Ambar Especial

FINA

ORIGINAL

DOS EQUIS Extra

DOS EQUIS

La Cerveza Pacífico

Especial

Negra

Modelo

CERVEZA CLARA XXXX

Specialty mix, tequila, Gran Gala Orange liqueur, orange juice and pineapple juice. Available frozen or on the rocks.

Classic Margarita

Moscato

Chardonnay

Pinot Grigio

Pinot Noir

Cabernet

Red Merlot

Miller Light

Dos Equis XX Amber

Tecate

Michelob Ultra

Bud Light

Heineken

If desired, place an old-fashioned glass in the freezer for 5–10 minutes to chill while you prepare the cocktail.

Chill glass

Combine equal parts honey and hot water (for this recipe use 0.5 oz honey dissolved in 0.5 oz hot water) and stir until fully combined. Stir in a drop of vanilla extract (about 1/8 tsp) and let cool.

Make honey-vanilla syrup (if not on hand)

If using the optional mezcal rinse: pour 0.25 oz mezcal into the chilled old-fashioned glass, swirl to coat the interior, then discard any excess or pour it back into the bottle. Set the glass aside.

Fill a mixing glass or cocktail shaker with plenty of ice.

Add 2 oz reposado tequila, 0.5 oz añejo rum, 0.5 oz orange curaçao, 0.75 oz fresh lime juice, and 0.5 oz honey-vanilla syrup into the mixing glass.

Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. Stirring (rather than shaking) will produce a silky texture and clearer appearance that suits the spirit-forward profile.

Strain the cocktail into the prepared old-fashioned glass over a large ice cube or one or two standard ice cubes.

Express an orange twist over the drink: hold the twist over the glass and give it a firm squeeze to release oils, then rub the rim with the peel and drop it into the drink as garnish.

Serve immediately. The Ambar Especial is best enjoyed slowly to appreciate the interplay of tequila, aged rum, orange liqueur, honey sweetness, and the warm spice of bitters.

If desired, add a few extra drops of Angostura bitters on top for aromatic lift.

Reposado tequila

Añejo rum

Orange curaçao

Fresh lime juice

Honey-vanilla syrup

Angostura bitters

Orange twist (garnish)

Mezcal (for glass rinse) - optional

Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan with parchment paper, leaving an overhang for easy removal.

Prepare and preheat

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

In a large bowl or the bowl of a stand mixer, cream the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk (dry — milk — dry — milk — dry), beginning and ending with the dry ingredients. Mix only until combined after each addition to avoid overworking the batter.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated oven for 28–34 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and let rest in the pan for 10 minutes.

Using the parchment overhang, lift the cake from the pan and transfer to a wire rack placed over a shallow tray or baking sheet to catch syrup.

While the cake bakes (or during the cake's resting time), combine the local honey, fresh orange juice, lemon juice, water, and orange zest in a small saucepan.

Warm the mixture over low heat, stirring frequently, until the honey dissolves and the syrup is glossy — about 3–5 minutes. Do not bring to a vigorous boil; just a gentle simmer to meld flavors.

Immediately after removing the cake from the pan but while still warm, use a skewer to poke holes evenly across the cake surface (about 12–16 holes for an 8-inch cake). Slowly spoon or brush the warm citrus honey syrup over the cake, allowing it to absorb. Use all the syrup. Let the cake cool completely on the wire rack so the syrup can set into the crumb (about 30–45 minutes).

In a chilled medium bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract.

Whisk by hand or use a handheld mixer on low speed to blend until smooth and spreadable. If you prefer a lighter texture, whip on medium-high for 20–30 seconds until slightly airy but not whipped to stiff peaks; mascarpone can break if overwhipped.

Once the cake is completely cool and the syrup has set, spread the mascarpone-citrus topping evenly over the top of the cake using an offset spatula, leaving the edges slightly rustic (or pipe if desired). Return to the refrigerator for 20 minutes to set slightly before serving.

Right before serving, sprinkle the toasted sliced almonds evenly over the mascarpone topping.

Dust lightly with powdered sugar and tuck fresh mint leaves around or on top for color and a fresh aroma.

Slice into 8 equal pieces. Serve each slice with any remaining syrup drizzled on the plate if desired.

all-purpose flour

granulated sugar

baking powder

fine sea salt

unsalted butter, softened

whole milk

large eggs

vanilla extract

local honey

fresh orange juice

fresh lemon juice

water

orange zest

mascarpone cheese

heavy cream

powdered sugar

lemon zest

toasted sliced almonds

fresh mint leaves

powdered sugar for dusting

In a small bowl, combine warm water (1.25 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water, swirl gently, and let sit 5–10 minutes until foamy.

Bloom yeast

In a large mixing bowl, combine the bread flour (3.5 cups) and salt (2 tsp). Make a well in the center.

When the yeast is foamy, add it and 2 tablespoons olive oil to the flour. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a stand mixer) until smooth and elastic. If the dough is very sticky, add flour 1 tbsp at a time.

Lightly oil a bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Punch down the risen dough and divide if making two smaller pizzas or keep whole for one large pizza. Let rest 10 minutes to relax the gluten before shaping.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired shape) about 1/4 inch thick. Transfer to a peel dusted with semolina or to the prepared baking sheet.

While dough is resting, make the sauce: in a small bowl combine crushed tomatoes (1 cup), tomato paste (1 tbsp), minced garlic (1 tsp), dried oregano (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and 1 tsp olive oil. Stir until uniform.

Taste and adjust seasoning if necessary. The sauce should be slightly thick — if too watery, cook briefly in a small saucepan over medium heat 4–6 minutes to reduce, then cool slightly before using.

Spread an even layer of the tomato sauce over the stretched dough, leaving a 1/2 inch border for the crust.

Distribute the torn or sliced fresh mozzarella (8 oz) evenly across the pizza. Sprinkle grated Parmesan (1/4 cup) and red pepper flakes (optional 1/4 tsp) if using.

If baking on a stone, slide the pizza onto the preheated stone. If on a baking sheet, place the sheet in the preheated oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly blistered. Rotate halfway through if your oven has hot spots.

Remove pizza from oven. Drizzle with 1 teaspoon olive oil and scatter fresh basil leaves (8 leaves) over the hot pizza.

Let rest 2–3 minutes, slice, and serve hot.

bread flour (or all-purpose if needed)

warm water (about 105–115°F / 40–46°C)

active dry yeast

sugar

extra-virgin olive oil

canned crushed tomatoes

tomato paste

garlic, minced

dried oregano

salt

black pepper

fresh mozzarella, torn or sliced

grated Parmesan or Pecorino

fresh basil leaves

olive oil for drizzling

red pepper flakes (optional)

Place the Dos Equis bottle in the refrigerator for at least 2 hours prior to serving, or in an ice bucket for 20–30 minutes if you need it chilled quickly.

Chill bottle

If you prefer a salted rim, run a lime wedge around the outer edge of a chilled pint or lager glass, then dip the rim into coarse salt to lightly coat. Optionally, add 1 cup of ice to the glass if you like your beer extra cold (traditional serving is without ice).

Prepare glass (optional)

Open the chilled Dos Equis bottle carefully. Hold the glass at a slight angle (about 45°) and pour the beer gently down the side to reduce excessive foaming. As the glass fills, gradually bring it upright to form a modest 1/2–1 inch head (foam).

Squeeze the lime wedge gently over the opening of the bottle or over the beer in the glass to release a little lime juice (optional). Drop the lime wedge into the bottle or set the lime wheel on the rim as garnish.

Serve immediately while cold. Enjoy with typical beer-friendly snacks such as tortilla chips, tacos, or grilled meats.

Dos Equis Lager or Amber

Lime wedges (fresh)

Ice (optional for a chilled glass)

Salt (coarse) for rim

Lime wheel for garnish

If you want a salted rim, rub a lime wedge around the glass rim and dip the rim into a shallow dish with kosher or smoked salt to coat. Set the glass aside to dry briefly.

Rim (optional)

Measure and prepare all ingredients. Juice fresh lime and grapefruit and have ice ready.

Add the blanco tequila, fresh lime juice, fresh grapefruit juice, orange liqueur, agave syrup, and Angostura bitters into a cocktail shaker.

Fill the shaker with ice until about 2/3 full (roughly 1 cup).

Shake vigorously for 12–15 seconds until the outside of the shaker is cold and you feel condensation forming. This chills and lightly dilutes the cocktail, balancing the citrus and spirit.

Strain the cocktail into the prepared glass over fresh ice (a rocks glass) or serve straight up in a chilled coupe, depending on preference.

Garnish with a grapefruit twist or wheel laid on the rim. Express the twist over the drink (pinch to release oils) before dropping it in.

Blanco tequila

Fresh grapefruit juice

Orange liqueur (Cointreau or triple sec)

Agave syrup (1:1 agave and water)

Ice (for shaking and serving)

Grapefruit twist or wheel

Kosher salt or smoked salt (optional, for rim)

Take a chilled pint or highball glass and rub the lime wedge around the rim. Dip the rim lightly into the coarse salt so it adheres. Set the glass aside.

Rim the glass

In a cocktail shaker (or a mixing glass) add the blanco tequila (1 oz), fresh lime juice (0.5 oz), agave syrup (0.25 oz) and orange liqueur (0.25 oz). Add the ice cubes and shake or stir vigorously for about 10 seconds to chill and slightly dilute the mixture.

Combine spirits and sweetener

Strain the chilled mixture into the prepared rimmed glass over fresh ice if you prefer it cold, or leave the glass empty of ice for a more beer-forward presentation.

Strain

Hold the glass at a slight angle and slowly pour the pale lager (12 fl oz) down the side to preserve carbonation and create a gentle head. Give the drink one gentle stir (1–2 rotations) to integrate the tequila-lime base with the beer without flattening it.

Garnish with a lime wheel or wedge on the rim and an optional orange twist. Serve immediately.

Pale lager beer (Mexican style, e.g., Pacífico or similar)

Agave syrup

Fresh lime wedge

Coarse salt (for rimming)

Ice (optional, for mixing glass)

Lime wheel or wedge

Optional: thin orange twist

Preheat your oven to 375°F (190°C). Finely dice the onion and green bell pepper. Roughly chop the cilantro. Warm the tortillas briefly in a dry skillet or microwave for 20–30 seconds covered with a damp paper towel so they are pliable.

Preheat and prep

Heat a large skillet over medium-high heat and add butter. Add the diced onion and bell pepper and sauté 3–4 minutes until softened and translucent.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until it begins to brown, about 5–6 minutes.

Add the chorizo (removed from casings) to the pan with the beef. Continue cooking 4–5 minutes until chorizo is cooked through and the mixture is evenly browned.

Stir in ground cumin, chili powder, garlic powder, kosher salt, and black pepper. Cook 1 minute to bloom the spices. Remove from heat and fold in half of the chopped cilantro (about 1/2 cup) and set aside.

Spread about 3 tablespoons of refried beans across the center of each warm tortilla, leaving a 1/2-inch border.

On top of the beans, place about 1/3 cup of cooked rice in an even line down the center of each tortilla.

Spoon about 1/3 cup of the beef-chorizo mixture over the rice on each tortilla.

Drizzle about 1 tablespoon of salsa and 2 tablespoons of enchilada sauce over each assembled center for moisture and flavor.

Sprinkle about 1/2 cup of shredded Mexican blend cheese over the filling of each tortilla.

Fold the sides of the tortilla over the filling and then roll tightly, seam-side down, to form a cylinder. Place each rolled Especial seam-side down in a lightly greased 9x13-inch baking dish. Repeat until all tortillas are filled (should make about 6).

Once all rolls are arranged in the baking dish, spoon the remaining enchilada sauce evenly over the tops, then sprinkle the remaining 1 cup of shredded cheese across the rolls.

Bake in the preheated oven for 15–18 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.

Remove from oven and let rest 3–5 minutes. Dollop 1/2 tablespoon sour cream onto each roll (or serve on the side). Garnish with remaining chopped cilantro, diced tomatoes, and pickled jalapeños. Serve with lime wedges on the side to squeeze over before eating.

flour tortillas (8-inch)

refried beans (canned or homemade)

cooked long-grain rice (seasoned or plain)

ground beef (80/20)

chorizo (Mexican, casings removed)

white onion

green bell pepper

fresh cilantro (roughly chopped)

shredded Mexican blend cheese

sour cream

butter

tomato salsa (mild or medium)

enchilada sauce or red chile sauce

ground cumin

chili powder

garlic powder

kosher salt

black pepper (freshly ground)

pickled jalapeños (sliced)

lime wedges

diced tomatoes

Place a coupe or Nick & Nora glass in the freezer (or fill it with ice water) while you build the cocktail so it comes out properly chilled.

Add 2 oz añejo rum, 0.75 oz cold brew coffee liqueur, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes cacao or dark chocolate bitters into a mixing glass or cocktail shaker.

Combine ingredients

Fill the mixing glass with ice (about 1 cup or enough to reach near the top), then stir gently for 20–30 seconds until the mixture is well-chilled and slightly diluted (about 15–20% dilution by eye). Stirring smooths and clarifies the cocktail while preserving texture.

Add ice and stir

Discard the ice or water from your chilled serving glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer (or a single fine strainer) to catch small ice shards and ensure a clean presentation.

Express an orange twist over the surface by holding the twist skin-side down and giving it a quick pinch to release oils, then run the rim of the glass with the peel and drop it into the drink. Optionally, grate a small amount (~1/4 tsp) of dark chocolate over the top for aroma and visual contrast.