Cinco de Mayo Guide, Food and Drink!

5-minute Guacamole
Mexican Fiesta Dip
Fajitas
Burritos

Chunky Guacamole
Tacos
Enchiladas

Ingredients
1 oz. Jose Cuervo Especial
3 oz. Jose Cuervo Lime Margarita Mix
1 wedge(s) lime
1 teaspoon(s) bar salt

Directions
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
In a shaker with ice, add José Cuervo Especial and José Cuervo Lime Margarita Mix.
Shake vigorously.
Strain into the margarita glass.
Garnish with lime wedge.

Variations
On the Rocks – Fill a salted bucket glass with ice. Build this ‘Maggie’ right in the glass.
Frozen Margarita – Blend ingredients with a scoop of ice, serve in a salted large stem ‘Margarita’ glass.
Frozen Fruit Margaritas can be made by adding a scoop of fresh fruit (strawberries, peaches, pineapples, etc.)

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Ingredients
1 oz. Cointreau
2 oz. Tequila
0.5 oz. lime juice

Directions
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
In a shaker with ice combine Tequila, Cointreau, & Lime Juice.
Shake vigorously.
Strain into the margarita glass.
Garnish with lime wedge.

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Ingredients
1 oz. Jose Cuervo Especial
1/2 oz. Grand Marnier
3 oz. Jose Cuervo Lime Margarita Mix
1 cup ice
1 teaspoon salt

Directions
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
In a shaker with ice, add Jose Cuervo Especial, Grand Marnier, and Jose Cuervo Lime Margarita Mix.
Shake vigorously.
Strain into the margarita glass.
Garnish with lime wedge.

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Ingredients
1.5 oz. Don Julio Reposado Tequila
4 oz. Grapefruit soda
1 wedge(s) lime

Directions
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
Add Don Julio Reposado Tequila and grapefruit soda in salt-rimmed, ice-filled highball glass.
Garnish with lime wedge.

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Ingredients
1/2 cup Brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

Directions
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar.
Float slices of lemon, orange and lime, and maraschino cherries in the mixture.
Refrigerate for best flavor.
For a fizzy sangria, add club soda just before serving.

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Ingredients
1 1/2 oz. Don Julio Blanco Tequila
1/2 oz. lime juice
1/4 oz. agave syrup
1 slice watermelon

Directions
Muddle watermelon and agave syrup, add rest of ingredients and shake well.
Double strain into a frozen martini glass.
Garnish with watermelon slice

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Ingredients
1 1/2 oz. Jose Cuervo Traditional
1 oz. cranberry juice
1 oz. fresh squeezed lime juice
1/2 oz. simple syrup
1 splash ginger ale
1 wedge(s) lime

Directions
Mix all ingredients in a highball or rocks glass.
Top off with ginger ale.
Garnish with a lime wedge.

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Ingredients
1 oz. Cuervo Especial Gold
1/2 oz. triple sec
2 oz. cranberry juice
1 oz. orange juice
1 slice lemon

Directions
Mix ingredients in a cocktail shaker with ice.
Shake well and strain into a chilled martini glass.
Garnish with a lemon slice.

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Ingredients
1 1/2 oz. Cuervo Especial Gold
3 oz. Jose Cuervo Lime Margarita Mix
2 oz. promegranate juice
1 piece lime or lemon wheel
1 tablespoon salt

Directions
Combine Cuervo Especial Gold, Jose Cuervo Lime Margarita Mix, and pomegranate juice in a cocktail shaker half filled with ice.
Shake well and strain into a chilled martini glass rimmed with salt.
Garnish with lime or lemon wheel.

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Ingredients
1 (6 ounce) can frozen limeade
3 oz. tequila
3 oz. triple sec (orange-flavored liqueur)
2 cups crushed ice
kosher salt

Directions
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
Combine the limeade, tequila, and triple sec in a blender.
Fill with ice; blend until smooth.

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Ingredients
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 garlic clove, peeled
1/4 teaspoon salt

Directions
In a food processor, combine all ingredients.
Cover and process until smooth.
Transfer to a small bowl; serve immediately.

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Ingredients
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions
Halve and pit the avocados.
Scoop out the flesh with a tablespoon into a mixing bowl.
Mash the avocados with a fork, leaving them somewhat chunky.
Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.

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Ingredients
1 medium to large can refried beans
3 avocados, chopped
2 teaspoons lemon juice
Salt, pepper, to taste
1 large container sour cream
1 chipotle in adobo, chopped
1 bunch green onions, chopped
2 large tomatoes, seeded and chopped
1 to 2 cans sliced black olives
6 ounces grated cheddar cheese for garnish
1 package tortilla chips

Directions
Take a large platter and spread out a layer of refried beans on the bottom.
Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans.
Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives.
Spread the mixture in a ring around the outside of the platter.
Garnish the top with cheddar cheese and serve with tortilla chips.

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