Celebrating Cinco de Mayo with Casa Dragones

This Cinco de Mayo, push those margaritas to the side and instead opt for a classier sip. Open up a bottle of luxury sipping tequila, Casa Dragones.

Casa Dragones, a tequila that doesn’t require the lime, lemon, or chaser, is elevating the spirit of Cinco de Mayo, encouraging connoisseur to throw a dinner party, pairing your favorite Mexican flavors with tequila. To help fans get started, the tequila house asked culinary super stars from around the world (from Bobby Flay to Enrique Olvera) to create exclusive Casa Dragones pairings just for you.

And though the 100 percent blue agave joven tequila (co-founded in 2008 by Bob Pittman, the founder of MTV and Bertha González Nieves, the first woman ever to be accredited as a Maestra Tequilera) is so smooth it doesn’t require much else, what’s a party without a few snacks? Here, some of our favorite highlights from Casa Dragones’ chef pairings (for the complete list, click here):

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Mexican Chocolate Torta, Red O Restaurant, Rick Bayless

This Mexican Chocolate Torta features Mexican chocolate mousse with canela ice cream, caramelized almond crunch with local berries, served alongside a glass of Casa Dragones Tequila.

Tuna Crudo, Drifwood, Omar Flores

This Ahi Tuna is served up with key lime oil, dehydrated coconut, macadamia nuts and pineapple, topped with Serrano Chile and hearts of palm stuffed with tuna and cilantro, and drizzled with Hibiscus, white soy fluid gel.

Mexican Almond Toffee, Restaurant Eugene, Linton Hopkins

James Beard award-winning Hopkins pairs his Mexican Almond Toffee with Casa Dragones, saying, “it [Casa Dragones] is playing off the nuts, the bitter, the sweet, and the char of the toffee.”

Crispy Pork Belly, Restaurant Kevin Taylor, Ryan Taylor

This Crispy Pork Belly is topped with Manchego cheese, squash mole, membrillo, and sesame gingerbread crumble. Taylor explains the pairing, saying, “The smoothness of the Casa Dragones matches the buttery texture of the pork belly. There are also nice fruity citrus notes in the beginning but finishes with a nice spiced kick that goes well with the other accompaniments that follow in the rest of the dish.”

Oysters, Bar Americain, Bobby Flay

Here, Bobby Flay explains his pairing. 

Mexican-Inspired Barbecued Lamb, Pujol, Enrique Olvera

Reaching #17 on San Pellegrino’s Top 50 Restaurants in the World, 2013 marks Pujol and Chef Enrique Olvera’s third consecutive year on this prestigious list. For the 10th anniversary of Pujol, Olvera created a special menu featuring Casa Dragones Tequila, saying, “As a chef, I’m interested in flavors, and in that sense Casa Dragones is the best.”

Duck Carnitas, The Crescent Club, Juan A. Rosado

These Duck Carnitas taco are served with taro tostadas, guacamole and Yucatan slaw and served alongside Casa Dragones tequila.

Duck in all Virtue-Mole with Colonial Rice, Dulce Patria, Martha Ortiz

Dulce Patria is an 80-seat, high-energy cantina, with Mexican food comprised of traditional plates reinterpreted in a modern context. Ortiz has created several pairing menus and special dishes to enjoy alongside Casa Dragones Tequila, including many vibrant and unique courses.

Green Salad with Esquites, Izote, Patricia Quintana

Headed by Chef Patricia Quintana, Mexico City’s Izote has become a leader in the Mexican Culinary scene. Quintana says, “Casa Dragones is a tequila that seduces the palate. The potential of the different flavors of the pairing takes you to heaven!”

Panuchos de Pulpo en Escabeche, Casa Oaxaca, Alfio Blangiardo

Chef Alfio Blangiardo of Casa Oaxaca creates his own take on the traditional panuchos from Yucatan – Handmade corn tarts, black bean puree, fresh octopus marinated in escabeche (pickled vegetables, lime and jalapenos), capers and chile ancho infused oil. Of the pairing, Chef Blangiardo says,”Casa Dragones tequila enhances the spices and flavors of the escabeche and lets the texture of the octopus to shine through the dish.”

Chocolate with Mole, El Bulli, Oriol Castro

A Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, El Bulli was run by chef Ferran Adrià and Oriol Castro. Named number one restaurant in the world by Restaurant Magazine five times over, Casa Dragones is thrilled to have been a part of El Bulli’s history.

Dark Chocolate, Le Bernardin, Eric Ripert

Le Bernardin has been awarded the Michelin Guide’s coveted 3-stars as well as The New York Times’ highest rating of 4-stars. Le Bernardin Chef and Co-Owner Eric Ripert is a long time fan of Casa Dragones Tequila, saying, “I could have dark chocolate and Casa Dragones every night.”

American Caviar Cones, The Bazaar by José Andrés

Casa Dragones has held some of the most spectacular pairings and events in the City of Angels, including the delectable American Caviar Cones by José Andrés at The Bazaar at the SLS Hotel in Los Angeles.

Get a taste of what these chefs are cooking up with this recipe from Elena Reygadas of Rosetta Restaurant.

Mango and Strawberry Mille Feuille

• 2 pounds mango
• 2 pounds strawberry
• sugar
• cacao nibs

Get the full recipe.