Tequila and Taco Truck Pairings

Cocktails Paired with Tacos

The makers of Espolón Tequila have joined forces with three master mixologists to create a trio of cocktails that pair with the fabulous fare from some of the nation's most popular taco trucks.

Each cocktail is inspired by a different style of taco - a Korean-style BBQ taco from Los Angeles, a citrus-marinated chicken taco from San Francisco, and a beef tongue taco from New York City.

The concept makes a great theme for your own Cinco de Mayo celebration or a casual party any time of the year.

Famed mixologist Eric Alperin of The Varnish in Los Angeles created this cocktail to compliment the Korean-style BBQ taco that has become so popular in LA. The subtle, smoky flavors of this cocktail pair exceedingly well with hearty pulled pork, while the mildly sweet seasoning of the meat is echoed in the additions of coffee liqueur to the cocktail. This cocktail could also pair exceptionally well with a classic ground beef taco that's been seasoned with just a hint of cumin.

Bebida de Puebla

2 ounces Espolón Tequila Reposado
1/4 ounce Benedictine Liqueur
1/4 ounce coffee liqueur Bebida de Puebla
1/2 ounce 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.

Slow-Cooked Pulled Pork Tacos

Inspired by LA's popular Korean-style BBQ tacos

2-1/2 lbs. boneless pork tenderloin
2 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon 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 the 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.

H. Joseph Ehrmann of Elixir in San Franciso set out to create a light, refreshing cocktail to pair with the complex citrus notes of the Pollo Asado Tacos from El Tonayense Taco Truck - one of San Francisco's most visited mobile hotspots. Created in the style of the "Ginger Mule," Ehrmann has swapped out the traditional ginger beer for Sidral Mundet, an apple-flavored, Mexican soft drink.

Sidra de la Mula (Apple Cider Mule)

1-1/2 ounces Espolón Tequila Blanco
12 ounce Bottle of Sidral Mundet (Mexican apple soda) Sidra de la Mula
2 dashes Angostura Bitters
1 squeeze of a lemon slice

Combine all ingredients in a 16 ounce glass of ice and stir.

Pollo Asado Tacos

Recipe courtesy the El Tonayense Taco Truck - San Francisco, CA

2 lbs. boneless chicken breast, cut into cubes
1/2 cup fresh squeezed orange juice
2 tablespoons black pepper
2 tablespoons garlic salt
Hard taco shells
Toppings of your choice

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.

Adam Schuman, beverage director for NYC's Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. This cocktail combines chocolate bitters, tequila and ginger syrup to pair with El Diablo Taco Truck's signature Braised Tacos de Lengua - a New York City favorite. The rich and complex flavors of these braised beef tongue tacos are the perfect complement to the slightly sweet, slightly sour Bucking Borracho cocktail.

Bucking Borracho

2 ounce Espolón Tequila Reposado
1/4 ounce ginger syrup
1/2 ounce lemon juice
1/2 ounce lime juice
2 dashes blended chocolate bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1-1/2 ounces 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 glass, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

El Diablo Braised Tacos de Lengua

Recipe courtesy the El Diablo Taco Truck - Brooklyn, NY

1/2 beef tongue, cleaned
2-1/2 cups water Espolon Tequila Pairings
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 tablespoon vegetable oil
Salt and 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. Makes 7 to 8 tacos.

Photos & recipes courtesy Espolón Tequila