning as needed.
Serve with guacamole, pico de gallo, beans, rice, and tortillas.
Note: For the best flavor, refrigerate for 24 hours. To serve, stir and reheat to desired temperature.
(This recipe originally appeared in Jan/Feb/Mar 2021 issue of el Restaurante.)
Oxtail Birria for Tacos
Executive Chef Ben Diaz
Chef Ben Díaz, founder of CBDcuisine
Culinary Consulting Firm
10 lbs. oxtail cleaned
20 lbs. beef chuck flap
12 ancho peppers
24 guajillo peppers
10 Roma tomatoes
4 T. minced garlic
3 T. cumin
1 T. black pepper
1 t. clove
1 T. oregano
2 c. minced onions
2 each Mexican cinnamon sticks
½ c. white vinegar
15 qts. chicken stock
2 c. flour
Kosher salt, to taste
Toast the chiles and remove the seeds, soak the chiles in the chicken stock. Next roast the Roma tomatoes at 350°F until blistered. Season the oxtail and short ribs, dust in flour, and sear on all sides. Next add the tomatoes, garlic, cumin, pepper, clove, oregano, onion and vinegar to the chicken stock and blend until smooth using a stick blender; transfer to a blender to puree fine. Pour mixture into the pot with the oxtail and short ribs, add the cinnamon stick, and braise at 350°F for 3 hours or until tender.
(This recipe originally appeared in the November/ December 2021 issue of el Restaurante.)
Vegan Dragon Fruit
Arroz Con Leche
Chris Morelli
Taco Shop, El Paso, Texas
2 c. short grain-rice
1 Ceylon cinnamon stick 2 -inch
3 c. water
4 c. vanilla oat milk
2 oz. vanilla bean extract
½ - 1 c. vegan sugar
1 c. vegan condensed milk
1 c. vegan dulce de leche
2 c. frozen dragon fruit cubes
2 oz. black sesame seeds
Fresh avocado slices and micro radish for garnish
In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
Add oat milk, condensed milk and dulce de leche to the pot and simmer for 10 more minutes. Add ½ to 1 cup of the sugar (depending on desired sweetness) and vanilla, simmer for another 10 minutes or until the arroz
con leche has reached the right consistency. Remove from the heat, add dragon fruit and sesame seeds; let the rice cool slightly. Refrigerate. It will thicken as it cools. Sprinkle with ground cinnamon before serving. Serve chilled, garnished with micro radish and fresh avocado slices.
(This recipe originally appeared in the July/August 2023 issue of el Restaurante.)
Cocktails
Mango Lava Flow
Cocktail
Recipe by Amanda Paa, Heartbeet Kitchen; recipe and photo courtesy of National Mango Board
Makes 2 cocktails
The Mango Puree:
1½ c. diced, fresh mango
2 oz. pineapple juice
2 oz. white rum
2 small handfuls of ice cubes
The Coconut Puree:
2 oz. coconut cream
2 oz. water
1 frozen banana
2 oz. white rum
6 oz. pineapple juice
2 small handfuls of ice cubes
Blend all mango puree ingredients together on high speed, until completely smooth. Pour into a container and refrigerate. Blend all coconut puree ingredients together on medium high for 20-30 seconds, until just smooth. Do not over-blend or the coconut cream could separate. Grab two glasses. Fill them halfway with mango puree. Top with coconut puree. Serve immediately.
Pineapple Cilantro Margarita
Recipe courtesy of Mas Amor Cantina, Hickory, North Carolina
Makes 1 cocktail
2 oz. blanco tequila
¾ oz. house made cilantro simple syrup
¾ oz. caramelized pineapple purée
½ oz. fresh lime juice
Add all ingredients to a cocktail shaker with ice. Shake
until well mixed; strain over ice into a Tajin-rimmed glass. Garnish with fresh cut pineapple.
Lime in the Coconut
Recipe and photo by Chef Enrique Cortes; served at The Thirsty Palms in Palm Springs
Makes 1 cocktail
1½ oz. inaequidens* mezcal (Hacienda Oponguio)
1 oz. coconut rum
½ lime, juiced
1½ oz. coconut cream
Lime wedge, for garnish
Coconut fakes, for garnish
Fill a tall, 12-ounce glass or shaker with ice; add mezcal and rum, lime juice and the coconut cream. Shake well and strain into a martini glass. Garnish with a lime wedge and toasted coconut fakes.
*Inaequidens is the scientifc name for an agave that grows mostly in the state of Michoacan, Mexico.
Tun Tun Cocktail
Recipe created by Mixologist David Hernandez at Grand Velas Riviera Maya
Makes 1 cocktail
1 ½ oz. tequila blanco
1 oz. evaporated milk
1 oz. almond liqueur
¼ oz. agave nectar
¼ oz. pumpkin puree
1 dash angostura bitters
Shake all ingredients together and double strain into a cocktail glass rimmed with cookie crumbs. Top it of with whipped cream and nutmeg.
Apple Mojito
NON-ALCOHOLIC COCKTAILS
Recipe courtesy of Liquor Lab, Nashville and Louisville, Kentucky
Makes 1 cocktail
2 oz. apple juice
0.25 oz. lime juice
0.5 oz. simple syrup
5 mint leaves
Collins glass, crushed ice, mint spring, and dehydrated apples for garnish
Place mint leaves, lime juice, and simple syrup into a sturdy glass and use a muddler to crush. Fill the serving glass with ice. Pour in apple juice and stir. Garnish with an additional mint spring and dehydrated apples.
Yangtze River
Recipe courtesy of Geronimo Lopez, Botika at Pearl, San Antonio, Texas
Makes 1 cocktail
1 oz. Asian pear puree
6 oz. unsweetened rice milk
1⁄2 oz. lime juice
1 egg white
2 oz. Topo Chico sparkling water
1 slice of Asian pear
1 star anise
Combine pear puree, rice milk, lime juice and egg white in a Boston shaker. Shake vigorously. Strain into a tall or rocks glass and top with Topo Chico. Garnish with Asian pear slice and star anise.
Mango Lava Flow Cocktail
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TexicanSpecialty.com
Tortilla Masters
Tortilla equipment including the new Molino Masters tabletop corn grinder tortillamachine.com
Sammic
Immersion blender
Sammic.us
Tito’s
Handmade vodka
TitosVodka.com
