Cinco de Mayo is right around the corner! This holiday is mainly observed in Puebla, Mexico, however in the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage.
“Chicano activists raised awareness of the holiday in the 1960s, in part because they identified with the victory of indigenous Mexicans over European invaders during the Battle of Puebla. Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago and Houston”.–History.com
To celebrate the fifth day of May this year, here is a delicious brunch, happy hour, or appetizer option that will pair perfectly with this festive holiday. I was inspired by the Maille Mustard event at the Tasting Table Test Kitchen I attended where I tried my first mustard cocktail. Thinking about how I would use the Chablis Maille Mustard in my own cocktail at home, and pair it with a dish, was a fun day of experimenting that lead to this insanely delicious: Mustard Mezcal Cocktail. Using Alacrán Mezcal, Maille Chablis mustard, and lemon juice, this smokey and slightly spicy cocktail pairs perfectly with my Poached Egg Guacamole Bowl with Bacon “Chips”!
Bacon chips? Guacamole bowl? Mustard cocktail? Oh yes, it all pairs beautifully! The creamy guacamole bowl, runny poached egg, and bacon chips make for one incredible share-able and fun appetizer anyone will love. The mustard in the cocktail combined with the smokey mezcal really compliment the bacon, egg, and avocado flavors, while the lemon juice adds the acid needed to bring the cocktail and pairing together.
Below is the cocktail recipe I created, along with the food pairing. Happy Cinco de Mayo to all, and remember to please pair responsibly!
Maille Mustard Mezcal Cocktail- Recipe by Sara Lehman
1/2 tsp Maille Chablis Mustard
4oz Alacrán Mezcal
1oz Lemon Juice
- In a metal cocktail shaker: combine ice, mustard, mezcal, and lemon juice. Shake vigorously until metal shaker is chilled.
- Strain into cocktail glass and enjoy!
Poached Egg & Guacamole Bowl with Bacon Chips– Recipe by Sara Lehman
8 Cherry Tomatoes (diced)
1 Shallot (minced)
3 Cloves Garlic (minced)
1oz Cilantro (chopped)
2oz Lime Juice
TT Salt & Pepper
Method: With a potato masher or spoon, combine avocados, diced tomatoes, minced shallots, minced garlic, chopped cilantro, lime juice, and salt and pepper in a large bowl. To make the BOWL: Take a large 1-2 scoops of mixed guacamole and place on center or side of serving plate. With your spoon, starting in the center of the guacamole mixture, make a “well”. Store in refrigerator until ready to use. *Once egg is poached, place on top of guacamole bowl, serve with bacon chips, and enjoy!
5-10 Strips of Bacon
Method: Preheat oven to 415°F. Cut bacon strips into 2 inch cuts and arrange on sheet pan with parchment paper. Bake 10-15 minutes (checking at 8-10 minute mark as bacon is cut small). Once browned and on the crispier side, take out and allow to cool/harden on sheet pan (roughly 10 minutes).
Poached Egg: Recipe by Alton Brown
1 Fresh Egg
2 tsp White Vinegar
1 tsp Kosher Salt
Method: Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.