Lori Rangel, the owner of a Margarita Restaurant & Tequila Bar explains the Day of the Dead and how to celebrate.
There is a long history surrounding the Day of the Dead part of the celebration is great food. Lori shares recipes that are part of the feast, pork tamales and tacos with a tequila cocktail.
Tacos al Pastor
pork steak (ours are local, organic shoulder cut steaks from Fischer Farms)
adobo or similar mex spicy rub(ours is a homemade paste/rub made from 4 different chiles, garlic, onion, and spices)
fresh white corn tortillas
wedge of lime
marinade or rub the pork steaks, best if done ahead of time approx. 4+ hours. slice the peeled and cored pineapple into 1 inch slices. heat grill to medium. cook pork steaks until meat is no longer pink. remove and place pineapple on grill cook until tender. Chop pork and pineapple into bitesize chunks, pile onto soft, warm white corn tortillas. Top with fresh chopped cilantro and white onions. Serve with lime wedges.
Their own barrel aged Casa Noble Tequila, agavero liquor and fresh lime and a splash of soda over ice, shaken and served in salted rim glass.
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