This Cinco de Mayo, leave your chips and shots at the door and instead take a moment to truly celebrate Mexican heritage and their rich culinary culture by taking a nod from the experts.
Enrique Olvera, a world-renowned chef hailing from Mexico, has collaborated with the team at Tequila Don Julio to create a recipe pairing that will take your celebrations from average to exceptional.
Chef Olvera’s creation, a Tuna and Uni Tostada, combines fresh seafood and traditional Mexican flavors such as cilantro and smoked tomato for a dish that is both unique but also full of rich, delicious flavor. Of course, no celebration is complete without a signature cocktail, and the Papíto Royale is the perfect addition with Mexico’s original luxury craft tequila, Tequila Don Julio. This aperitif style cocktail with a top off of Champagne is perfectly balanced to complement the seafood flavors in the dish. From Mexico to your table, these recipes will have guests singing your praise all night.
Tuna and Uni Tostada
Created by Chef Enrique Olvera
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, concase
Vinaigrette Ingredients:
15 g Cold Pressed Olive Oil
20 g Key Lime Juice
TT Salt
1 ea Serrano, sliced for garnish
Delfino Cilantro for Garnish
Tostada Method: 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 vinaigrette and smoked tomatoes. Season to taste.
To Assemble: Placetostada 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 withDelfino cilantro, Serrano slices and a lime wedge.Yield: 4 Servings
Papíto Royale
Created 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.”
Ingredients:
1 oz Tequila Don Julio Añejo
1/2 oz Dry Vermouth
1/2 oz Pineau de Charentes Aperitif Wine
Champagne to Top
Preparation:- Combine Tequila Don Julio Añejo, dry vermouth and Pineau de Charentes Aperitif Wine in a mixing glass with ice. Stir with bar spoon to temperature.
- Strain contents into a coupe glass.
- Top with Champagne.
Ideal Serving Glass:
Coupe Glass
