Camarena Tequila Cantina
Welcome to the Camarena Tequila Cantina! Sit back, relax and discover delicious pairings from our partners at Mission and Tapatío. Spice up your next meal with a tasty Camarena Tequila cocktail. Whether you’re in the mood for tacos, quesadillas or nachos, we’ve got a cocktail for every occasion.
Camarena Margarita + Ground Beef Soft Tacos
A classic combo. Win taco night and please any crowd with a Camarena Margarita and Ground Beef Soft Tacos.
Prep Time
10 MINS
Cook Time
15 MINS
Makes
6 Servings
Camarena Margarita
Ingredients
1.5 oz. Camarena Silver
0.75 oz. Simple syrup/agave nectar
0.75 oz. Lime juice
0.5 oz. Triple sec
Instructions
Add ingredients into a shaker filled with ice and shake vigorously. Strain into a glass filled with ice. Garnish with lime wedge.
Ground Beef Soft Tacos
Ingredients
6 Mission® Soft Taco Flour Tortillas, warmed
1 ¼ lbs Ground beef
1 Taco seasoning mix
½ cup Water
¾ cup Packaged iceberg lettuce, shredded
¾ cup Pico de gallo, prepared
¾ cup Shredded pepper jack cheese
Ground Beef Soft Tacos
Step 1
Heat a non-stick, medium-size sauté pan over medium-high; heat on the stovetop. Place raw ground beef into pan and brown (approximately five minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
Step 2
Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.
TIP: Top with Tapatío for an extra kick!
Camarena Grapefruit Tequila Mule + Mexican Air Fryer Chicken Tacos
Feeling bold? We’ve got just the combo for you!
Prep Time
15 MINS
Cook Time
20 MINS
Makes
4 Servings
Camarena Grapefruit Tequila Mule
Ingredients
1.5 oz. Camarena Reposado
0.5 oz. RumHaven
1 oz. Grapefruit juice
0.5 oz. Lime juice
0.5 oz. Honey syrup
Topper of ginger beer
Garnish
Mint bouquet
Grapefruit wheel
Lime wheel
(1 / 2)
Camarena Grapefruit Tequila Mule
Instructions
Add ingredients (except ginger beer) into an ice-filled shaker, then shake vigorously. Strain into an ice-filled Collins glass, top with ginger beer and garnish.
(2 / 2)
Mexican Air Fryer Chicken Tacos
Ingredients
8 Mission® Super Soft Flour Tortillas
2 cups Buttermilk
2 tbsp. Tapatío
2 tsp. ea. Salt and pepper, divided
1 lb. Chicken thighs, boneless, skinless and cut into 1-inch cubes
2 cups All-purpose flour
1 tsp. Ground cumin
1 tsp. Chili powder
(1 / 2)
Mexican Air Fryer Chicken Tacos
Ingredients
1 tsp. Dried oregano
½ tsp. Garlic powder
2 cups Purple cabbage, shredded
1 cup Cucumber, diced
1 cup Guacamole
⅓ cup Pickled jalapeños, drained well
2 tbsp. Fresh cilantro, chopped
½ cup Salsa (optional)
(2 / 2)
Mexican Air Fryer Chicken Tacos
Step 1
In shallow bowl, combine buttermilk, Tapatío, and 1 tsp. each salt and pepper; add chicken, turning to coat well. Refrigerate for at least 4 hours or up to overnight.
Step 2
In shallow bowl, whisk together flour, cumin, chili powder, oregano, garlic powder and remaining salt and pepper.
(1 / 3)
Mexican Air Fryer Chicken Tacos
Step 3
Remove chicken from buttermilk mixture, reserving buttermilk mixture. Dredge chicken in flour mixture. Dip into buttermilk mixture; dredge again in flour mixture. Transfer to parchment paper–lined baking sheet; let stand for 10 minutes (this will help dry out and set the crust for crispy chicken).
Step 4
Spray air fryer basket with cooking spray. Place chicken in air fryer basket; spray chicken with cooking spray.
(2 / 3)
Mexican Air Fryer Chicken Tacos
Step 5
Air fry chicken at 375°F, turning once, for 15 to 20 minutes or until internal temperature in thickest part of chicken reaches 165°F (if more time is needed, cook at 3-minute intervals until chicken is cooked). Meanwhile, warm tortillas according to package directions.
Step 6
Assemble fried chicken in warm tortillas with cabbage, cucumber, guacamole, salsa (if using), pickled jalapeños and cilantro.
(3 /3)
Camarena Rosemary Paloma + Roasted Tomatillo Guacamole
Steal the show with a shareable, snackable, anytime pairing.
Prep Time
10 MINS
Cook Time
5 MINS
Makes
8 Servings
Camarena Rosemary Paloma
Ingredients
1.5 oz. Camarena Silver
0.5 oz. Lime juice
1 Sprig of rosemary
1 Pinch of salt
Topper of grapefruit soda
Garnish
Orange twist
Rosemary sprig
Instructions
Build and stir ingredients (except grapefruit soda) into a cocktail shaker filled with ice and shake together to combine/chill. Strain into Collins/pint glass filled with new ice and top with the grapefruit soda. Garnish.
Roasted Tomatillo Guacamole
Ingredients
½ bag Mission® Strips Tortilla Chips
6 Tomatillos
1 tbsp. Olive oil
2 Ripe avocados, halved, pitted and peeled
3 tbsp. Lime juice
¾ tsp. Salt
½ tsp. Ground cumin
⅓ cup Finely diced red onion
2 Serrano chili peppers, seeded and diced
2 tbsp. Finely chopped fresh cilantro
Camarena Rosemary Paloma + Roasted Tomatillo Guacamole
Step 1: Broil Tomatillos
Preheat broiler. Toss tomatillos with olive oil; place on foil-lined baking sheet. Broil for 3 to 5 minutes or until slightly charred and tender. Let tomatillos cool completely and chop.
Step 2: Make Guacamole
In bowl, mash together avocados, lime juice, broiled tomatillos, salt and cumin. Stir in onion, chili peppers and cilantro. Serve with chips for dipping.
Tip: Substitute jalapeño for serrano peppers, if desired, and top with Tapatío!
Camarena Spicy Ranch Water + Surf & Turf Chipotle Nachos
The perfect pairing for match day. Elevate your next watch party with this delectable duo.
Prep Time
20 MINS
Cook Time
25 MINS
Makes
6 Servings
Camarena Spicy Ranch Water
Ingredients
1.5 oz. Camarena Silver
0.5 oz. Agave nectar
Filler of Topo Chico Sparkling Lime Water*
Garnish
Salt
Tajín-rimmed glass
Lime
Instructions
Add ingredients into an ice-filled glass and stir together to combine/chill. Garnish.
*Brand trademarks listed are the property of respective owners. Mention of these trademarks does not imply any relationship with E&J Gallo Winery.
Surf & Turf Chipotle Nachos
Ingredients
½ Bag (each 11 oz.) Mission® Strips Tortilla Chips
1 Skirt steak (about 8 oz.)
¼ tsp. Ground cumin
¼ tsp. Garlic powder
¼ tsp. Salt
¼ tsp. Black pepper
12 Peeled, deveined and tails-removed shrimp (16–20 count)
3 tbsp. Minced canned chipotle peppers with adobo sauce, divided
1 tsp. Freshly grated lime zest
2 tbsp. Freshly squeezed lime juice
(1 / 2)
Surf & Turf Chipotle Nachos
Ingredients
1 tbsp. Olive oil
1 Ear corn, husks and silks removed
2 Jalapeño peppers
2 cups Shredded Monterey Jack cheese
½ cup Pico de gallo
1 cup Sour cream
1 Avocado, peeled, halved, pitted and diced
2 tbsp. Finely chopped cilantro
Lime wedges for serving
(2 / 2)
Surf & Turf Chipotle Nachos
Step 1: Season steak
Season steak with cumin, garlic powder, salt and pepper.
Step 2: Season shrimp
In small bowl, toss shrimp with half the chipotle peppers, lime zest, lime juice and oil.
Step 3: Preheat grill
Preheat grill to medium-high heat; grease grates well.
(1 / 4)
Surf & Turf Chipotle Nachos
Step 4: Cook corn
Grill corn, turning occasionally, for 10 to 12 minutes or until lightly charred and tender. Let cool completely and slice kernels off cob.
Step 5: Cook steak
Grill steak, turning once, for 6 to 8 minutes or until grill-marked and medium-rare. Let rest for 10 minutes before slicing against the grain.
Step 6: Cook shrimp
Grill shrimp, turning occasionally, for 2 to 3 minutes or until shrimp turn pink and are cooked through.
(2 / 4)
Surf & Turf Chipotle Nachos
Step 7: Cook jalapeños
Grill jalapeños, turning once, for 4 to 6 minutes or until grill-marked. Let cool completely and dice.
Step 8: Preheat oven
Preheat oven to 425°F.
Step 9: Assemble nachos
Arrange half the tortilla chips on large baking sheet. Scatter with half the Monterey Jack cheese. Top with half the steak, half the shrimp, half the corn, half the jalapeños and half the pico de gallo. Repeat layers once.
(3 / 4)
Surf & Turf Chipotle Nachos
Step 10: Cook nachos
Bake for 8 to 10 minutes until cheese has melted.
Step 11: Prepare sour cream mixture
Meanwhile, in a small bowl, stir together sour cream and remaining chipotle peppers.
Step 12: Prepare to serve
Sprinkle nachos with avocado and cilantro. Serve with chipotle sour cream and lime wedges.
Tip: Substitute skirt steak with flank steak, sirloin or strip loin if preferred. Top with Tapatío for an added touch of spice!
(4 / 4)
Camarena Spicy Pineapple Margarita + Grilled Elote Chicken Quesadillas
Sweet, spicy and savory. Get a little bit of everything when you want it all.
Prep Time
10 MINS
Cook Time
35 MINS
Makes
4 Servings
Camarena Spicy Pineapple Margarita
Ingredients
1.5 oz. Camarena Silver
1 oz. Lime juice
1 oz. Monin Chipotle Pineapple*
1 oz. Pineapple juice
Garnish
Tajín-rimmed glass
Lime wheel
Mint sprig
Instructions
Add ingredients into a cocktail shaker filled with ice and shake together to combine/chill. Strain into an ice-filled glass and garnish.
*Brand trademarks listed are the property of respective owners. Mention of these trademarks does not imply any relationship with E&J Gallo Winery.
Grilled Elote Chicken Quesadillas
Ingredients
8 Mission® Soft Taco Flour Tortillas
2 Ears corn, husks and silks removed
2 Jalapeños, halved lengthwise and seeded
8 oz. Brick-style plain cream cheese, room temperature
¼ cup Mayonnaise
2 tbsp. Lime juice
2 cups Shredded cooked chicken
(1 / 2)
Grilled Elote Chicken Quesadillas
Ingredients
½ cup Cotija cheese
¼ cup Cilantro
½ tsp. Ground cumin
1 Clove garlic, minced
1 tsp. Each salt and pepper
1 cup Store-bought salsa verde
(2 / 2)
Grilled Elote Chicken Quesadilla
Step 1
Preheat grill to medium high heat; grease grate well. Grill corn for 12 to 15 min or until charred and tender all over. Grill jalapeños for 2 to 3 min per side or until charred and tender; cool slightly. Slice corn kernels off cob and dice jalapeños.
Step 2
Toss together grilled corn, cream cheese, mayonnaise, jalapeño and lime juice. Stir in chicken, cotija cheese, cilantro, cumin, garlic, salt and pepper.
(1 / 2)
Grilled Elote Chicken Quesadillas
Step 3
Preheat grill to medium heat; grease grates well. Grill for 1 to 2 min per side or until grill marked, toasted and cheese starts to melt.
Step 4
Cut into wedges and serve with salsa verde.
Tip: Serve with pico de gallo or guacamole, and top with Tapatío!
(2 / 2)
Camarena Mojito + Spicy Shrimp Tacos with Avocado Salsa
Embrace your adventurous side and enjoy a full-flavor fiesta.
Prep Time
10 MINS
Cook Time
5 MINS
Makes
8 Servings
Camarena Mojito
Ingredients
1.5 oz. Camarena Silver
0.75 oz. Lime juice
0.75 oz. Simple syrup
2 oz. Club soda
6-8 Mint leaves
Instructions
Add ingredients (except club soda) into a shaker filled with ice and shake vigorously. Add a few additional mint leaves to the bottom of a Collins/highball glass, then top with fresh ice. Uncap shaker, and add club soda. Strain mixture into glass. Garnish.
Spicy Shrimp Tacos with Avocado Salsa
Ingredients
16 Mission® Soft Taco Flour Tortillas
50 Medium shrimp, peeled and deveined
7 tbsp. Olive oil
3 Cloves garlic, minced
1 tsp. Ground cumin
1 tsp. Chili powder
1 tsp. Onion powder (optional)
1 tsp. Salt
Squeeze of lime (optional)
(1 / 2)
Spicy Shrimp Tacos with Avocado Salsa
Avocado Salsa
3 Avocados, peeled, seeded and diced
3 Tomatoes, seeded and chopped
1 Jalapeño, seeded and chopped
1 tsp. Salt
1 tsp. Black pepper
3 tbsp. Fresh lime juice from half a lime
1 cup Fresh cilantro leaves, coarsely chopped, loosely packed
Cilantro Sauce
1 cup Sour cream
5 tbsp. Finely chopped cilantro
3 tbsp. Fresh lime juice
(2 / 2)
Spicy Shrimp Tacos with Avocado Salsa
Step 1 - Shrimp
In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
(1 / 3)
Spicy Shrimp Tacos with Avocado Salsa
Step 2 - Salsa
Combine tomato, avocado, jalapeño, salt, pepper, lime juice and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
(2 / 3)
Spicy Shrimp Tacos with Avocado Salsa
Step 3 - Assemble
Stir sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stove top over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Top with any remaining avocado dices and serve tacos with lime wedges on the side. Enjoy!
Tip: Sprinkle on a drizzle of Tapatío for an extra kick!
(3 / 3)
