Cinco de Mayo – Celebrate Authentic Mexican Heritage
This Cinco de Mayo, leave your chips and shots at the door and instead take a moment to truly celebrate Mexican heritage, culture and culinary expertise 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 unique and 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 apéritif-style cocktail with a top off of Champagne is perfectly balanced to complement the seafood flavors in the dish.
TUNA AND UNI TOSTADA
Created by Chef Enrique Olvera
Tostadas are a must for Cinco de Mayo. The umami flavors of the uni and tuna in this pair beautifully with Don Julio.
INGREDIENTS
5 1/2 oz Portland, Maine uni
10 1/2 oz Tuna, sushi-grade
4 Tortillas
1 liter Oil for deep-frying
Cucumber Relish
1 1/2 oz Persian cucumber, diced small
1/2 oz Elephant garlic, minced and blanched
1/2 oz Red onion, minced
1/4 oz Cilantro stems, minced
1/4 oz Fresh wasabi, grated
1 tsp Ginger, zested
Smoked Tomato
1 Beefsteak tomato, concase
Vinaigrette
1/2 oz Cold-pressed olive oil
3/4 oz Key lime juice
To Taste Salt
1 Serrano pepper, sliced for garnish
Delfino cilantro for garnish
PREPARATION
Tostada
Let the tortillas dry overnight. In a pot, heat oil to 375 degrees Fahrenheit. 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.
Smoked Tomato Method
Peel tomato and dice. Cold smoke for 20-30 minutes.
ASSEMBLY
Place tostada 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; then scatter on top of the relish and tuna. Garnish with Delfino cilantro, serrano slices and a lime wedge.
Yield: 4 servings
PAPÎTO ROYALE
Created by Beverage Director Yana Volfson
This cocktail is very apéritif-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 apéritif wine
Champagne to top
PREPARATION
Combine Tequila Don Julio Añejo, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to chill. Strain contents into a coupe glass. Top with Champagne.
Ideal serving glass: Coupe glass
Yield: 1 drink
