RECIPE: Margarita de Jamaica / Hibiscus Margarita

Agua de Jamaica is the lemonade of Mexico. The pitcher is prepared daily and is a tangy thirst quencher that graces kitchen counters across the country. The tea is made from dried Hibiscus flowers and sugar to taste.

Now, let’s elevate this a couple notches with booze.

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This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness. Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica.

Ingredients:

• 2 ounces Mezcal or Tequila

• 1.5 ounces Hibiscus syrup (see below)

• 1 ounce lime juice

• Salt for the rim

• Lime slice garnish

• Seltzer water

Method:

1. Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Strain out the blossoms and cool to room temperature.

2. Combine mezcal, jamaica, lime juice in a shaker with ice. Shake until a thick foam appears on the top of the surface.

3. Dip the glasses into lime juice and then into the salt.

4. Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. Garish and enjoy!
   

RECIPE: Cacahuates enchilados (Chile Roasted Peanuts)

With summer drinks and BBQs a common happening, it's a great to have a simple snack on hand - and a homemade one is sure to impress your guests. Cacahuate is derived from the Nahuatl word, cacahuatl or cocoa bean. This recipe incorporates chile and lime, making it the perfect snack followed by a chilled beer. When the chile de arbol is roasted, it smells of peanuts, which compliments the natural peanut flavor well.

Cacahuates enchilados

Ingredients:

CACAHUATE /ka.ka.wa.te/

Classical Nahuatl:

Noun

1. cocoa bean.

• 5 chile de arbol, whole stem intact

• 2 cups peanuts, unsalted

• 1 teaspoon vegetable oil

• 1 lime

• 2 teaspoons salt

Method:

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1. On a comal over medium heat, toast the chile de arbol until a darker shade of brown. Do not burn or else the chiles will be bitter. Cut the chiles in half, not allowing the seeds to spill out.

2. In a skillet, heat the oil over medium heat and add the peanuts. Turn them constantly until they start to become fragrant. Add the chiles and toast until well incorporated, about two minutes.

3. Remove from heat and add the lime juice and salt while still warm. Serve while warm.

RECIPE: Cucumber Mezcal Margarita

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Cucumber Mezcal Margarita

When I think of a refreshing cocktail, I immediately think of cucumbers, lemon, ice. Native to India, cucumbers were brought to New Spain post-conquest. This Old World squash is high in moisture and I prefer the English variety for cocktails as the sugar content tends to be higher, meaning a sweeter cocktail without additives. Leave the skin on the cucumber, it will add a lovely green hue to the drink.

Serves 2

Ingredients:

• 5 inch piece of English cucumber, cut into cubes

• 3 ounces lime juice

• 1.5 ounces lemon juice

• 1.5 ounces agave nectar

• 4 ounces Casamigos Mezcal

• 10 Chili pequin or 3 chili de arbol toasted on a comal until fragrant OR Poctli Sal De Muchos Chiles

• crushed ice

Method:

1. Add the cucumber, lime juice, lemon juice, and agave nectar to a blender and blend thoroughly for 3 minutes. Strain the mixture through a fine mesh strainer.

2. Pour the mezcal and cucumber mixture into a shaker and shake.

3. Squeeze lime juice onto a plate, dip the glass rim into the lime juice and then the chili powder to rim the edge.

4. Add crushed ice to the glass and pour the cucumber mixture over and serve. Garish with another slice of cucumber.

RECIPE: Paloma Cocktail

TORONJA

GRAPEFRUIT

Pink. Salty. Sweet. This is the perfect cocktail and is as common as the Margarita in Mexico. This recipe will cleanse your guest's palates and grapefruits are in season - so get squeezing! This is a lover's drink.

Ingredients:

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• 5.5 ounces fresh grapefruit juice
• 1 tablespoon sea salt
• 2 ounces Bahnez mezcal
• 1/2 ounce fresh lime juice
• 1 teaspoon granulated sugar
• splash of sparkling soda

Method:

1. Prepare a highball glass by dipping the rim into 1/2 ounce grapefruit juice, and then dipping it into the salt. Fill the glass with crushed ice
2. Mix the remaining grapefruit juice, mezcal, lime juice, sugar in a shaker. Shake until combined.
3. Pour over the ice and pour a splash of sparkling soda. Garnish with a grapefruit or lime wedge.

RECIPE: Pozole

POZOLE

/po'sole/

Classical Nahuatl:

Noun

1. hominy, pozolli

Pozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day. My recipe takes the best parts from my aunt's version of pozole and has been refined using French cooking techniques. The double straining through a fine mesh strainer makes all the difference in the broth. You can use dried or canned hominy, but if you want more control over the texture of the corn, spend the extra effort in soaking the dried kernels over night.

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Pozole rojo

Serves 6

Ingredients:

FOR THE POZOLE

• 2 lbs pork shoulder, cut into 4 large pieces

• 2 bay leaves

• 1/2 white onion

• 5 garlic cloves

• 3 guajillo chiles

• 2 ancho chiles

• 3 puya chiles

• 1 tablespoon Mexican oregano

• 1 teaspoon ground cumin

• 2 tablespoons olive oil

• 1 cup dried hominy (presoaked overnight) OR 1 8oz can prepared

• salt to taste

FOR THE GARNISH:

• lime wedges

• shredded cabbage

• sliced radish

• cilantro

GARNISH!

radish / rabano

Method:

1. Place the pork, bay leaves, and 1/4 of the onion, and 3 cloves of garlic in a pot. Cover the meat with water (roughly 8 cups) and bring to a boil. Skim the impurities off the surface of the boiling water and reduce the heat to a steady simmer. Cook for 1 hour, 15 minutes or until the meat is able to pull apart.

2. While the meat cooks, toast the chiles on a comal for roughly 1 minute until fragrant and smoking, but not burnt. (The soup will be bitter if the chiles are burnt.) Soak the chiles in water, cover and allow the chiles to reconstitute for 15 minutes. Deseed and de-stem the chiles and place in blender with 1/4 onion, 2 garlic cloves, oregano, cumin, and 1 cup of water. Blend for three minutes and then pass through a mesh strainer. Heat the olive oil in a pot on low heat and cook the chile paste for roughly 15 minutes, stirring constantly, until the mixture is a dark shade of red.

3. Remove the meat from the stock and chop into bite size cubes. Strain the stock through a mesh strainer and then a second time through a fine mesh strainer. Add the stock to the chile mixture and stir to blend. Add the pork and hominy and heat on low until the oil seperates out. Salt to taste. Serve with garnishes and fresh tortillas.

RECIPE: Esquites

ESQUITES

Asia had rice. Europe had wheat. And The Americas had maiz - CORN. In Mexico there are over 59 native varieties of maiz and the differences in flavor, texture, color run the gamut. The last time I was in Mexico City I went to one of my favorite mezcal bars - Mano Santa. Between copitas of angustofolia and karwinski, my boyfriend and I became peckish and Esquites was on the menu. The pairing of the classic sweet street food snack and the smokey mezcal carried me to another culinary palette that I love to introduce to my friends at dinner parties.

For the corn, I prefer organic because Monsanto's corn scares the shit out of me. Read more about Monsanto's Frankenstein practices of playing God here.

Ingredients:

Method:

1. Over medium heat toast the chile de arbol until it becomes fragrant like peanuts over a comal. Once cooled, chop this into a fine powder. Skip this step if you are using Tajin.
2. Heat the lard until melted and add the diced onion and jalapeño. Sautée for 5 minutes until onion is translucent. 
3. Add the epazote or cilantro and corn and stir until coated. Add 1/4 cup water and cover the mixture allowing it to cook for 5 minutes over med-low heat.
4. Remove the pot from heat and allow the mixture to cool. Salt to taste.
5. Serve into small ramequins and garnish with fresh cotija cheese, chili de arbol or Tajin, and freshly squeezed lime juice.

• 1 chili de arbol toasted on the comal or Tajin.
• 1 tablespoon lard OR butter
• 1 small white onion, diced
• 1 jalapeño pepper
• 1lb bag of frozen organic corn, brought to room temp
• 2 sprigs of fresh epazote OR cilantro
• 1 lime wedge
• Grated cotija cheese
• Salt to taste