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Camarena Pineapple Sage Margarita with Shrimp & Vegetable Macha
Join Mando Rayo and James Beard Award Nominee Mariela Camacho as they apply a modern twist to a few classics — while discussing comadres, cookouts and the best kind of tortillas!
Plus, learn how to mix up the Camarena Pineapple Sage Margarita at your next party!
Camarena Pineapple Sage Margarita Recipe
Ingredients:
1 oz. Camarena Silver
.5 oz. Amaro Montenegro
1 oz. Pineapple juice
.5 oz. Lime juice
3-4 Sage leaves
Garnish:
Tajín, mint, lime
Instructions:
Add all ingredients into a cocktail shaker and double shake to combine/chill. Strain into a chilled glass and garnish.
Shrimp and Vegetables Macha Recipe
Ingredients — Part 1 Salsa Macha
1 1/4 Cups grapeseed oil
6 Garlic cloves, peeled
1 Cup raw peanuts
4 Dried pasilla chiles, seeds removed
4 Dried ancho chiles, seeds removed
10 Dried chiles de árbol
Kosher salt to taste
Instructions:
Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes.
Add peanuts to oil and simmer until golden brown, about 2 minutes.
Cook chiles — pasilla, ancho and chile de arbol — in oil just until slightly puffed and darkened, 30–60 seconds.
Add ingredients to blender (texture should traditionally be coarse or smooth, depending on preference).
Add oil until peanuts and chiles are finely chopped, about 1 minute.
Season salsa with salt.
Add it to your Shrimp and vegetables. You can also add it to other dishes.
Ingredients — Part 2 Shrimp:
½ Pound of Texas Gulf Coast shrimp
1 Stick butter
Salt (to taste)
6 Garlic cloves, minced
Instructions:
Rinse the shrimp under cold water and pat them dry with paper towels.
Seasoning:
In a bowl, toss the shrimp with a little salt, black pepper and paprika.
Heating the Pan:
Place a large skillet or frying pan over medium-high heat.
Add butter and let it heat until hot.
Cooking the Shrimp:
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
Add the shrimp to the pan in a single layer.
Baste with Salsa Macha.
Cook the shrimp for 2-3 minutes on each side.
Backyard Cocinero Episode 3
This isn’t your average Paloma, and this certainly isn’t your average fajita. Watch as Mando Rayo and community activist Celso Baez III chat about the unique role food plays in Hispanic communities in Texas and beyond.
Backyard Cocinero Episode 2
DJ Chorizo Funk, 2023 Austin Music Awards Winner, stops by to add a little rhythm to the party as Mando cooks up sumptuous ribeye tacos with the always eye-catching Camarena Camangonada.