“Street food” is a common sight in Mexico. In fact, some of the best Mexican food I’ve had has come off roadside stands in Guadalajara, Tequila, and Melaque. With the food truck movement spreading across the U.S., the street taco is finally conquering America. The taco truck’s former reputation of a “roach coach” – preying on hungry construction workers or field workers – is being shredded and shed. Taco trucks are now a reputable, sometimes even preferable (if you’re craving a snack after a night of drinking, for example), way to satisfy your taco craving.
Inspired by the nightly ritual of “Drinks First, Tacos Later,” Espolón Tequila asked three top mixologists from New York, Los Angeles and San Francisco to craft what could be the country’s first Taco Truck Cocktail Pairing just in time for Cinco de Mayo. In a countdown to Cinco de Mayo, I’ll be posting one pairing per day.
San Francisco mixologist H. Joseph Ehrmann set out to create a cocktail that was simple, refreshing and truly matched the look and feel of El Tonayense Taco truck, one of San Francisco’s most visited mobile hotspots. Created in the style of the “Ginger Mule,” Ehrmann has substituted Sidral Mundet, a popular apple-flavored, Mexican soft drink, for traditional ginger beer. The flavors create a light and drinkable cocktail, perfectly paired with the complex citrus notes of the Pollo Asado Tacos at El Tonayense Taco Truck.
Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco, CA
- 1.5 oz. Espolón Tequila Blanco
- 12 oz. Bottle of Sidral Mundet
- 2 dashes Angostura Bitters
- 1 squeeze of a Lemon Slice
- Combine all ingredients in a 16 oz. cup of ice and stir.
Pollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA
- 2 lbs. boneless chicken breast, cut into cubes
- ½ cup fresh squeezed orange juice
- 2 tbs. black pepper
- 2 tbs. garlic salt
- Salt to taste
- Hard taco shells
- Toppings to taste
- Combine chicken, orange juice, pepper, garlic salt and salt in a bowl.
- Refrigerate and let marinate overnight.
- Sauté chicken in a hot pan until cooked through.
- Dish into taco shells and garnish with your favorite toppings.