Con Todo Crunch
Scoring from every corner of your palate, these chips are a messy mash-up: a bright, spicy, sweet and savory snack with serious street‑food swagger.Ingredients
Serves 4
Smoky Guajillo Hot Sauce, make ahead, recipe follows
¼ cup + 1 tbsp (75 ml) Tajín seasoning, divided
¼ cucumber, sliced into ⅛-in (0.3 cm) half moons
1 Ataulfo mango, sliced about same size as cucumbers
1 cup (250 ml) sliced jicama, chayote squash or Asian pear (or more cucumber), sliced about same size as cucumbers
1 × 7 oz (200 g) bag thick-cut plain potato chips
½ cup (125 ml) crumbled queso fresco or feta
4 lime wedges, to serve
* SMOKY GUAJILLO HOT SAUCE
Makes 1¾ cups (430 ml)
6 guajillo chilies or 2 canned chipotles in adobo sauce
1 cup (250 ml) water (boiling if using guajillos)
1 cup (250 ml) white vinegar
4 tbsp (60 ml) Fandango Mezcal, divided
1 tbsp (15 ml) granulated sugar
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) salt
Instructions
- In a shallow saucer, pour about ¼-in (0.6 cm) Smoky Guajillo Hot Sauce. In a separate saucer, pour ¼ cup (60 ml) Tajín. Dip rim of a 14 to 16 oz (400 to 500 ml) cup into hot sauce, then into Tajín to coat. Repeat with 3 more cups.
- In a mixing bowl, combine cucumbers, mangoes, jicama and remaining 1 tbsp (15 ml) Tajín.
- In a separate mixing bowl, toss chips with about 3 tbsp (45 ml) Smoky Guajillo Hot Sauce until lightly coated.
- Layer dressed chips, cucumber-mango mixture and queso fresco into prepared cups. Garnish each with a lime wedge and serve with more hot sauce on side. Alternatively, keep all components in separate dishes and let guests build their own snack.
- * To make the Smoky Guajillo Hot Sauce: Remove stems and seeds from guajillo chilies and discard (if using chipotles, skip to step 2). Tear chilies into small pieces and place in a small bowl. Pour boiling water over chilies and let sit for 10 minutes. In a small saucepan over medium-high heat, combine chilies and soaking water (or chipotles and 1 cup/250 ml plain water), vinegar, 2 tbsp (30 ml) mezcal, sugar, paprika and salt. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, then remove from heat and let cool slightly. Make sure liquid is no longer hot, as blending hot liquids can be dangerous. Transfer cooled mixture to a blender along with remaining 2 tbsp (30 ml) mezcal. Purée on high speed for 1 to 2 minutes, until very smooth. Cool and store in an airtight container in refrigerator for up to 2 months.
Drink Pairings
La Riviera
A sophisticated choice for the individual who wants a low-ABV solution to their martini. Vibrant as ever, this version allows the vermouth to take charge and will have you feeling like you’re on the Riviera in moments. Best enjoyed with a bowl of green olives.Ingredients
Serves 7
8 oz (250 ml) Patrón Silver Tequila
5 oz (150 ml) Noilly Prat Extra Dry Vermouth
5 oz (150 ml) González Byass
Tio Pepe Palomino Fino Sherry
5 oz (150 ml) water
orange twists, for garnish
Instructions
- Combine tequila, vermouth, sherry and water in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with an orange twist.
Featuring
Piña Colada Margarita
This tequila cocktail blends all the flavours of a tropical vacation: beautiful texture from the cream of coconut, bright citrus from the lime and sweet complexity from the pineapple.Ingredients
Serves 1
1½ oz (45 ml) Teremana Blanco Tequila
½ oz (15 ml) Meaghers Triple Sec
½ oz (15 ml) fresh lime juice
1 oz (30 ml) pineapple juice
4 chunks frozen pineapple*
1 oz (30 ml) cream of coconut
1 slice pineapple and pineapple fronds, for garnish
*If you don’t have access to a blender, simply remove frozen pineapple chunks from recipe. Add remaining ingredients (except garnishes) to a cocktail shaker, shake with ice, fine strain into a short glass over fresh ice and garnish with pineapple slice and fronds.
Instructions
- In a blender, combine tequila, triple sec, lime juice, pineapple juice, pineapple chunks, cream of coconut and 1 cup (250 ml) ice. Blend for 10 seconds, then pour into a short glass. Garnish with pineapple slice and fronds and serve.
Featuring
Casamigos Margarita
A bright, elevated take on a classic margarita, blending smooth tequila with fresh lime and orange juices and a hint of agave sweetness. Finished with a citrusy-salty rim, the Casamigos Margarita is vibrant, balanced, and refreshingly sophisticated.Ingredients
Serves 1
Salt, granulated sugar and orange zest, for rim (optional)
lime wedge, for rim (optional)
1½ oz (45 ml) Casamigos Blanco or Reposado Tequila
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) fresh orange juice
¼ oz (7.5 ml) agave nectar
1 lime wheel, for garnish
Instructions
- If rimming glass, on a small plate, mix equal parts salt, sugar and orange zest. Wet half the rim of an old-fashioned glass with lime wedge, then dip moistened rim into salt mixture and set glass aside. In a cocktail shaker, combine tequila, lime juice, orange juice and agave nectar. Add ice, shake vigorously and strain into glass. Add fresh ice and garnish with lime wheel.
Featuring
Spicy Paloma
This spicy, effervescent cocktail balances sweetness and citrus with Espolòn Blanco Tequila for a well-rounded sip that’s perfect for a sunny spring day.Ingredients
Serves 1
2 oz (60 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Jalapeño Syrup*
2 oz (60 ml) soda water
½ grapefruit wheel and 2 slices jalapeño pepper, for garnish
Instructions
- In a short glass, combine blanco tequila, grapefruit juice, lime juice, Jalapeño Syrup and soda water. Fill with ice and stir to incorporate. Place ½ grapefruit wheel into glass, then place jalapeño slices on top of grapefruit and serve.
- *To make Jalapeño Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add sliced jalapeño peppers at half the volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featuring
Devil's Margarita
This version of a classic lime margarita incorporates a red wine float for a striking visual element and a unique marriage of aromatics and flavours. Make this cocktail with Henkes Triple Sec, Casamigos Blanco Tequila and Mascota Eccentric Cabernet Sauvignon.Ingredients
Serves 1
1½ oz (45 ml) Casamigos Blanco Tequila
½ oz (15 ml) Henkes Triple Sec
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) Eccentric Cabernet Sauvignon
1 large lime wedge, cut into 4 equal pieces and skewered, for garnish
1 Thai (bird’s eye) chili, for garnish
Instructions
- In a cocktail shaker, combine tequila, triple sec, Simple Syrup and lime juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice. For red wine float, gently rest head of a bar spoon on top of ice, then slowly and carefully pour wine onto bar spoon to layer it nicely into drink. Place lime skewer and chili on glass and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Strawberry Margarita
Licor 43 and fresh strawberry syrup give this margarita a beautiful, round flavour profile. The Tajín rim adds a zesty kick and ties the whole drink together. For best results, make this cocktail with Espolòn Tequila Blanco, Aperol Aperitivo and Licor 43 Liqueur.Ingredients
Serves 1
1 lime wedge, for rim
Tajín seasoning, for rim
1 oz (30 ml) Espolòn Blanco Tequila
½ oz (15 ml) Aperol Aperitivo
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) fresh lime juice
¾ oz (22 ml) Strawberry Syrup*
½ oz (15 ml) egg whites
4 drops green strawberry bitters (optional)
1 dehydrated lime wheel
Instructions
- With lime wedge, moisten half the rim of an old-fashioned glass. Shake off excess juice, then roll moistened rim in Tajín and set glass aside. In a cocktail shaker, combine tequila, Aperol, Licor 43, lime juice, Strawberry Syrup, egg whites and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into prepared glass over fresh ice. Add lime wheel on top and serve. * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine mesh strainer and let cool in refrigerator before using.
Featuring
Grimhilde’s Apple
A smoky, spiced cider fit for fairy tales. With maple, mezcal and warming fall spices, this brew evokes forest spells, simmering cauldrons and the crisp bite of a poison green apple. Use Los Siete Misterios Doba-Yej Mezcal to create this cocktail.Ingredients
Serves 12
4 sticks cinnamon
⅛ tsp (a pinch) ground cloves
8 whole allspice
1 orange, peel only
1 lemon, peel only
½ cup (125 ml) maple syrup
6 cups (1.5 L) apple cider or fresh apple juice
12 oz (375 ml) Los Siete Misterios mezcal
green apple slices and orange twists, for garnish
Instructions
- In a medium saucepan, combine cinnamon sticks, cloves, allspice and orange and lemon peels. Pour in maple syrup and apple cider, then bring to almost a boil. Reduce heat to low and simmer for 30 minutes, then remove from heat. Ladle into mugs, add 1 oz (30 ml) mezcal per serving and garnish with apple slices and orange twists.
Featuring
Dolce Tarde
The perfect couples cocktail to enjoy over a lazy weekend catch-up. This juicier version of a margarita makes for a wonderful drink over a long conversation and your favourite tacos. Recommended ingredients: Hornitos Black Barrel Tequila and Amaretto.Ingredients
Serves 2
3 oz (90 ml) Hornitos Black Barrel Añejo Tequila
1 oz (30 ml) Disaronno Amaretto
3 oz (90 ml) fresh orange juice
1 oz (30 ml) fresh lime juice
1 oz (30 ml) Simple Syrup*
2 dashes chocolate bitters
2 orange wheels, for garnish
2 lime wheels, for garnish
Instructions
- In a cocktail shaker, combine tequila, amaretto, orange juice, lime juice, Simple Syrup and chocolate bitters. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with orange and lime wheels.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Passionate Eye
Bittersweet liqueur and tropical notes elevate this spin on the classic margarita. Just one sip will bring you back to warm sunsets on the beach. Passionate Eye cocktail features Gran Centenario tequila and Campari.Ingredients
Serves 2
3 oz (90 ml) Gran Centenario Plata Tequila
1 oz (30 ml) Campari
4 oz (120 ml) passion fruit juice
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
fresh raspberries, for garnish
fresh mint sprigs, for garnish
Instructions
- In a cocktail shaker, combine tequila, Campari, passion fruit juice, lemon juice and Simple Syrup. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with raspberries and mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.