Día de los Muertos (Day of the Dead) is just around the corner and a special way to honor and celebrate is by preparing a delicious meal! With the help of chef Ingrid Hoffmann and mixologist Juan David Marin, we show you how to create authentic and tasteful recipes at home.

Día de los Muertos is observed throughout Mexico, Latin America, and the United States on All Saints’ Day (November 1) and All Souls’ Day (November 2). It’s a holiday where we honor family and friends that have passed and create beautiful altars with marigolds, sugar skull cookies (calatravas), candles and a few of our family members’ favorite things.

Celebrity chef, Ingrid Hoffmann’s twist on a traditional taco is a fun way to share a meal with your family and friends during a holiday that’s become known for the delicious food served. Add a “La Tradición” cocktail made with chocolate bitters to guarantee that this spirited annual revelry is anything but sour.

Crunchy Ham Taco with Guava Chutney, Pickled Onions and Queso Fresco
Created by chef Ingrid Hoffmann

Makes 6 servings 

Ingredients:

Pickled Onions (makes 2 1/2 cups)

1 1/2 cup red onion, thinly sliced

1/2 cup cilantro leaves

1/4 cup white vinegar

1/4 cup water

1/8 teaspoon salt

1/8 teaspoon pepper

Spicy Guava Chutney (makes 3 1/2 cups)

1/2 cup white vinegar
1/2 cup golden raisins

1 red onion, chopped

1/3 cup yellow bell pepper, chopped

1 jalapeño pepper, seeded, ribbed and finely chopped

2-inch piece gingerroot, peeled and finely chopped

1 garlic clove, minced

1 teaspoon ground allspice

1 green apple, peeled, halved, cored, and cubed

1 (14oz) can guava shells in syrup, drained and chopped

Taco

12 yellow corn tortillas

4 cups Smithfield Spiral Hickory Smoked Ham, sliced in strips, divided
non-stick cooking spray (or 1/3 cup olive oil)
1 1/2 cups queso fresco, crumbled

Preparation:
Pickled onions
1. In a medium bowl, mix all ingredients. Refrigerate for an hour before serving.

Chutney
1. In a medium saucepan over medium-high heat, add vinegar and stir in raisins, onion, peppers, ginger, garlic and allspice. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the onions and peppers are tender; approximately 8 to 10 minutes.

2, Add guava shells and apple and continue to simmer, stirring occasionally, until fruit begins to break down and mixture thickens to a jam consistency; about 25 minutes. Remove from heat and set aside to cool. Refrigerate any leftover chutney in a tight sealed container for up to 1 week.

3. Preheat oven to 375° F.

4. Working in two batches.  Wrap 2 tortillas in a damp paper towel.  Microwave on high for 30 seconds to steam.

5. Carefully spray each tortilla with non-stick cooking spray on each side.   If using olive oil, lightly coat each tortilla side using a pastry brush.

6. Drape tortillas over two bars of oven’s cooking rack and bake for 8-10 minutes until crisp and golden.  Repeat with second batch of tortillas.

7. To Serve:  Heat a large sauté pan over medium heat.  Lightly pan fry ham strips for 2 minutes, stirring frequently to cook evenly.  Fill each crunchy taco shell with 1/3 cup ham strips, 2-3 tablespoons chutney and 2-3 tablespoons onions.  Sprinkle with 2 tablespoons queso fresco and enjoy.

La Tradicion

Created by NYC Mixologist Juan David Marin

Ingredients:

1.5 oz Buchanan’s Special Reserve

1 oz of sweet vermouth

3 dashes of chocolate bitters

1 orange peel for garnish

Preparation:

1. Add the Buchanan’s Special Reserve, the sweet vermouth and the chocolate bitters into a mixing glass or any tall glass with ice

2. Mix well using a bar spoon

3. Strain into a rocks glass

4. Garnish with an orange peel

Ideal Serving Glass:

Rocks glass

Yield:

1 drink, any drink containing more than 0.6 fl oz alcohol