It’s not every year that Cinco de Mayo falls on Taco Tuesday, but this year, we’re celebrating differently. In order to be the ultimate virtual host  you’ll need three things: cocktails, delicious bites, and music.  Keep it different by adding a twist to your traditional tacos and tequila. Check out the Mexican  recipes below that can be whipped up in under 30 minutes.

Ditch the classic margaritas for Chloe Wine’s Sauv Blanc Margarita – the crisp citrus flavors from the wine offer a unique twist on the basic lime classic or the Buchanan’s Jalapeño Rock – a unique, spicy and refreshing tasting cocktail using Buchanan’s DeLuxe.

Elevate your traditional tacos and make these authentic Mexican staples using items you have in your own pantry, made by the one and only award-winning Mexican-American chef, Aáron Sanchez. His Tacos Dorados and Cheesy Chorizo Nachos are family friendly recipes that everyone can enjoy. Hop on a Zoom call with your closest friends and enjoy these recipes as  you all toast our first – and hopefully last – Quarantine Cinco de Mayo.

Buchanan’s Jalapeño Rock

Ingredients
• 1.5 oz Buchanan’s DeLuxe
• .75 oz red ruby Grapefruit juice.5 oz lime juice
• .5 oz agave nectar
• 2-3 oz club soda

Garnish: Salt rim (salt, smoked paprika, chili)

Instructions:
1. Mix all ingredients except club soda in a shaker over ice
2. Pour over ice in a tall glass, top with 2-3 oz club soda.
3. 3. Rim glass with lemon, then rim glass with salt mixture

Cupcake Wines
Cupcake Sauv Blanc Margarita
The crisp citrus flavors from the wine offer a unique twist on the basic lime classic.
Makes 1 cocktail

Ingredients
2.5 ounces Cupcake Sauvignon Blanc
1 ounce tequila
Splash of ginger beer
Splash Agave
Lime juice as needed
Salt for the rim
Lime wheels for garnish

Preparation
Add lime to rim of serving glass and salt. Fill serving glass with ice and combine ingredients. Garnish with a lime wheel and enjoy!

Cupcake Rosé Paloma
With notes of strawberry and white nectarine, Cupcake Rosé will compliment any tequila you may have on hand. If available, we recommend blanco, or mezcal for a smokier taste.
Makes 1 cocktail

Ingredients
1/8 cup Cupcake Rosé
1.5 ounces tequila
1/2 cup watermelon juice
1 teaspoon agave nectar
1/2 tablespoon lime juice
Grapefruit club soda
Salt for the rim
Watermelon wedges for garnish

Preparation
Add lime to rim of serving glass and salt. Combine Cupcake Vineyards Rosé, tequila, agave, lime juice, and watermelon juice with ice in shaker. Shake and strain over ice. Top with grapefruit soda and garnish with watermelon. Cheers!

Potato & Queso Fresco Tacos Dorados

“I love this dish because it is such a comfort food. The crunchy tortilla, flavorful chorizo and creamy Ranchero Queso Fresco and Crema Mexicana all make for a perfectly balanced, decadent meal.” – Chef Aarón Sánchez

Servings: 14 Tacos

Ingredients:
2 ½ cups Cacique Ranchero Queso Fresco, crumbled
1 ¼ cup of Cacique Crema Mexicana
4 cups of mashed potatoes
1 teaspoon of chicken bouillon
14 corn tortillas
Neutral oil for frying
2 Tbsp your favorite hot sauce or minced chipotle in adobo
1 cup of shredded lettuce
1 lime

Instructions:
1. Combine the mashed potatoes with 2 cups of Cacique Ranchero Queso Fresco and ¼ cup Cacique Crema Mexicana. Season with the chicken bouillon and set aside.
2. To toast the tortillas, set them directly over a gas stove’s burners and turn the flame on medium-low. Cook until lightly blistered and charred in places, 30 seconds to 1 minute per side (use tongs to flip them). As they finish cooking, stack and wrap them in a clean, dry dishtowel so they stay pliable.
3. Divide the mashed potatoes and Cacique Ranchero Queso Fresco filling evenly between the tortillas and fold in half to close. Generously coat the bottom of your skillet with oil and heat over medium-high until it’s shimmering. Working in batches so the pan isn’t overcrowded, fry the tacos for 1 to 2 minutes per side, until the tortilla is crisp and golden. Place on a paper towel to drain.
4. To serve, combine the Cacique Crema Mexicana with the hot sauce or minced chipotle. Drizzle this over the tacos and top with shredded lettuce and the remaining Cacique Ranchero Queso Fresco. Serve with wedges of lime.

For another twist on Chef Aarón Sánchez’s Tacos Dorados, try Chorizo & Queso Fresco Tacos Dorados. In place of the chicken bouillon seasoned mashed potatoes, combine two packages cooked, drained Cacique Pork Chorizo and 1 cup of crumbled Cacique® Ranchero Queso Fresco (reduced from 2 ½ cups) before filling and frying your tortillas. For extra crunch, try shredded white cabbage instead of lettuce.

Chorizo & Queso Fresco Tacos Dorados
Servings: 12 Tacos

Ingredients:
2 (9-oz) packages Cacique Pork Chorizo
1 (10-oz) package Cacique Ranchero Queso Fresco, crumbled
12 small tortillas, preferably corn
Neutral oil for frying
1 cup Cacique Crema Mexicana
2 Tbsp your favorite hot sauce or minced chipotle in adobo
1 cup of shredded white cabbage
1 lime

Instructions:
1. Add the Cacique Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. Cook over medium-low heat, using your spoon to break it up; stir regularly until it is completely warmed through and deep brown (scrape the crispy bits from the bottom of the pan).
2. Transfer the chorizo to a mixing bowl and stir in 1 cup of crumbled Cacique Ranchero Queso Fresco. Set aside.
3. To toast the tortillas, set them directly over a gas stove’s burners and turn the flame on medium-low. Cook until lightly blistered and charred in places, 30 seconds to 1 minute per side (use tongs to flip them). As they finish cooking, stack and wrap them in a clean, dry dishtowel so they stay pliable.
4. Divide the chorizo filling evenly between the tortillas and fold in half to close. Generously coat the bottom of your skillet with oil and heat over medium-high until it’s shimmering. Working in batches so the pan isn’t overcrowded, fry the tacos for 1 to 2 minutes per side, until the tortilla is crisp and golden. Place on a paper towel to drain.
5. To serve, combine the Cacique Crema Mexicana with the hot sauce or minced chipotle. Drizzle this over the tacos and top with shredded cabbage and the remaining Cacique Ranchero Queso Fresco. Serve with wedges of lime.

Cheesy Chorizo Nachos

“This is such an easy and fun dish that is perfect for sharing and a great opportunity to get the kids involved in the kitchen. My son loves to help sprinkle the cheese and add all the toppings. Plus, these are so versatile. All you really need is cheese, chorizo and chips – you can add any toppings you want or if you don’t have something, you can just add in whatever you have on hand!” – Chef Aarón Sánchez

Servings: 4 – 6

Ingredients:
1 package Cacique Pork Chorizo
1 package Cacique Queso Blanco Queso Dip
15-ounce can refried beans
12-ounce bag tortilla chips
1 package Cacique Ranchero Queso Fresco
½ cup Cacique Crema Mexicana
1 large jalapeno, sliced very thin
2 radishes, sliced very thin
Fresh cilantro leaves for garnish
Guacamole

Instructions:
1. Add the Cacique Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. Cook over medium-low heat, using your spoon to break it up; stir regularly until it is completely warmed through and deep brown (scrape the crispy bits from the bottom of the pan).
2. Microwave Cacique Queso Dip for 2 – 3 minutes until heated through.
3. In a medium bowl, thin the refried beans with 2 tablespoons water. They should be thick but nearly pourable; if needed, add another tablespoon or so.
4. To assemble the nachos, add half the tortilla chips to a 13×9-inch rectangular baking dish. Use a spoon to drizzle half the Cacique Queso Dip and half the refried beans evenly over the chips, trying to distribute it as evenly as possible. Sprinkle half the crumbled Cacique Ranchero Queso Fresco. Repeat with the remaining chips, Cacique Queso Dip, beans, and crumbled Cacique® Ranchero Queso Fresco. Bake at 350 degrees for 5 to 8 minutes, until the crumbled Queso Fresco softens, and the Queso Dip is creamy.
5. As soon as the nachos are out of the oven, drizzle the Cacique Crema Mexicana all over and scatter the Cacique Pork Chorizo. Garnish with sliced jalapenos and radishes, and plenty of fresh cilantro. Serve right away with guacamole or diced avocado.