Happy Cinco de Mayo! San Diego is known for its delicious take on Mexican cuisine, and SDTA Members have perfected the art of Cali-Baja inspired dishes. Enjoy a margarita and taco this Cinco de Mayo with recipes courtesy of two popular local restaurants.
Café Sevilla: Barbacoa Margarita
- 2 oz. Don Julio Silver Tequila Infused with Pineapples and Serrano Peppers
- ¾ oz. lime juice
- ¾ oz. agave nectar
- Tajín to taste
- Take one whole pineapple, remove the outer rind, and cut into 1-inch thick rings. Then, slice 6 serrano peppers in half lengthwise and remove the seeds. Combine pineapple and peppers with one Bottle of Don Julio Silver tequila (750 ml) in an airtight container and refrigerate for 3-5 days.
- Remove the pineapple rings and serrano peppers using a fine mesh strainer. Set the pineapple aside and discard the serrano peppers.
- Pour all ingredients into a cocktail shaker. Shake well and pour into a bucket glass with fresh ice and Tajín on the trim of the glass. Garnish with a charred pineapple slice from the infusion and a piece of chorizo sausage (optional).
Tahona Bar & Mezcaleria: Camarones a la Diabla Tacos
Ingredients for one taco
- Corn tortilla
- 2 oz. shrimp (2 pcs)
- 1 oz. corn starch
- 1 oz. Oaxaca cheese
- 3 oz. Salsa a la Diabla
- 1 tsp. red onions
- Cilantro sprouts
Ingredients for cilantro crema
- 8 oz. sour cream
- ½ bunch of cilantro
Ingredients for Salsa a la Diabla
- 1 roma tomato
- ¼ onion
- 2 guajillo chiles
- 3 chile de arbol
- 1 clove garlic
- 1 tsp. salt
- 2 tsp. apple cider vinegar
- ½ tsp. black pepper
- 2 tbsp. butter
Directions for the Crunchy Shrimp
- Pat the shrimp dry, toss shrimp into a bed of corn starch previously seasoned with salt (just enough though).
- Shake off the excess starch and throw into the fryer. Remove in approximately 2 minutes or until they turn golden brown and crispy.
- Set aside and strain over a rack.
Directions for the Salsa a la Diabla
Chop the onion and sauté them in a small pot. Add the tomato (previously chopped) and cook for another minute.
Devein the chiles and add them to the tomato and onion mix. Top them with purified water and cook until the chiles are soft.
Blend everything to a smooth texture and add the rest of the ingredients (1 clove garlic, 1 tsp. salt, 2 tsp. apple cider vinegar, ½ tsp black pepper & 2 tbsp. butter)
Directions for the cilantro crema
- Blend sour cream with cilantro and correct seasoning
For the plating
- Make an open face quesadilla over a comal and have it ready on a hot plate (extra crispy is optional).
- Heat up the Salsa a la Diabla in a pan and throw in the shrimp making sure to glaze and cover them completely.
- Transfer them with a pair of tongs (shaking off the excess sauce) to the quesadilla and place them in the middle, add more sauce if needed.
- Add some onion slices, drizzle with cilantro crema and garnish with cilantro sprouts on top.