Food and Cocktail Pairings Perfect for Cinco de Mayo Festivities

Food and Cocktail Pairings Perfect for Cinco de Mayo Festivities

What food and cocktail pairings are perfect for Cinco de Mayo festivities?

  1. Tacos de Callo de Hacha and The Texas Mule
  2. Tacos de Hongos a la Diabla and The Tito Mojito
  3. Tacos de Nopales con Chorizo and The Mexican Martini

 

    The right drink can elevate a good meal to the next level, while the wrong drink can ruin even your favorite dishes. In the Philippines, liquor, beverages, and food items are always put together and their pairings are becoming more popular to people that like experimenting and exploring different kinds of combinations.

    Successfully pairing food and drink takes a special talent and can sometimes get complicated, stumping even the most particular foodies of Manila. Wine and cocktail pairings, however, can also be a lot of fun—endless flavors and exciting combinations to try out await you this Cinco de Mayo, here are some of them right now:

Tacos de Callo de Hacha and The Texas Mule

Tacos de Callo de Hacha and The Texas Mule

    Tacos are a Mexican food that is loved all across the globe. There is no better food to join the Cinco de Mayo celebrations other than tacos. Paired with Texas Mule, you will certainly have one spectacular fiesta in your hands.

Tacos de Callo de Hacha

Ingredients:

  • 8-10 ounces of baby scallops
  • ½ cup mango salsa
  • ½ cup salsa negra

For the mango salsa:

  • 1 mango, chopped (better if slightly unripe)
  • ¼ cup red onion, chopped
  • ¼ bunch fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons agave nectar
  • Salt and pepper to taste

For the salsa negra:

  • 1 chopped plum tomato
  • ½ chopped Spanish onion
  • 4-6 ounce of Mexican sugarcane
  • 6-7 Morita chiles
  • ½ cup soy oil
  • Salt and pepper to taste

Directions:

For the salsa negra:

  1. Heat the oil in the saucepan and add garlic, onion, sugarcane, tomato, and chiles.
  2. Cook until dark brown but be careful not to let them burn.
  3. Set aside to cool and blend on high speed until emulsified. Season to taste.

For the tacos:

  1. Combine all the ingredients you need for the mango salsa in one bowl. Keep in the refrigerator and chill.
  2. Sauté the scallops with the salsa negra and heat tortillas.
  3. Assemble the taco by placing scallops and salsa negra in tortillas. Top with mango salsa and add guacamole to taste.

The Tito Mojito

Ingredients:

  • 2 ounces of your favorite vodka
  • 2 slices jalapeno peppers
  • Ginger beer

Directions:

  1. Muddle the jalapeno pepper slices in a glass.
  2. Add ice to the glass and add the vodka.
  3. Top with ginger beer.

Tacos de Hongos a la Diabla and The Tito Mojito

Tacos de Hongos a la Diabla and The Tito Mojito

    Although mojitos are traditionally from Cuba, Mexicans have quickly adopted it as their own. In fact, they have a version of it coined as Mexican mojito.

    For this food and liquor pairing, you have the Tacos de Hongos a la Diabla and the Tito Mojito.

Tacos de Hongos a la Diabla

Ingredients:

  • 2 cups Cremini mushrooms cleaned and sliced
  • 3 chipotle chiles, pureed
  • ½ chopped Spanish onion
  • 1 minced garlic clove
  • 2 cups oil
  • ¼ bunch of cilantro, chopped
  • 4 corn tortillas, 6 inches
  • 4-5 ounce queso blanco, cut into strips
  • Salsa verde
  • 2 tablespoons butter
  • Salt and pepper to taste

Directions:

  1. Add the butter, garlic, and onion in a sauté pan. Sauté until golden brown then add the chipotle puree and mushrooms.
  2. Cook for 7 minutes or until the juices has been reduced. Add cilantro and season to taste.
  3. Heat oil in a frying pan until hot. Add the strips of cheese and cook for 4 minutes or until crispy. Turn once halfway through.
  4. Heat the tortillas. Place the mushroom mixture in the tortilla and top with crispy cheese slices. Serve with salsa verde.

The Tito Mojito

Ingredients:

  • 1 ½ ounces of your favorite vodka
  • Blackberries
  • Basil
  • Simple syrup
  • Club soda
  • Candied ginger

Directions:

  1. Muddle the blackberries and basil in a glass.
  2. Add vodka, ice, and simple syrup in the glass.
  3. Fill the rest of the glass with club soda and garnish with candied ginger.

Tacos de Nopales con Chorizo and The Mexican Martini

Tacos de Nopales con Chorizo and The Mexican Martini

    As you can see, tacos are the main theme of this year’s Cinco de Mayo. For this dish, it is best to pair it with the Mexican Martini.

Tacos de Nopales con Chorizo

Ingredients:

  • 4 ounces chorizo or Mexican sausage
  • 2 cactus leaves, cleaned, grilled, and chopped
  • ½ cup chopped red onion
  • 4 tablespoons black beans
  • 4 ounce Chihuahua cheese or Monterey Jack cheese
  • 2 eggs, beaten
  • 4 corn tortillas, 6 inches
  • ¼ bunch chopped cilantro leaves
  • 1 fresh jalapeno, chopped
  • 1 tablespoon butter

Directions:

  1. Heat the butter in a non-stick pan and add the onions, chorizo, beans, and cactus. Cook for 5 minutes.
  2. Fold in cheese and eggs into the mixture. Heat tortillas.
  3. Place the cactus mix in a warm tortilla and top with fresh cilantro and jalapeno pepper.

The Mexican Martini

Ingredients:

  • 1 ½ ounce of your favorite vodka
  • 2 ounces orange liqueur
  • 1 ½ ounce freshly squeezed orange juice
  • 1 ½ ounce freshly squeezed lemon juice
  • ½ cup ice

Directions:

  1. Combine all the ingredients in a shaker. Shake firmly and pour into a martini glass.
  2. Garnish with 3 pimento-stuffed green olives if desired.

 

Key Takeaway

    Finding the perfect drink to accompany your meal can almost be as important as cooking the dish itself. Pairing your food with a cocktail does not need to be difficult. Food and alcohol in the Philippines are already a match made in heaven; it’s just a matter of choosing one that complements the other.

    Looking for the best place to get your liquor from? Get them all here!

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