Mexican Velvet - 1 3/4 oz. reposado tequila 1/3 oz. mezcal 1 oz. fresh lime juice 3/4 oz. pineapple syrup 1 tsp. falernum, for rinse Tools: shaker, strainer Glass: cocktail Garnish: thin slice of lime peel Combine all ingredients except falernum in a shaker and fill with ice. Shake to chill, then strain into chilled cocktail glass that’s been rinsed with falernum. Garnish.
8 oz. tomato sauce3 tablespoons sofrito2 cups Colby Jack cheese (shredded)10 oz raw shrimp (medium sized, peeled, cleaned)salt to tastepepper to tasteIn a saucepan, bring the tomato sauce and sofrito to a simmer over medium heat.Pat the shrimp dry. Salt and pepper to taste.Place the shrimp into the sauce pan with the tomato sauce mix.Cook the shrimp until it turns pink. About 3 to 5 minutes. Do not over cook the shrimp
Chicken Fajita and Rice Soup - this soup tastes just like chicken fajitas but in soup form! LOVED IT! It's so flavorful and totally filling. Just wait to add the rice if you don't plan on eating it all right away.
How to Throw a Casual Mexican Taco Party Like a Chef
El Perro Salty Cocktail (In a pitcher): 3 c. lime juice, 6 c. gin, 6 c. Jarritos grapefruit soda, lime slices, mint sprigs Rim 1/2 the glass with fleur de sel Fill glass with ice and garnish with a lime wedge, mint leaves, and pieces of candied grapefruit 24 servings - yum!! bgh.com