Recipes

Guacamole Tradicional

3 Hass avocados, cut into 1/2-inch

1 Plum tomato, seeded and finely diced

1/4 cup finely diced onion

2 tablespoons minced cilantro

1 serrano chile, seeded and minced

1 tablespoon fresh lime juice

Kosher salt

Tortilla chips, for serving

In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.

Blood Orange-Habanero Margarita

1 oz. Tierras Organic Reposado Tequila

1 oz. sour mix

1 oz. habanero-blood orange syrup (recipe below)

Mole negro, store-bought

Wedge of lime for garnish

Procedure:

1. Mix all ingredients into a mixing glass, then add ice and shake vigorously.

2. Garnish glass with a rim of store-bought mole negro sauce or ground chiles and a lime wedge.

Ingredients for the syrup:

2 pints blood orange juice 1 whole habanero pepper

Procedure for the syrup:

1. Reduce at medium-high heat until thickened into a syrup.

2. Remove habanero before combining with other cocktail ingredients

Mexico City Style Corn on the Cob

Ingredients:

4 ears corn; shucked

1gallon water

4oz Mexican mayo

2oz Mexican sour cream

½ cup Queso Cotija (cheese)

2 tbsp Trajin chili powder

1 lime; cut into 8 wedges

Kiwi Margarita

Ingredients:

2oz Milagro Silver Tequila

1 lime

1 Kiwi Fruit

½oz Agave Nectar

In a glass shaker:

Muddle ½ kiwi fruit

Squeeze ½ lime

Add ½ oz agave nectar

Add ice

Add Milagro Silver Tequila

Shake hard for 10 sec

Pour in a glass and rim glass with tajin chile powder

Garnish with a slice of kiwi inside the drink and on the rim

Shrimp Ceviche

Ingredients:

Kosher salt

2lbs small white shrimp, peeled and deveined

8 limes juiced

6 lemons juiced

2 oranges juiced

1 red onion cut into ½ inch dice

1 large tomato cut into ½ inch dice

1 bunch of cilantro stemmed and roughly chopped

1 serrano chile roughly chopped

2 large avocados peeled and cut into ½ inch dice

Tortilla chips for garnish

Procedure:

In a small pot add water with salt and bring to a boil. Cook shrimp for 3-5mins. Remove and chill on ice to stop the cooking process.

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Friday October 27th

It's the Day of The Dead at all of our restaurants, Agave Azul in Orlando, Saint Anejo in Winter Springs and both La Fiestas in Port Orange and Ormond Beach. Come celebrate with Live DJs, Contests, Tastings and Give-a-ways.   Click Image Below 

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