Sometimes when you wake up an hour before company is supposed to show up, and you try to shoot gastro-footage on not much sleep and very much alcohol, you forget to actually talk about the ingredients, the amounts, and the process. It makes for a decent semi-blog, but it’s nothing that’ll ever step foot in the Barefoot Contessa’s timeslot. Here are the recipes:
Apéritif: Rumchata
- Follow Tastemade’s recipe for Mexican horchata
- Add a lil dark rum, but don’t overpower this delicious ‘chata.
Amuse-bouche: Togarashi Cucumbers
- Peel a cucumber, then cut it in half lengthwise
- Spoon the seeds out.
- Slice each cucumber half into c-shaped slices
- Toss with a mixture of equal parts togarashi, brown sugar, and salt
First Course: Contramar Tostadas
- Follow Contramar’s recipe for tuna tostadas
- Add a lil lemongrass and orange juice to the marinade, tho
Second Course: Huevos Rancheros
- Cook chorizo until it’s super dark brown, and add good salsa to the pan
- Char small corn tortillas over a fire, then move them to a serving plate
- Cook several eggs sunny-side up with salt and pepper
- Top the tortillas with black beans, then the chorizo-salsa, then one egg per tortilla
- Top each egg with crumbled cotija, chopped cilantro, and sliced avocado
- Top avocado with finishing salt and garnish with lime
Third Course: Churro French Toast
- Make french toast the same way you usually do
- Dust finished french toast with equal parts cinnamon and sugar
- Make a super basic frosting, but with Mexican crema instead of milk
- Drizzle frosting over toast and garnish with a shot of insulin
Digestif: A Nameless Sewer Trash Cocktail
- Mix up a batch of Tropical Punch flavored Kool-Aid
- Add several glugs of UV Grape vodka
- Dump in an entire Miller Lite
- Pour into a quart container filled with Sonic ice, and discard immediately
One Comment on “How to Host a 5-Course Mexican Brunch Party”
You have your own website! Dude… best home chef professor ever! Thank you for helping my family on our journey to culinary greatness!