Tequila and Cinco de Mayo go together like piñatas and candy. However, that doesn’t mean you have to get completely wasted in order to drink to Mexico’s victory over the French forces at the Battle of Puebla today. Instead of pairing wine with dinner, you can serve tequila with any number of Mexican-inspired dishes.
It helps to think of your menu like a relationship — all the best couples complement one another, but are different and able to mix well. Here’s a recipe courtesy of Mexican chef Enrique Olvera and Don Julio’s master distiller Enrique de Colsa that does all of the above.
Tuna and Uni Tostada
Recipe by chef Enrique Olvera
“Tostadas are a must for Cinco de Mayo. The umami flavors of the uni and tuna in this pair beautifully with Don Julio.”
150 g Portland, Maine, uni
300 g tuna, sushi grade
4 ea tortillas
1 L oil for deep frying
Cucumber Relish Ingredients:
40 g Persian cucumber, diced small
10 g elephant garlic, minced and blanched
10 g red onion, minced
5 g cilantro stems, minced
5 g fresh wasabi, grated
2 g ginger, zested
Smoked Tomato Ingredients:
1 ea beefsteak tomato, concasse
15 g cold-pressed olive oil
20 g key lime juice
1 ea serrano, sliced for garnish
Delfino cilantro for garnish
Tostada Preparation: Let the tortillas dry overnight. In a pot, heat oil to 190 degrees Celsius. Add tortillas and fry until bubbles come to a stop. Remove and drain on a paper towel. Season with salt.
Cucumber Relish Method: Mix cucumber, garlic, red onion, cilantro, wasabi, and ginger in a bowl. Add smoked tomatoes and vinaigrette. Season to taste.
Smoked Tomato Method: Peel tomato and dice. Cold smoke for 20 to 30 minutes.
To Assemble: Place tostada on plate. Strain the liquid from the relish and spread on top. Slice tuna and place four pieces over the relish. Strain uni from liquid by placing on a paper towel to drain and scatter on top of the relish and tuna. Garnish with Delfino cilantro, Serrano slices, and a lime wedge.
Recipe by beverage director Yana Volfson
“This cocktail is very aperitif-driven, similar to that of a sherry based cocktail, however the wood notes from the Don Julio Añejo help to accentuate the umami flavors of this unique seafood-focused tostada.”
1 oz Tequila Don Julio Añejo
½ oz dry vermouth
½ oz pineau de charentes aperitif wine
Champagne to top
1. Combine Tequila Don Julio Añejo, dry vermouth, and fortified wine in a mixing glass with ice. Stir with bar spoon to temperature.
2. Strain contents into a coupe glass.
3. Top with Champagne.