Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras and calacas.
Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one’s favorite food and pan de muerto (a slightly sweet bread specifically made for this time).

In advance of the holiday we at HOMBRE had virtual sweet and spicy, food, drink and cultural experience to celebrate the expansion of Smirnoff Spicy Tamarind  and new glow-in-the-dark packaging. Added to learning new culinary and cocktail recipes we also enjoyed the music of DJ Von Kiss and the intricacies of creating papel picado with expert Maricela Sosa.

Diane Guerrero

To celebrate the Dia de los Muertos and the delicious Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats), and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home.

Beyond November 1st, the upcoming holidays are the perfect time to enjoy the sweet and spicy flavor of Smirnoff Spicy Tamarind. Additionally  the brand new glow-in-the-dark under blacklight bottle gives a nod to the vibrancy of Mexican culture.

We invite you to try the below food and drink pairings and  enjoy them year round. You can also find more details here www.smirnoff.com/en-us/tamarindo/

Roasted Butternut Squash Queso Fundido

INGREDIENTS
2 cups Diced Butternut Squash
1½ tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, peeled
⅓ cup Milk
½ teaspoon Crushed Pepper Flakes
Kosher Salt
2 cups Shredded Mozzarella
1 cup Shredded Colby Jack Cheese
4 oz. Chorizo, Casing removed

For Garnish:
Sliced Green Onion

DIRECTIONS
Preheat the oven to 400ºF.
Start by tossing the diced butternut squash with 1 tablespoon of olive oil in a large bowl then place on a baking sheet lined with aluminum foil.
Bake for 35 minutes until fork tender.
In a food processor or blender, add the roasted butternut squash, garlic cloves, milk, crushed pepper flakes, and a pinch of kosher salt.
Blend until smooth, then transfer the puree to a large bowl. Sprinkle in the shredded mozzarella and shredded Colby jack cheese, then stir until all of the cheese has been fully incorporated.
Pour the cheese mixture into a 16 ounce ramekin, or oven-safe dish and bake for 30-35 minutes at 350 degrees, until the cheese is nice and bubbly.
While the cheese bakes, fry the chorizo. Start by heating up the remaining half tablespoon of olive oil in a skillet over medium heat.
Once the oil is hot and shimmery, add the chorizo and fry for 8-10 minutes until the fat has rendered and the chorizo is crispy.
Drain on a plate lined with paper towels, then set aside.
Once the cheese is done cooking, remove the baking dish from the oven, top the queso fundido with chorizo, then garnish with sliced green onion. Serve immediately with tortilla chips.

Smirnoff Spicy Tamarind Shot

INGREDIENTS
1½ oz Smirnoff Spicy Tamarind
Chili lime salt

DIRECTIONS
1. Chill the bottle of Spicy Tamarind.
2. Chill a clear shot glass and rim it with chili lime salt.
3. Pour 1½ oz of Smirnoff spicy Tamarind into a chilled shot glass rimmed with chili lime salt.
4. ¡Salud!

Heart of Palm Ceviche

INGREDIENTS
For the Ceviche:
1 lb Roma Tomato, diced
1 Large Cucumber, diced
½ Red Onion, thinly sliced
1 Large Carrot, peeled and finely shredded
14 oz can Hearts of palm, drained and sliced into ¼ inch coins
⅓ Cup Cilantro Leaves, finely chopped
1 Serrano Pepper, stemmed, seeded, membranes removed and minced
1 teaspoon Garlic Powder
1 teaspoon Celery Salt
3 Limes, juiced
Kosher Salt, to taste

To Serve:
Tostadas
Sliced Avocado
Mexican Hot Sauce

DIRECTIONS
In a large bowl, toss together the diced tomato, diced cucumber, sliced red onion, shredded carrot, hearts of palm, chopped cilantro and minced serrano.
Sprinkle in the garlic powder and celery salt then pour in the lime juice and stir to combine. Taste for salt, and adjust.
To serve, top a tostada with about ½ cup of the ceviche, then top the tostada with sliced avocado and a few dashes of your favorite
Mexican hot sauce.

Smirnoff Spicy Tamarind Cranberry-Pomegranate Punch

INGREDIENTS
1 cup pomegranate juice
1 cup cranberry juice
1 cup Smirnoff Spicy Tamarind
¼ cup fresh lime juice
1 ½ cups club soda
Limes, sliced and halved for garnish
Pomegranate seeds, for garnish

DIRECTIONS
1. Combine pomegranate juice, cranberry juice, Smirnoff Spicy Tamarind, fresh lime juice, and club soda in an ice-filled 6-cup pitcher.
2. Garnish with halved lime slices and fresh pomegranate seeds, if desired.
3. Optional for an added spicy addition: Rim serving glasses with crushed pepitas (toasted and salted) and orange zest.

Tamarind Chipotle Chicken Tacos

INGREDIENTS
2½ cups Chicken Broth, warmed
2 Chipotle Peppers in adobo
4 oz Tomato paste
4 oz Seedless Tamarind Paste
⅓ Cup Dark brown sugar
1 Tablespoon Worcestershire sauce
1 Teaspoon onion powder
1 Teaspoon garlic powder
½ Teaspoon Kosher salt
½ Teaspoon Smoked paprika
2½ lbs Chicken thighs, boneless, skinless

To Serve:
Corn Tortillas
Diced White Onion
Chopped Cilantro
Sliced Avocado
Lime Wedges

DIRECTIONS
Start by adding the chicken broth, chipotle peppers, tomato paste, tamarind paste, brown sugar, Worcestershire sauce, onion powder, garlic powder, kosher salt and paprika to a blender, then blend for 30-35 seconds until smooth.
Pour the sauce into a 6 qt dutch oven, and turn the flame on to medium low.
Add the chicken thighs, then place the lid on and cook for an hour, until the chicken shreds easily. After an hour, use tongs to remove the thighs and place them in a bowl.
Raise the heat to medium, and let the sauce simmer for 15 minutes uncovered, until it thickens.
Use two forks to shred the chicken, then toss back into the sauce. At this time, taste for salt and adjust.
To assemble your tacos, add some of the shredded chicken to a warmed corn tortilla, top with diced onion, chopped cilantro, and sliced avocado then serve with a lime wedge.

Smirnoff Carajillo Chocolate Highball

INGREDIENTS
1 oz coffee liqueur
¾ oz. Smirnoff No. 21 Vodka
¾ oz Dark creme de Cacao
3 oz. (90mL) cooled hot chocolate
Chocolate Syrup
Mexican Vanilla Extract
Pinch of Cayenne Pepper
Pint of Salt

DIRECTIONS
1. To an ice filled glass combine Smirnoff No. 21 Vodka, dark creme de cacao, coffee liqueur, one drop vanilla extract and cooled hot chocolate.
Shake well.
2. Rim edge of highball glass with chocolate syrup and strain mix inside.
3. Add a pinch of cayenne pepper and a pinch of salt for some added spicy notes.

Vanilla Cake with a Spiced Mexican Chocolate Buttercream

INGREDIENTS
For the Cake:
2½ cups All-Purpose Flour
2½ teaspoons Baking Powder
½ teaspoon Salt
¾ cup Unsalted Butter, at room
temperature
1¾ cups White granulated sugar
3 Large Eggs
1½ teaspoons Vanilla Extract
1⅓ cups Buttermilk

DIRECTIONS
For the Cake:
Preheat your oven to 350ºF and grease and line a 9×13” baking pan with a parchment sling so the two longer sides have a piece hanging over the pan
to help with lifting later.
In a medium sized bowl whisk together the flour, baking powder, and salt and set aside.
Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and paler in
color, this should take about 2 minutes.
Add the vanilla and eggs, one at a time, making sure that one is mixed in before adding the next. After the eggs have been mixed in, add one third of
the dry ingredients, mix on low to incorporate, then one third of the buttermilk, followed by one third of the dry mixture, one third of the buttermilk and then finally the last amount of each. Mix just until combined then use a silicone spatula to scrape down the sides of the bowl, making everything’s mixed in.
Then add the batter to the prepared pan, smooth it out, and bake for 25-30 minutes, until the cake is lightly golden brown and a toothpick or skewer inserted into the center of the cake comes out clean.
Let the cake cool completely before making the buttercream.

INGREDIENTS
For the Buttercream:
1/2 cup Heavy Cream
1/2 cup grated Mexican Chocolate
2/3 cup Unsweetened Cocoa Powder
1/4 teaspoon Kosher Salt
2 sticks Unsalted Butter, at room temperature
3 cups Powdered Sugar, sifted
1 teaspoon Vanilla Extract
To Serve:
Rainbow Nonpareils
Marigold Petals

DIRECTIONS
For the Buttercream:
Start by making the chocolate base. Heat up the heavy cream in a small saucepan over medium heat to just below a simmer.
Remove from the heat and add the Mexican chocolate.
Whisk until the chocolate has dissolved then sift in the cocoa powder and salt.
Whisk quickly once the cocoa has been incorporated to get rid of any lumps that might be left behind, then transfer to a bowl and press plastic wrap
directly on the surface of the mixture.
Set aside to cool completely to room temperature.
To make the buttercream, beat the butter on high speed in a stand mixer using the paddle attachment for 1 full minute then sift in the powdered sugar.
Beat for another full minute then scrape down the sides of the bowl and add the chocolate base.
Beat on high for a final full minute then scrape down
the sides of the bowl and mix to finish incorporating any non chocolate buttercream.
Spread all over the baked and cooled cake, garnish with rainbow nonpareils and marigold petals right before serving.

Smirnoff Spicy Tamarind El Chiflado Fizz

INGREDIENTS
1 oz Smirnoff Spicy Tamarind
1 oz ruby port
½ oz lemon juice (fresh)
½ tsp superfine sugar
Club soda (to top off)
½ oz Pasteurized egg white or Aquafaba (vegan option)
One Chili Pequin

DIRECTIONS
1. Pour all ingredients (except the soda) into a cocktail shaker filled with ice.
2. Shake vigorously (at least 30 seconds).
3. Strain into a chilled glass.
4. Top with club soda