CHIPS, SALSA, GUACAMOLE & BOTTLE OF WINE

Chicken Thigh, Black Beans, Ham Hock, Cotija

TOSTADA

Salsa Macha, Squash Blossom, Huitlacoche, Queso Oaxaca

HEIRLOOM CORN QUESADUA

Morita Salsa, Avocado, Cotija, Lime, Cilantro

TECATE CREEKSTONE STEAK TACO

local cold brew by Press Coffee Roasters, licor 43

Carajillo

Port

sweet corn & aji amarillo ice cream, huitlacoche crumble

Helado de Elote

Cold Brew

locally roasted Central American blend with notes of chocolate and light spice

French Press

Aperol

Campari

Mission Crema

Yellow Chartreuse

Green Chartreuse

Fernet-Branca

Amaro Montenegro

Mission Cold Brew

Porque No Carajo

coffee liqueur, fig & guajillo glaze, spicy cocoa nibs, Sweet Republic vanilla ice cream

Guatemalan Chocolate Pasilla

scotch, pepitas, pomegranate and Sweet Republic vanilla ice cream accommodations.

Pumpkin Bread Pudding

cinnamon, brown sugar, Ibarra chocolate milkshake

Espresso Churros

butter, smoked chilies, bacon, lime cilantro, cotija

Haricot Vert

White Bean Puree

If using store-bought chips: transfer chips to a serving bowl and taste; sprinkle with up to 1 tsp kosher salt if they are low-salt. If you prefer homemade chips, proceed with the next steps.

Preheat the oven to 400°F (200°C). Brush both sides of 12 corn tortillas lightly with vegetable oil (about 3 tablespoons total). Cut each tortilla into 6 wedges and arrange in a single layer on baking sheets. Sprinkle lightly with kosher salt (about 1 tsp total). Bake 7–10 minutes, flipping once, until crisp and golden. Let cool slightly before serving.

Make homemade chips

Combine diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a medium bowl.

Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon ground black pepper and the optional 1/4 teaspoon sugar. Stir gently to combine.

Taste and adjust seasoning: add more salt or lime juice as desired. Let sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

Halve the avocados and remove pits. Scoop the flesh into a bowl and mash to your preferred texture (smooth or slightly chunky).

Add 1 1/2 tablespoons fresh lime juice immediately and stir to combine (this helps slow browning).

Fold in 1/2 cup very finely diced red onion, 1/4 cup chopped cilantro and 1/2 minced jalapeño.

Season with 1 teaspoon kosher salt, 1/4 teaspoon ground cumin (if using) and 1/2 teaspoon black pepper. Taste and adjust: add more salt, lime juice or jalapeño to preference.

Transfer to a serving bowl and cover surface with plastic wrap pressed directly onto the guacamole to minimize air contact if not serving right away. Serve within 1–2 hours for best color and flavor.

Chill the bottle ahead of time if serving white or rosé (45–60 minutes in refrigerator or 15–20 minutes in an ice bucket). For light red, chill briefly (20–30 minutes) if desired.

Open the bottle just before serving. Pour into appropriate glasses and enjoy with chips, salsa and guacamole.

store-bought tortilla chips (or corn tortillas)

vegetable oil

kosher salt

ripe tomatoes, seeded and finely diced

white or red onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and finely minced

fresh lime juice

ground black pepper

optional: a pinch of sugar

ripe Hass avocados (about 200–250 g each)

red onion, very finely diced

jalapeño, seeded and minced

ground cumin (optional)

bottle of wine (red or white, choose chilled white or light red)

Place chicken thighs, ham hock, halved onion (no need to peel), smashed garlic cloves, bay leaf, peppercorns and 1 teaspoon salt into a large saucepan. Add 6 cups water and bring to a gentle boil over medium-high heat. Reduce to a simmer, skim any foam, and simmer gently for 25–30 minutes until chicken is cooked through and ham hock is tender.

Poach chicken with ham hock

Remove chicken to a plate. When cool enough to handle, shred the thighs with two forks, discarding bones. Remove and reserve the ham hock meat (if any) and discard bone/skin pieces. Strain the cooking liquid into a bowl and reserve 1 cup of broth for the beans (and extra for thinning beans or sauces). Adjust salt to taste in the reserved broth.

Soak 1 cup dried black beans in water overnight or use the quick soak: cover with 3 cups water, bring to a boil 2 minutes, remove from heat and soak 1 hour. Drain.

If using dried beans (advance step)

Place soaked (or canned, drained) beans in a medium pot with 2 cups of the reserved chicken/ham hock broth (or water if not available). Add the smoked ham hock piece (or a chunk of the reserved meat) and simmer gently until beans are tender, 45–60 minutes for dried (10–15 minutes for canned to heat through and pick up flavor). Once beans are tender, remove ham hock, shred any meat and stir it back in if desired.

Cook beans

Stir in 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon salt (adjust to taste) and 1 tablespoon fresh lime juice. Lightly mash about one-third of the beans with the back of a spoon for a creamier texture. Stir in chopped cilantro if using. Keep beans warm.

Season and mash

Preheat oven to 375°F (190°C). Brush both sides of corn tostada shells lightly with 2 tablespoons olive oil and place in a single layer on a baking sheet. Toast in the oven 5–8 minutes until crisp and golden, flipping halfway. Alternatively, warm and crisp shells in a skillet over medium heat 1–2 minutes per side.

Prepare tostada shells

Rewarm shredded chicken briefly in a small pan with 2–3 tablespoons reserved broth or a splash of oil over medium heat, just until heated through. Season with a pinch of salt and black pepper.

Warm shredded chicken

Assemble tostadas: spread a generous 1/4 cup black beans on each toasted shell. Top with a portion of shredded chicken (about 2–3 oz cooked chicken per tostada). Add shredded lettuce, a few slices of radish, and some crumbled cotija (about 2 tablespoons per tostada). Dot with pickled red onion if using.

Finish and serve: drizzle crema or a spoonful of sour cream over each tostada, add a teaspoon or so of salsa or hot sauce to taste, and squeeze a lime wedge over the top. Season with additional salt/pepper if desired. Serve immediately while shells are crisp.

Taste one assembled tostada and adjust: add more cotija for saltiness, more lime for brightness, or extra hot sauce for heat. Leftover broth can be chilled and reserved for another use.

bone-in, skinless chicken thighs

water

ham hock (smoked)

yellow onion

garlic cloves

bay leaf

black peppercorns

salt

dried black beans (or canned, see notes)

cumin

olive oil

cilantro (optional, chopped)

corn tostada shells (store-bought or homemade)

cotija cheese, crumbled

romaine or butter lettuce, shredded

radish, thinly sliced

pickled red onion (optional)

sour cream or Mexican crema

hot sauce or salsa verde

fresh lime wedges

olive oil (for toasting shells)

salt (to taste)

black pepper (to taste)

Remove stems and seeds from dried chilies. Toast chilies in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; let soak 10 minutes to soften. Drain and pat dry.

In the same skillet, toast peanuts and pumpkin seeds over medium heat until golden and fragrant, about 3–4 minutes. Remove and set aside.

Add the whole garlic cloves to the skillet and cook in a little of the neutral oil until blistered and lightly browned, about 2 minutes. Remove and let cool slightly.

In a blender or food processor combine softened chilies, toasted peanuts, pumpkin seeds, blistered garlic, smoked paprika, apple cider vinegar, salt, and 2 tablespoons of the neutral oil. Pulse to a coarse paste. With motor running, slowly drizzle remaining oil to emulsify until thick but spoonable. Adjust salt or vinegar to taste. Set aside at room temperature.

Gently rinse squash blossoms and pat dry. Remove and discard any tough stems and the inner pistils if present.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes.

Add minced garlic and diced jalapeño; cook 30–45 seconds until aromatic.

Add chopped huitlacoche to the skillet and cook, stirring, 2–3 minutes to warm through and develop flavor. Season with ground cumin, black pepper and 1/2 tsp salt.

Fold in the squash blossoms and cook gently 1–2 minutes until they just wilt — they should remain tender and not soggy. Remove from heat; stir in chopped cilantro and lime juice. Taste and adjust seasoning. Keep warm.

Warm a large skillet or griddle over medium heat. Lightly brush one side of each tortilla with melted butter (or oil).

Place one tortilla buttered-side down on the skillet. Sprinkle a thin, even layer (about 3/4 cup) of shredded queso Oaxaca over half the tortilla, leaving a small border.

Spoon about 2–3 tablespoons of the squash blossom and huitlacoche filling over the cheese layer, spreading evenly. Add a small drizzle (about 1 teaspoon) of salsa macha over the filling for a spicy nutty note — you can omit or reduce to taste.

Top the filling with another 3/4 cup shredded queso Oaxaca, then fold the tortilla in half to form a half-moon quesadilla. Press gently with a spatula to compact.

Cook 2–3 minutes per side, flipping carefully, until tortillas are golden-brown and cheese is melted. If quesadilla browns too quickly before cheese melts, reduce heat to low and cover skillet briefly 1–2 minutes to help melting.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 2–3 wedges. Repeat with remaining tortillas and filling. Use remaining salsa macha as condiment while assembling subsequent quesadillas.

Arrange quesadilla wedges on a platter. Spoon additional salsa macha over or alongside each portion.

Garnish with crumbled queso fresco or extra shredded Oaxaca, a sprinkle of microgreens or chopped cilantro, pickled red onion if using, and lime wedges for squeezing.

heirloom corn tortillas

queso Oaxaca (shredded)

unsalted butter

fresh squash blossoms (stems removed, cleaned)

fresh or canned huitlacoche (corn truffle), chopped

shallot (finely minced)

garlic (minced)

jalapeño (seeded and finely diced)

fresh cilantro (chopped)

ground cumin

black pepper

dried arbol chilies (stems removed)

dried guajillo chilies (stems removed, seeded)

peanuts (unsalted)

pumpkin seeds (pepitas)

garlic (whole cloves)

apple cider vinegar

neutral oil (vegetable or grapeseed)

smoked paprika

crumbled queso fresco or additional queso Oaxaca

lime wedges

microgreens or chopped cilantro

In a shallow dish or resealable bag combine Tecate beer, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt and 3/4 tsp black pepper. Add the trimmed steak, turning to coat. Refrigerate and marinate for at least 30 minutes and up to 4 hours (do not exceed 8 hours to avoid breakdown of texture).

Marinate

Remove steak from fridge 20–30 minutes before cooking so it loses the chill and cooks more evenly. Reserve marinade for basting if desired.

Bring to room temperature

Preheat a cast-iron skillet or grill to high heat. Pat steak dry with paper towels and season lightly with additional salt and pepper. If using skillet, add 1 tsp neutral oil and heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or longer for desired doneness. Use tongs to flip once. If steak is thick, finish in a 400°F (200°C) oven until target temperature is reached.

Cook

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into bite-size strips for tacos.

Rest & slice

If using dried moritas: toast them briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds; tear into pieces and soak in 1/4 cup hot water for 15 minutes until softened. If using canned chipotle, skip to blending.

Prepare chiles

While chiles soak, place halved roma tomatoes and the quartered onion (cut side down) on a hot skillet or under a broiler. Roast until charred and blistered, about 6–8 minutes per side for skillet or 8–12 minutes under broiler. Rub off any loose blackened skin if desired but keep some char for flavor.

Roast tomatoes & aromatics

In a blender or food processor combine softened morita pieces (or 2–3 canned chipotles), roasted tomatoes, roasted onion, 1 garlic clove, cilantro leaves, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp kosher salt and 2 tbsp of the chile soaking liquid (or water). Pulse to a chunky-smooth consistency. Taste and adjust salt or lime. If too thick, add up to 1–2 tbsp water to reach spoonable consistency.

Blend salsa

Transfer salsa to a bowl and refrigerate until ready to serve. Salsa can be made up to 2 days ahead; bring to room temperature before serving.

Finish

Just before serving, warm corn tortillas. Heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable and slightly charred, or brush lightly with 1 tsp vegetable oil and warm in skillet for a slightly crisp edge. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Place a few slices of rested steak on each warm tortilla. Spoon about 1–2 tbsp Morita salsa over the steak. Top with sliced avocado (2–3 slices per taco), a sprinkle of crumbled cotija (about 1 tbsp per taco), and chopped cilantro. Squeeze fresh lime over each taco to taste and add a pinch of salt if needed.

Assemble tacos

Serve immediately with extra Morita salsa and lime wedges on the side.

Serve

flank steak or skirt steak, trimmed

Tecate beer (or light Mexican lager)

lime juice

garlic cloves, minced

black pepper, freshly ground

dried morita chiles (or 2–3 canned chipotle in adobo if unavailable)

roma tomatoes, halved

white onion, quartered

garlic clove

cilantro leaves, packed

water (for soaking/blending)

small corn tortillas (6-inch)

ripe avocado, sliced

vegetable oil (for tortillas)

Ensure your cold brew concentrate is well chilled. Measure 6 oz (about 3/4 cup) of cold brew concentrate into a jigger or measuring cup. Measure 1.5 oz Licor 43.

Chill and measure

Fill a rocks glass or short tumbler with 4 ice cubes. Pour the 1.5 oz Licor 43 over the ice, then gently pour 6 oz chilled cold brew concentrate on top. Pouring the coffee slowly over the back of a spoon (optional) will create a subtle layered effect.

Build the drink

Express the oils from the whole orange peel by holding it skin-side down over the glass and giving it a firm squeeze so the citrus oils spray over the surface. Rub the peel around the rim if desired, then drop it into the glass as garnish. Serve immediately.

Finish and serve

cold brew concentrate (chilled)

ice cubes

Licor 43

whole orange peel (for garnish)

Store the bottle upright in a cool, dark place. If you prefer slightly chilled tawny, place the bottle in the fridge for 20–30 minutes before serving (do not overchill). About 10 minutes before serving, remove the bottle from the fridge so aromas can relax.

Chill and open

Taylor Fladgate 20 Year is an older-style tawny made for immediate enjoyment; decanting is usually unnecessary. Only decant if the bottle has significant sediment (rare for tawny) or if you want to aerate for a few minutes. If decanting, gently pour into a decanter, leaving any small sediment in the bottle; let rest for 5–15 minutes.

Optional decant

Select tulip-shaped port glasses or small white-wine glasses. Warm the glasses briefly in your hands to slightly lift aromas, or rinse with warm water and pour out to remove chill if glasses are very cold. Place glasses on a stable surface.

Glassware

Arrange the cheese, chocolate, dried fruit, and nuts on a small board or plate. Slice cheeses thinly so they pair easily with sips of port. Break chocolate into bite-size pieces. Position palate-cleansing water nearby.

Assemble tasting platter

Pour 60–90 ml (about 2–3 fl oz) of Taylor Fladgate 20 Year Tawny into each glass. Tawny ports are richer and slightly oxidized compared with vintage ports, so smaller pours are customary. Leave the bottle on the table for top-ups.

Serve the port

Hold the glass at an angle and observe the color: expect deep amber to tawny brown with golden highlights. Note clarity and viscosity (legs) to anticipate sweetness and body.

Look

Swirl gently once and inhale. Identify aromas such as dried fruits (fig, raisin, apricot), toasted nuts, caramel, butterscotch, honey, and dried orange peel. Take a few seconds to appreciate complexity.

Smell

Take a small sip and let it coat the tongue. Note the initial sweetness, layered dried-fruit flavors, nutty/oxidative notes, balanced acidity, and a long, slightly toasted finish. Between pairings, cleanse your palate with a sip of water.

Chips, Salsa, Guacamole & Bottle Of Wine

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Heirloom Corn Quesadua

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