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.
Plus, learn how to make the Camarena Tamarind Paloma for your next party!
Ingredients:
1.5 oz. Camarena Añejo
4 oz. Tamarind soda
.5 oz. Ginger syrup
Squeeze of lime
Garnish:
Tajín, mint, lime
Instructions:
Build by combining all ingredients in an ice-filled and heavily Tajín rimmed Collins glass. Stir gently and combine.
Marinade Ingredients:
1 Cup lime juice, from 6 to 8 limes
2 Navel oranges
½ Cup canola oil
½ Cup soy sauce
3 Medium garlic cloves, finely minced
2 Tsp. Freshly ground black pepper
3-4 Long green onions
2 lbs or one whole fajita steak
Instructions:
Marinate steak in the marinade for 2-3 hours.
Creamy Jalapeño Salsa Ingredients:
¼ Cup of canola oil
3 Garlic cloves, peeled
6-8 Jalapeños, seeded or deseeded (depending on your heat preference)
Kosher salt to taste
Instructions:
Boil jalapeños, oil and garlic until tender. Add ingredients into a blender and blend until smooth.
Add salt to taste.
Instructions:
Grill fajita steaks for 4-6 minutes per side for a medium-rare to a medium level. Grill long green onions until tender. Rest fajita steaks for about 10 minutes. Slice fajita steaks, and remember to cut across the grain.
Toppings:
½ Yellow or red onion, finely chopped
5-6 Stalks of cilantro, finely chopped, including stems
3-6 Flour tortillas, heated on the grill or comal
Assemble Your Tacos:
Add a couple of fajita slices to your warm tortilla, top with raw onions, cilantro, lime and top with
salsa. Enjoy!
You don’t have to spend eight hours basting a turkey to impress friends and family at your next festive gathering. Instead, check out these seasonal variations on classic cocktails that will delight your crew — no heavy lifting required!
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.
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!
