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 New York City's WD-50 and San Francisco's Flour & Water.
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 please find the cocktail and taco recipes so you can easily recreate these pairings for your own Cinco de Mayo celebrations.
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.
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. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet, slightly sour Bucking Borracho cocktail.
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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.
Here are some more fun and tasty recipes for great food and drink combinations for your Cinco de Mayo party this weekend!! There is no better combination than tequila and tacos, especially to celebrate Cinco de Mayo!
Definitely try these recipes for tequila and tacos this weekend and have fun celebrating Cinco de Mayo! :)
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* Thank you to Espolon Tequila for their product for review! Disclosure - This product was given for review for my honest opinion. No other compensation was given.*
