We have a winter storm on the way in the Northeast so thought we'd share a favorite cold weather cocktail. This is a spin on a classic hot toddy with mezcal and chai tea, giving it a spike of smoke & cinnamon spice.
- 1 chai tea bag
- 4 oz hot water
- 1.5 oz mezcal
- 1/2 oz lemon juice
- 1/2-3/4 oz honey (depending on desired sweetness)
- 1 lemon, lime or orange wedge
- 1 cinnamon stick
Add tea bag, hot water, mezcal & lemon juice to a double rimmed glass cup or coffee mug.
Stir to dissolve honey.
Garnish with citrus wedge and cinnamon stick.
How it is already November?! We just can’t believe how quickly time has flown--it feels like we were just enjoying the sunny days of summer, and now all our free time is occupied with Thanksgiving planning and holiday brainstorming.
This time of year always feels a bit hectic, right? So we’ve learned to rely heavily on a few super easy recipes to get us through the beginning of the week, when the idea of laboring over a stove just doesn’t track. We’re sharing one such recipe today: roasted sweet potato wedges.Read more
Here's a very quick light cocktail with some delicious and nutrient dense ingredients.
- 1/4 cup fresh blueberries
- 1/4 cup fresh pomagranites
- sliver of ginger
- 1/2 oz light agave
- 1 oz tequila blanco
- 1/2 fresh lemon
- dash cayenne
- sparkling water
- garnish: lemon wedge & more pomegranates
Muddle blueberries, pomegranates, cayenne and fresh ginger with agave.
Add tequila and lemon juice, stir with ice and strain over glass with fresh ice.
Garnish & serve.
Why not just skip the Thanksgiving meal and get right to the good stuff: leftovers. And the only thing better than the Thanksgiving Leftovers Sandwich? A taco. Grilled. With melted cheese.
- 2 oz Sliced Turkey
- .5 oz Spiced Cranberry Sauce
- 2 fl oz Chorizo Cornbread Stuffing
- 2 fl oz jack cheese
- .5 fl oz corn nuts
- 1 fl oz slaw or shredduce (shredded iceberg lettuce... duh)
- 1 5" or 6" flour tortilla (look for Vista Hermosa or Maria & Ricardo's)
Grill tortilla 40 Seconds with butter
Sprinkle jack cheese over entire tortilla
Evenly spread cornbread stuffing over entire tortilla
Add carved turkey on one side of tortilla
Drizzle cranberry sauce over turkey
Add slaw on top of turkey
Sprinkle corn nuts over and fold directly in half
Fold that bad boy up and enjoy alongside a Holiday Margarita.
This might be the most loved seasonal margarita we've ever had at Mexicue. They key is in the spiced apple & pear compote but you can also easily cheat by skipping the compote and doubling up on apple cider. We use our house tequila blanco by Pueblo Viejo but an aged tequila would also be great.
- 2 fl oz tequila
- 1 fl oz spiced compote (recipe below)
- 1 fl oz fresh apple cider
- 1/2 fl oz triple sec
- 1 fl oz fresh lime juice
- cinnamon stick and/or lime wedge for garnish
Add all ingredients (except garnishes) to a shaker filled with ice. Shake until foamy and pour into a rocks glass with ice. Garnish and serve.
Spiced Apple & Pear Compote
- 1 fresh pear, peeled & cored
- 1 T fresh ginger, peeled
- 2 T honey
- 1 T brown sugar
- 1 cinnamon stick
- 1 cup apple cider
Place all ingredients in a medium pot and bring to a boil.
Bring down to a simmer and cook until pears are fork tender (~15 minutes).
Cool slightly, remove cinnamon sticks and blend until very smooth.
In some households, tamales are totems of the holiday season. The corn-based steamed cakes studded with filling and wrapped in corn husks are labor intensive, so they’re best undertaken with a bit of help. Our suggestion: throw a tamale party. Enlist friends and family to come over for a drink or two and put them to work, assembly-line style.
We’re fans of preparing a few different fillings for variety’s sake. We’ve made tamales with everything from red chili-soaked carnitas to green chili chicken. For vegetarians, try a traditional rajas tamale made with cheese and poblanos.
And no tamale party is complete without an army of hot sauces and condiments to doctor the finished product. Grab a copy of our Hot Sauce Field Guide for recipe inspiration to adorn your tamale bar.Read more
- 1 Turkey Breast (deboned)
- ¼ Cup Spiced Chili Salt
- ¼ Cup Canola Oil
Take turkey breast and score the skin.
Rub entire turkey with canola oil.
Take Spiced Chili Salt and dust all sides of the turkey and let sit for 24hours.
Once marinated for 24hours place on sheet tray and roast 485 degrees for 10 minutes then drop temperature of oven to 300 degrees and cook for an additional 30 minutes. After 30 minutes stick thermometer in the largest part of the breast, you are looking for an internal temperature of 160 degrees F. You might need additional time, if so place back in the oven at 300 degrees until internal temperature reaches 160 degrees.
Once internal temp reaches where it needs to be let turkey rest for 10 to 15 minutes before cutting into it this should allow internal temp to reach 165 degrees and leave you will a juicy turkey.
- 2 Cups White Onion (diced)
- 1 Cup Diced Poblano (diced and deseeded)
- ¼ Cup Garlic (whole)
- ½ Can Chipotle in Adobo
- 1 lb Fresh Cranberry
- 2 Cups Apple Cider Vinegar
- 1 Fatalili Chili
- ½ Cup Aja Dulce Chilies (or another fresh chili you like or have on hand)
- 2 Tbsp Smoked Salt
- 1 lb Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Whole Clove
- 1 Tbsp All Spice
- ½ Cup Oil
In a medium sized pot add oil and heat on high for 5 minutes until oil starts to smoke.
Once oil is hot add onions, poblano, cranberries, chipotle in adobo, garlic and fresh chilies sauté for 2 minutes.
Add dried spices and cook for 1 minute.
Add brown sugar, smoked salt, and apple cider vinegar and bring mixture to a boil for 5 minutes.
Once boiled remove immediately and pour directly into vitamix and blend on high for 5 minutes straight until completely smooth.
- 8 cups of cornbread
- 1 cup celery, diced
- 3 cups White onion, diced
- 1 cup Poblano, diced
- 1 cup Jalapeno (diced and deseeded)
- 1 cup Red Pepper(diced)
- 1 tablespoon garlic, minced
- 4 cups diced chorizo
- 1.5 cups scallions, finely chopped
- 1.5 cups cilantro, finely diced
- ¼ cup sage, finely diced
- 1 tbsp of fresh thyme leaves
- ½ cup olive oil
- 1.5 tablespoon Smoky Chili Salt
Add oil to medium sized pot and place on high until oil starts to slightly smoke.
Add diced chorizo and cook for a few minutes until chorizo starts to brown.
Add the rest of the ingredients expect the cornbread, smoked chili salt and .5 cup of both cilantro and scallions. Sautee mixture until all vegetables are translucent (about 10 minutes).
Once mixture if cooked remove from heat and place in a large mixing bowl, take cornbread and crumble directly on to the vegetables and mix until cornbread has soaked up any moisture.
Once fully mixed, add the Smoky Chili Salt and remaining scallions and cilantro, and mix one more time.