With the weather warming up more and more each day we’re bringing you food and cocktail pairings perfect for a Spring Soiree from award-winning chef, author and TV host and iconic Mexican chef, Chef Pati Jinich.

These ideal pairings of cocktails and dishes feature fresh ingredients and Gran Centenario, one of the most popular tequila brands in Mexico.

For those who like warm spring meals on the deck:

• Quesabirria x Gran Centenario Anejo: The Quesabirria combines the savory and spicy flavors of tacos and quesadillas, making it a perfect dish for cheese lovers. The dark and oaky taste of the Anejo tequila is a perfect partner for this dish.

Ingredients

• 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
• ⅓ cup white distilled vinegar
• 4 teaspoons kosher salt or more to taste
• 4 dried ancho chiles stemmed and seeded
• 4 dried guajillo chiles stemmed and seeded
• 4 dried cascabel chiles stemmed and seeded
• 3 dried morita chipotle chiles stemmed
• 6 garlic cloves
• 3 tablespoons fresh oregano or 1 tablespoon dried oregano
• 1 teaspoon cumin seeds
• 1 teaspoon grated nutmeg
• ½ teaspoon ground black pepper
• 4 whole cloves stemmed

For Serving:

• Warm corn tortillas
• 2 cups finely chopped white onion
• 2 cups chopped fresh cilantro leaves
• 2 or 3 limes quartered
• Salsita Tapatía or salsa of your choice

To Prepare

1. Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
2. Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
3. Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
4. Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
5. Remove the meat from the refrigerator. Preheat the oven to 375℉.
6. Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
7. When it comes to serving, transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

For those who like something light:

For those who like something light:

• Citrus Margarita x Ceviche: A staple in Mexico, the Ceviche features raw seafood cured with lime juice and is a refreshing, light dish for spring. The citrus margarita is the perfect complement to the tang of the Ceviche as it creates a harmony of flavors.

Citrus Margarita
Ingredients

• Kosher salt to rim glass
• Zest of a lime to rim glass
• 2 ounces Gran Centenario Plata tequila
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh lemon juice
• 1/2 ounce fresh orange juice
• 1/2 ounce fresh grapefruit juice
• 1/2 ounce fresh tangerine juice
• 1 ounce maple syrup
• Twisted lime wheel to garnish (optional)

To Prepare

1. Combine salt and lime zest on a small plate. Wet the rim of a glass with water, or rub rim with half a lime, then dip into salt and lime zest mixture.
2. Add the tequila, all the juices, and maple syrup to a cocktail shaker with ice and shake until well mixed. Strain into the rimmed glass over fresh ice. Garnish with a twisted lime wheel and serve.

To-Die-For Ceviche

Ingredients

• 3/4 cup freshly squeezed lime juice
• 3/4 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
• 1/2 cup celery sliced
• 1/2 cup red onion halved and thinly sliced, divided
• 1/2 cup cilantro leaves and upper stems chopped, divided
• 1 teaspoon kosher or coarse sea salt or to taste
• 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
• 1 cup (about 1 large) ripe mango diced
• 1 cup (about 1 large) ripe avocado diced
• 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
• 2 tablespoons cacao nibs optional
• Tortilla chips or tostadas 

To Prepare

1. Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
2. Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
3. When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

For those who like something heavier:

• Enchiladas Suizas x Grapefruit Mimosa: These Enchiladas Suizas are filled with chicken and cheese and have a nice bite, thanks to a creamy salsa verde. The citrus of the mimosa is a perfect complement to the sour tastes of the Enchiladas Suizas.

Grapefruit Tequila Mimosa
Ingredients

• 1 1/2 oz Gran Centenario Plata Tequila
• 3 oz Fresh Grapefruit Juice (chilled)
• 1/2 oz Honey
• 2 oz Prosecco (chilled)

To Prepare

1. Combine all ingredients, except for Prosecco, in a cocktail shaker.
2. Shake well and pour into a flute glass.
3. Top with Prosecco and garnish with a grapefruit slice.

Enchiladas Suizas
Ingredients

• 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
• 2 garlic cloves peeled
• 1/2 cup coarsely chopped white onion
• 1 to 2 serrano chiles stemmed, seeding optional
• 1 1/2 cups coarsely chopped cilantro leaves and upper part of stems
• 1 teaspoon kosher or sea salt or to taste
• 1/4 cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream or heavy cream
• 12 Corn tortillas
• 3 cups shredded cooked chicken
• 3 cups Oaxaca or Muenster cheese, grated

To Prepare

1. In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
2. Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
3. Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
4. Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
7. Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.