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MEXICAN

TEQUILA-INFUSED RECIPES Scroll

MEXICAN

TEQUILA-INFUSED RECIPES Scroll

MEXICAN

TEQUILA-INFUSED RECIPES Scroll

CELEBRATING DIA DE LOS MUERTOS WITH CHEF ALAN DELGADO

CELEBRATING DIA DE LOS MUERTOS WITH CHEF ALAN DELGADO.

The Rising Star Chef takes inspiration from his family and the flavors of Mijenta Tequila to create a complete pairing menu for the holiday.

ALAN DELGADO GREW UP ON THE TEXAS-CHIHUAHUA BORDER, SPLITTING TIME BETWEEN EL PASO AND CD. JUÁREZ. AFTER MOVING TO AUSTIN AS A TEENAGER, HE SPENT A DECADE WORKING IN SOME OF THE CITY’S MOST NOTABLE RESTAURANTS—SWAY, LAUNDERETTE, AND CARPENTERS HALL, WHICH BON APPÉTIT MAGAZINE NAMED ONE OF THE 50 BEST NEW RESTAURANTS IN THE COUNTRY IN 2019—AND HE LAUNCHED A MONTHLY SUPPER CLUB CALLED TUMAHYE. BEFORE MOVING TO NEW YORK, DELGADO WORKED AS THE SOUS CHEF AT COMEDOR, A MODERN MEXICAN RESTAURANT RECOGNIZED BY ESQUIRE MAGAZINE AS ONE OF THE 10 BEST NEW RESTAURANTS IN AMERICA. PREVIOUSLY THE DIRECTOR OF RESEARCH AND DEVELOPMENT AT VIA HALCON HOSPITALITY, OVERSEEING XILONEN AND OXOMOCO, HE LOOKS FORWARD TO PUSHING HIS UNCONVENTIONAL TAKE ON MEXICAN CUISINE TO THE NEXT LEVEL AND HELPING TO FOSTER THE NEXT GENERATION OF PROFESSIONAL CHEFS.

“Family is truly the overall inspiration for the menu — celebrating the people that made an impact on my life that aren’t with us anymore,” says Chef Delgado. “I wanted to recreate dishes that I grew up eating with my mother and my grandmother, to honor them and pay it back.”
 
Chef Delgado’s story is a tale of self-discovery through the food of his ancestors. His parents met in their native Mexico, and migrated to El Paso, TX, raising their children between Ciudad Juarez, Mexico and nearby El Paso. Fast forward, Alan most recently worked as the director of recipe development at Brooklyn’s Michelin-starred Oxomoco, where he was able to explore his passion for creating modern, vegetable-centric dishes using traditional Mexican techniques.
 
Alan and Mijenta connected over the importance of community and were thrilled to collaborate around Dia de los Muertos, a holiday that celebrates family, loved ones and those closest connections. He says, “growing up with a Mexican family, you have a strong sense of community. This always rings particularly true on Dia de los Muertos, when we gather to cook a massive meal and get a little bit closer to everyone around us. Community is what I grew up with and what I will continue to celebrate.”

WE ARE BEYOND THRILLED TO WELCOME CHEF ALAN DELGADO TO THE MIJENTA FAMILY.

#MiGente

POTATO FLAUTAS

See Recipe

POTATO FLAUTAS

4 MEDIUM POTATOES
1 CUP QUESO COTIJA
0.25 CUP MILK
12 TO 14 TORTILLAS
2 CUPS CANOLA OIL

PEPITA AND HABANERO CREMA

1.5 CUP TOASTED PEPITAS (RESERVE SOME FOR GARNISH)
1 DESEEDED SERRANO
2 CLOVES OF GARLIC
1 CUP SLICED WHITE ONION
3 TO 4 HABANEROS
2 CUPS CHOPPED CILANTRO
1 CUP EPAZOTEC
3 TO 4 CUPS HEAVY CREAM
1 CUP WATER
0.25 CUP CANOLA OIL

*FOR FULL PREPARATION AND COOKING INSTRUCTIONS, SEE RECIPE CARD.
View Recipe Card Cocktail Pairing

POZOLE VERDE

See Recipe

POZOLE VERDE

1 WHOLE CHICKEN
0.25 CUP OIL
2 CUPS CHOPPED WHITE ONION
8 CHOPPED GARLIC CLOVES
3 TEASPOON CORIANDER
2 TEASPOON CUMIN
1 TEASPOON OREGANO
2 LBS QUARTERED TOMATILLOS
4 SLICED POBLANOS
4 HALVED SERRANOS
4 HALVED JALAPEÑOS
3 CUPS CHOPPED CILANTRO
1 TO 2 15 OZ CANNED HOMINY (RINSED)

TO SERVE

SLICED RADISHES
SLICED GREEN CABBAGE
SLICED WHITE ONION
OREGANO
LIME WEDGES
CHOPPED CILANTRO

*FOR FULL PREPARATION AND COOKING INSTRUCTIONS, SEE RECIPE CARD.
View Recipe Card Cocktail Pairing

GORDITA DE CHILE COLORADO

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GORDITA

2 CUPS MASA HARINA
1 TEASPOON SALT
1 TABLESPOON CANOLA OIL
2 CUPS ROOM TEMPERATURE WATER

CHILE COLORADO

5 DESEEDED AND DEVEINED GUAJILLO PEPPERS
2 DESEEDED AND DEVEINED ANCHO PEPPERS
2 DESEEDED AND DEVEINED PASILLA PEPPERS
1 TABLESPOON CUMIN
1 TABLESPOON OREGANO
8 GARLIC CLOVES
1 CUP WHITE ONION
3TO 4 LBS CUBED BONELESS PORK SHOULDER
3 TABLESPOON AP FLOUR
6 CUPS WATER OR STOCK
3 TABLESPOONS OIL

BEANS

1 POUND BEANS
0.5 WHITE ONION
2 GARLIC CLOVES
1 EACH BAY LEAF

*FOR FULL PREPARATION AND COOKING INSTRUCTIONS, SEE RECIPE CARD.
View Recipe Card Cocktail Pairing

ZUCCHINI TAMAL IN SALSA VERDE

See Recipe

TAMAL

2000 GRAMS FRESH MASA
400 GRAMS SHORTENING OR LARD
2 TEASPOON BAKING POWDER
100 GRAMS SALT
6 CUPS WATER OR STOCK
1 PACK DRY CORN HUSK

ZUCCHINI

8 EACH ZUCCHINI, SLICED
2 WHITE ONIONS, SLICED
6 GARLIC CLOVES, SLICED
2 JALAPEÑOS, SLICED
2 TABLESPOONS CANOLA OIL
2 LIME WEDGES
SALT AND PEPPER TO TASTE

SALSA VERDE

3 SERRANO PEPPERS, HALVED
1 MEDIUM WHITE ONION, QUARTERED
12 TOMATILLOS
5 GARLIC CLOVES
2 CUPS CILANTRO, CHOPPED
LIME JUICE TO TASTE
SALT TO TASTE

*FOR FULL PREPARATION AND COOKING INSTRUCTIONS, SEE RECIPE CARD.
View Recipe Card Cocktail Pairing

CALABAZA EN TACHA

See Recipe

CALABAZA EN TACHA

1 MEDIUM PUMPKINL
2 PIECES PILONCILLO
2 PIECES CANELA
2 ORANGE SLICES
1 PIECE CLOVE
5 CUPS WATER

SALSA MACHA

5 DESEEDED AND DEVEINED ANCHO PEPPERS
3 DESEEDED AND DEVEINED GUAJILLO PEPPERS
2 DESEEDED AND DEVEINED MORITA PEPPERS
3 DESEEDED AND DEVEINED PASILLA PEPPERS
1 SMALL GARLIC CLOVE, SLICED
0.5 CUP TOASTED PUMPKIN SEEDS
0.5 CUP TOASTED WHITE SESAME SEEDS
2 CUPS CANOLA OIL
APPLE CIDER VINEGAR TO TASTE
SALT TO TASTE

MIJENTA INFUSED GOLDEN RAISINS

2 CUPS TEQUILA OF CHOICE
0.5 CINNAMON STICK
1 ORANGE SLICE
1 CUP GOLDEN RAISINS

*FOR FULL PREPARATION AND COOKING INSTRUCTIONS, SEE RECIPE CARD.
View Recipe Card Cocktail Pairing