Mexican food is among the most loved cuisines in Canada, known for tacos, burritos, chips and salsa and margaritas. Explore the flavours of Mexico with unique dishes thoughtfully paired with refreshing tequila cocktails.
Blood Orange Margarita
Ingredients:
- 1 1/2 oz Tequila Cazadores Blanco or Reposado
- 1 oz Agave nectar or simple syrup
- 3/4 oz fresh lime juice
- 3/4 oz perfect puree blood orange concentrate
Instructions:
- In a blender, combine all ingredients with a full scoop of ice, blend and serve in a 12 oz glass with salted rim. Garnish with a slice of orange.
Cantarito Familiar
Ingredients:
- 1 litre bottle of Tequila Cazadores Reposado
- 25 oz orange juice
- 10 oz fresh lime juice
- 25 oz grapefruit juic
- 1 teaspoon salt
- 48 oz grapefruit soda
Instructions:
- Combine all ingredients into your Cantarito jug, stir and pour over ice to serve. Garnish with orange, grapefruit and tamarind candy.
Wild Mushroom Tacos (Serves 4)
Ingredients:
- Canola oil, as needed for frying
- 1 ½ cups All Purpose flour
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 ½ cups Topo Chico seltzer, cold
- 1 ½ pounds wild mushroom, torn into 2-3” pieces
Instructions:
- Place a Dutch oven over medium heat and fill the bottom of the pot by one third with canola oil. While the oil heats, you can begin working on the batter for the wild mushrooms.
- Combine the AP Flour, ground cumin, garlic powder and chili powder in a large bowl and slowly mix in the cold Topo Chico. Combine until the batter is just mixed, with no large visible lumps.
- When the oil reaches 190 degrees C, dredge the mushrooms in the batter. Working in batches, fry the mushrooms until golden brown and crispy. Remove the mushrooms to a paper towel lined sheet and season with salt to taste.
- In a small bowl, whisk the olive oil, lime juice, maple syrup and small splash of Cazadores Tequila Reposado to combine. Season to taste with salt and pepper and whisk again.
- Combine the thinly shredded cabbage, roasted poblano, Spanish onion and epazote in a medium bowl. Dress the slaw mixture with the Tequila-Lime dressing and season to taste with salt and pepper.
- To assemble the tacos, lay out a toasted corn tortilla and smear some of the seasoned mashed avocado along the center of the tortilla. Add some of the Roasted Poblano Slaw and top with the crispy batter.
PEI Mussels (Serves 4)
Ingredients:
- 2 Tablespoons olive oil
- 1 medium shallot, sliced thinly
- 4 cloves garlic, minced
- 1 jalapeno, seeded, minced finely
- 2lbs PEI mussels, cleaned and debearded
- ¼ cup Tequila CAZADORES Blanco
- 1 cup diced tomato, chopped
- 1 ½ cups clam juice
- ½ cup unsalted butter, cold, cubed
- 2 limes – 1 for seasoning, 1 cut into wedges for serving
- 12-16 sprigs of cilantro, roughly torn
- Salt to taste (if needed)
Instructions:
- Heat a large Dutch oven or heavy and wide, shallow sided pot that has a matching lid over medium high heat. Add the olive oil to the bottom of the pot and swirl the pan to coat the bottom fully with oil.
- Once the oil is evenly coated and close to smoking, add the shallots and saute for 2-3 minutes, stirring frequently until the shallots are lightly browned. Add the garlic and minced jalapeno, stir until aromatic and the garlic is lightly browned, another 30 seconds.
- Add the Cazadores Tequila Blanco to deglaze the bottom of the pan, stirring to pick up any browned bits. Turn the heat to high and continue to cook until most of the tequila has been cooked off.
- Add the chopped tomatoes and clam juice and bring to a boil. Once at a boil, add the cleaned mussels and fit the lid tightly on the pot. Give the pot a side to side shake to distribute and settle the mussels into the cooking liquid.
- Cook for 4-5 minutes until the mussels have begun to open, you can peek under the lid and give a quick stir to check for doneness.
- Once the mussels are cooked, use a slotted spoon or spider to remove the mussels to a serving dish. Discard any mussels that did not open during cooking.
- Over high heat, reduce the remaining cooking liquid for 2-3 minutes and taste. The liquid should be well seasoned and flavorful, not needing much salt, if any.
- Turn the heat off and add the cubed butter in stages, whisking to combine. Season the liquid with the juice of one lime to taste.
- Pour the seasoned liquid over the plated mussels and garnish with torn cilantro stems and additional lime wedges on the side.
- Serve alongside Spanish rice or crusty bread to absorb the flavorful liquid.
