Cinco de Mayo is Best Celebrated with Tequila and Quesadillas

Tuesday 24th, April 2018 / 14:28 Written by
Cinco de Mayo is Best Celebrated with Tequila and Quesadillas

Cinco de Mayo is Best Celebrated with Don Julio Tequila and Quesadillas with Cacique Queso Fresco

Cinco de Mayo is right around the corner! Elevate your Tequila & Tacos experience with a few unique Paloma cocktails courtesy of Tequila Don Julio and Quesadillas Verde with Cacique Queso Fresco.

 

What better way to celebrate the Mexican holiday than with the below recipes from famed personalities that embody what Cinco de Mayo is all about:

  • Paloma Cocktails – To authentically bring Mexico’s tequila drink of choice to the states in honor of Cinco de Mayo, Mexico City Mixologists, Ricardo Sandoval and Mica Rousseau, have created a few unique twists to the classic Paloma cocktail courtesy of Tequila Don Julio to spice up (or sweeten) any Cinco de Mayo celebrations.
  • Haute Quesadillas – Chef Aarón Sánchez, judge of MasterChef US Season 8, has taken the quesadilla to the next level to help you “Go Auténtico.” Swap your usual shredded cheese blend for a simple yet elevated mixture of garlic, spinach, jalapeño and crumbled Cacique Queso Fresco – a soft, fresh cheese known for its ability to balance robust dishes.

Verde Paloma
Created by mixologist Ricardo Sandoval of Mexico City

Ingredients:

1 1/2 oz. Tequila Don Julio Blanco

2/3 oz. Fresh Lime Juice

1/2 oz. Agave Syrup

1 Pinch Salt

5 Mint Leaves

San Pellegrino Pompelmo for Top

Cucumber and Mint for Garnish

Preparation:

  1. Combine Tequila Don Julio Blanco, fresh lime juice, agave syrup, a pinch of salt and mint leaves into a cocktail shaker with ice. Shake well.
  2. Strain contents into an old-fashioned glass over fresh ice.
  3. Top with San Pellegrino Pompelmo.
  4. Garnish with cucumber and mint.

 Ideal Serving Glass:

Old Fashioned Glass

Picante Paloma

Created by mixologist Mica Rousseau of Mexico City

 

Cinco de Mayo

Cinco de Mayo cocktail

Ingredients:

1 1/4 oz. Tequila Don Julio Blanco

1/4 oz. Ancho Reyes Verde

1 oz. Fresh Ruby Red Pink Grapefruit Juice
1/2 oz. Simple Syrup

8 to 10 Leaves of Cilantro

San Pellegrino Sparkling Water for Top

Bouquet of Cilantro for Garnish

Preparation:

  1. Combine Tequila Don Julio Blanco, Ancho Reyes Verde, ruby red pink grapefruit juice, simple syrup and cilantro into a cocktail shaker with ice. Shake well.
  2. Strain contents into highball glass over fresh ice.
  3. Top with San Pellegrino Sparkling Water.
  4. Garnish with a bouquet of cilantro.

Ideal Serving Glass:

Highball Glass

Quesadillas Verde with Cacique Queso Fresco

Created by Chef Aarón Sánchez

Cinco de Mayo food

As the number one brand of Hispanic cheeses, creams, yogurts and chorizos, Cacique is dedicated to helping you “Go Auténtico” this Cinco de Mayo.

Servings: 6

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

1 10-ounce bag fresh spinach leaves, cleaned, any tough stems discarded

1 large jalapeño, seeded and minced

1 12-ounce package Cacique Queso Fresco, crumbled

Salt and pepper

8 8-inch flour tortillas

Cacique Crema Mexicana Agria, for serving

Prepared salsa, for serving

Preparation:

  1. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and chopped jalapeño and cook, stirring frequently, for 3 to 4 minutes, until the spinach wilts.
  2. Remove the pan from the heat and stir the crumbled Cacique Queso Fresco into the spinach, stirring well until the cheese softens. Taste and season with salt and pepper, as needed.
  3. Lay four tortillas out on a clean space. Divide the spinach mixture among then, using a spoon to smooth the mixture to the edges of the tortillas. Top each with another tortilla.
  4. Heat a large dry cast-iron skillet over medium heat. Using a large spatula, lift the first filled tortilla into the pan. Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the edges are slightly crisp. Remove to a cutting board and use a large sharp knife to cut the quesadilla into quarters. Keep warm on a serving platter while you cook the remaining quesadillas. Serve with Cacique Crema Mexicana Agria and salsa, if desired.
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