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Tempations Galore with Tacos and Tequila

Tempations Galore with Tacos and Tequila


There's nothing quite like a huge foodie event in New York City. Recently, the New York Wine & Food Festival put together an evening of Tacos & Tequila hosted by Bobby Flay and sponsored this year by Olmeca Altos at Pier 92 on Manhattan's West Side.

Thirty-three chefs and vendors served up massive amounts of tacos, desserts and free flowing beverages all evening long. It was hard to make your way through an ever-growing crowd and the lines started to get long (and a bit sweaty) after the room seemed to reach capacity. In fact, the overall temperature began to rise and it became my personal goal to eat as many taco servings as humanly possible before completely imploding!

So many amazing plates were served up and there was a good line at each station, but the wait times were very reasonable, all things considered. Tasting plates were served by Aldea, Mexico Lindo, Buddakan, Corkbuzz Wine Studio, Kimchi Grill, Lee Anne Wong and Tulsi -to name just a few of the participants. From oxtail and tripe to braised rabbit, the dishes were certainly not ordinary fare. However, I was in absolute heaven with the pork belly "BLT" from Beauty and Essex and Kin Shop's brisket & bone marrow tacos - those were well worth the cost of admission and then some. Empellon Taqueria brought the house down with a taste of a NYC deli with their shortrib pastrami taco with pickled cabbage and mustard seed salsa. It was like the taste of NY inside a tortilla, all in one.

After enjoying an abundant amount of delicious tacos, I spied Big Gay Ice Cream and Spot Dessert Bar in the room. This could not have been more perfect! The combination of the ice cream versus the heat (both in the food and the large-crowd-induced body heat), the cool desserts were much appreciated. Big Gay had a a spicy chocolate ice cream with horchata-praline pepitas and Olmeca Altos Requila ripple. It had a bit of a kick combined with creamy chocolate. Spot Dessert Bar didn't disappoint with a matcha auki with green tea ice cream. Topped off with a fabulous latte courtesy of Illy and the night was complete.

Of course, the night would have been a tad more special if I would have been able to jump the line to see Bobby Flay with a press pass, but all things were created equal that night, and the serpentine line for the celebrity chef was insanely long. He must have been a bit overwhelmed by the turn out! I stood in line for about 45 minutes, but since it didn't move less than a foot during that excruciating wait, I realized I needed to make an executive decision: stay or eat. Eating won out. Of course. This is The Daily Meal, after all -not The Long Wait, right?

Anyway, if you missed this year's festival, be sure to check it out for 2014. For anyone that might be a little leery about attending such a big event, this is the perfect type of venue to try out because you can sample a multitude of dishes and products from around the city -just in one evening. The event itself can really only get better and it's one of the top foodie gatherings each year. Hope to see you there!


Let’s Fiesta! Cinco de Mayo Party Guide

Let’s fiesta! Cinco de Mayo is Sunday, and we’re super excited about the Mexican holiday that screams taco-and-tequila parties galore. Let us help you plan the perfect celebraciones with great ideas and essentials, like our freshly made chunky guacamole, tasty tortillas from La Tortilla Factory, grill-ready al pastor and baja pollo taco mixes, an amazing selection of silver and anejo tequila (even those hard-to-find top shelf varieties), plus some fun and festive décor. Ready to get loco?

GUAC AROUND THE CLOCK!

Delight all the avocado aficionados on your guest list with our zesty guacamole, made fresh in-house daily. We start with buttery-ripe avocadoes and add onion, tomato, cilantro, lime juice and a caliente kick of jalapeno. You’ll want lots of Bristol Farms white corn tortilla chips on hand, of course, but our guac also rocks on nachos, tacos, burgers and other dishes.

MORE TORTILLAS, POR FAVOR

Everything tastes better when wrapped in a warm tortilla! And La Tortilla Factory gives us lots to love with their huge selection of deliciously authentic tortillas. In addition to traditional flour and Gluten-free corn tortillas, they also offer a Hatch chile 50% wheat and 50% corn variety as well as organic flour and corn, mini street size tortillas, and so much more! And they’re made in Southern California…so obviously we are hooked!

THINK OUTSIDE THE TACO TRUCK

Sure, taco trucks are great on Tuesdays. But it’s Cinco de Mayo! Make your tacos special with convenient, ready-to-cook mixes from our butchery. Choose from pre-seasoned, prechopped pork , beef and chicken blended with just the right amount of onions and garlic. Yum! Score even more party-hosting points with a taco bar of toppings, like fresh tomato and mango salsas from our deli, Cotija and Jack cheeses from our cheese department, and cabbage, tomatoes and avocados from our produce section.

GET IN THE SPIRIT!

You’ll be in a celebratory mood just browsing our intoxicatingly awesome array of Mexican tequilas, including premium labels such as Casamigos, Camarena, and Don Julio 1800. Made from 100% Blue Weber agave, these aged tequilas are so clean and silky smooth, you may want to enjoy them straight up or on the rocks for slow sipping and savoring.

Feeling a little adventurous? Then give Tequila your best shot! Here’s how: Wet the rim of a shot glass and invert over and rub liberally over some coarse salt. Pour your favorite tequila into the glass and have a lime wedge ready to bite on after you’ve downed the shot!

Throwing a party and looking for a traditional and foolproof margarita recipe? Impress your guests with refreshing ’ritas made from our Best Classic Margarita Recipe. This perfectly mixed cocktail will have guests saying “Gracias” and asking for refills!

DECORATE SU CASA

Give your home some colorful Mexican flair! Shop our housewares department for Cinco de Mayo-themed decorations, plates and napkins. Plus, find margarita glassware for serving that timeless cocktail in classic style.


TACOS + TEQUILA

Half-moon shape traditional Mexican fried tacos made from potatoes and queso. Topped with shredded cabbage and crema (3).

Roasted corn kernels, epazote, chile, cilantro, mayo, lime juice and Cotija cheese.

Half-moon shaped patries made with your choice of black bean, ground beef, or queso fresco.

Lime juice marinated shrimp in chile verde sauce, thinly sliced red onions and cucumbers, avocado, cilantro and tostadas.

Lime juice marinated fish, tomatoes, onions, cilantro, jalapeños, avocado and tostadas.

Served with chipotle crema and greens.

Freshly made at your table with Mexican avocados with your preferred ingredients and spice level.

City skyline

SO MEXICAN

Choose from Carnitas, Al pastor, asada steak or grilled chicken.

Mexican-style sandwich made with a soft bolillo roll. Refried black beans, lettuce, avocado slices, pickled jalapeños and queso fresco.

Fried boat-shaped corn dough masa topped with choice of grilled chicken, Al pastor, asada steak or pork carnitas with refried black beans, lettuce, pico d&rsquo gallo, avocado slices, crema and queso fresco.

Corn tortilla chips and salsa casera with choice of grilled chicken, asada steak or grilled vegetables, melted Monterey Jack cheese and a fried egg.

Lime-marinated gulf shrimp, cooked and simmered in tangy tomato sauce and pico d' gallo. Served with saltine crackers.


Fish Tacos with Tequila Lime Aioli

Ingredients for Tequila Lime Aioli

  • 3 tbl. tequila
  • 1 lime, juiced
  • 8 oz. sour cream
  • 1/4 cup milk
  • 2 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • 2 tbl. cilantro leaves, chopped
  • Salt and pepper

Directions for Tequila Lime Aioli

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Ingredients for Fish Tacos

Ingredients for Marinade for Fish Tacos

  • 1/4 cup canola oil
  • 1 tbl. chile powder
  • 1 lime, juice of (approx. 2 tbl.)
  • 1/4 cup chopped cilantro
  • 1 chopped jalapeno chile
  • 8 corn tortillas

Taco Toppings

  • 2 cups shredded green cabbage
  • 1 chopped tomato
  • 1 chopped onion
  • 1 chopped avocado
  • 1 corn on the cob, grilled and kernels remove or 1 cup of frozen corn, thawed

Directions for Fish Tacos

After you have made the tequila lime aioli and it is being chilled, make the marinade for the fish tacos by whisking together the canola oil, chile powder, chopped cilantro, chopped jalapeño and the juice of 1 lime. Then marinate the fish in this mixture for at least 15-20 minutes in the refrigerator.

While the fish is marinating, you can chop up the rest of your taco toppings.

To grill the fish, use a non-stick spray on aluminum foil or you can use another type of grill pan if you have one (to prevent the fish from falling into the grill). Grill the fish for approximately 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.

Spray the corn tortillas lightly with oil and placed on the grill for about 30 seconds and they will come out perfectly. Alternatively, you can just microwave them.

Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc., and then top with the tequila lime aioli sauce. Makes approximately four servings.

Source: Fish tacos adapted from a food.com recipe and tequila lime aioli from a foodnetwork.com recipe—both recipes via my friend Cathy


Tequila & Lime Steak Tacos with Fresh Pico De Gallo

Happy Monday! Back to work, back to the grind. But its a short week for us this week, Good Friday is coming up! Gotta love that.

How was your weekend? It was Debbie and Mark’s 27th Anniversary! How awesome is that? To celebrate they took their 5th wheel and drove down to Washington for the weekend. They went for long walks and out for dinner to a restaurant where they had the most amazing sounding seafood meal. Dungeness crab mac and cheese. Yes please! Sounds like they had a great time. Oh and Debbie got a Vitamix! I am super jealous…

Debbie and I are into the flank steak these days. When we made the Grilled Flank Steak with Chimichuri sauce we started thinking of ways to use the left overs and of course we thought tacos. What better to do with marinated strips of tender grilled beef? Right?

Tacos are so great because you can stuff them with meat and veggies and wrap them in gluten free corn tortillas and they are super healthy and also so tasty. I love all the flavors that these tacos in particular have going on. The steak is slightly tangy from the lime and the tequila marinade and the pico de gallo is incredibly fresh and slightly spicy. I love a little cheese on my tacos, but you don’t really have to have it there to make these delicious.

I like these with some avocado slices on them too to add a little creaminess, but next time, I’m going to drizzle them in our Cashew Sauce with Sriracha and Cilantro or our Avocado Ranch Dip. Or hell, I’ll just try them both. I will be making these tacos for dinner often… I may add some chipotle to the cashew sauce instead of the sriracha though. These are a mexican dish after all.

In my opinion, and I know Debbie feels the same, there is no better salsa than one that you make fresh yourself. Pico de Gallo is my absolute favorite kind of salsa. In fact, I could do without any other kind of salsa. We always use Roma tomatoes for this salsa because their flesh is nice and firm. Make sure to take the seeds and insides out of the tomato and discard them, otherwise your salsa will be way to runny.

Our recipe makes Pico de Gallo how we like it, but you can also use it as a guideline and if you like more onions, add more. Or if you like less, add less. Same goes with the tomato, cilantro and jalapenos. However, you must include all of the ingredients in some amount for it to taste right.

I got these corn tortillas at whole foods the other day and I love, love them! You have to give them a flash in a hot pan before you use them, but they are awesome! The flavor is great and they are super pliable and thin. If you don’t have a whole foods close by, you could always make your own corn tortillas with this recipe. Its SO easy. If all else fails, you can just pick up some regular corn tortillas. I find them to not be as pliable as these, but if you throw them in a hot pan for a min on each side it helps. As long as you eat them right away.

Looking at these pictures right now is giving me a craving in the worse way! These are going on the list again for next weeks dinner. Yum!

Side Note about Meat for these Steak Tacos:

Butcher Box is a fabulous company that delivers grass-fed, pastured, free range, humanely raised meat products right to your door. Grass-fed meat is full of healthy fats, omega-3s and antioxidants. Plus, they have a fabulous price point (better than the same quality of meat in the grocery store) AND your order is delivered directly to your door! Its win win!

If you click the link below, you will get 10$ off your first order and free bacon! They often sweeten the deal from time to time and you will see that offer by clicking on the picture as well.

(we earn a small commission when you purchase through our link and we so appreciate your support)


A Taste of Mexico: Tacos and Tequila

Since we are all working from our couches, sitting in our PJs and snacking on whatever pantry staples we have left, some creative culinary inspiration may be needed. We here at SI Swimsuit are fortunate to have the opportunity to travel the world, taste local cuisines, sample delicious cocktails and spirits made famous by the regions we have visited and open our palettes to all the amazing flavors the world has to offer. I love nothing more than traveling to a locale and learning all about the regional cuisines and how to make them. Let’s take a look back at some of the places SI Swimsuit has traveled to and revisit the delicacies and drinks we have sampled along the way with some recipes to help you create them.

Last week we journeyed to Bali. So since today is Cinco de Mayo, let’s head to Mexico, our neighbor to the south. Mexico is one of the most beautiful and diverse countries in the world, both in its culture and landscape. SI Swimsuit has shot in Mexico a dozen times, and in doing so, we have had the opportunity to sample some of the most incredible food this world has to offer. From fresh fish in Tulum, to a bustling restaurant scene in Mexico City, to some knock-your-socks-off tacos in Puerto Vallarta and more, Mexico has it all. Mexico is home to some of my favorite dishes: posole (a hominy-based soup), tamales, pellizcadas, mole and more. To give you some inspiration for your Cinco de Mayo feast this evening, and taking into account the ingredients you likely have on hand in your kitchen, I&aposm sharing some of my favorite taco and tequila recipes that are both easy and delicious.

Tacos: When SI Swimsuit went to Puerto Vallarta for its 2019 issue, we stumbled upon the most incredible local hole-in-the-wall taco shop, Pancho&aposs Takos, and boy, did we feast. A taco dinner for two in New York City normally runs around $100 here our group of 10 chowed down on 100-plus tacos for $60. Tacos are meant to be simple yet delicious. Some of my favorites include Tacos al Pastor, Barbacoa, Carne Asada, Shrimp and for the vegetarians, these mushroom tacos. If you’re up to it, make some homemade tortillas and salsa if not, crack open that jar of salsa and open that bag of tortillas and enjoy, no judgment here (just please, I beg you, don&apost use taco shells). And hey, if you don’t feel like cooking at all, support a local restaurant -- many are offering to-go taco and margarita kits for all your Cinco de Mayo needs.

The SI Swimsuit crew in Puerto Vallarta, March 2019. Photo courtesy of Alyssa Conroy.

Tortillas: Want to up your taco game? Try making some homemade tortillas. I swear, once you do it once, you will never buy store bought tortillas again (even though they are super convenient). Many people are scared at the thought of making their own tortillas, but they are actually quite simple. Flour tortillas contain just four ingredients and take about 20 minutes to make. Corn tortillas require only two ingredients: masa harina, a corn-based flour (it’s gluten free!) and water. You may think masa harina is tough to find, but you can get it at almost any grocery store. These are my favorite recipes for flour and corn tortillas. If you don&apost have a tortilla press handy, use a wine bottle or a bottle of olive oil instead -- they work just the same.

Tequila: Oh tequila, we all have a love/hate relationship with you. For the purpose of Cinco de Mayo, we love you and all the incredible cocktails you can create. For today&aposs festivities let’s focus on the simplest cocktail of all, the margarita. A simple margarita requires four ingredients (five, if you salt your rim). This recipe is as easy and delicious as it gets. Want to get creative? Try a jalapeño margarita or a grapefruit version. The opportunities are endless. Pair your margarita with some chips and salsa (this homemade recipe is the best) and you’ve got yourself a winning combo.


Grilled Fish Tacos

  • Quick Glance
  • Quick Glance
  • 25 M
  • 55 M
  • Serves 4 to 6

Special Equipment: Fish grilling basket (optional)

Ingredients US Metric

  • For the tequila marinade
  • Grated zest of 1 lime, preferably organic
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 2 tablespoons fresh orange juice
  • 2 tablespoons tequila, preferably silver (blanco)
  • 1 teaspoon honey or agave nectar
  • 2 pounds skinless mahi-mahi, grouper, halibut, snapper, tilapia, haddock, or other firm white fish fillets
  • For the grilled fish tacos
  • Mild vegetable oil, for the grill grate
  • Salt and freshly ground black pepper
  • 1/4 cup store-bought or homemade mayonnaise
  • 12 to 24 corn tortillas, about 6 inches (15 centimeter) in diameter
  • 2 cups finely shredded green cabbage
  • Store-bought or homemade salsa, preferably tomatillo salsa or pico de gallo
  • 1/2 cup cilantro leaves, coarsely chopped

Directions

In a small bowl, whisk together the lime zest and juice, orange juice, tequila, and honey or agave nectar. Pour the marinade into a shallow baking dish large enough to accommodate the fish fillets in a single layer.

Pat the fish fillets dry and season on both sides with salt and pepper to taste. Add the fish fillets to the marinade, turn to coat, and marinate at room temperature for 15 minutes. Flip the fish and marinate for 15 minutes more.

Prepare a charcoal or gas grill for direct grilling over high heat. Brush the grill grate clean. Lightly oil a wadded up paper towel and, using tongs, carefully wipe the oil on the grate.

Remove the fish from the marinade, discarding the marinade. Season the fish on both sides with salt and pepper. Brush the fish on both sides with the mayonnaise, coating the fillets evenly. If desired, place the fish in a fish grilling basket.

Place the fish on the grill directly over the fire and cook, turning once, until it’s opaque throughout and flakes when prodded gently with a fork. For the timing, follow the rule of about 8 minutes total per 1 inch (2.5 centimeters) of thickness, but be aware that it can take up to twice that long if your fire isn’t hot or your fish is especially thick. Transfer the fish to a platter.

Toss the tortillas onto the grill, flipping them often with tongs, until warmed through, a total of about 1 minute on each side. Stack the tortillas and wrap them in a kitchen towel to keep them warm and pliable.

Using a fork, break the grilled fish into bite-size chunks. To assemble each taco, top a tortilla with some fish, a little cabbage, a generous spoonful salsa (if using store-bought salsa, first drain off any excess liquid), and a sprinkle of cilantro. If desired, you can double up and use 2 tortillas per taco, as sometimes a single tortilla will begin to fall apart due to the liquid from the lime and salsa soaking through. Serve at once. Originally published July 14, 2015.

Grilled Shrimp Tacos Variation

Craving shellfish? Swap 2 pounds medium shelled shrimp for the fish. It’s as easy as that.

Recipe Testers' Reviews

Mackenzie Campbell

It's getting to that time of year when I want to grill everything and eat fish tacos every day. This grilled fish tacos recipe was easy enough for a weeknight and so, so delicious.

I opted for halibut and bought about 3/4 pound for the 2 of us (these were so good, I honestly could've gone for a full pound). Because the fillets were thicker, I marinated them on all 4 sides to let the flavor penetrate. I think it could have marinated for a bit longer, maybe 30 minutes a side—not too long so it doesn't "cook" in the lime juice.

I liked the idea of spreading mayonnaise on the fish before grilling. It provided moisture, a nonstick component, and aided in getting some nice color from the grill. It took a good 8 minutes to get a solid char on one side and a few more on the other to cook through I'd say 15 minutes.

I made a simple salsa verde with 2 tomatillos, 2 poblanos, 1 jalapeño, 2 cloves garlic, and one Vidalia onion, all charred well under the broiler, peeled, and seeded. I blended all of that with a touch of salt, pepper, and fresh oregano. A tomatillo-based salsa adds the acid needed for a mild white fish dish. I only used 1 tortilla per taco, but if I were really filling them to the brim, a double thickness of tortillas would definitely make sense. The cabbage provided nice crunch.

Really oiling the grill prior to cooking the fish is crucial to success. Grilling fish takes a delicate hand and a good spatula and tong combo. It took just 30 minutes to prep, including making quick pickled red onions, other toppings, salsa, and marinade. I marinated the fish for about 45 minutes total, flipping it on all sides. Grilling took another 15 to 20 minutes.

Marcia Pilgeram

The tequila marinade in this grilled fish tacos recipe was the perfect combination of flavors—it was zesty and had a great tequila flavor. (In fact, after whisking, I sampled it and then made a second little batch and poured it over ice, which I enjoyed as I continued my prep).

I chose 1-inch-thick mahi-mahi. I marinated it for 15 minutes per side and continued with the mayonnaise coating. I made the recommended Tomatillo Avocado Salsa (and found it so delicious that I've since made a second batch). I grilled the fish for 8 minutes, which produced a nicely browned and flaky fish. The dish was easy to assemble. While the grilled fish tacos were delicious, I felt that the mayonnaise coating diluted the taste of the marinade. I also thought the fish could use a longer marinade time.

I made a second batch, which I marinated for 1/2 hour on each side in the refrigerator, and I also omitted the mayonnaise step. I found this batch to be crisper and more flavorful. In addition, I also marinated some shrimp and grilled them. The shrimp tacos were delicious as well.

Helen Doberstein

The marinade for these grilled fish tacos adds a subtle citrus freshness to the fish, the cabbage adds a nice crunch, and I love the aromatic flavor of the cilantro. The only off note was the corn tortillas. Doubled up, they seemed too heavy for the delicate fish inside, and a single tortilla was awkward to use, as it frequently broke apart. My family would've preferred flour tortillas. The timing for the marinade was perfect—long enough to flavor the fish but not long enough for the citrus juice to start cooking it.

I'm not sure what purpose the mayonnaise accomplished other than perhaps keeping the fish moist, but my husband wasn't happy about cleaning it off the grill after. We used three 1-pound tilapia fillets and one 1-pound haddock fillet to compare. When I spoke to my fishmonger, he said that catfish might be too delicate a fish to use in this case, and I should consider firmer types of white fish.

Other than the obvious taste difference between the fishes, the tilapia performed as well as the haddock and was more economical—always a plus in my budget these days. Marinating and grilling times were perfect: 15 minutes per side marinating and 8 to 10 minutes grilling per side depending on how hot the grill was where the fish was placed. I would've preferred a more pronounced citrus taste, so I may add more zest next time. Still, a nice way to have a light fish dinner.

Mary Kate K.

These grilled fish tacos were a cinch to make and were very tasty! I am always on the lookout for a new spin on fish tacos. I was intrigued by the marinade ingredients, especially since I love all things tequila. The marinade came together in less than 3 minutes.

I did have to skin my fish, which took me a few minutes (I used mahi-mahi). While the fish was marinading, I made the tomatillo salsa. I really enjoyed this salsa. Once the fish was marinated, and the grill was heated, I took the fish out of the marinade and let the excess drip off. I coated the fish fillets with the mayonnaise, oiled the grill, and put the fish on. My fillets were thin, so the fish only took about 4 minutes on each side.

I grilled the corn tortillas until they were warm and soft while the fish was finishing cooking on the grill. On my first taco, I stacked 2 tortillas together, added a nice layer of fish, some cabbage, cilantro, and the salsa. Unfortunately, while the taco was very good, I didn't get a lot of the marinade flavor in the fish. There was some, but not a distinct flavor, more of an overall citrus flavor. The taco lacked something to round out the flavor and tone down the spicy salsa. I topped my second taco with some fresh tomato and onion. The tomatoes were in season and nicely ripe, adding just a bit of sweetness, which helped break up the spice a bit.

Overall, I enjoyed the tacos very much. The fish was good but could probably use a longer time in the marinade to enhance the flavor. It may also be that mahi-mahi is a stronger flavored white fish maybe a tilapia or cod would've absorbed the marinade differently. To me, the tomatillo salsa was the star in this dish—it was a delicious accompaniment. I also served the salsa with some cheese quesadillas and it was a huge hit! I will make this grilled fish tacos recipe again, but I will try it with a different type of fish.

HUNGRY FOR MORE?

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Tequila Recipes – Coquila with Maestro Dobel Tequila

Tequila as well as Tequila Recipes have come a long way in the past decade. We want to share with you a very special tequila drink. It is sweet, spicy and strong! It is also very simple to make at home and has some health benefits. The secret ingredient is cacao, which is high in antioxidants and improves your mood, just like tequila. We call it Coquila – a cocoa and tequila treat! We visited the lovely Marcelita at Seaspice Restaurant in Miami to show you how to make it.

To make the Coquila we use Maestro Dobel Diamante Tequila. It is a very unique multi aged tequila. It is a blend of Extra-Añejo, Añejo and Reposado Tequila, aged in the finest European oak barrels and double filtered to produce a crystal clear liquid renowned for its character and smoothness. We also use Ancho Reyes chile liqueur to add the spice and Creme de cacao and Cacao powder to make it sweet and “healthy”.

Coquila Recipe

1.5 ounces Maestro Dobel Diamante Tequila

.5 ounce Ancho Reyes ancho chile liqueur

Start with a cocktail shaker with ice

Add 1.5 ounces of Dobel Diamante Tequila

Add 1 ounce of Creme de Cacao

Add .5 ounce of Ancho Reyes Ancho Chile Liqueur

Then we shake it like a Polaroid picture

To finish it off coat the rim with Cocoa powder

Pour it into a glass with the ice

tequila recipes tequila recipes tequila recipes tequila recipes

Click Here to See a Video Review of Seaspice/Modern Garden Restaurant.

About Ari Kane

Bouncing around the globe sharing the best pleasures, restaurants, hotels, tours and festivals.

12 Comments on this post

This looks so delish. The bartender is so sassy and cute too

Unique cocktail with a few simple ingredients, I definitely need to try it out! … Thanks for the recipe HedonistShedonist!

Looks delicious! Can’t wait to try this out at my next house party.

Wow. This is truly an amazingly refreshing cocktail. I am definitely going to be sharing this recipe with my group of friends!

Me likey! I’ve started to really get into tequila as a drink. I think it all depends on how you mix it, ya know?

amazing. chocolate and tequila is everything I need.

Ancho Chile Liqueur! Tequila & Chocolate!! “Aaaaahhhhhhh” Bring on the Coquilas.

Dobel makes a great tequila, coquilas here I come!

My kind of cocktail, delicious and simple! Definitely trying this tonight, can’t go wrong with chocolate and tequila.

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Tempations Galore with Tacos and Tequila - Recipes

This is just like the one located in Tulsa at 51st and Harvard. Good, fast service and cheap quality eats. You can't go wrong here!

16 - 20 of 96 reviews

I've ate a couple of times and each time the food and service have been outstanding . I tried the chicken fajitas and they tasted great , the only problem was I ran out of tortilla's. The prices are not bad and it's easy to find.

For les than $12/pound, my family and I had a worthy pound of crablegs and shrimp, and only one potato and piece of corn to weigh it down, the rest was all delicious meat!

The crab and shrimp are immersed in a bag of of spicy buttery goodness, the spices are out of this world! I met the owners and it turns out the wife develops all the recipes and oversees that they're followed to the T. She says they use a 7 chilli sauce mix to the butter, giving this crab boil layer upon layer of flavor.

She recommends to take out the meat, dip it in the spicy butter, and add lemon juice. I'm obsessed! If you don't want it spicy, don't dip it in the butter, it's still flavorful, our kids did that and they loved it.

The drinks, steaks and even vegan options look amazing too. We tried the Cochinita Pibil, and it was out of this world authentic and again, layers of flavor. They're apparently big on layers here.


Tempations Galore with Tacos and Tequila - Recipes

Not only are the wait staff smart alleck, they tampered with our drinks and both my husband and his friend got violently ill from it. I would never go back to this restaurant again!

Sorry about that wi will find out what happeng than you for let us know.

14 - 18 of 96 reviews

Seriously, I just recently discovered this restaurant, I am the one that has been missing out!
The food is excellent, fresh and hot! Every item our family ordered they loved! I have been back a number of times and I have never been disappointed. Their queso is awesome. If you do not try it you are missing out!

This is just like the one located in Tulsa at 51st and Harvard. Good, fast service and cheap quality eats. You can't go wrong here!

I've ate a couple of times and each time the food and service have been outstanding . I tried the chicken fajitas and they tasted great , the only problem was I ran out of tortilla's. The prices are not bad and it's easy to find.

For les than $12/pound, my family and I had a worthy pound of crablegs and shrimp, and only one potato and piece of corn to weigh it down, the rest was all delicious meat!

The crab and shrimp are immersed in a bag of of spicy buttery goodness, the spices are out of this world! I met the owners and it turns out the wife develops all the recipes and oversees that they're followed to the T. She says they use a 7 chilli sauce mix to the butter, giving this crab boil layer upon layer of flavor.

She recommends to take out the meat, dip it in the spicy butter, and add lemon juice. I'm obsessed! If you don't want it spicy, don't dip it in the butter, it's still flavorful, our kids did that and they loved it.

The drinks, steaks and even vegan options look amazing too. We tried the Cochinita Pibil, and it was out of this world authentic and again, layers of flavor. They're apparently big on layers here.


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