A holiday marking the victory of the Mexican army over the French during the Battle of Puebla in 1862? We’ll drink to that. (As if we needed an excuse to drink margaritas and eat guacamole.) Here’s how they do it at El Cortez.
The party starts Friday, May 5 at 11am with drink specials and djs on both floors as well as the patio. Here’s how you can do it at home.
The Cocktails
Original Lime Margarita
| 1.5 oz | Espolòn Tequila Reposado |
| 0.5 oz | Patrón Citrónge |
| 1.0 oz | fresh lime juice |
| 0.5 oz | agave syrup |
| coarse white salt | |
| lime wedge | |
| lime wheel | |
| Glasses | your choice (El Cortez uses an 8 oz challis) |
Fill shallow dish or bowl with salt. Run the lime wedge around the rim of your glass and dip the rim into the salt.
Add all liquid ingredients into a cocktail shaker and pack with ice. Shake hard for about 10 seconds. Strain the ingredients into the glass. Add fresh ice and garnish with a lime wheel.
Makes 1 margarita.
Zapatos Nuevos (New Shoes)
| 3-4 | 1-inch cubed watermelon |
| 1.5 oz | Espolòn Tequila Reposado |
| .75 oz | fresh lime juice |
| .75 oz | agave syrup |
| few pinches coarse black pepper | |
| large basil leaf |
Muddle watermelon in a cocktail shaker. Add all liquid ingredients to the shaker and pack with ice. Shake hard for about 10 seconds.
Strain into glass, add fresh ice and garnish with a pinch of pepper and the basil leaf.
Makes 1 cocktail.
The Menu: Guacamole, Grilled Pescado Tacos followed by Churros
Guacamole
| 14 | ripe avocados |
| 50 ml | apple cider vinegar |
| 6 cloves | minced garlic |
| 125 ml | pico de gallo |
| juice and zest of 2 limes | |
| 1 bunch | chopped cilantro |
| T each | salt and pepper |
| tortilla chips |
Slice avocados in half and scoop out flesh using a small spoon. If serving immediately, discard pits. Otherwise, leave pits in to retain freshness and colour until serving. In a bowl, break down avocado flesh with a fork until mostly smooth. Mix in remaining ingredients. Season to taste and serve with tortilla chips.
Serves 4.
Grilled Pescado Taco with Tropical Salsa and Habanero Mayo
| 11 | pineapple |
| ½ c | corn nibs |
| 1 | red pepper |
| 1 bunch | mint leaves, roughly chopped |
| 1 | jalepeño (with seeds) |
| 1 | poblano (without seeds) |
| ⅓ c | shredded coconut |
| ½ bunch | parsley, roughly chopped |
| ½ | banana |
| 2 t | salt |
| juice and zest of 1 lime | |
| 30 ml | agave syrup |
Cut all fruit and vegetables into equally small pieces, roughly the same size as the corn nibs. Mix all ingredients in a large bowl and cover.
Refrigerate for 1 hour before using.
Makes 6 cups.
Habanero Mayonnaise
| 250 ml | mayonnaise |
| 25 ml | agave syrup |
| 1/3 bottle | El Yucateca Habanero hot sauce |
| zest and juice of 1 lime | |
| ¼ t each | salt and pepper |
Combine all ingredients and season to taste.
Make about 1 cup.
Fish Tacos
| 4 med filets | mahi mahi (or any fish of your choice) or firm tofu |
| 8 | shrimp |
| ¼ c | cornstarch or flour |
| salt and pepper | |
| canola oil | |
| 4 lg | corn tortillas* |
Cut fish into 1-inch thick strips and season each with pinch of salt and pepper. Heat pan to medium, add drizzle of oil and fry fish until flakey. Dredge each shrimp in cornstarch or flour and fry in oiled pan until brown and crispy.
To assemble tacos: Set 2 pieces of fish in the center of each tortilla. Top with a generous spoonful of tropical salsa. Place 1 shrimp on each piece of fish. Drizzle with aioli.
Serves 4.
* You could make your own like El Cortez does. Or, you could buy the Edmonton-made fresh Tortillas El Mercado, available at the Italian Centre Shops.
Churros
| 125 ml | water |
| 1 T | brown sugar |
| 40 ml | butter |
| 125 ml | all purpose flour |
| 1 | egg |
| 1.5 t each | cinnamon and white sugar |
| canola oil | |
| caramel or chocolate sauce |
In a medium pot, add water, sugar and butter then bring to simmer over high heat. Reduce heat to low and add flour all at once. Mix with a wooden spoon. Once dough comes together into tight ball, remove from heat and use spoon to form a small pocket in the centre of the dough. Add egg into pocket and continue to stir with wooden spoon until egg is completely blended.
Place dough into a piping bag with tip of your choice.
Pipe dough onto a parchment-lined baking sheet in rows and pop into the freezer until completely firm, about 40 minutes.
Add 3 inches of oil to a deep pot and heat over med/high until it reaches 300ºF. Cut frozen dough into 4-inch long sticks and carefully add these to the pot, a few at a time. Use tongs to spin and flip churros until they are evenly cooked and golden brown.
Immediately sprinkle churros with sugar, then cinnamon.
Serve with your favourite caramel or chocolate sauce.
The music
Narcos Soundtrack
https://www.youtube.com/watch?v=8uZUcjUUfCY
West Coast Classics Playlist
https://play.spotify.com/user/asomex/playlist/643RufTz7hl5cCRJmY8tb7
Mariachi de Mexico
https://play.google.com/music/listen?u=0#/wst/artist/A37hgudny6zalu3gwwmgqfdq7tq