This Cinco de Mayo, leave your chips and shots at the door and instead take a moment to truly celebrate Mexican heritage, culture and culinary expertise by taking a nod from the experts. Enrique Olvera, a world-renowned chef hailing from Mexico, has collaborated with the team at Tequila Don Julio to create a recipe pairing that will take your celebrations from average to exceptional. Chef Olvera’s creation, a Tuna and Uni Tostada, combines fresh seafood and traditional Mexican flavors such as cilantro and smoked tomato, for a dish that is unique and full of rich, delicious flavor. Of course, no celebration is complete without a signature cocktail, and the Papíto Royale is the perfect addition with Mexico’s original luxury craft tequila, Tequila Don Julio. This apéritif-style cocktail with a top off of Champagne is perfectly balanced to complement the seafood flavors in the dish.
TUNA AND UNI TOSTADA
Created by Chef Enrique Olvera
Tostadas are a must for Cinco de Mayo. The umami flavors of the uni and tuna in this pair beautifully with Don Julio.
5 1/2 oz Portland, Maine uni
10 1/2 oz Tuna, sushi-grade
1 liter Oil for deep-frying
1 1/2 oz Persian cucumber, diced small
1/2 oz Elephant garlic, minced and blanched
1/2 oz Red onion, minced
1/4 oz Cilantro stems, minced
1/4 oz Fresh wasabi, grated
1 tsp Ginger, zested
1 Beefsteak tomato, concase
1/2 oz Cold-pressed olive oil
3/4 oz Key lime juice
To Taste Salt
1 Serrano pepper, sliced for garnish
Delfino cilantro for garnish
Let the tortillas dry overnight. In a pot, heat oil to 375 degrees Fahrenheit. Add tortillas and fry until bubbles come to a stop. Remove and drain on a paper towel. Season with salt.
Cucumber Relish Method
Mix cucumber, garlic, red onion, cilantro, wasabi and ginger in a bowl. Add vinaigrette and smoked tomatoes. Season to taste.
Smoked Tomato Method
Peel tomato and dice. Cold smoke for 20-30 minutes.
Place tostada on plate. Strain the liquid from the relish and spread on top. Slice tuna and place four pieces over the relish. Strain uni from liquid by placing on a paper towel to drain; then scatter on top of the relish and tuna. Garnish with Delfino cilantro, serrano slices and a lime wedge.
Yield: 4 servings
Created by Beverage Director Yana Volfson
This cocktail is very apéritif-driven, similar to that of a sherry-based cocktail; however, the wood notes from the Don Julio Añejo help to accentuate the umami flavors of this unique seafood-focused tostada.
1 oz Tequila Don Julio Añejo
1/2 oz Dry vermouth
1/2 oz Pineau de Charentes apéritif wine
Champagne to top
Combine Tequila Don Julio Añejo, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to chill. Strain contents into a coupe glass. Top with Champagne.
Ideal serving glass: Coupe glass
Yield: 1 drink