T E Q U I L A

T O R T I L L A S&

DRINKS AND FOODS INSPIRED BY EAST AUSTIN

2

I N D E X

M

SF

OA R G A R I T A S

O O D

T H E R

A N G R I A

ANEJO SPICY MARGARITA 27

BLANCO LUXURY MARGARITA 30

CANDY APPLE MARGARITA 4

CANDY CORN MARGARITA 7

GOLDEN MARGARITA 11

KUMQUAT MARGARITA 8

MY KIND OF MARGARITA 14

PASSION FRUIT MARGARITA 9

PERFECT PEAR MARGARITA 6

REPOSADO MARGARITA28

SILVER MARGARITA 12

CANDY APPLE MARGARITA

JUST PEACHY SANGRIA 20

LOWER SUGAR SANGRIA 19

PARTY SANGRIA 16

PASSION FRUIT SANGRIA 22

PERFECT SANGRIA 15

SPARKLING WINE SANGRIA 24

STRAWBERRY SANGRIA 23

WHITE WINE SANGRIA 18

ANEJO MANHATTAN 32

BLANCO MOJITO 26

REPOSADO PALOMA 31

FLAN 17

GUACAMOLE 25

MINI TAZAS 29

NACHOS 5

SHRIMP CEVICHE 21

SOPES 13

TRADITIONAL FRIED QUESADILLA 9

3

A N D Y A P P L E M A R G A R I T A

1 CAN LIMEADE, 6 PARTS SAUZA BLUE 100% AGAVE SILVER, 3 PARTS CINNAMON LIQUEUR, AND 8 PARTS CANDY APPLE SODA

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL.POUR INTO A

GLASS. ENJOY!

C

M A R G A R I T A

4

N A C H O S

3 OZ TORTILLA CHIPS

2/3 CUP SHREADED CHEDDAR OR MOZZARELLA

1/4 CUP SOUR CREAM

1/4 CUP GUACAMOLE

1/2 CUP REFRIED BEAN DRAINED OF LIQUID

1 SMALL TOMATO SEEDED AND DICED

1/2 CUP GREEN ONIONS CHOPPED

1 CUP SHREADED CHICKEN

PRE-HEAT BROILER ON HIGH. HEAT REFRIED BEAN OVER LOW UNTIL

BUBBLY. PLACE HALF OF THE CHIPS ON AN OVEN PROOF PIE PLATE

AND COVER WITH HALF THE CHEESE. CAREFULLY ADD THE REST OF THE

CHIPS TOPPED WITH THE REMAINING CHEESE. PLACE UNDER THE

BROILER FOR 5 MINUTES OR UNTIL CHEESE IS MELTED. CAREFULLY

REMOVE CHIPS FROM BROILER AND DRIZZLE ON BEAN. THEN ADD

DOLLUPS OF GUACAMOLE, SOUR CREAM, AND SPRINKLE ON THE

TOMATOES. WHEN ADDING MEAT MAKE SURE THAT ITS FRESHLY COOKED.

F O O D

5

E R F E C T P E A R M A R G A R I T A

M A R G A R I T A

p

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL.POUR INTO A

GLASS. ENJOY!

1 CAN LIMEADE

8 PARTS SAUZA BLUE 8 PARTS WATER

8 PARTS PER JUICE

6

A N D Y C O R N M A R G A R I T A

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL.POUR INTO A

GLASS. ENJOY!

1 CAN LIMEADE

6 PARTS SAUZA BLUE 100% AGAVE SILVER

3 PARTS ORANGE LIQUEUR

8 PARTS ORANGE SODA

8 PARTS LIGHT BEER

C

M A R G A R I T A

7

U M Q U A TM A R G A R I T A

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL AND POUR INTO

A GLASS. ENJOY!

24 PARTS KUMQUATS, 1/2 CUP WATER, 6 PARTS SAUZA BLUE 100% AGAVE SILVER TEQUILA, 6 PARTS SIMPLE SUGAR SYRUP, 3 PARTS TRIPLE SECICE, SUGAR TO RIM THE GLASS, AND LIME FOR THE GARNISH

M A R G A R I T A

K

8

T R A D I T I O N A L F R I E D Q U E S A D I L L A

1 LB FRESH MASA

1/2 BLOCK OF YOUR FAVORITE CHEESE (QUESO FRESCO, OAZACAN OR MOZZARELLA WORK WELL)YOUR FAVORITE TOPPING (SUCH AS CUBED AND COOKED POTATOES, COOKED CHORIZO, OR GREEN CHILES)OIL OR LARD FOR FRYING

DIVIDE THE MASA INTO 10 BALLS. ROLL EACH BALL BETWEEN 2 PIECES

OF CELLOPHANE OR ON A FLOURED SURFACE TO ABOUT 4 INCES

ACROSS, OR USE A TORTILLA PRESS. CUT CHEESE INTO 10 STRIPS AND

PLACE ONE IN THE CENTER OF THE TORTILLA. FOLD TORTILLA IN HALF

NAD PRESS EDGES TO SEAL. FRY IN HOT OIL

(OR LARD) UNTIL GOLDEN BROWN AND CRISPY. IF FRESH MASA IS NOT

AVAILABLE FOR PURCHASE MIX 2 CUPS OF MASA HARINA AND 1 1/2

CUPS OF WARM WATER AND KNEAD FOR ABOUT ONE MINUTE.

F O O D

9

A S S I O N F R U I T M A R G A R I T A

M A R G A R I T A

p

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL.POUR INTO A

GLASS. ENJOY!

1/2 PART SAUZA BLUE 100% AGAVE SILVER

2 PARTS PASSION FRUIT JAM

2 PARTS CLUB SODA

1/2 PART AGAVE

1 PART LIME JUICE

CILANTRO TO GARNISH

CHILI-SALT TO RIM THE GLASS

10

O L DM A R G A R I T A

COMBINE ALL INGREDIENTS

IN A CONTAINER WITH ICE.

SHAKE WELL UNTIL SUGAR

DISSOLVES.POUR INTO A

GLASS. ENJOY!

1 1/2 PARTS SAUZA BLUE 100% AGAVE SILVER

1/2 JOHN DEKUYPER & SONS 03 PREMIUM ORANGE LIQUEUR

1/4 CUP FRESH SQUEEZED LIME JUICE

1/4 CUP FRESH SQUEEZED OR-ANGE JUICE

1/4 CUP POWDERED SUGAR

ICE, SALT, & LIME FOR SERVING

g

M A R G A R I T A

11

I L V E R M A R G A R I T A

COMBINE ALL INGREDIENTS IN

A CONTAINER WITH ICE. SHAKE

WELL UNTIL SUGAR DISSOLVES

THEN POUR INTO A GLASS.

ENJOY!

M A R G A R I T A

S1 1/2 PARTS SAUZA BLUE 100% AGAVE SILVER, 1/2 JOHN DEKUYPER & SONS 03 PREMIUM ORANGE LIQUEUR, 1/3 CUP FRESH SQUEEZED LIME JUICE, 1/4 CUP POWDERED SUGAR, ICE, SALT, & LIME FOR SERVING

12

S O P E S

3 CUPS MASA HARINA

2 CUPS WARM WATER

1 TBSP SALT

OIL FOR FRYING

MIX TOGETHER MASA, 2 CUPS OF WATER AND SALT UNTIL A SOFT DOUGH IS FORMED. ADD IN ADDITIONAL WATER BY THE TABLE-SPOON IF DOUGH SEEMS TOO DRY. KNEAD ON A LIGHT FLOURED SURFACE UNTIL ALL INGREDIENTS ARE WELL COMBINED AND DOUGH IS SOFTENED, ABOUT 5 MINUTES. MAKE SMALL BALLS OUT OF DOUGH. 1 INCH FOR SMALL 3 INCH FOR LARGE. PRESS EACH BALL BY HAND TO ABOUT 1/2 INCH THICK. FIND A GLASS OR AN OBJECT WITH A SMALLER DIAMETER THAN THE DOUGH PATTIES. THE IDEA IS TO PRESS THE OBJECT INTO THE SOPES DOUGH TO FLATTEN THE CENTER MORE WHILE CREATING A RAISED EDGE. FRY IN A 1/4 INCH OF HOT OIL ON BOTH SIDES UNTIL LIGHTLY GOLDEN, THEN ADD YOUR FAVORITE TOPPING FOR FLAVOR.

F O O D

13

Y K I N D O F M A R G A R I T A

M A R G A R I T A

COMBINE ALL INGREDIENTS IN

A CONTAINER WITH ICE. SHAKE

WELL UNTIL SUGAR DISSOLVES

THEN POUR INTO A GLASS.

ENJOY!

7 PARTS SAUZA BLUE SILVER 100% AGAVE TEQUILA

4.5 PARTS DEKUYPER BLUE CURACO

1 13-OZ CAN FROZEN LEMONADE

1 LIGHT BEER

M

14

E R F E C T S A N G R I A

IN A LARGE PITCHER MIX TOGETHER

BRANDY, LEMON CONCENTRATE, OR-

ANGE JUICE, RED WINE, TRIPPLE SEC,

AND SUGAR. FLOAT SLICES OF LEMON,

ORANGE AND LIME IN THE MIXTURE.

REFRIGERATE OVERNIGHT FOR BEST

FLAVOR. ADD THE CLUB SODA JUST

BEFORE SERVINGENJOY!

1/2 CUP BRANDY

1/4 LEMON JUICE

1/3 CUP FROZEN LEMONADE CONCENTRATE

1/3 CUP ORANGE JUICE

1 BOTTLE DRY RED WINE

1/2 CUP TRIPPLE SEC

1 LEMON (SLICED INTO ROUNDS)1 ORANGE (SLICED INTO ROUNDS)1 LIME (SLICED INTO ROUNDS)1/4 CUUP SUGAR

2 CUPS CLUB SODA

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S A N G R I A

15

A R T Y S A N G R I A

1 BOTTLE OF RED WINE, 1 LEMON (CUT INTO WEDGES), 1 ORANGE (CUT INTO WEDGES), 1 LIME (CUT INTO WEDGES), 2 TBSP SUGAR, SPLASH OF LEMONADE, 2 SHOTS OF TRIPPLE SEC, 1 CUP OF STRAWBERRIES, 1 CAN DICED PINEAPPLE, 4 CUPS GINGER ALE

POUR WINE INTO A LARGE PITCHER

AND SQUEEZE THE JUICE WEDGES

FROM THE LEMON, ORANGE, AND

LIME INTO THE WINE. TOSS THE

FRUIT WEDGES (LEAVE OUT SEEDS IF

POSSIBLE) AND PINEAPPLE THEN ADD

SUGAR, LEMONADE AND GIN. CHILL

OVERNIGHT. ADD GINGER ALE RIGHT

BEFORE SERVING

p

S A N G R I A

16

F L A N

1 1/2 CUP SUGAR

6 LARGE EGGS

1 14 OZ CAN SWEETENED CONDENSED MILK

2 13 OZ CANS EVAPORATED MILK

1 TSP VANILLA

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

F O O D

17

H I T E W I N E S A N G R I A

1 BOTTLE OF WHITE WINE

2/3 CUP WHITE SUGAR

3 ORANGES (SLICED)1 LEMON (SLICED)1 LIME (SLICED)2 OZ. BRANDY

1/2 LITER OF GINGER ALEPOUR WINE IN THE PITCHER AND

SQUEEZE THE JUICE WEDGES

FROM THE OERANGE, LEMON,

AND LIME INTO THE WINE, AND

ADD THE BRANDY. TOSS IN THE

FRUIT AND ADD THE SUGAR. CHILL

OVERNIGHT. ADD GINGER ALE

JUST BEFORE SERVING

S A N G R I A

W

18

O W E RS U G A RS A N G R I A

1 BOTTLE OF RED WINE

1 LEMON CUT INTO WEDGES

1 LIME CUT INTO WEDGES

1 ORANGE CUT INTO WEDGES

3/4 CUP RASPBERRIES

3/4 CUPS AGAVE NECTAR

2 CUPS CLUB SIDA

POUR WINE INTO THE PITCHER

NAD SQUEEZE THE JUICE

WEDGES FROM THE LEMON,

ORANGE AND LIME INTO THE

WINE. TOSS IN THE FRUIT

WEDGES (LEAVING OUT

SEEDS IF POSSIBLE) THEN

ADD AGAVE NECTAR. CHILL

OVERNIGHT. ADD CLUB SODA,

RASPBERRIES AND ICE JUST

BEFORE SERVING.

S A N G R I A

L

19

U S T P E A C H YS A N G R I A

POUR WINE AND SCHNAPPS IN

THE PITCHER AND ADD SLICED

PEACH, ORANGE, AND MANGO.

NEXT ADD SUGAR AND STIR

GENTLY. CHILL MIXTURE FOR AT

LEAST 24 HOURS. ADD GINGER

ALE BEFORE SERVING

J1 BOTTLE OF WHITE WINE 1/2 PEACH SCHNAPPS 1/2 CUP SUGAR 2 SLICED PEACHES 1 SLICED ORANGE 1/2 MANGO (PEELED AND SLICED) 1/2 LITER GINGER ALE

S A N G R I A

20

3 LBS SMALL RAW SHRIMP

4 LARGE TOMATOES

6 LIMES

4 LEMONS

1 CUP CILANTRO

1 SERANNO CHILE

1/2 OF A CUCUMBER

1 RED ONION

SALT AND PEPPER

3 TBSP TOMATO SAUCE

LAY OUT SHRIMP IN THE BOTTOM OF GLASS

BAKING DISH. POUR LEMON AND LIME JUICE OVER

THEM AND REFRIGERATE FOR 3 HOURS. THE JUICE

WILL “COOK“ THE SHRIMP. TOSS WITH REMAINING

INGREDIENTS AND REFRIGERATE FOR ONE MORE

HOUR OR LONGER. ENJOY WITH TORTILLA CHIPS

OR AS A TOPPER FOR GRILLED FISH.

F O O D

S H R I M P C E V I C H E

21

A S S I O NF R U I TS A N G R I A

1 BOTTLE SWEET WHITE WINE

1 LEMON CUT INTO WEDGES

1 ORANGE CUT INTO WEDGES

1 LIME CUT INTO WEDGES

2 CUPS PASSION FRUIT JUICE

2 CUPS PINEAPPLE JUICE

1 CUP GINGER ALE

1 KIWI FRUIT

POUR WINE IN THE PITCHER AND

SQUEEZE JUICE WEDGES FROM

THE LEMON, ORANGE AND LIME

INTO THE WINE. TOSS IN THE FRUIT

WEDGES (LEAVE OUT THE SEEDS IF

POSSIBLE) AND ADD PASSION FRUIT

JUICE AND PINEAPPLE JUICE. CHILL

OVERNIGHT. ADD GINGER ALE AND

THINLY SLICED KIWI FRUIT JUST

BEFORE SERVING

S A N G R I A

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22

T R A W B E R R YS A N G R I A

1 BOTTLE OF ROSE WINE

1/2 CUP WHITE SUGAR

1 1/2 CUP STRAWBERRY LEMONADE

1 CUP SLICED STRAWBERRIES

2 CUPS GINGER ALE

POUR WINE IN THE PITCHER AND

ADD SLICED STRAWBERRIES.

NEXT ADD SUGAR, STRAWBERRY

LEMONADE AND STIR GENTLY.

CHILL FOR 24 HOURS AND ADD

GINGER ALE RIGHT BEFORE

SERVING

S

S A N G R I A

23

P A R K L I N G W I N E S A N G R I A

COMBINE ALL INGREDIENTS

IN A CONTAINER AND SERVE

IMMEDATELY. ENJOY!

S

1 BOTTLE SPARKLING WINE, 2 CUPS RASPBERRIES, 2 OZ TRIPPLE SEC, AND 1/4 CUP SUGAR

S A N G R I A

24

4 AVOCADO

1 MEDIUM TOMATO

1/4 CUP ONION

1/4 CREMA OR SOUR CREAM

1/8 CUP CILANTRO LEAVES

1 TBSP LIME JUICE

SALT AND PEPPER

MASH TWO OF THE AVOCADO WITH THE BACK OF A FORK OR OTHER MASHING UTENSIL. ADD IN THE SERRANO, ONION AND CILATRO. FOLD IN CREMA AND LIME JUICE. ADD SALT AND PEPPER TO TASTE. DICE THE REMAINING AVOCADO INTO 1/4 - 1/2 INCH CUBES. FOLD THE DICED AVOCADO AND TOMATO INTO THE MASHED AVOCADO MIXTURE. SERVE IMMEDIATELY

F O O D

G U A C A M O L E

25

L A N C OM O J I T O

1.5 OZ TEQUILA DON JULIO BLANCO

0.5 FRESH LIME JUICE

0.5 SIMPLE SYRUP

FRESH MINT MUDDLED

FRESH LIMES

1 OZ CLUB SODA MINT SPRING

PUT ALL INGREDIENTS EXCEPT

CLUB SODA AND MINT SPRING

INTO A MIXING GLASS. ADD

ICE AND SHAKE VIGOROUSLY.

ADD CLUB SODA, SHAKE

ONCE, AND POUR INTO A

HIGHBALL GLASS. GARNISH

WITH A MINT SPRING.

M O J I T O

B

26

N E J OS P I C YM A R G A R I T A

1.5 OZ TEQUILA DON JULIO ANEJO

0.25 OZ GRAND MARNIER

0.5 OZ LIME JUICE

0.25 OZ SIMPLE SYRUP

0.25 TSP CHIPOTLE CHILI POWDER

LIME WEDGES

SUGAR RIM

POUR ALL INGREDIENTS INTO

AN ICE FILLED COCTAIL

SHAKER AND SHAKE

VIGOROUSLY. STRAIN INTO

AN ICE FILLED ROCKS GLASS.

GARNISH WITH A LIME WEDGE.

SUGAR THE RIM

A

M A R G A R I T A

27

E P O S A D OM A R G A R I T A

MIX TEQUILA DON JULIO

REPOSADO, AGAVE NECTAR,

AND LIME JUICE ON A COCTAIL

SHAKER FILLED WITH ICE AND

SHAKE VIGOROUSLY. STRAIN

INTO A ROCKS GLASS FILLED

WITH ICE AND ADD A PINCH OF

NUTMEG OVER THE TOP

R 1.5 OZ TEQUILA DON JULIO REPOSADO 0.75 OZ AGAVE NECTAR

O.75 OZ FRESH LIME JUICE

FRESH NUTMEG

M A R G A R I T A

28

4 LARGE FLOUR TORTILLAS

1/2 CUP SHREDDED JACK

1/2 SHREADED MOZZARELLA, QUESO FRESCO OR PANELA

1/4 CUP BLACK BEANS 1 SERANO CHILE

1/4 CUP FINELY DICED CANNED RED CHILE PEPPERS

1/4 CUP COTIJA

LIGHTLY GREASE 2 MINI MUFFIN PANS. USING A

COOKIE CUTTER, CUT SMALL ROUNDS OUT OF THE

TORTILLAS. WHEN YOU HAVE ALL THE ROUNDS

YOULL NEED, WARM THEM SLIGHTLY. USE YOUR

FINGER TO PRESS ONE INTO EACH OF THE MINI

MUFFIN TIN CUPS. YOU MAY NEED TO MAKE A

SMALL CUT ON OPPOSITE EDGES TO HELP ROUNDS

CONFORM TO THE MINI CUPS. FILL EACH CUP WITH

FOUR TO 5 BLACK BEANS, A PINCH OF EACH

SHREADED CHEESE, A SPRINKLE OF SERANNO AND

SOME DICED CHILE PEPPERS. BAKE IN A 425 DE-

GREE OVEN FOR FIVE TO EIGHT MINUTES OR UNTIL

TORTILLAS BEGIN TO TO BROWN AND CHEESE IS

BUBBLY. TOP WITH A PINCH OF CRUMBLED COTJA

CHEESE.

F O O D

M I N I T A Z A S

29

L A N C OL U X U R YM A R G A R I T A

1.5 OZ TEQUILA DON JULIO BLANCO

0.75 OZ AGAVE NECTAR

0.75 OZ FRESH LIME JUICE

LIME TWIST

MIX TEQUILA DON JULIO

BLANCO, AGAVE NECTAR, AND

LIME JUICE IN A COCTAIL

SHAKER FILLED WITH ICE AND

SHAKE WELL. STRAIN INTO A

ROCKS GLASS FILLED WITH ICE

AND GARNISH WIH A LIME TWIST

M A R G A R I T A

B

30

E P O S A D OP A L O M A

1.5 OZ TEQUILA DON JULIO REPOSADO

2 OZ GRAPEFRUIT JUICE

SPLASH OF LEMON LIME SODA

SALT RIM

LIME SLICE

COMBINE TEQUILA DON JULIO

REPOSADO AND GRAPEFRUIT

JUICE IN AN ICE FILLED COLLINS

GLASS WITH A SALTED RIM. TOP

WITH A SPLASH OF LEMON LIME

SODA AND GARNISH WITH A

LIME SLICE.

P A L O M A

R

31

N E J OM A N H A T T A N

MIX TEQUILA DON JULIO

REPOSADO, AGAVE NECTAR,

AND LIME JUICE ON A

COCTAIL SHAKER FILLED WITH

ICE AND SHAKE VIGOROUSLY.

STRAIN INTO A ROCKS GLASS

FILLED WITH ICE AND ADD

A PINCH OF NUTMEG OVER

THE TOP

A 1.5 OZ TEQUILA DON JULIO ANEJO, 0.5 OZ SWEET VER-MOUTH, 1 DASH COCTAIL BITTERS, ORANGE TWIST

M A N H A T T A N