Across Alabama, there are dozens of restaurants and bars that pay homage to the owner’s history or heritage in some way, but there are two establishments that are often praised for their authenticity and excellence: Adiõs and Salud Taqueria. Co-owners José Medina Camacho and Jesús Méndez have made a name for themselves in the Magic City on account of their incredible cultural contributions. “Both originally from Mexico, having immigrated to northern Alabama in the early ‘90s, they’ve created spaces that not only serve craft cocktails but also highlight the history and complexity of Mexican spirits and food,” shares their team.

Enjoy these three inspired recipes from the talented duo at this year’s Cinco de Mayo celebration.

 

Salsa Macha

Jesús Méndez, Salud Taqueria

“This recipe by Jesús Méndez is made in-house at Salud Taqueria—the condiment is inspired by the dried chile peppers they use for their al pastor marinade and made for those who like a little heat. While he and his parents (who also help day-to-day in the restaurant) are from Tabasco, Mexico, salsa macha originates from the neighboring state of Veracruz.”

Ingredients
• 1 + 1/2 cup extra virgin olive oil
• 8 dried Nuevo Mexico chiles, stems removed
• 10 Chile Japones dried chiles, stems removed
• 4 dried Chile Piquin (more or less depending on your heat profile)
• 4 garlic cloves, peeled and sliced
• 3/4 cup roasted salted peanuts
• 2 ounce pumpkin seeds
• 2 tablespoon sherry vinegar (helps balance ALL of the ingredients)
• 2 teaspoon of piloncillo
• Kosher salt, to taste since the peanuts are salted

Instructions
Step 1—In a medium or large skillet, over low heat, toast the nuts and seeds. DON’T burn them. Place
aside once done.

Step 2—Add the garlic/oil and cook over low, stirring often until toasted, dry and golden brown.
Should take 3 or 4 minutes. Save the oil.

Step 3—Using the same oil, add the chiles to the oil and fry for 5 minutes more, or until very lightly
browned. DON’T burn the chiles. Add the vinegar and piloncillo and let the sherry vinegar evaporate.

Step 4—Turn off the heat, add the ingredients to a blender or food processor. Blend until the nuts and
chiles are finely chopped, stop if it starts to look like a paste. You are welcome to add more oil to the
person’s preference on consistency. It should hold for about a month. Add salt to taste.

 

¡VIVA EL CINCO!

José Medina Camacho, Adiõs

“An Anejo Tequila Old Fashioned crafted by José for Adiõs using Los Altos Anejo, Ancho Reyes, Piloncilllo, and chocolate bitters.”

Ingredients
1.5 oz los altos anejo
.5 oz ancho reyes
1 barspoon house piloncillo
2 dash of chocolate bitters

Gua-Vacho

José Medina Camacho, Adiõs

“This recipe by José for Adiõs features Blanco Tequila, Batavia Arrack, Ancho Reyes, a homemade Guava-Honey Syrup, and an Ancho pepper salted rim.”

Cocktail Ingredients
1.5 oz Blanco Tequila
.5 oz Batavia Arrack
.25 oz Ancho Reyes
.75 oz Guava-Honey Syrup
1 Guava: 1 Honey (in grams)
We use local honey, but you can also use clover honey. As for Guava, we use a Guava puree from our local Mexican market, but you      can use Guava Jumex.
.75 oz Yuzu

Ancho Pepper Salt Ingredients (Rim)
10 G Kosher salt
1 G Powder Ancho pepper

Instructions
Build in a shaker tin, starting with the ingredient used in the smallest quantity and continuing until all ingredients
are added. Shake and fine strain into a coupe, and salt the rim. We use an Ancho pepper salted rim.