If there is one restaurant trend in the country that is worth
celebrating, it has got to be the magnificent rise of the Taco Truck.
Long a staple of construction site cuisine, taco trucks are now getting
mentioned in the same circles as exciting new restaurants in big cities like New York and San Francisco.
Espolón Tequila has long recognized that late into the night,
after the bar hopping has ended, the call of the taco truck is
undeniable. Those in the know flock to the best taco trucks across the
country to satisfy their cravings and indulge in real Mexican street
food.
Inspired by the nightly ritual of "Drinks First, Tacos Later,"
Espolón Tequila asked three top mixologists from New York, Los Angeles
and San Francisco to craft what could be the country's first Taco Truck
Cocktail Pairing just in time for Cinco de Mayo.
Espolón Tequila and taco trucks have cult-like followings, so
teaming up in honor of Cinco de Mayo can only be described as a match
made in taco heaven.
Below are cocktail and taco recipes so you can
easily recreate these pairings for your own Cinco de Mayo celebrations.
Bebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee Liqueur
.5 oz. Lustau Dry Amontillado Sherry - Los Arcos
Lemon Peel
Directions:
Stir all ingredients with ice
in a chilled mixing glass. Strain into a chilled coupe glass. Spray and
garnish with a lemon peel.
The subtle, smoky flavors of this cocktail pair
exceedingly well with hearty pulled pork, while the mildly sweet
seasoning of the meat is echoed in the additions of coffee liqueur to
the cocktail.
This cocktail could also pair exceptionally well with a classic ground beef taco, seasoned with just a hint of cumin.
Background:
Famed mixologist Eric Alperin created this
cocktail to compliment a taco truck trend made famous in Los Angeles the
Korean-style BBQ taco.
Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco
1.5 oz. Espolón Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice
Directions:
Combine all ingredients in a 16 oz. cup of ice and stir.
The flavors create a light and drinkable
cocktail, perfectly paired with the complex citrus notes of the Pollo
Asado Tacos at El Tonayense Taco Truck.
Background:
H. Joseph Ehrmann set out to create a cocktail
that was simple, refreshing and truly matched the look and feel of El
Tonayense Taco truckone of San Francisco's most visited mobile
hotspots. Created in the style of the "Ginger Mule," Ehrmann has
substituted Sidral Mundet, a popular apple-flavored, Mexican soft drink,
for traditional ginger beer.
Bucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig
Directions:
In a shaker mix tequila, ginger
syrup, lemon juice, lime juice and chocolate bitters with ice. Shake
and strain into an iced highball, leaving enough room to top with
chilled ginger beer. Garnish with lemon and mint.
The rich and complex flavors of the braised lengua
tacos are perfectly paired with the slightly sweet, slightly sour
Bucking
Borracho cocktail.
Background:
Adam Schuman, beverage director for NYC's Fatty
Crew, is well versed in pairing cocktails with unusual spices and
ingredients. If there was any doubt that Chocolate Bitters, tequila,
ginger syrup and, yes, beef tongue go together, whip out your shaker and
call up El Diablo Taco truck for an order of their signature Braised
Tacos de Lengua.
Slow-Cooked Pulled Pork Tacos
Los Angeles, CA
Makes 6 servings
Ingredients:
2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Directions:
Heat oven to 300° F. Place the
pork in the center of 2 large sheets of aluminum foil and season meat on
all sides with the salt, pepper, cumin and chili powder. Spoon the
sugar over the pork, turning to coat. Scatter the jalapeños and onion
around the pork. Fold the double layer of foil around the pork and seal
edges tightly. Place in a baking dish and roast until fork-tender, about
4 hours. Let cool. Unwrap the pork, and pour juices into
separate container. Use a fork to shred the pork, placing shredded
pieces in a large bowl. Pour the cooking juices, onion, and jalapeños
over the pork and toss. Squeeze lime over pork mixture. Spoon pork
mixture onto individual tacos and wrap. Garnish with cilantro leaves and
lime.
Pollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA
Ingredients:
2 lbs. boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste
Directions:
Combine chicken, orange juice,
pepper, garlic salt and salt in a bowl. Refrigerate and let marinate
overnight. Sauté chicken in a hot pan until cooked through. Dish into
taco shells and garnish with your favorite toppings.
El Diablo Braised Tacos de Lengua
El Diablo Taco Truck
Brooklyn, NY
Makes roughly 7-8 tacos
Ingredients:
½ beef tongue, cleaned
2 ½ cups water
2 cups beef stock
½ white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
½ cup chopped cilantro
½ bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Lime
Corn Tortillas
Salsa
Directions:
Season beef tongue generously
with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a
heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark
beer to sautéed vegetables and bring to boil. Add beef tongue and
chopped cilantro to a heavy pot and salt to taste. Simmer covered until
tender, turning tongue once. Braise for about 3 hours. Cool uncovered in
broth. Remove tongue and cut into 1/4-inch
slices. Dress with queso fresco, onions, cilantro and a wedge of lime.
Serve on a corn tortilla and top with salsa.
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