Tequila and Taco Trucks for Cinco de Mayo

It’s a long standing tradition that late at night, after the bar hopping has ended, the call of the taco truck is undeniable. Die-hards flock (read: tumble), to the best taco trucks across the country to satisfy their after-hours cravings, and indulge in real Mexican street food.

Inspired by the nightly ritual of “Drinks First, Tacos Later,” Espolón Tequila asked three top mixologists from New York, Los Angeles and San Francisco, to craft what could be the country’s first Taco Truck Cocktail Pairing — just in time for Cinco de Mayo.

So here are their specially mixed cocktails, along with recipes from three top taco trucks across the country so you can easily recreate these pairings for your own Cinco de Mayo celebrations. Sombreros required.

THE PAIRINGS

Bebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
2 oz Espolón Tequila Reposado
1/4 oz Benedictine Liqueur
1/4 oz Coffee Liqueur
1/2 oz Lustau Dry Amontillado Sherry – Los Arcos Lemon Peel

Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.

Pairs With:
Slow-Cooked Pulled Pork Tacos
Los Angeles, CA
Makes 6 servings

2 1/2 lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper2 tsp. ground cumin
1 tsp. chili powder
1/4 cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder. Spoon the sugar over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and seal edges tightly. Place in a baking dish and roast until fork-tender, about 4 hours. Let cool. Unwrap the pork, and pour juices into separate container. Use a fork to shred the pork, placing shredded pieces in a large bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture. Spoon pork mixture onto individual tacos and wrap. Garnish with cilantro leaves and lime.

Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco
1 1/2 oz Espolón Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice

Combine all ingredients in a 16 oz. cup of ice and stir.

Pairs With:
Pollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA

2 lbs. boneless chicken breast, cut into cubes
1/2 cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste

Combine chicken, orange juice, pepper, garlic salt and salt in a bowl. Refrigerate and let marinate overnight. Sauté chicken in a hot pan until cooked through. Dish into taco shells and garnish with your favorite toppings.

Bucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York

2 oz Espolón Tequila Reposado
1/4 oz Ginger Syrup
1/2 oz Lemon Juice
1/2 oz Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1 1/2 oz Ginger Beer
Lemon Slice
Mint Sprig

In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Pairs With:
El Diablo Braised Tacos de Lengua
El Diablo Taco Truck
Brooklyn, NY
Makes roughly 7-8 tacos

1/2 beef tongue, cleaned
2 1/2 cups water
2 cups beef stock
1/2 white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
1/2 cup chopped cilantro
1/2 bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Lime
Corn Tortillas
Salsa

Season beef tongue generously with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark beer to sautéed vegetables and bring to boil. Add beef tongue and chopped cilantro to a heavy pot and salt to taste. Simmer covered until tender, turning tongue once. Braise for about 3 hours. Cool uncovered in broth. Remove tongue and cut into 1/4-inch slices. Dress with queso fresco, onions, cilantro and a wedge of lime. Serve on a corn tortilla and top with salsa.