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Cinco de Mayo celebration is a must, and we want you to celebrate it in your home with traditional Mexican dishes. Our chefs share these three easy recipes for you to try and enjoy!

First, Tequila!

Habanero Margarita

  • 1oz 100% Agave Tequila Reposado
  • 1oz 100% Agave Tequila Reposado Habanero Infused*
  • 1oz Fresh Lime Juice
  • .75oz Agave Nectar*
  • Garnish: Orange Peel and Half Salted Rim
  • Glassware: Double Old Fashioned 12oz


First, rim the glass with salt by taking a lime wedge and rubbing the outside of the lip of the glass. Then by using a plate with kosher salt on it press the rim of the glass to the salt. Salt half the rim.  Add all ingredients into a shaker tin then shake vigorously for 5 seconds. Strain over fresh ice into salt rimmed glass then garish with orange peel.  

*Habanero Tequila:

Use one fresh habanero the size of a large strawberry. Slice in quarters then add to 1 bottle of Reposado tequila. Let rest for 24hrs.  Tequila is ready for use.

 *Agave Nectar:

Using the similar ratio in making simple syrup do the same with agave nectar. One part agave nectar, 1 part water. Feel free to add the zest of lime and orange to the syrup for added flavor.

  • 16oz Agave Nectar
  • 16oz Water
  • Zest of 2 limes 
  • Zest of 1 orange


Salty-Sour Vinaigrette for Brussel sprouts

  • 3 tbsp fish sauce
  • 1 cup lime juice
  • 1/4 cup scallions, sliced
  • 2 tbsp ginger, peeled, finely grated

Habanero & Beet Salsa

  • 2 medium size beets, peeled and small diced
  • 1 plantain, peeled and big diced
  • 2 habanero chili, deveined
  • 1 small white onion, medium diced
  • 1 clove garlic diced
  • ½ cup water
  • Salt


  • 1 lb brussels sprouts, trimmed, divided
  • 6 brussels sprouts very thin sliced on a mandolin, for garnish reserve  
  • 1 cup vegetable oil
  • 8 flour tortillas
  • 1/4 Cup small diced white onion
  • 2 avocados, thinly sliced


Salty-Sour Vinaigrette

 Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Remove from heat, add the lime juice then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. This can be prepared in advance.

Habanero and beet salsa

Heat a medium saucepan over medium/low heat. Add the vegetable oil, beets, and onions and cook for about 8 minutes or the onion start to look translucent, incorporate the garlic, plantains, a pinch of salt and habanero and cook for another 2 minutes, add the water and cook until the beets are very soft. Place the mix in a blender and blend until smooth. The texture needs to be like a soft puree, check the seasoning, and reserve in a warm place.


Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, add the sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.

Heat the tortillas, place on a plate, add the habanero salsa, then add the brussels sprouts mix, finish with the diced onion, avocado slices.

*Note this recipe can be vegan if you skip the vinaigrette, add lime juice, and a little more sauce right before to remove the brussels sprouts from pan.



  • 4 pounds boneless skinless pork belly
  • 3 tablespoons granulated sugar, divided
  • 3 tablespoons Kosher salt
  • 2 tablespoons ancho chili powder
  • 8–12 tortillas
  • Ancho Chili Roasted Pineapple (recipe below)
  • 2 avocados, diced
  • Pickled Onions (recipe below)
  • Cilantro, picked, for garnish
  • Lime wedges, for garnish

Ancho Chili Roasted Pineapple

  • 1 1/2 cups finely diced fresh pineapple
  • 1 tablespoon olive oil
  • 3/4 tablespoon  ancho chili powder
  • 1 pinch salt kosher

Pickled Onions

  • 1 medium red onion, thinly sliced
  • 1/4 cup apple white vinegar
  • 1/4 cup lime juice
  • 1 Bay leaf
  • 1½ teaspoons Kosher salt



Place pork belly in a glass baking dish and rub evenly with granulated sugar and kosher salt. Cover with plastic wrap and refrigerated overnight. Remove from refrigerator, discard plastic wrap, pat dry, and remove any liquid that has accumulated. Rub with ancho chili powder. Preheat oven to 450°F. Roast pork belly for 30 minutes, then lower heat to 275°F and roast for 1 hour more, until pork belly is tender.

Let pork belly cool slightly, and then slice into approximate 1/2″ slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminum foil. Refrigerate until cold. Slice pork belly, and then reheat in the oven at 275°F wrapped in aluminum foil until heated through.

Top tortillas with a couple of slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and cilantro. Serve with lime wedges

Ancho Chili Roasted Pineapple

Heat oil in a medium skillet over high heat. Add pineapple and stir to coat. Cook, stirring occasionally, for 3 minutes, until pineapple caramelizes with a nice golden brown color, then add salt and ancho chili powder, cook for 1 more minute.

Pickled Onions

Combine vinegar, lime juice, bay leaf, and salt in a medium bowl. Whisk together until salt is fully dissolved.

Place onion in a bowl. Pour vinegar mixture over the onions and let sit in refrigerator covered overnight.

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